A delightful recipe for tender pork chops cooked in a pressure cooker, enhanced with a creamy herb sauce.
Season the pork chops with salt and pepper on both sides.
Letting the seasoning sit for a few minutes enhances the flavor.
Heat the olive oil in the pressure cooker over medium heat.
Ensure the oil is hot before adding the pork chops to prevent sticking.
Brown the pork chops on both sides, then remove them and set aside.
Browning adds a rich flavor to the pork chops.
Add the chicken broth to the pressure cooker and scrape the bottom to deglaze.
Deglazing helps incorporate all the flavorful bits into the sauce.
Return the pork chops to the pressure cooker, secure the lid, and cook under pressure for 8 minutes.
Ensure the lid is properly sealed for efficient cooking.
Release the pressure naturally, then carefully open the lid.
Natural pressure release keeps the meat tender.
Remove the pork chops and keep them warm on a serving platter.
Cover the pork chops with foil to retain heat.
Whisk the sour cream, parsley, and garlic powder into the broth in the pressure cooker over low heat.
Avoid boiling the sauce to prevent curdling.
Pour the creamy sauce over the pork chops and serve.
Garnish with additional parsley for a fresh touch.
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