Instant Pot Sour Cream Pork Chop
Instant Pot Sour Cream Pork Chop
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
360
kcalIngredients
4 boneless pork chops
2 medium onions, cut into slim wedges
1 cup beef stock
1 teaspoon Worcestershire sauce
1 tablespoon butter, or coconut oil
1 teaspoon arrowroot, or organic cornstarch, or 1/4 teaspoon glucomannan
1/3 cup sour cream
salt and pepper, to taste
Directions
- Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
- Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot.
- Pressure cook: Close instant pot and set valve to sealing. Choose “pressure cook” for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
- Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of arrowroot and water (or your preferred thickener).
- Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.
