This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Instant Pot Veracruz Pork Chops - thick-cut, bone-in pork chops cooked in a zesty combination of crushed tomatoes, capers, sliced bell pepper, pimento-stuffed olives, white wine and fresh herbs in an Instant Pot to create a tender and juicy dish to serve any night of the week.
Check out the Instant Pot Recipes page for even more delicious pressure cooker recipes.
What is Veracruz sauce?
Veracruz is a region on the Gulf Coast of Mexico (the east side) where some of the first settlers arrived from Spain. They brought along their healthy Mediterranean style of cooking with tomatoes, capers, oregano, bay leaves, and olives. This dish is most commonly made with fish, like a whole snapper, but it is just as delicious on pork and chicken.
This sauce is packed with flavor, but it's not meant to be a spicy dish. The flavors are just layered on top of each other to perfection!
What you will need
- 1-inch thick, bone-in pork chops are perfect for this pressure cooker meal. They stay nice and tender and the bones add to the overall flavor.
- The pork chops are seasoned with sea salt and black pepper, then seared in olive oil.
- White wine is used to add flavor and deglaze the pan, but chicken stock can be substituted if needed.
- Garlic, onion, jalapeno, bay leaves, oregano and thyme give this tomato based sauce its flavor, while the caper adds a punch of salty flavor and the pimento stuffed green olives add slightly smoky, rich, and briny flavor.
- Serve garnished with chopped cilantro and a squeeze of lime juice to brighten up the overall flavors.
Be sure to check out the detailed printable recipe card below
How to make Instant Pork Chops with Veracruz Sauce
Pat the pork chops dry with a paper towel, then season both sides with salt and pepper.
Select the Sauté button on your Instant Pot, and add the oil.
Brown both sides of the pork chops in batches, about 2 minutes per side. Remove from pressure cooker and set aside on a plate.
Add the chopped onion to the pot and sauté, stirring frequently until they begin to soften.
Add the garlic and cook for one additional minute. Pour in the wine and scrape the bottom of the pressure cooker to remove all the cooked on bits.
Return the pork chops to the pressure cooker. Stack as needed to make them fit.
Top with the tomatoes, olives, capers, jalapeno strips, bay leaves, oregano, and thyme.
Secure the lid and select the Pressure Cook/Manual button. Set for 15 minutes on High pressure. It will take about 15 minutes to reach pressure.
When the pot beeps allow the Instant Pot to naturally release for 10 minutes. (Do not touch anything!) Release any remaining pressure after the 10 minutes are up.
Remove the bay leaves, thyme and oregano sprigs. Place the pork chops on a plate and spoon the sauce and vegetables over the top. Garnish with chopped cilantro and lime wedges to squeeze over the top.
This meal is delicious served over steamed rice or crispy roast potatoes.
Recipe Notes & Tips
- This recipes uses .75 to 1-inch thick bone-in pork chops. If using boneless, center-cut chops reduce the cooking time so they don't dry out.
- You can also use pitted Castelvetrano or manzanilla olives in place of the pimento -stuffed.
- Leftover sauce can be poured over cooked cod, salmon, or chicken. This recipe makes a lot of sauce!
- Store leftover pork chops in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stove.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- 6 Quart Instant Pot
- Wooden Turner
- Tongs
- Cutting Board & Chefs Knife
- Garlic Rocker/Mincer
- Liquid Measuring Cup
- Capers
- Green Olives
More delicious pork chop recipes
- Skillet Pork Chops with Herb Gravy
- Pork Chops with Apple and Cider Sauce
- Stuffed Pork Chops
- Garlic Rosemary Pork Chops
- Southwest Pork Chops with Sweet Corn Pan Sauce
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Instant Pot Veracruz Pork Chops
Equipment
- Pressure Cooker
Ingredients
- 2 pounds bone-in pork chops 4) 1-inch thick
- sea salt and black pepper
- 2 tablespoons olive oil
- 0.5 cup diced white onion or thinly sliced
- 4 large cloves garlic minced
- 1 cup dry white wine or chicken stock
- 28 ounce can crushed tomatoes
- 0.5 cup pimento-stuffed green olives
- 1 tablespoon capers drained
- 1 jalapeno pepper seeded and sliced lengthwise
- 2 dry bay leaves
- 2 sprigs fresh Mexican oregano or 0.5 teaspoon dried
- 2 sprigs fresh thyme or 0.5 teaspoon dried
- 2 tablespoons chopped cilantro
- 1 lime cut into wedges
Instructions
- Pat the pork chops dry with a paper towel, then season both sides with salt and pepper.
- Turn on the Instant Pot and select the Sauté button on your Instant Pot, and add the oil.
- Brown both sides of the pork chops in batches, about 2 minutes per side. Remove from pressure cooker and set aside on a plate.
- Add the chopped onion to the pot and sauté, stirring frequently until they begin to soften. Add the garlic and cook for one additional minute.
- Pour in the wine and scrape the bottom of the pressure cooker to remove all the cooked on bits.
- Return the pork chops to the pressure cooker. Stack as needed to make them fit. Top with the tomatoes, olives, capers, jalapeno strips, bay leaves, oregano, and thyme.
- Secure the lid and select the Pressure Cook/Manual button. Set for 15 minutes on High pressure. It will take about 15 minutes to reach pressure.
- When the pot beeps allow the Instant Pot to naturally release for 10 minutes. (Do not touch anything!) Release any remaining pressure after the 10 minutes are up.
- Remove the bay leaves, thyme and oregano sprigs. Place the pork chops on a plate and spoon the sauce and vegetables over the top. Garnish with chopped cilantro and lime wedges to squeeze over the top.
- This meal is delicious served over steamed rice or crispy roast potatoes.
Notes
- This recipes uses .75 to 1-inch thick bone-in pork chops. If using boneless, center-cut chops reduce the cooking time so they don't dry out.
- You can also use pitted Castelvetrano or manzanilla olives in place of the pimento -stuffed.
- Leftover sauce can be poured over cooked cod, salmon, or chicken. This recipe makes a lot of sauce!
- Store leftover pork chops in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stove.
Leave a Reply