Instant Pot & Slow Cooker: Pork Chops alla Pizzaiola

Recently, I scored a great deal on pork chops so I have a few recipes on hand to play with. One recipe was for these Pork Chops alla Pizzaiola. Browned pork chops are cooked in a simple pan sauce of tomatoes, and seasoned with Herbs de Provence with a pinch of red pepper flakes. It’s fail-proof and if you’re a fan of make ahead/slow cooker recipes, this one adapts well!…

If you’re hesitant to cook pork chops in the Instant Pot or Slow Cooker because they tend to come out dry and flavorless, this will change your mind. For this recipe, the pork chops are nicely browned to develop some flavor right off the bat. Then they simmer in a tomato sauce seasoned with Herbs de Provence, keeping them moist and juicy. You can find Herbs de Provence at most supermarkets in the spice aisle. But if it’s not available, you can make your own blend with this recipe. 

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon Herbs de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
Garnish: 1 tablespoon chopped fresh Italian parsley leaves

In your Instant Pot:

1. Plug in the IP with insert set in place. Add oil into IP and press SAUTE. 

2. Season the pork chops with salt and pepper. Add the pork chops to the IP; cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

3. Add the onion to the now empty IP and saute until softened, about 4 minutes. 

4. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. 

5. Return the pork chops to the IP with any accumulated juices from the plate. 

6. Secure the lid of the IP and ensure the valve is set to SEALING. Press MANUAL and adjust the time to 5 minutes* on HIGH pressure. *Cook for 8 minutes if using chicken. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure. Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

7. When the IP beeps after pressure cooking for 5 (or 8) minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open. Open up your IP when the pin has dropped (allow a few minutes for this to happen).

8. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley for garnish.

In your Slow Cooker

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a slow cooker / crockpot.

Cook on high for 4-6 hours or low for 6-8 hours.

To serve. place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley for garnish.