Craving a restaurant-quality meal that’s ready in a flash? These Instant Pot Butter Pork Chops are your answer! Forget dry, tough pork. The pressure cooker locks in moisture, delivering incredibly tender, fall-off-the-bone chops swimming in a rich, savory butter sauce. It’s the ultimate comfort food, ready in just 35 minutes, making it a perfect hero for any busy weeknight.
Ingredients
• (Total Time: 35 MIN| Serves: 4)
• 4 bone-in pork chops, about 1-inch thick
• 4 tbsp / 57g butter
• 1 small onion, chopped
• 3 garlic cloves, crushed
• 1 tbsp tomato paste
• 2 tbsp Dijon mustard
• 1 cup / 240ml vegetable stock
• 3 tbsp almond flour
• 2 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper, freshly ground
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, melt the butter in the inner pot and add the chopped onion. Sauté for 3-4 minutes until softened and translucent.
3. Add the crushed garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
4. Working in batches of two, add the pork chops to the pot and sear for 2-3 minutes per side until a golden-brown crust forms. Remove all chops and set them aside on a platter.
5. Brush the seared pork chops evenly with Dijon mustard. In a small bowl, combine the salt, pepper, and smoked paprika, then sprinkle the mixture generously over all sides of the chops.
6. Place the seasoned chops back into the Instant Pot. Pour in the vegetable stock and stir in the tomato paste until it’s well combined with the liquid.
7. Secure the lid, set the steam release handle to the “Sealing” position, and press the “Manual” or “Pressure Cook” button. Set the timer for 22 minutes on high pressure.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid.
9. Remove the pork chops from the pot. Whisk the almond flour into the remaining liquid in the pot to create a gravy. Let the sauce sit and thicken for about 5-10 minutes before serving over the chops.
Nutritional Information
• Per Serving: Calories 383 | Total Fats: 18.9g | Net Carbs: 3g | Protein: 47.2g | Fiber: 1.2g
Pro Tips
• Don’t skip the sear! Searing the pork chops before pressure cooking creates a deep, caramelized flavor (thanks to the Maillard reaction) that you won’t get otherwise.
• For a thicker, clump-free gravy, make a slurry by mixing the almond flour with a few tablespoons of the hot liquid from the pot before whisking it all back in.
• Deglaze the pot with a splash of the vegetable stock after searing the chops. Scrape up any browned bits from the bottom for an extra layer of flavor in your sauce.
• Bone-in pork chops are recommended as the bone adds flavor and helps keep the meat moist. If using boneless chops, reduce the cook time by 2-3 minutes to prevent overcooking.
FAQ
Q: Can I use boneless pork chops for this recipe
A: Yes, you can use boneless pork chops. The recipe recommends reducing the pressure cook time by 2-3 minutes to prevent them from overcooking and becoming dry.
Q: Is it necessary to sear the pork chops first
A: Searing is highly recommended. It creates a deep, caramelized flavor through the Maillard reaction that you won’t achieve by pressure cooking alone. It’s a crucial step for a restaurant-quality taste.
Q: How do I get a smooth, thick gravy
A: For a thicker, clump-free gravy, make a slurry. Mix the almond flour with a few tablespoons of the hot liquid from the pot in a separate bowl before whisking the mixture back into the Instant Pot.
Q: Is this pork chop recipe keto-friendly
A: Yes, this recipe is keto-friendly. It uses almond flour as a thickener and contains only 3g of net carbs per serving, making it an excellent low-carb meal option.
