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This is another favorite that makes a TON of leftover sauce which can be used over cauliflower rice, your morning eggs (think hollandaise), or over hard-boiled eggs. All that extra sauce means you can stretch it for days, even if you finish the pork quickly. You can also use 6 pork chops instead of 4 if your Instant Pot has the capacity to get more out of it.

This recipe works great with sautéed garlic asparagus or broccoli, or over cauliflower rice.

Print Recipe

5 from 1 vote

Instant Pot Smothered Pork Chops

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Main Course

Cuisine: American

Keyword: pork

Servings: 4

Calories: 377kcal

Equipment

• Pressure Cooker

Ingredients

Spices

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper 🌶
• 1 teaspoon salt

Produce

• 1/2 onion medium, sliced
• 1 tablespoon parsley chopped fresh
• 5 cloves garlic grated/zested

Meat

• 4 pork loin chops boneless
• 2 tablespoons coconut oil or bacon fat
• 6 ounces sliced baby bella mushrooms

Dairy

• 2 tablespoons butter cubed
• 1/2 cup heavy cream

Misc

• 2 tbsp bacon fat or coconut oil

US Customary – Metric

Instructions

• Rinse the pork chops and pat dry with a paper towel.
• Mix paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper together in a small bowl.
• Sprinkle both sides of the pork chops with 1 tablespoon of the spice mixture, rubbing the seasoning into the meat. Reserve the remaining spices.
• Heat the bacon fat/coconut oil in the bowl of the Instant Pot on the Saute setting. Brown the pork chops in the hot bacon fat/coconut oil, about 3 minutes per side.
• Remove the pork chops to a plate and turn off the Instant Pot.
• Add the sliced onions to pot base and then the mushrooms and garlic.
• Top with the browned pork chops. Add the lid to Instant Pot, making sure the vent is sealed.
• Cook on the Manual High setting for 25 minutes. Once cooked the pressure can be released naturally or manually.
• Remove the pot lid and place just the pork chops on a serving plate.
• Press the Saute setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid. Sprinkle ¼ teaspoon of xanthan gum into the liquid and whisk in immediately.
• Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken. Turn off the Pot. Start with ¼ teaspoon of xanthan gum and add additional until the gravy thickens to your desired consistency. More may be needed depending on how much juice the meat and vegetables release during cooking. Also note the gravy will continue to thicken as it cools.
• Top the pork chops with the onion and mushroom gravy. Sprinkle with parsley and serve.

Nutrition

Calories: 377kcal | Carbohydrates: 5g | Protein: 30g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 146mg | Sodium: 710mg | Potassium: 566mg | Fiber: 1g | Sugar: 1g | Vitamin A: 696IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg | Net Carbs: 4g

This is based off a recipe from Ruled.Me.