INSTANT POT SMOTHERED PORK CHOPS RECIPES

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INSTANT POT PORK CHOPS WITH HONEY GARLIC SAUCE - KRISTINE ...



Instant Pot Pork Chops with Honey Garlic Sauce - Kristine ... image

Instant Pot Pork Chops, with the most delicious honey garlic sauce! Cook the pork chops from fresh or frozen, using bone-in or boneless pork chops. Serve your honey garlic Instant Pot pork chops with rice or potatoes and a vegetable for a quick and easy meal.

Provided by Kristine Rosenblatt

Categories     Main Course

Total Time 30 minutes

Prep Time 14 minutes

Cook Time 1 minutes

Yield 4

Number Of Ingredients 11

⅓ cup honey
⅓ cup low sodium soy sauce
2 tablespoons tomato paste (or ketchup)
1 tablespoon apple cider vinegar
2 teaspoons sweet chili sauce (optional)
1 tablespoon olive oil
4 boneless pork chops (1 to 1 ½-inch thick, see note for bone-in or frozen)
black pepper
4 cloves garlic (minced)
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Combine honey, soy sauce, tomato paste, apple cider vinegar and sweet chili sauce in a small bowl and set aside.
  • Heat the olive oil in the Instant Pot using saute mode until the pot is hot.
  • Season the pork chops with pepper and add them to the hot pot. Brown the pork chops 1-2 minutes per side and no more. Transfer pork to a clean plate.
  • Add the minced garlic to the pot, press "Cancel" to turn off saute mode, and cook, stirring, for 30 seconds.
  • Pour the honey soy sauce mixture from the bowl into the pot and stir, scraping up any browned bits from the bottom of the pot.
  • Add the pork chops and any juices released back to the Instant Pot. Close the Instant Pot lid and turn the steam release valve to the sealing position.
  • Set the pressure cook time to 1 minute on high pressure/manual. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start. When the cook time ends allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by turning the steam release valve to the venting position.
  • When the pin has dropped down, open the Instant Pot lid. Use an instant read thermometer to check that the internal temperature of the pork has reached at least 145 degrees F. Remove the pork chops to a clean plate. Press "Cancel" to turn the warm setting off.
  • Combine the 1 tablespoon cornstarch and 1 tablespoon water in a small bowl. Turn saute mode on and stir the cornstarch mixture into the Instant Pot. Cook, stirring, until the sauce thickens. This should only take 1-2 minutes. Press "Cancel" to turn off the Instant Pot and remove the inner pot from the Instant Pot base to immediately stop the cooking process.
  • Serve pork chops with honey garlic sauce.

Nutrition Facts : Calories 360 kcal, CarbohydrateContent 31 g, ProteinContent 31 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 90 mg, SodiumContent 863 mg, FiberContent 1 g, SugarContent 26 g, ServingSize 1 pork chop

CREAMY SMOTHERED RANCH PORK CHOPS FOR TWO - PILLSBURY.COM



Creamy Smothered Ranch Pork Chops for Two - Pillsbury.com image

This quick and complete dinner for two is done in just 30 minutes—really! Bone-in pork chops get smothered in a creamy ranch skillet sauce and come served with cooked egg noodles.

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 2

Number Of Ingredients 9

1 tablespoon butter
1 small onion, halved and cut into 1/4-inch slices (1 cup)
2 bone-in pork loin chops, 3/4-inch thick (about 1 lb), trimmed of fat
1/8 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup chive & onion cream cheese spread (from 8-oz container)
2 teaspoons ranch salad dressing & seasoning mix (from 1-oz package)
2 cups cooked egg noodles
Chopped fresh chives, if desired

Steps:

  • In 10-inch nonstick skillet, heat butter over medium-high heat. Add onion; cook 5 to 7 minutes, stirring frequently, until browned and tender. Transfer mixture to plate.
  • Season pork chops with pepper. Add to same skillet; cook over medium-high heat 5 to 7 minutes, turning once, until browned (145°F). Remove from skillet to plate; cover and keep warm.
  • Add chicken broth, cream cheese spread, ranch seasoning and cooked onions to skillet. Cook 3 to 4 minutes, stirring frequently, until bubbly and slightly thickened. Add pork chops back to skillet; cook 2 to 3 minutes or until heated through.
  • Cool 5 minutes before serving to allow sauce to thicken. Serve with egg noodles. Garnish with chopped chives.

Nutrition Facts : Calories 680 , CarbohydrateContent 50 g, CholesterolContent 205 mg, FatContent 3 , FiberContent 2 g, ProteinContent 47 g, SaturatedFatContent 15 g, ServingSize 1 Servings, SodiumContent 1390 mg, SugarContent 6 g, TransFatContent 1/2 g

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