One of your favorite dinners may turn out to be these flavorful, quick, and easy pork chops.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
Ingredients
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 4 (1-inch thick) bone-in pork chops
- 1 tablespoon olive oil
- ½ cup dry white wine
- ½ cup low-sodium chicken stock
- 2 tablespoons Dijon mustard
- ½ teaspoon garlic powder
- 4 tablespoons unsalted butter
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- Combine salt, pepper, and thyme in a small bowl. Sprinkle spice mixture over both sides of the pork chops, rubbing in and pressing down.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and when hot, add pork chops and brown for 3 minutes per side. Remove chops and set aside. Pour in wine and chicken stock. Stir and deglaze the bottom of the pan and allow the liquid to slightly reduce and the alcohol to cook off, about 3 minutes. Turn off Saute function.
- Add chops back to the pot, close and lock the lid, and set the pressure valve to sealing. Select Manual high pressure according to the manufacturer’s instructions, and set the timer for 5 minutes, allowing 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove pork chops to a plate and tent with foil to keep warm.
- Turn on Saute function. Cook for about 1 minute to reduce liquid; stir in Dijon mustard and garlic powder. Gradually stir in butter until well incorporated, about 3 minutes. Add pork chops back to the pot, coating with the sauce.
- Garnish with chopped parsley, and serve.
- Your cooking time may vary slightly depending on the actual size of your chops.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 0 g |
| Protein | 35 g |
| Saturated Fat | 13 g |
| Sodium | 841 mg |
| Sugars | 0 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe according to the directions but I doubled the quantity because i needed 8 servings. The sauce was absolutely delicious! You don’t need quite that much butter in my opinion but the flavor was out of this world. My pork chops were small and boneless and they got very overcooked in the pressure cooker even though I followed recipe times closely. I will make this again using the saute feature but switching to the slow cooker mode for the cooking portion. I definitely want to keep the sauce part!
I followed the recipe exactly as shown, for a small dinner party. Everyone commented on the great flavor. I served it with cilantro lime rice on the side.
My husband isn’t a fan of the IP, but he said this was the best thing I’ve made in it. I added some garlic salt to my chops and overall, it was a bit salty, so that’s on me. Next time I’ll stick to the recipe.
I followed the recipe exactly, and it was good, but I felt it needed 1 or 2 more minutes of cooking under pressure. I would have preferred the pork to be more tender. I like mustard, but next time I would use less. I served it over rice, and the sauce worked well that way – just a bit too “mustardy” for my taste. My husband loved it.
So good. They turned out very tender and the sauce was delicious! Even my husband, who doesn’t like mustard, really liked the it! I didn’t change anything from the original recipe. It’s definitely added to my recipe rotation.