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Add a photoI love my Instant Pot! These pork chops come out so tender. You have to be careful when you take them out or they'll fall apart. I had to use a wide spatula. The flavor is fantastic!
Ingredients
- 1 tablespoon butter or coconut oil
- 2 medium onions cut into slim wedges
- 4 boneless butterfly pork chops
- salt + pepper to taste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon arrowroot OR cornstarch
- ⅓ cup sour cream
Directions
- Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
- Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot.
- Pressure cook: Close instant pot and set valve to sealing. Choose "pressure cook" for 10 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
- Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of arrowroot and water (or your preferred thickener).
- Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 51 | |
| Calories from Fat 27 | 53% |
| Total Fat 3.06g | 4% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 232mg | 10% |
| Potassium 119mg | 3% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.24g | 1% |
| Protein 1.28g | 2% |
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