Ingredients:
4 boneless pork chops (about 1 inch thick)
2 tbsp olive oil (or vegetable oil)
Salt and pepper, to taste
1 onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
1 tbsp Dijon mustard
1 tsp dried thyme (or 1 tbsp fresh thyme)
1 tbsp Worcestershire sauce
1 tbsp cornstarch (optional, for thickening)
2 tbsp water (if using cornstarch)
Instructions:
1. **Sear the Pork Chops**: Season the pork chops with salt and pepper. Set your Instant Pot to “Sauté” mode and add the olive oil. When the oil is hot, add the pork chops and sear them for about 2-3 minutes per side, or until they are nicely browned. Remove the pork chops and set aside.
2. Cook the Aromatics: In the same pot, add the chopped onion and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
3. Deglaze the Pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This helps to prevent the “Burn” warning and adds flavor to the sauce.
4. Add the Cream and Seasonings: Stir in the heavy cream, Dijon mustard, thyme, and Worcestershire sauce.
5. Pressure Cook: Return the seared pork chops to the pot, making sure they are submerged in the liquid as much as possible. Close the lid, set the valve to “Sealing,” and select “Pressure Cook” or “Manual” mode. Cook on high pressure for 10 minutes.
6. Release Pressure: Once the cooking time is up, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully perform a quick release for any remaining pressure.
7. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with 2 tablespoons of water to create a slurry. Turn the Instant Pot back to “Sauté” mode, and stir in the slurry. Cook for a few minutes, stirring occasionally, until the sauce has thickened.
8. Serve: Remove the pork chops and slice them if desired. Spoon the creamy sauce over the pork chops before serving.
