A savory pork chop dinner is a reliable staple of any American dinner table, and thanks to this recipe from Food52 that prepares a mean pork chop meal with a sauce of mushrooms and Parmesan, it’s never been easier to cook an outstanding, traditional suppertime classic in an instant pot.
This recipe utilizes the invention that has truly revolutionized the kitchen industry and cooking landscape alike: the Instant Pot pressure cooker. As this appliance is able to sear, brown, sauté, and sear foods in practically no time at all thanks to its pressurized cooking system, you can cut half the guesswork out of cooking and focus on your ingredients, preparation, and playing instead.
2 lbs of two bone-in pork chops (approximately 1 ½ inch thick)
1 ½ teaspoons of kosher salt (divided)
¾ teaspoons of freshly ground black pepper (divided)
½ cup all-purpose flour
3 tablespoons of extra-virgin olive oil (divided)
8 ounces of cremini or baby Bella mushrooms (sliced)
2 cloves of garlic (minced)
½ cup of dry white wine
½ cup of low-sodium chicken stock
1 teaspoon of cornstarch
¼ cup of heavy cream
2 cups of baby spinach
¼ cup of freshly grated Parmesan cheese
1 teaspoon of freshly squeezed lemon juice
¼ teaspoon of red pepper flakes
- Begin preparing your pork chops by rubbing 1 tsp. kosher salt and ½ tsp black pepper onto the edges and both sides of each pork chop. Then, dredge (or thoroughly dip) each pork chop into your flour, ensuring that both sides are evenly coated. Afterward you may discard any unused flour.
- Turn on your Instant Pot’s Sauté setting, then set it to that and heat 1 tbsp of your vegetable oil in it. Once the oil is shimmering, be sure to add one pork chop at a time and cook it until it is golden brown on both sides. This should take approximately 3 minutes per side. Once cooked, transfer the seared pork chops to a plate, setting it aside.
- Add your remaining two tablespoons of olive oil to the Instant Pot, heating it before you add your mushrooms. You’ll want to cook the mushrooms until they are softened, which will take about 4 minutes. When this is achieved, add your garlic and cook the minced cloves until they are quite fragrant (about 30 seconds). Season the pot with your remaining ½ tsp kosher salt and ¼ teaspoon of black pepper. Add your white wine in order to deglaze the pot and use a wooden spoon to scrape up any browned bits found at the bottom of the pot. Stir in your chicken stock, thus combining all of your ingredients.
- If you’re using a newer model of Instant Pot such as an 8-quart capacity model, be sure to remove the inner pot at this stage and let it cool for 5 to 10 minutes prior to the pressure cooking step. This will help you to avoid potential burns during the cooking process.
- At this point you may return both pork chops and any accumulated juices to the Instant Pot. When placing your pork chops inside, position your two bones into the sauce in opposite directions so that they may each fit evenly inside.Lock your lid and set the pot to Manual (high pressure) for five minutes. After this time, open the valve completely to quickly release all remaining pressure.
- Remove your pork chops and place them on a serving platter. Create a slurry by combining your cornstarch and cream before adding it to the pot. Thicken the sauce by gently warming the Instant Pot’s contents as they cook on the Sauté setting. As your sauce warms, stir in your baby spinach, Parmesan, lemon juice, and red pepper flakes. Allow your spinach to wilt slightly and then spoon your sauce over your pork chops.
- Serve and enjoy!
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