Pork Butt Chops in Creamy Gravy
(Total Time: 20 MIN| Serves: 3)
10 oz pork butt, chopped into bite-sized pieces
1 cup cauliflower, chopped into florets
4 tbsp olive oil
¼ tsp dried rosemary
For the sauce:
½ cup milk, full-fat
1 cup spinach, torn
¼ cup button mushrooms
¼ cup almond flour
1 tsp sea salt
½ tsp black pepper, ground
Combine the sauce ingredients in a food processor and process until smooth. Set aside.
Plug in your instant pot and grease the stainless steel insert with some olive oil. Add the meat and cauliflower. Sprinkle with rosemary and give it a good stir. Cook for 3 minutes.
Pour in the sauce and ½ cup of milk.
Close the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 5 minutes. When done, perform a quick release of the pressure and open the pot.
Per Serving(Calories 389 | Total Fats 27g | Net Carbs: 3.5g | Protein 32.4g |Fiber: 1.4g)