1. - 1 Pork Loin Rib Chop  (bone-in)

  2. - Kosher salt, Black pepper & Hickory Smoke Powder if available

  3. - 2/3 cup chicken stock  (or chicken base + water)

  4. - 1/4 cup vegetable or canola oil

  5. - 1/4 cup heavy cream

  6. - 1 Tablespoon unsalted butter


If possible, season the pork chop with salt, pepper and other seasoning(s) of choice, a day in advance and keep in the refrigerator.  When ready to cook, add the chicken stock to the pot of your pressure cooker.  Lay the pork chop in the stock and lock the lid of the cooker in place.  Cook over High Pressure for 7 minutes.  Release the pressure naturally.

When you are able to open the lid, tilt it away from you to avoid any escaping steam.  Remove the pork chop from the cooker and set on a plate.  Dab excess moisture off the pork chop with paper towel.  In a small heavy-bottomed skillet (I used my 8 inch cast iron) - heat the oil (I went to 400 degrees, testing it with my infrared thermometer).  When the oil is up to temperature, carefully lay the pork chop in the oil and allow it to fry in the skillet until the desired level of golden brown.  Flip the chop and repeat.  Remove the chop to a serving plate (or cutting board), allowing it to rest while you make the quick pan sauce.

To make the sauce, remove as much oil from the skillet as possible.  To the empty skillet, add the chicken stock/cooking liquid from the pot of the pressure cooker.  Allow it to come to a boil and reduce slightly.  Add the heavy cream and allow it to bubble as well to thicken.  Add the Tablespoon of butter and swirl to incorporate it into the sauce. 

To serve - place pork chop on top of mashed potatoes and spoon pan sauce over the potatoes and pork chop, or serve separately.  ENJOY!!