Creamy Pork Chops in the Instant Pot
Now that we have electric pressure cookers I feel a lot more safe. In fact, I don’t even think about it anymore. It’s just like using any other appliance in my kitchen, except, it does the job so much faster and usually its a one pot meal. Sure helps with the clean up and not heating up the kitchen. Living in Fort Lauderdale, I don’t need any extra heat or humidity.
Tonight I used some 1 inch thick pork chops and decided I wanted a creamy sauce of sorts. I realized I didn’t have any heavy cream which I was planning on using but I did spot cream cheese in the fridge so I though I’d give that a try. I was greatly surprised at how great it came out. So here is my Creamy Pork Chops. Give them a try and let me know what y’all think.
Ingredients:
- 1 T. vegetable oil or other clear oil
- 2 T. butter (divided)
- 3 1 inch thick pork chops
- 1/2 of a sweet onion diced
- 1 t. oregano
- 1 t. rosemary
- 1/2 t. “Better than Bullion” Roasted Chicken *see note below
- 1/2 t. “Better than Bullion” Roasted Garlic *see note below
- 3/4 cup water
- 1 t. Low Sodium Soy Sauce
- 2 oz. cream cheese
- 1 T corn starch
- 2-3 T milk
- Turn the Instant Pot on Saute and add the vegetable oil an 1 T of the butter.
- Once butter is melted, season the chops with salt and pepper and add to the I.P. to saute about 3 minutes on each side to brown
- Remove chops from the I.P. and set aside.
- Add the onion (you may need to add additional oil), oregano and rosemary and saute 3-4 minutes
- Add the water and both “Better than Boullion’s” and soy sauce. Bring to low boil and then turn off I.P
- Add the chops back to the I.P. and put on lid. Set to 3 minutes on high and start. It shouldn’t take long to heat up because we used it to saute already.
- Once I.P. is finished, let it natural pressure release for 7 minutes. Then release pressure and remove the chops and set aside.
- Turn I.P. back onto saute and once the sauce is bubbling, add the cream cheese and the other tablespoon of butter. Whisk to combine.
- Once the butter and cream cheese is melted mix the corn starch and milk and pour slowly into the sauce. Mixing with a whisk as it thickens. Once it begins thickening, turn off I.P and remove inner pot from the I.P.
- Add back the chops and cover in the thickened sauce. Let sit a few minutes and serve. Optionally, you can just use the sauce as a gravy and pour over the chops.
- ENJOY.
*Note: If you don’t have “Better than Bouillon” you can use 1 t. garlic powder and use 3/4 cup of chicken stock or broth in place of the water. I like the BTB because it gives it a deeper flavor and tastes like it has cooked all day making it a richer sauce.
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