Instant Pot Pork Chops Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (21)
- 22 oz center loin, bone-in, lean only pork chops
- 1/2 tbsp olive oil
- 1/2 tbsp unsalted butter
- 2 oz onions finely diced
- 1 tbsp garlic minced
- 6 oz brown mushrooms quartered
- 1 tsp fresh thyme about 2 sprigs
- 1 tsp traditional Dijon mustard
- 1/2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup unsalted chicken broth
- 1/4 cup whole milk
- 3 tbsp heavy cream
- 3 oz green peas thawed
- 14 oz cooked spaghetti
- 2 tbsp parsley finely chopped
- 0.5 oz Parmesan cheese grated
INSTRUCTIONS
Select the “sauté” mode and heat 1/2 tbsp olive oil inside the pot. Sear 22 oz pork for about 5 minutes, or until it’s golden brown on both sides.
Set the pork aside, then add 1/2 tbsp unsalted butter, 2 oz onions, 1 tbsp garlic, and 6 oz brown mushrooms to the pot. Stir-fry the mushrooms for about 5 minutes or until they’re brown on the outside.
Pour in 1/4 cup unsalted chicken broth and 1/4 cup whole milk, then add the pork. Add 1 tsp fresh thyme, 1 tsp traditional Dijon mustard, 1/2 tbsp all-purpose flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp ground black pepper to the pot, and stir. Close the lid, select “meat/stew” mode and adjust the time to 10 minutes. Cook the pasta according to the package’s instructions if you haven’t already.
Place a kitchen rug onto the pressure vent and turn it to “release” using a spatula. Wait until all of the steam has been released, then add 3 oz green peas along with 3 tbsp heavy cream and cook for another 5 minutes on “meat/stew” mode.
Release the pressure similar to step 4, and begin to serve. Plate 14 oz cooked spaghetti, place the pork chop on top, and ladle on a good amount of mushroom cream. Sprinkle with 2 tbsp parsley, 0.5 oz Parmesan cheese, and enjoy!
