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Instant Pot Creamy Garlic Pork Chops

Name: Instant Pot Creamy Garlic Pork Chops
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless pork chops (thick-cut); 1 tbsp butter; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 3 cloves garlic (minced); 1 cup chicken broth; 1 tsp Dijon mustard; 1/2 cup heavy cream; 1/2 cup Parmesan (grated); 1 tbsp cream cheese; 1/2 tsp red pepper flakes (optional); 2 cups Brussels sprouts (halved)

Gluten-Free Grain-Free High Protein Keto

35 minTotal

4Servings

450Calories

10 minPrep

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Instant Pot Creamy Garlic Pork Chops

Thick-cut pork chops pressure-cooked in garlic broth, then finished in a Parmesan cream sauce built in the same pot. Five minutes under pressure is all it takes to keep them tender.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Servings 4

Calories 450 kcal

Ingredients

4 boneless pork chops thick-cut
1 tbsp butter
1 tbsp olive oil
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
3 cloves garlic minced
1 cup chicken broth
1 tsp Dijon mustard
1/2 cup heavy cream
1/2 cup Parmesan grated
1 tbsp cream cheese
1/2 tsp red pepper flakes optional
2 cups Brussels sprouts halved

Instructions

Season the pork chops heavily on both sides with salt, pepper and garlic powder.
Set the Instant Pot to Saute. Add the butter and olive oil.
Sear the chops 2 minutes per side, then remove them to a plate.
Add the minced garlic and cook 30 seconds, until fragrant.
Pour in the chicken broth and scrape the bottom of the pot completely clean. Every browned bit must lift or the pot will throw a BURN error.
Stir in the Dijon mustard.
Return the chops to the pot.
Seal and pressure cook on HIGH for 5 minutes.
Natural release for 5 minutes, then release the remaining pressure.
Remove the chops again and set them aside.
Switch back to Saute. Add the heavy cream, Parmesan, cream cheese and red pepper flakes.
Stir 2 to 4 minutes until the sauce thickens.
Return the chops to the sauce and turn to coat.

Frequently Asked Questions About Instant Pot Pork Chops

Why does my Instant Pot say BURN when I make pork chops?

Because something is still stuck to the bottom of the pot. After searing, the browned bits have to be scraped completely free while the broth is in — if any remain welded to the base, they scorch once pressure builds. Deglaze until the bottom is smooth under the spoon.

Why did my pressure-cooked pork chops come out tough?

Almost always overcooking. Pork loin is lean and five minutes under pressure is genuinely enough for thick-cut chops. The five-minute natural release is part of the cook, not a pause — skipping it and venting immediately makes the meat seize.

How do you thicken Instant Pot sauce without flour or cornstarch?

Reduce it on Sauté and let cheese do the work. Parmesan and a spoonful of cream cheese emulsify into the broth and thicken it in two to four minutes, with no starch and no added carbs. Keep stirring so the Parmesan melts rather than clumping.

Pro tip

Scrape the bottom of the pot until it is genuinely clean before sealing the lid. Every browned bit from searing has to lift into the broth — anything stuck to the base will scorch under pressure and trigger a BURN error. Ten extra seconds with a wooden spoon saves the whole dish.

Why this recipe works

Pork chops and cream sound indulgent, and this is a rich plate at 450 calories — but almost none of that comes from carbohydrate. The dish lands around 6g net carbs a serving, with the fat and protein doing the work that starch usually does.

Pork Loin Chops

Complete protein with all nine essential amino acids
Exceptionally high in thiamine, which most other meats have far less of
Selenium and zinc support immune function and thyroid health

Heavy Cream and Parmesan

Fat slows digestion, which is why this keeps you full for hours
Parmesan is naturally low in lactose from long aging
Both contribute calcium and vitamin A

Brussels Sprouts

Fiber and vitamin K, with only about 4g net carbs a cup
Sulforaphane, the compound behind cruciferous vegetables' reputation
Vitamin C survives roasting better than boiling

Nutrition

Calories450

Per serving · makes 4

How Do You Serve and Store Instant Pot Creamy Garlic Pork Chops?

Serve straight from the pot while the sauce is still glossy — it thickens as it cools and tightens further in the fridge. Leftovers keep three days and reheat better than most cream sauces.

How to Serve

Spoon the sauce over each chop and serve with the roasted Brussels sprouts alongside. Roast them at 425°F for 20 to 25 minutes with olive oil, salt, pepper and garlic — they finish right as the pork comes out. Cauliflower mash works if you want something to catch the sauce.

How to Store

Refrigerate in an airtight container up to three days. Reheat gently in a pan over low heat with a splash of broth — high heat splits the cream. Freezing is not recommended; the sauce separates on thawing and never fully comes back.