Ingredients:
– 4 boneless pork chops (about 1 inch thick)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon cornstarch
– 1 tablespoon water
– Fresh parsley, chopped (for garnish)
Instructions:
1. Season the Pork Chops:
– Season both sides of the pork chops with salt, pepper, garlic powder, onion powder, and dried thyme.
2. Sear the Pork Chops:
– Set the Instant Pot to the “Sauté” function and add the olive oil.
– Once the oil is hot, add the pork chops and sear for about 2-3 minutes on each side until they are golden brown. Work in batches if necessary to avoid overcrowding.
– Remove the seared pork chops and set them aside.
3. Deglaze the Pot:
– Add the chicken broth to the Instant Pot, stirring to scrape up any browned bits from the bottom of the pot.
4. Pressure Cook:
– Return the pork chops to the Instant Pot, placing them in the liquid.
– Close the lid and set the valve to the sealing position.
– Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 8 minutes.
5. Natural Release:
– Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
6. Remove Pork Chops:
– Carefully remove the pork chops from the Instant Pot and set them aside.
7. Make the Gravy:
– In a small bowl, mix the cornstarch and water to create a slurry.
– Set the Instant Pot back to the “Sauté” function.
– Stir in the heavy cream and cornstarch slurry into the cooking liquid in the Instant Pot.
– Cook, stirring constantly, until the gravy thickens, about 2-3 minutes. If the gravy is too thick, you can add a little more chicken broth or water to reach your desired consistency.
8. Serve:
– Return the pork chops to the Instant Pot to coat them in the gravy, or serve the pork chops topped with the gravy.
– Garnish with chopped fresh parsley.
