Pork chop meal prepared in an Instant Pot® that can be prepped and frozen ahead of time.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork chops with garlic powder, seasoned salt, oregano, onion powder, and pepper.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot. Add pork chops, working in two batches if necessary, and sear until crispy and brown, 2 to 3 minutes per side. Remove the chops to a plate. Pour in vegetable broth, and deglaze, scraping the browned bits from the bottom of the pot with a wooden spoon.

  • Place a trivet at the bottom of the inner pot and stack the pork chops on top. You do not want the pork chops resting in the liquid or the seasoning will wash off. Close and lock the lid and turn the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for at least 10 minutes. Remove the pork chops and let rest while you make the gravy.

  • Select Saute function on the Instant Pot®. Whisk sour cream into the broth and allow the liquid to simmer, stirring occasionally, until gravy reduces by half and thickens, 10 to 15 minutes. Pour gravy over chops and serve.

Cook's Notes:

You can skip the browning part of this recipe, but you'll be missing the flavor.

If you are in a hurry you can mix in 1 tablespoon flour, brown rice flour, or other thickening agent to help the gravy thicken quicker.

To prep ahead: Place the pork chops into a freezer-safe container or bag. Mix all the seasonings together in a small bowl then pour it over the pork chops. Rub the seasoning into the pork chops so that they are completely covered. Write a label and tape it to the container. Freeze the pork chops for up to 1 month. Defrost the pork chops enough to be able to break them apart. This can be done by putting them in the refrigerator overnight, using the defrost setting on your microwave, or running them under cold water in the container.

Nutrition Facts

292 calories; protein 32.4g; carbohydrates 4.1g; fat 15.4g; cholesterol 92.6mg; sodium 475.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/20/2020
1.18.20 Followed this recipe to the letter and after cooking was complete and pressure released naturally I thought the broth was a little bland. I added some rosemary and thyme which really perked it up the flavor to delicious. Cooked the gravy down for about 15 minutes and it was still very thin so I did add just a bit of a cornstarch slurry to thicken it. I thought cooking the chops on a trivet was an excellent idea and I d never seen that before just makes sense to me. Doesn t seem to matter how I cook pork chops (even Heritage pork) these days it s just never tender and that again was the case here. So I just look at it as IT-IS-WHAT-IT-IS. With the modifications I made to the gravy these were OK but I m pretty close to giving on pork chops in general. Thanks for sharing your recipe. Read More

Most helpful critical review

Rating: 3 stars
01/24/2020
I made it exactly as specified. The sour cream did thicken and reduce down. My issue was my pork chops weren t as tender and I let it naturally release pressure for 18 minutes. My pork chops were a little less than one inch thickness so it shocked me they weren t fork tender. These were okay but not jaw dropping wow. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2021
Added 1/3 of a medium Spanish Onion and a Bell pepper on top of the pork chops when pressure cooking. I increased the Sour Cream to 1cup and followed the directions. My Daughter and Son in Law loved it. It was served with Roasted Asparagus and White Rice. There were no left overs. The excess rice went quickly when covered with the gravy, The chops were tender and moist. Read More
Rating: 4 stars
01/19/2020
1.18.20 Followed this recipe to the letter and after cooking was complete and pressure released naturally I thought the broth was a little bland. I added some rosemary and thyme which really perked it up the flavor to delicious. Cooked the gravy down for about 15 minutes and it was still very thin so I did add just a bit of a cornstarch slurry to thicken it. I thought cooking the chops on a trivet was an excellent idea and I d never seen that before just makes sense to me. Doesn t seem to matter how I cook pork chops (even Heritage pork) these days it s just never tender and that again was the case here. So I just look at it as IT-IS-WHAT-IT-IS. With the modifications I made to the gravy these were OK but I m pretty close to giving on pork chops in general. Thanks for sharing your recipe. Read More
Rating: 3 stars
01/24/2020
I made it exactly as specified. The sour cream did thicken and reduce down. My issue was my pork chops weren t as tender and I let it naturally release pressure for 18 minutes. My pork chops were a little less than one inch thickness so it shocked me they weren t fork tender. These were okay but not jaw dropping wow. Read More
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