Remove the pork chops and add the smashed garlic and give them a stir in the browned bits at the bottom of the pot. Brown the pork chops on each side for 1-2 minutes, or until they have a nice browned exterior. Once the butter is melted and just beginning to brown, add the pork chops to the pot in a single layer (not overlapping). Turn the instant pot to the “Saute” function and add the butter to the pot.Dredge the pork chops in the mixture on all sides. of salt, black pepper, garlic powder, dried oregano and 2 teaspoons of flour in a shallow dish.
To prepare the pork, combine the ½ tsp.Hit the saute button once again and let the sauce thicken for a few minutes. Then, use a ladle and ladle out about ¼ of the liquid into a bowl with the flour and whisk away! This will create a thick slurry, which we then pour back into the pot and continue to whisk until its all incorporated. The sauce is made by adding all the sauce ingredients to the liquid remaining in the pot, except the flour. The creamy garlic sauce is a simple combination of broth, heavy cream, lemon juice, thyme, black pepper and flour. After a 12 minute pressure cook and an 8 minute release, we remove the pork chops and make our creamy garlic sauce. After deglazing, we add 3-4 stems of fresh thyme to liquid, then nestle the pork chops into the liquid. If we leave them stuck to the pot we’ll likely get a burn notice, which we certainly don’t want. Deglazing is using a wooden spoon to scrape all the browned bits on the bottom of the pot. Then we press cancel, add the broth and deglaze the bottom of the bot. We don’t want to go longer than 1 minute because garlic can start to burn quickly. Once the smashed garlic has been added to the pot, stir it around for about a minute in the butter and browned bits on the bottom of the pot. Also, smashing the fresh cloves of garlic extracts the natural oils and gives us a robust flavor. For one, quite frankly it’s easier than chopping up the 6 cloves of garlic. Why smashed garlic? For a couple of reasons. This will create a nice golden brown exterior.Īfter each side is sauteed, we remove the chops and add the smashed garlic to the pot. Once it says hot, we carefully add the pork chops and let them brown on each side for about 2 minutes. The we set the Instant Pot to saute mode and melt the 2 tablespoons of butter. Mix it all together and dredge the pork chops through it. We’ll use a simple rub of salt, course ground black pepper, garlic powder, oregano and flour. You’ll also get better results if the pork chops spend a few minutes out of the refrigerator before starting to cook them. The fat helps keep the chops moist and tender. Look for pork chops that have good marbling too. We want to go for the thicker pork chops because they cook better in pressure cooker environment. We start with some good bone-in pork loin chops or bone-in ribeye chops that are about 1″ thick. Really? Does it get any better than that? Thick bone-in pork chops cooked in an Instant Pot to tender and juicy perfection with a rich and creamy garlic sauce.
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