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Lemon-Paprika Smothered Pork Chops


Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 3 tbsp smoked paprika
  • ½ tsp fennel seed, crushed
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 4 ½ pounds bonesless pork chops
  • 2 tablespoon extra-virgin olive oil
  • ½ lemon
  • 7 ounces canned fire-roasted tomatoes, drained
  • 6 ounces cremini mushrooms, sliced
  • cup diced yellow onion

Instructions

  1. In a small bowl, mix together the paprika, fennel, pepper, and salt. Season both sides of each pork chop liberally with the seasoning mixture. 

  2. Add the olive oil to the insert in the pressure cooker. Press the "Saute" button. 

  3. Add the pork chops to the pressure cooker, 2 at a time. Sear on each side for 5 minutes. Transfer to a plate. 

  4. Hit the "Cancel" button. Add the lemon half, cut side down. Use tongs to grip the lemon. Move the lemon around to deglaze the pot. 

  5. Add the tomatoes, mushrooms, and onion to the pressure cooker. Nestle the pork chops back into the tomato-mushroom mixture. 

  6. Secure the lid and place the steam vent in the sealed position. Press pressure cook and adjust settings to high for 45 minutes. 

  7. When the timer is done, natural release the pressure for 10 minutes. Quick release any remaining pressure. 

  8. Remove the pork chops. Spoon the mushroom-tomato mixture over the pork chops.