Hi. I bought pork sirloin chops on sale yesterday. I thought I could cook them in my Instant Pot pressure cooker but it appears that would be unwise. Besides bacon and ham I've only had pork once in my life. I liked it. I'd like to have pork again but besides that one time (I made stir-fry strips) I've never cooked it and none of my family ever has. I've been Googling and searching here and I can't find the answers to my questions, so I'm posting. I know they're real rookie questions but when it comes to pork that's what I am.
Can I simply trim the fat, cook it to season the pan, remove it and then cook the chops cut into cubes or strips? Maybe adding barbecue sauce? I've done this with 7-bone steak (not using barbecue sauce, just seasoned) at high heat and it comes out incredibly tender, but they're two different kinds of meat. If so, high or low heat, lid or no lid?
Can I cook them in the Instant Pot? (It's an electric pressure cooker). If so, any tips? My searches have shown that the ones I got are nowhere near thick enough to do so easily.
I've read you can cook them like steaks, I don't have much experience with cooking steaks (round steak in various forms but not the typically thicker "good" ones). Any tips? Can I do this without having to transfer them to the oven?
I have an Instant Pot, a 12" skillet with a lid, and a crock pot at my disposal. I also have a toaster oven, but given that I don't have air conditioning I would really rather not use that. Oh, I also have a thermometer to test doneness.
Most of the recipes I've found online call for a good bit of oil and flour or butter and I'd like to avoid using those three ingredients. If they are necessary then I'll listen, of course, but I'd really rather not use them.
So, can anyone help me? I know I could probably cut one up to test cook but going into the kitchen prepared really helps. I appreciate you all reading this. :)
Edited to add: Food-wise I have a cabbage, red potatoes, applesauce and rice at my disposal. (In case anyone knows of any specific recipes). Oh, I've also read about using stock and after browning them in a skillet adding stock and cabbage and simmering? Is that something that could work with these?
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