Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons

Pork chops work really well in a pressure cooker, staying moist. Just remember to release the pressure naturally so they don't toughen.

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Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons

  • Prep Time: 10 m
  • Cook Time: 7 m
  • Natural Release: 15 m
  • Total Time: 32 m
  • Servings:


  • 2 tablespoons flour
  • 2 teaspoons salt
  • freshly ground black pepper
  • 4 boneless center cut pork chops about 1-inch thic
  • 1 tablespoon vegetable oil
  • 2 shallots finely chopped
  • 1 clove garlic minced
  • ½ cup white wine
  • 15 ounce can artichoke hearts, halved
  • ¼ cup capers drained
  • ½ cup sundried tomatoes julienned
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 lemon sliced
  • 1 tablespoon butter softened
  • 1 tablespoon flour
  • 1 tablespoon fresh chopped parsley


  1. Combine flour, salt and pepper. Lightly dredge both sides of the pork chops in the flour, shaking off any excess flour.
  2. Pre-heat the pressure cooker using the BROWN setting.
  3. Add the oil to the cooker and brown the pork chops on both sides. Remove the browned chops and set aside. Add the shallots and garlic to the cooker and sauté until the shallots start to brown and soften – about 3 minutes. Add the white wine and stir, scraping up any brown bits on bottom of cooker. Simmer for one minute. Add the artichoke hearts, capers, sundried tomatoes, chicken stock, Italian seasoning and lemon slices. Stir to combine, making sure the lemon slices are submerged in the liquid. Return the pork chops to the cooker and lock the lid in place.
  4. Pressure cook on HIGH for 4 minutes.
  5. While the pork chops are cooking mix the butter and flour together in a small bowl to form a paste. 6.Let the pressure drop NATURALLY and carefully remove the lid. Remove pork chops and let them rest for 5 to 10 minutes, loosely covered with foil. Return the cooker to the BROWN setting. Whisk the butter and flour paste into the sauce and bring the liquid to a boil to thicken. Stir in the fresh parsley and season to taste with salt and freshly ground black pepper. Serve the pork chops with some rice, or over angel hair pasta and top with the sauce and vegetables.
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Comments (9)Post a Reply

  1. Can you use chicken breasts in this recipe? If so, how long would I cook them in the pressure cooker?

    1. Sure you could use chicken breasts instead. If you are using boneless breasts, it will depend a little on how large they are, but I would suggest 3 minutes with a natural pressure release (for at least 10 minutes).

  2. Dear Meredith, I tried this recipe last night and all I can say is WOW! This is such a keeper. The pork chops were fork tender. I did get antsy about the Natural Release when it hit 20 minutes and released the little bit of steam with the quick release. I will make this again and again.

    1. Hi Leslie. You will want to sear the pork chops on both sides in a skillet and then remove from the pan. Add all the shallots and garlic and deglaze the pan with the white wine. Add the rest of the sauce ingredients and simmer for about 15 minutes. Then return the pork chops to the pan and cook for about 5 minutes until the pork chops are cooked through. The sauce will probably be thick enough from the evaporation during the simmering process, and you won’t need to add the butter and flour.

  3. 5 stars
    Made this for Valentine’s Day for my husband. He loved it! I added mushrooms when sautéing the onions and garlic. Would definitely recommend.

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