Instructions In a small bowl, mix the brown sugar, onion powder, garlic powder, paprika, oregano, salt, and pepper. Sprinkle the spices evenly over both sides of the pork chops.2 teaspoons EACH: brown sugar, onion powder, and garlic powder, 1 teaspoon EACH: paprika, oregano, salt, and pepper, 4 thick-cut pork chops Turn your Instant Pot to saute mode (low heat) and heat the olive oil. Add the seasoned pork chops, 2 at a time, and sear for 2-3 minutes on one side, until they are well-browned. Add more olive oil if needed and repeat with the remaining pork chops. See notes. 1 tablespoon olive oil Add the chicken stock and scrape the bottom of the pot with a wooden spoon to remove any stuck-on bits. Return all the chops to the pot then secure the lid and close the vent. Set the Instant Pot to pressure cook (manual) for 5 minutes. When it’s done, allow the pressure to release naturally for 10 minutes, and then open the steam vent and allow the rest of the pressure to release.1 cup chicken stock Remove the pork chops from the pot. Mix the cornstarch and cold water in a small bowl and pour it into the pot. Stir until it thickens to a gravy. 1 tablesoon EACH: cornstarch and water Serve the pork chops with the gravy poured over top.
NotesNote 1: Adjusting the temperature when sauteeing in an Instant Pot is not as easy as it is when cooking on the stove. Keep a close eye on the chops to ensure they don’t burn. While you can skip this step, I like the deeper flavor and look of the chops better when they are seared.
NutritionServing: 1 pork chop, Calories: 269kcal (13%), Carbohydrates: 4g (1%), Protein: 30g (60%), Fat: 14g (22%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 92mg (31%), Sodium: 732mg (32%), Potassium: 566mg (16%), Fiber: 0.003g, Sugar: 3g (3%), Vitamin A: 7IU, Vitamin C: 0.1mg, Calcium: 13mg (1%), Iron: 1mg (6%)
