Hi Karen – It will probably be easier to brown them before stuffing them because they’ll be flat, but either should work well.

I’m sitting here trying to decide if I should brown the pork chops first with the air fryer lid, or after. I’ve got two boneless thick pork chops and I”m going to stuff them with stove top stuffing and then cook. What would you do?

Thanks,
Karen

Hi Janet – what pressure cooker do you have? Most have manuals online you can print.

Thanks for sharing Robert. That does sound delicious.

here’s my favorite chop recipe- using 4-5 bone in chops about 3/4 inch thick I season with salt and pepper – then select saute on pot and in a couple tablespoons of olive oil I brown them.Remove from pot add 12 oz. chicken broth and deglaze. Put chops back in and squeeze a little bbq sauce on top ( I like sweet baby rae’s). seal- select manual- 10 min. Natural release after 10 minutes. Remove and put on broiler pan. Brush on more sauce and put under broiler for 3 minutes.Very simple but very good!!

Hi Dan – it depends on the thickness of the meat. If it’s small cuts of meat, you don’t need to increase the cook time – it will take longer to come to pressure though. Larger cuts of meat, such as roasts, you will have to increase the cook time. How long depends on the thickness of the meat and whether it’s frozen solid or not.

Hi Matt – hip pressure cooking has a chart that I think you’ll find helpful http://www.hippressurecooking.com/how-to-use-the-pressure-cooker/