Tenderize Pork Chops: Use the backend of a heavy knife and pound both sides of the pork chops to tenderize the meat.
Marinate Pork Chops: Marinate the tenderized pork chops for 20 minutes with ½ tsp sugar, ¼ tsp salt, ¼ tsp sesame oil, ¼ tsp ground white pepper, 1 tbsp regular soy sauce, and 1 tbsp Shaoxing wine.
Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté). Ensure your pot is as hot as it can be when you add the pork chops (Instant Pot: wait until indicator says HOT). This prevents pork chops from sticking to the pot.
Sauté Pork Chops: Add 1 tbsp olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Add in marinated pork chops, then let it brown for roughly 1 – 1.5 minutes on each side (don’t need to constantly flip). Don't let it burn. Remove and set aside.
Sauté Onions: Add in sliced onions. Add a pinch of kosher salt + ground black pepper to season if you like. Cook the onions for roughly 1 minute until softened.
Deglaze: Add in 1 tbsp balsamic vinegar and partially deglaze the bottom of the pot with a wooden spoon.
Make HK Onion Sauce: Add in ¾ cup (188 ml) unsalted chicken stock, 1 tbsp Worcestershire sauce, 1 tbsp regular soy sauce, 1 tsp sugar. Mix well and fully deglaze. Taste the seasoning and adjust with kosher salt if necessary.
Pressure Cook Pork Chops: Place pork chops with all the meat juice in the pot. Pressure cook at High Pressure for 1 minute, then Full Natural Release (roughly 10 minutes).
Taste & Thicken HK Onion Sauce: Remove pork chops and set aside. Turn heat to medium (Instant Pot: Press sauté button). Taste the seasoning and add more salt if desired. Mix the cornstarch with water, then mix it into the onion sauce one third at a time until desired thickness.
Serve Pork Chops: Drizzle the yummy HK Onion Sauce over the pork chops and serve immediately! Enjoy~ :)