These were the most tender pork chops I have ever eaten. The orange sauce is not too sweet, just right.
1 TBS vegetable oil
4 thick-cut pork chops, about 1 1/4 inch thick
Salt & pepper
1 cup chicken broth
1 tsp orange zest
1/4 tsp dried thyme
1/4 tsp onion powder
1/2 cup orange marmalade
2 TBS fresh orange juice
1 TBS apple cider vinegar
2 tsp soy sauce
1 tsp cornstarch
Heat oil in the pressure cooker (or large fry pan) on high until it sizzles. Generously season the pork chops with salt and pepper and brown on each side.
Mix together the chicken broth, orange zest, thyme and onion powder; pour over the browned pork chops in the pressure cooker. Securely lock the pressure cooker's lid. Set for 20 minutes on high.
Let the pressure cooker's pressure release naturally for 10 minutes before quick releasing any remaining pressure. Remove chops and let rest under foil.
Discard all cooking liquid. Set the cooker to high or "brown" with lid off and whisk together the orange marmalade, orange juice, vinegar, soy sauce and cornstarch to create the glaze. Let cook just until combined and simmering. Toss pork chops in the glaze before serving.
Makes 4 servings
Source: Great Food Fast - Bob Warden