I’ve been in a bit of a rut this week. There has been no sunshine here in Syracuse, so I’m totally blaming that. I haven’t wanted to really do anything, but I have SO much to get done. The house is a mess, my car is a mess, the laundry and dishes have piled up – I might be a borderline candidate for Hoarders! AND I need to get my booty in gear and pack – I’m headed to South Dakota to visit my family and Melissa this week. It’s just been one of those weeks when curling up under a blanket and playing hermit crab would be best. I guess you could say that I’m a Sister Under Pressure! 🙂 Or a purple minion. I might be a purple minion.
With this rut, I’ve been totally slacking with Sisters Under Pressure. Slacking to the point that I turned on my STOVE last night to cook dinner. The horror!! After a few deep breaths, I turned the stove off, and turned my Instant Pot on (I have the 6 quart DUO-60 in case you’re new to our blog) to make Instant Pot pork chops.
The Notes
Instant Pot Pork Chops are really easy, and are my go to when I want to order take out, out but know I shouldn’t. The sauce can be changed (barbecue is another one of my favorites), or you can leave it plain. I do NOT like spicy foods (some mild salsas are even too spicy for my palette!), but I LOVE using the hot sauce in this. The best part is you can control the flavor. My husband and I also both agree this tastes just as good as when I make it in a pan on the stove, and it’s easier to clean up!
You don’t need any fancy pans for this recipe. The dish I use for my PIP (Pot in Pot) is a 1 1/2 quart Corningware Corelle dish. It fits perfectly in the 6 quart insert, with just enough room on the sides for the steam to circulate. If you don’t have a dish like this, check out the accessories page to see what other pans we frequently use in our pots.
…..I’m scanning the recipe Danielle. It says 1 minute for a cook time…. are you sure that’s right…..?
I have tried several cooking times for Instant Pot pork chops. I started with cooking them 5-6 minutes, and they were just dry, dry, dry. Did I mention they were dry? I started backing the time down, and finally settled on a 1 minute cook time, with a natural release. I have tried a quick release with pork chops and well….. they were even drier than dry…so let’s not talk about those anymore. Enough chatter from this peanut gallery – let’s get to the good stuff!
The Recipe
The result is a delightfully juicy and tender pork chop – YUM!!!! 🙂 This does result in a very slight pink center. If you’d like to eliminate that, try using 2 minutes as a cook time instead.
Ingredients
- 2 Boneless Pork Chops (recipe can be increased)
- 2 TBS Oil (I used olive oil)
- 2 TBS Butter
- 2 TBS Hot Sauce
- 1/2 cup shredded cheese (mozzarella or cheddar)
- 1 cup water
Instructions
- Press "Sauté," and be sure the temperature is on "normal" or "more." When display reads "HOT," add oil.
- After oil heats up, both sides of the pork chops (about 3 minutes per side).
- Coat a baking dish (that will fit in the Instant Pot 🙂 ) with 1/2 TBS butter, and 1/2 TBS hot sauce.
- Place browned pork chops in baking dish, and cover chops with butter and hot sauce (more hot sauce = hotter flavor, more butter = less hot flavor)
- Add trivet to Instant Pot insert, and add one cup of water.
- Loosely cover the baking dish with foil, and place in the Instant Pot insert.
- Seal the lid, set top valve to sealing, select "Manual," and adjust time to one minute.
- When cooking has completed, use a natural release to release pressure (about 8 minutes).
- Remove the dish (carefully) after pressure has released. Sprinkle the chops with cheese.
- Broil for a few minutes to melt the cheese.
- Dig in!
Notes
The total time reflects saute time - 6 minutes, time up to pressure - 5 minutes, cook time - 1 minute, and time down to pressure - 8 minutes.
www.sistersunderpressure.com
If you try this recipe with more than 2 pork chops, please let us know how it turns out! As long as the pork chops are browned, the cook time should stay the same 🙂
After writing this (my longest written blog – sorry for all of the text, haha!), I’m feeling a little less “pressure.” I’m looking forward to heading to South Dakota and some fun sisterly cooking shenanigans 🙂
-Danielle
Leave a Reply