This is a quick-to-fix meal because it is cooked in the pressure cooker. I served it with a side of honey ginger-glazed carrots and jasmine rice.
Ingredients
- vegetable oil: 1 Tbsp
- ½ pounds bone-in center-cut pork chops: 1 piece
- salt: 1 tsp
- granulated garlic: 0.75 tsp
- ground black pepper: 0.5 tsp
- reduced-sodium soy sauce: 0.66667 cup
- water: 0.33333 cup
- rice vinegar: 3 Tbsp
- honey: 3 Tbsp
- coconut sugar: 3 Tbsp
- fresh ginger root: 2 Tbsp (minced)
- garlic: 2 clove (minced)
- pineapple rings: 1 can (8 ounce can)
- cornstarch: 3 Tbsp
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
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Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
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Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
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Remove pork chops from the pot and cover to keep warm.
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Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.
