balsamic glaze (found in the balsamic section of the grocery store)
pork rub blend of choice
1cupcubed pineapple chunks (may use canned)
Set your pot on high saute mode. Drizzle olive oil on the bottom of the pan. Lightly season your pork chops front to back. Add pork chops to the pot. Saute, front and back to a light golden brown. You may set the pot to a medium saute if you wish to make sure you do not burn. NOTE: Not all six porch chops may fit in the pot. Do one batch, set on a plate, and then throw the remainder in and follow the same method as above.
Once your chops are all golden brown you may set them on a trivet rack. They can be stacked. However, each chop at this point will get a light drizzle of balsamic glaze on each.
Add one cup of water to the pot. Once chops are all layered nicely on a rack you can then add pineapple chunks on top. I used about 1 cup of chunked pineapple.
Set pot on High Pressure for 25 minutes and then let naturally release. Ready to serve. You can add more glaze and pineapple on top for more flavor and also a beautiful presentation. ENJOY!Approx WW point value= 4 points per pork chop