COOKING WITH ELECTRIC SKILLET RECIPES

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EASY ELECTRIC SKILLET BONELESS PORK CHOPS | JUST A PINCH ...



Easy electric skillet boneless pork chops | Just A Pinch ... image

I love this method because it keeps the heat in my kitchen to a minimum. These chops were so juicy and tender you could cut them with a fork.

Provided by Lynn Socko @lynnsocko

Categories     Pork

Cook Time 25 minutes

Number Of Ingredients 3

- **center cut thick boneless pork chops
- **olive oil
- **mrs. dash original blend seasoning

Steps:

  • Rub chops on both sides with Mrs. Dash original blend seasoning or your favorite. My chops were about 1 1/2" thick.
  • Drizzle about 1 tbsp. of olive oil in skillet. Turn heat to about 350°. Sear chops on both sides and reduce temp to the lowest setting you have where the light goes on and off as it simmers. You don't want constant heat on them, if cooking this way.
  • Simmer for about 10 min. then flip and simmer another 10 min. Cooking time will vary depending on thickness of your chop and your temp. setting.

PRESSURE COOKER SPICY PORK SHOULDER RECIPE - NYT COOKING



Pressure Cooker Spicy Pork Shoulder Recipe - NYT Cooking image

You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not. In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that’s easier.

Provided by Melissa Clark

Total Time 3 hours

Yield 10 servings

Number Of Ingredients 26

5 garlic cloves, grated on a Microplane or minced
2 tablespoons brown sugar or honey
1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1 tablespoon kosher salt, more to taste
1 teaspoon ground black pepper
5 pounds boneless pork shoulder, cut into two or three pieces
1 tablespoon peanut oil
4 garlic cloves, grated on a Microplane
2 tablespoons grated fresh ginger root
1/3 cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoon Asian fish sauce
1 teaspoon sesame oil
6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons brown sugar
1/2 teaspoon fine sea salt
1/4 cup thinly sliced red onion
2 teaspoons sesame seeds
Cooked rice or toasted slider rolls
Kimchi (optional)

Steps:

  • To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
  • Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
  • While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
  • Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
  • While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
  • Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
  • When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.
  • Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.

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PRESSURE COOKER SPICY PORK SHOULDER RECIPE - NYT COOKING
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not. In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that’s easier.
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