This guest recipe for Instant Pot pork chops cooked in a mouthwatering creamy mushroom sauce will make you wonder why you ever made pork chops the old-fashioned way all these years! This delicious dish is from Dr. Karen S. Lee’s latest cookbook Keto Cooking With Your Instant Pot.
Who loves making pork chops? Better yet, who loves cleaning after making pork chops? Not us. But these saucy, fall off the bone pork chops made right in the Instant Pot leave you with minimal mess and clean up afterwards.
This is one of the recipes from Keto Cooking With Your Instant Pot that definitely caught our eye. As you can guess, it’s keto and low-carb and is also gluten-free, and served with a side of green veggies or a leafy salad it makes for a perfect, healthy dinner meal.
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- 1 tsp sea salt
- ½ tsp black pepper
- 4 ( 6 oz or 170 g each) boneless pork loin chops
- 2 strips of uncured bacon, finely chopped
- 1 tbsp (15 g) butter and more as needed
- ½ medium onion, sliced
- 12 oz (340 g) white mushrooms, sliced ¼” (6 mm) thick
- ½ cup (120 ml) white wine
- ½ cup (120 ml) full-fat heavy cream
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (8 g) tapioca flour, more if needed
- ¼ cup (15 g) fresh flat leaf parsley, chopped, reserve 1 tbsp (4 g) for garnish
In a small bowl, mix the garlic powder, onion powder, paprika, sea salt, and black pepper. Sprinkle both sides of the pork chops with the garlic powder mixture and set aside.
Turn on the Instant Pot by pressing “Sauté” and set to “More.” Insert the inner pot and wait until the panel says “Hot.” Add bacon and sauté for 3 minutes and add the pork chops, two at a time, and brown both sides or 2 minutes per side. Add butter at this point if needed.
Transfer the pork chops to a plate and set aside. Add onions and mushrooms and sauté until onion is soft. Add white wine and stir and scrape the bottom for one minute. Place the pork chops on top of the onions and mushrooms.
Close the lid tightly and move the steam release handle to “Sealing.” Press “Cancel, then,” “Pressure Cooker/Manual” button and set the timer for 20 minutes on HIGH pressure. When the timer ends, you will hear a beeping sound. Allow the Instant Pot to cool down naturally until the float valve drops down.
Press “Cancel” and open the lid. Take out the pork chops on plates to be served and let rest. Meanwhile, add the rest of the ingredients in the inner pot except parsley, press“Sauté” and stir for 2 minutes or until it thickens. Add more tapioca flour if needed, depending on how much liquid was produced from the meat and vegetables from cooking. Top the pork chops with the mushroom gravy and garnish with parsley before serving.
- Calories: 343
- Fat: 21g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 23g