We often find that boneless pork chops (often slices from the pork loin) can be quite chewy. Since we prefer tender, I tried this recipe that I found Sunday Supper Movement blog. Packed with flavor, the chops/pork loin slices were done, start to finish, in less than 30 minutes and they were oh-so tender. I halved the recipe and serve the pork with Potato-Turnip Mash and a garden salad.
Instant Pot Boneless Pork Chops Yield: 4 servings
4 boneless pork loin chops/slices
4 tablespoon butter or a combination of butter & olive oil
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon+ cornstarch
2 tablespoon water
Pork Chop Seasoning—mix together the following:
3 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons sea salt
2 tablespoons crushed red pepper flakes
1 tablespoons black pepper
1/4 cup lightly packed brown sugar
- Pat pork chops dry and season generously with pork chop seasoning on all sides.
- Set Instant Pot to saute mode. Once hot, add in butter/olive oil and allow to melt. Once butter is melted, add in pork chops and brown on both sides, approximately 2 minutes on each side.
- Add chicken broth to your pot, and using a wooden spoon deglaze the bits of pork from the bottom of the pot. (You can remove chops but I just pushed them aside, added the broth and deglazed the pan.)
- Add in Worcestershire sauce and mix well.
- If you removed chops, replace them and secure Instant Pot lid; turn to the pressure cook mode. Pressure cook for 7 minutes.
- When 7 minutes is up, allow pressure to naturally release on its own, about 10 minutes.
- Remove chops to a plate.
- In a small bowl combine cornstarch (I added a bit more than called for) and water and mix well. Add slurry into the remaining liquid inside your Instant Pot. Give a good mixing, and let thicken for about 5 minutes.
- Serve gravy over pork chops and enjoy
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