Ingredients

• 1 mediumonion, sliced
• 4 garlicscloves, minced
• small shallot, diced
• mushrooms, sliced
• 50 mlstomato paste (roughly ⅕ cup)
• 2 Tablespoonsketchup
• 1 Tablespoonpeanut oil
• 1 Tablespoonwhite sugar
• 1 teaspoonWorcestershire sauce
• 1 cupwater
• kosher salt
• black pepper
• 1 ½ Tablespooncornstarch mixed with 2 tablespoons water
• 4 bonelessspork loin chops (1 ¼ inches thick)
• ½ teaspoonwhite sugar
• ¼ teaspoonsalt
• ¼ teaspoonsesame oil
• 1 Tablespoonlight soy sauce
• ½ Tablespoondark soy sauce

Directions

1. Tenderize the Pork Chops with the backend of a heavy knife
2. Mix all marinade ingredients in a bowl large enough for the pork chops
3. Marinate the tenderized pork chops for 20 minutes
4. Heat up your pressure cooker on Sauté setting
5. Clean the mushrooms with a damp paper towel
6. Cut/prepare remaining ingredients
7. Add peanut oil into the pot cover the entire bottom of pot
8. Add the marinated pork chops into the pot, then let it brown for roughly 1 – 1 ½ minute on each side
9. Brown the Onion, Shallot, Garlic, Mushrooms, salt, and pepper
10. Cook the onions and shallot for roughly 1 minute until soften
11. Add garlic and stir for 30 seconds until fragrant
12. Add in the mushrooms and cook for another minute
13. Add ¼ cup (63 ml) of water and fully deglaze the bottom of the pot with a wooden spoon
14. Add water, ketchup, sugar, Worcestershire sauce, and tomato paste.
15. Place the pork chops back with all the meat juice into the pot.
16. Close lid and pressure cook at High Pressure for 1 minute it fully Natural Release (roughly 10 minutes)
17. Remove the pork chops and set aside
18. Turn heat to sauté
19. Add more salt and pepper if desired
20. Mix the cornstarch with water and mix it into the tomato sauce one third at a time until desired thickness
21. Drizzle the tomato sauce over the pork chops and serve immediately