Sweet ‘n Sour Pork Chops



  1. Use the backend of a heavy knife or meat tenderizer to pound both sides of pork chops.

  2. Marinate with marinade recipe. Refrigerate for 2 to 8 hours.

  3. Set Pot: Sauté Normal until indicator says HOT.

  4. Add peanut or olive oil. Ensure to coat oil over whole bottom of the pot.

  5. Brown 2 marinated pork chops for roughly 75 - 90 seconds per side. Remove and set aside. Repeat for remaining pork chops.

  6. Add chopped onions, a pinch of kosher salt and ground black pepper if desired.

  7. Cook onions for roughly 1 minute until softened.

  8. Add minced garlic cloves and sauté for another 30 seconds until fragrant.

  9. Add ⅔ cup cold water and deglaze.

  10. Add ketchup, white vinegar, white sugar, soy sauce, tomato paste, and Worcestershire sauce. Stir and mix well.

  11. Place pork chops and all meat juice in the pot.

  12. Pressure cook at High Pressure for 1 minute, then 10 minutes Natural Release.

  13. Remove pork chops. Press Cancel button, then Sauté button to heat up the sauce.

  14. Add pineapple chunks and chopped green/red pepper. Stir and cook for 1 minute.

  15. Mix cornstarch with 3 tbsp cold water.

  16. Add it to the Pot one third at a time until desired thickness. Taste the sauce and season with more salt, sugar, or vinegar.

  17. Turn off the heat. Add pork chops back in and coat them with the sauce.

  18. Drizzle sweet ‘n sour sauce over pork chops.