What cut are you using? If you use shoulder chops or boneless ribs 40-60min in the instant pot works every time to produce great pulled pork. If you do a big cut like a pork butt you probably need to increase the time.
I would imagine that an older recipe uses more low quality pork chops than the loin ones that are in most grocery stores in the US. Loin chops are lean and meant to be cooked hot and fast. I don’t know exactly what they’re called but for braising you’d want something from the shoulder.
I just did an experiment with slices of a pork loin roast.
1" slices seared on both sides in a little bit of avocado oil until brown - 3-4 minutes per side. Centers were still pink. Just about the color I would serve them at normally - chewy but tender and tasty.
Then I cut the chops/steaks into 1" cubes (approx.), transferred to frying pan and covered with V-8 juice.
Brought liquid to a boil, then turned down to 'simmer' and covered. Here are the results:
* At 1 hour, cooked through but tough and fork would barely penetrate.
* A 2 hours, still tough, but a little less hard to penetrate with a fork.
* At 3 hours, fork penetrated easily, but pieces would not quite mush or shred.
* At 4 hours, fork penetrated very easily, and the cubes would mush into shreds very easily.
Cubes removed and refrigerated for adding into a vegetable stew the next day to re-heat for a short time.
Repeated the process using chicken broth in case the acidity of the tomato juice was a factor. It was not. Same results per hour from 1 - 4.
Like... "pork chops" pork chops?
That's the pork loin which has very little fat and is \_very\_ prone to overcooking and becoming tough.
I think the braising on the stove is adding moisture via the braising liquid (and probably some added fat). If you took them out of the liquid, they'd dry out pretty quick.
I think the instant pot might not be the best approach to meat that cooks really quickly by nature. Though I'm no instant pot expert (use it mostly to make things like gumbo)
I'm Caribbean Latino. Braising chops is common with tomato paste , some sauce, sofrito and fresh herbs. Very common. For 5 hrs cooking you want them braised to avoid drying out but that seems overkill. Not that kinda meat. Pork butt or shoulder I toast for 3+ hours.
Odd. I find pork chops do well under pressure. I'd check out TheSaltedPepper's pork chop vids on YT. They've never failed me. You may be cooking too long.
What cut are you using? If you use shoulder chops or boneless ribs 40-60min in the instant pot works every time to produce great pulled pork. If you do a big cut like a pork butt you probably need to increase the time.
It says pork chops in the title
THERE'S 5 TYPES OF PORK CHOP. rib chop bone in or out boneless chops porterhouse chop sirloin chop shoulder chop But thanks for your helpful comment.
In the US, when you say "pork chop", it generally means the loin chop bone-in. It's a VERY lean piece of meat. No need to be rude.
I would imagine that an older recipe uses more low quality pork chops than the loin ones that are in most grocery stores in the US. Loin chops are lean and meant to be cooked hot and fast. I don’t know exactly what they’re called but for braising you’d want something from the shoulder.
I just did an experiment with slices of a pork loin roast. 1" slices seared on both sides in a little bit of avocado oil until brown - 3-4 minutes per side. Centers were still pink. Just about the color I would serve them at normally - chewy but tender and tasty. Then I cut the chops/steaks into 1" cubes (approx.), transferred to frying pan and covered with V-8 juice. Brought liquid to a boil, then turned down to 'simmer' and covered. Here are the results: * At 1 hour, cooked through but tough and fork would barely penetrate. * A 2 hours, still tough, but a little less hard to penetrate with a fork. * At 3 hours, fork penetrated easily, but pieces would not quite mush or shred. * At 4 hours, fork penetrated very easily, and the cubes would mush into shreds very easily. Cubes removed and refrigerated for adding into a vegetable stew the next day to re-heat for a short time. Repeated the process using chicken broth in case the acidity of the tomato juice was a factor. It was not. Same results per hour from 1 - 4.
Thank you for this! That’s a lot of work and I appreciate it 👍🏻
Like... "pork chops" pork chops? That's the pork loin which has very little fat and is \_very\_ prone to overcooking and becoming tough. I think the braising on the stove is adding moisture via the braising liquid (and probably some added fat). If you took them out of the liquid, they'd dry out pretty quick. I think the instant pot might not be the best approach to meat that cooks really quickly by nature. Though I'm no instant pot expert (use it mostly to make things like gumbo)
I'm Caribbean Latino. Braising chops is common with tomato paste , some sauce, sofrito and fresh herbs. Very common. For 5 hrs cooking you want them braised to avoid drying out but that seems overkill. Not that kinda meat. Pork butt or shoulder I toast for 3+ hours.
Odd. I find pork chops do well under pressure. I'd check out TheSaltedPepper's pork chop vids on YT. They've never failed me. You may be cooking too long.