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Ingredients1 h 5 m servings 292
Original recipe yields 4 servings
- Season pork chops with garlic powder, seasoned salt, oregano, onion powder, and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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(R). 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.
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- 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.
Per Serving: 292 calories; 15.4 4.1 32.4 93 476 Full nutrition
ReviewsRead all reviews 2
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 we...