Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds bone-in center-cut pork chops
- 1 teaspoon salt
- ¾ teaspoon granulated garlic
- ½ teaspoon ground black pepper
- ⅔ cup reduced-sodium soy sauce
- ⅓ cup water
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons coconut sugar
- 2 tablespoons minced fresh ginger root
- 2 cloves garlic, minced
- 1 (8 ounce) can pineapple rings
- 3 tablespoons cornstarch
Directions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
- 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.
- 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.
- 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.
- Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
- Remove pork chops from the pot and cover to keep warm.
- 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.
Source: Allrecipe
