I will probably be of no help, as I've never used an electric pressure cooker of any kind. I'm assuming you mean 20 minutes after your pressure cooker has come up to pressure? I have an old stove top Presto, though, and 20 minutes in there at 10 lbs. of pressure would result in pork chops maybe a bit past fork tender, but still edible, not reduced to mush. I can't imagine cooking them longer. I usually also add some carrots, onion, maybe potato and some kind of sauce, I seldom cook them alone in the pressure cooker, so maybe that makes a difference.

Pork chops are usually tough, dry and tasteless, IMO, I don't care for them very much. I did have them cooked sous vide once in a restaurant and they were tender, mushy and still bland. That's why I add sauce. (shrug)

Anyway, most of the pork chop recipes I have for a pressure cooker say to cook 1 inch chops one of two ways. The first way is 10 minutes on "high" and 20 minutes more on "low", then quick release the pressure. The other way is to cook 15 minutes after 10 pounds of pressure has been attained., then quick release.

Were your "thick" chops more than an inch thick?

Annie

It is 1 degree above freezing here today and I had decided on pork chops for dinner. I love pork roast and apples done in my pressure cooker (45 minutes), so I thought that the chops might be good done that way as well. I did a bit of googling and found 3 different websites which called for cooking at pressure for somewhere between 1 minute and 20 minutes. Two specified a natural release and one was a normal release, Yikes! that's a huge difference. I went outside and fired up my Green Egg. The chops were perfect.

This website was the most interesting read. Since I know that if I overcook pork chops a nanosecond too long they become dry and chewy, I'd be tempted to cook them at pressure for a minute and then do a natural release.

I'd love to know what others think.

Pork chops should not be cooked in a PC. Just my own opinion.

PC does not tenderize pork chops. The meat can be falling apart, but still not tender.

I disagree with many comments of that WEBsite you linked.

Cooking in a pressure cooker has nothing to do with pressure. It is all about temperature. That WEB site talks nothing about temperature.

dcarch

Sous vide pork chops shouldn't be mushy-but tender and juicy. Try again, but in a better restaurant lol

No expert.

I just got an Instant Pot recently. My first forays into IP ( and pressure cooking generally) have been mixed.

Beans are great but easy to overdue - my last batch went from being destined for venison chili to a creamy soup with ham hocks.

I love and eat a lot of yogurt and find making it really easy - I don't know how that works for other electric pressure cookers.

My least successful foray was chicken breast - It was stringy and tough. I shredded it into soup. That won't be done again.

Next up I need to try stew or pulled pork. In other words tough meat with lots of connective tissue that needs to cook a long time.

Pork chops are best on the grill (around 350 degrees about 6-8 minutes on each side). They get seared on the outside and perfectly cooked on the inside. His pork chops are always tender and juicy.

I just did baby back ribs in the IP last night 20 minutes natural release and they are tender. I’ve done whole chickens in IP, think that was 25 minutes. Being able to set it and walk away is a great feature, but agree figuring out the times for food is frustrating. Also cooked diced rutabaga in there yesterday (kids like it mashed). That was much more convenient than stovetop. ETA I did additional sauce and broiled the ribs after to help improve appearance and get more sauce stuck on them.

I agree w/ DCarch. Internal temperature of pork should be 145 degrees. Go much beyond that and you're ruining it, IMO. The temperature inside a pressure cooker can be as much as 250 degrees. Twenty minutes in the pressure cooker and the pork is going to be cooked up to 100 degrees past done.

I usually cook (thinner) pork chops stovetop in a dry skillet at med-high heat. Sear one side/ flip and finish cooking.

Thicker chops, I will sear in a skillet and finish off in the oven.

LOL, Islay. It was actually a "very nice" restaurant in Ann Arbor, the pork chop was nearly $30.00 and it just wasn't anything to shout about. The texture wasn't abysmal, it was just kind of...mushy. Very tender, but bland and relatively flavorless. Of course, I'm not a particular fan of pork chops but they were touting that it was "perfectly cooked in sous vide style", so I had to try. I won't waste that much money trying again, that's certain! Never trust restaurant menu descriptions, that's the moral of this expensive story. (grin)

Annie