Creamy Pork Chops in the Instant Pot

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I have totally fallen in love with my Instant Pot’s.  Yes I have two.  One 6 quart and one 8 quart.  I use them at least twice a week, sometimes more.  Growing up I was scared to death of my moms pressure cooker.  It was mainly used during canning season when she would put up sometimes hundreds of jars of jellies, jams and vegetables.  That little cap that would dance around on top of the pressure cooker lid spitting steam and sometimes a bit of water was something I wanted nothing to do with.  I always pictured it blowing up and that kept me out of the kitchen when she was canning.

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

1. Turn the Instant Pot on Saute and add the vegetable oil an 1 T of the butter.
2. 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
3. Remove chops from the I.P.  and set aside.
4. Add the onion (you may need to add additional oil), oregano and rosemary and saute 3-4 minutes
5. Add the water and both “Better than Boullion’s” and soy sauce.  Bring to low boil and then turn off I.P
6. 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.
7. Once I.P. is finished, let it natural pressure release for 7 minutes.  Then release pressure and remove the chops and set aside.
8. 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.
9. 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.
10. 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.
11. 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.