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Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons
Prep Time
10 mins
Cook Time
7 mins
Natural Release
15 mins
Total Time
32 mins
Pork chops work really well in a pressure cooker, staying moist. Just remember to release the pressure naturally so they don't toughen.
Course: Entrées
Cuisine: Italian
Keyword: Paleo Friendly, Pork
Servings: 4
Calories: 493 kcal
Author: The Blue Jean Chef, Meredith Laurence
  • 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.
Nutrition Facts
Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons
Amount Per Serving
Calories 493 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g45%
Cholesterol 98mg33%
Sodium 2040mg85%
Potassium 1102mg31%
Carbohydrates 24g8%
Fiber 5g20%
Sugar 8g9%
Protein 34g68%
Vitamin A 1370IU27%
Vitamin C 45mg55%
Calcium 72mg7%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.