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Prep time
10 minutes
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Cook time
30 minutes
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Serves
2 to 4
Author Notes
I love sitting down to a home cooked meal that feels like you are at your favorite restaurant. Even better if it can all be made effortlessly in the Instant Pot! For me, the key to a luxurious pork chop dinner is purchasing bone-in pork chops from your butcher. Cooking pork chops on the bone keeps them moist and flavorful throughout the cooking process. Plus, that beautiful curved bone simply can’t be beat for presentation. I also like to ask my butcher to cut them extra thick, about 1 ½ inches. That extra height allows for a nice sear on the outside, while cooked to perfection on the inside. And again, a nice thick cut pork chop just looks so impressive on the plate.
This Instant Pot version starts with a quick dredge in seasoned flour and then searing the surface of the pork chops. Then, while they are set aside, a quick mushroom, garlic, and white wine sauce can be made right there in the Instant Pot as well. The seared pork chops go back in the pot and quickly cook through at high pressure. Finally, the flavorful sauce is thickened with a slurry of cornstarch and a dash of heavy cream. At the very end a bit of freshly grated Parmesan and baby spinach leaves are stirred in to make this one-pot meal complete. Serve with a glass of chilled white wine from the same bottle you used in the dish. You can’t go wrong with a pleasant Chardonnay. —KristinaVanni
Ingredients
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2
bone-in pork chops, about 1 1/2 inches thick (about 2 pounds total)
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1 1/2 teaspoons
kosher salt, divided
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3/4 teaspoon
freshly ground black pepper, divided
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1/2 cup
all-purpose flour
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3 tablespoons
extra-virgin olive oil, divided
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8 ounces
cremini or baby Bella mushrooms, sliced
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2
cloves garlic, minced
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1/2 cup
dry white wine
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1/2 cup
low-sodium chicken stock
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1 teaspoon
cornstarch
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1/4 cup
heavy cream
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2 cups
baby spinach
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1/4 cup
freshly grated Parmesan
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1 teaspoon
freshly squeezed lemon juice
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1/4 teaspoon
red pepper flakes
Directions
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Rub both sides and the edges of the pork chops generously with the 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper, then dredge in the flour to coat each side. Discard any unused flour.
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Set Instant Pot to the Sauté setting and heat 1 tablespoon of the oil. When oil is shimmering, add one pork chop at a time and cook until golden on both sides, about 3 minutes per side. Transfer the seared pork chops to a plate and set aside.
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Add the remaining 2 tablespoons of olive oil to the Instant Pot. Add the mushrooms and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Add the white wine to deglaze the Instant Pot, using a wooden spoon to scrape up any browned bits on the bottom. Stir in the chicken stock. (At this point, if you are using one of the newer versions of Instant Pot, especially 8-quart capacity models, remove the inner pot and let it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.)
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Return the pork chops and any accumulated juices to the pot. Nestle the two bones in the sauce in opposite directions so they both fit snugly in the Instant Pot. Lock the lid and set to Manual on high pressure for 5 minutes. When the pressure cook time is up, let the pressure cooker naturally release for 5 minutes. After the 5 minutes, open the valve completely to quickly release all the remaining pressure.
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Remove the pork chops to a serving platter. Mix the cornstarch into the heavy cream to make a slurry. Add to the pot and gently warm using the sauté setting to thicken the sauce. As the sauce is warming and thickening, stir in the baby spinach, Parmesan, lemon juice, and red pepper flakes, allowing the spinach wilt slightly. Spoon the sauce over the pork chops and serve.
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