Super tender delicious pork chops and cabbage in the pressure cooker. It's low carb and no fuss. There are minimal ingredients but the taste is sophisticated.

Yes, another pressure cooker recipe. Guess what? I love that thing. I always have. I always will. It’s quick and it’s easy. This recipe is too.

While chops are not usually my go-to meat,  I do like them.  Not the way mom used to cook them, all baked up and dried to hell and back. But when they’re tender, fall off the bone deliciousness…I like that.

That’s what this recipe is, and with very minimal ingredients. You know you dig that. The taste is kinda sophisticated too, and that’s due to the gravy.

Gravy makes the world go round.

So let’s give this a whirl. I’ll tell you what’s in it and you can pick up the ingredients on your way home from work.



2 lbs of chops, any kind you want, but not super thick, just regular old grocery store chops
1 medium cabbage chopped
salt & pepper
3/4 cup chicken broth
2 tablespoon flour


Salt and pepper your pork chops on both sides. Set your electric pressure cooker to brown/sauté and add a little bit of oil. When the oil is hot brown the chops on one side only. When browned, remove to a plate. Continue browning in batches until they’re all browned on one side. Add just a tad of broth to the pot and stir about to deglaze.

Add the chopped cabbage and lay the chops on top, browned side up. Pour all the juices on the plate as well. It’s okay if the chops overlap. Pour the broth over the top. It may not look like enough liquid, but believe me, that cabbage will release an enormous amount.

Set your pressure cooker to 10 minutes on high.  Let the pressure come down naturally. When the pressure has come down, carefully open the lid. Remove the chops and cabbage to another dish. See all that liquid? Set your pressure cooker to simmer. (Sometimes I set it to brown for faster hotness)
Slowly add your flour to the liquid and whisk away. Once your flour is incorporated, simmer until it reaches your desired thickness.

Pour gravy over chops, cabbage, or everything in sight! Enjoy!

**Note: So your gravy is lumpy. Don’t even worry about that. Just whip out your immersion blender and blend the crap out of it. If you had too many cabbage bits left in the liquid for your liking, don’t worry about that. Blend it up. That’s what I do.

Pressure Cooker Pork Chops & Cabbage - You're 4 ingredients away from deliciousness!Click To Tweet

Super tender delicious pork chops and cabbage in the pressure cooker. It's low carb and no fuss. There are minimal ingredients but the taste is sophisticated.
If you want to see this in action, per a very old video I made for my son:

You're only 4 ingredients and minutes away from these tender pork chops and cabbage with a luscious gravy. No cans, no cream of anythings. Just real ingredients!Super tender delicious pork chops and cabbage in the pressure cooker. It's low carb and no fuss. There are minimal ingredients but the taste is sophisticated.

Super tender delicious pork chops and cabbage in the pressure cooker. It's low carb and no fuss. There are minimal ingredients but the taste is sophisticated.

Pressure Cooker Pork Chops and Cabbage

27 thoughts on “Pressure Cooker Pork Chops and Cabbage”

  1. Made this today. Turned out great. Even my hubby who is not real fond of cooked cabbage said it was good.

  2. This looks really tasty. I haven’t delved into the Instant Pot world yet, but I see so many people that are happy with them that I might have to give it a try. Thanks for sharing this with us at the Homestead Blog Hop!

  3. Love my instant pot, AND I love how simple this recipe is! Thanks for sharing. My family would need probably 3lbs of chops though… Should I add extra time?

  4. I love this combination of the pork chops and cabbage, it looks delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  5. This looks great! Easy and full of flavor and I absolutely agree that gravy is the deal! Thank you for sharing with us at Fiesta Friday! 🙂

  6. It sounds great. I made pork chops today, actually, but simply grilled. It’s something I tend to cook a lot because my picky kids eat them without a problem (as long as I take the bones out). I’ll be saving this recipe for when I get myself a pressure cooker.
    Thank you for sharing at The Really Crafty Link Party. Pinned!

  7. I love comfort food recipes like this – really straight forward and oh so delicious! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Have a great week!

  8. I’ve been a little afraid of the instant pots. Back in the day (70s) I had a pressure cooker explode and spewed the contents on my kitchen ceiling. It was a lot of work to clean up and very scary. I’m wondering if these pots are safer than the old ones. The recipe looks tasty.

    1. Definitely safer. You cannot open it or do anything while it’s under pressure. I have a huge pressure canner, not an old one, a new one, but traditional, on the stove. Even that one is safer than the old ones. It’s still intimidating, but it has safety features as well that keep it from opening. For people that are familiar with old school pressure cookers, at least this is how it was for me, I was amazed when I first saw the electric ones in use. So different. So easy.

  9. Pork chops and cabbage go together like peanut butter and jelly – and your chops look amazing! Thanks for sharing at the What’s for Dinner party – have a fabulous week!

  10. Jaxx have you tried this with lamb chops as that’s what my boys eat? Sounds like a great recipe to keep the chops moist. Thanks for sharing at Fiesta Friday (love your instructions on your link party page)!

    1. You know, I actually have and really like it. I did all the same things with the pork chops. Brown on one side. I use either beef or chicken stock. High pressure for 8 minutes and let the pressure come down naturally. I made a video on it a long time ago if you want to check it out, Lamb Chops and Cabbage.

  11. An easier way to avoid lumps is to put the flour and some water or broth in a cup, mix into a paste and then blend in. And, to avoid potential flour after-taste, use cornstarch. I prefer cornstarch as we have family members who are gluten intolerant. Just a thought….

  12. This was an awesome recipe. The pork chops were fantastic with the right amount of juiciness! I paired this with mashed potatoes for a great Saturday night meal that took about one hour to get on the table start to finish. My picky kids asked me to make it again so this one will be a keeper!

    1. Kid approved, I love it! Delicious, healthy, cheap….it’s one of my favorite meals Chad and have it often.

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