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.
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.