Have you ever read a recipe and it spiked your curiosity? This was just one of those “hum, that’s interesting” recipes. The potatoes were placed in a steam basket that was placed on top of the pork chops – layered cooking.
Nearly everything that I’ve make in my Instant Pot has turned out perfect. Thus far only two were what I would consider “flops”. One was a spaghetti dish – the noodles stuck together. Since then, I’ve read different ways to prevent this from happening, but I haven’t tried again. Guess I’m set in my ways when it comes to cooking pasta in a pot. The other was for broccoli – the instructions were to set the timer for 30 seconds. The lowest mine goes is a minute – what harm could there be with an extra 30 seconds? Plenty – it turned the steamed broccoli to mush. Great flavor, but no texture.
Roasts, chickens, meats of any kind just seem the thrive in a pressure cooker. The flavors are so rich. Some of my favorite dishes are for stews and pot roasts with plenty of vegetables. If you’ve ever made an Eye of Round Roast, then you know that the cut is difficult to cook. One false step and you have shoe leather. Yet in an Instant Pot, you have a delicious supper.
These amazing pork chops were no exception. And the pan drippings are perfect – just thicken with a cornstarch slurry, and you are set. So gather round the dinner table and enjoy!
Instant Pot Pork Chops and Potatoes with Pan Gravy
1/2 whole Yellow Onion
1-1/2 lbs small Red Potatoes
3 sprigs Rosemary
1 teaspoon Chives
2 tablespoons Olive Oil
4 thick Pork Chops
Smoked Paprika to taste
Black Pepper to taste
Garlic Powder to taste
Kosher Salt to taste
1-1/2 cups Chicken Stock
Dried Thyme Leaves to taste
2 tablespoons Cornstarch
2 tablespoons Chicken Stock
Peel and dice half an onion, set aside. Clean potatoes, cut in half or quartered depending on size. Place potatoes into a large bowl and set aside. Strip Rosemary from sprigs, chop needles and set aside. Snip chives, set aside.
Drizzle a little olive oil over the potatoes. Season with salt, pepper, and garlic powder. Add rosemary, thyme and chives, toss to coat. Empty seasoned potatoes into the steamer basket insert of the Instant Pot and set aside.
Set Instant Pot to SAUTE setting, medium heat (5) for 10 minutes. This is more time than needed, so the pot won’t shut off before everything is done.
Add the olive oil. When the pot is ready rub the pork chops with the paprika, pepper, garlic powder and a pinch of kosher salt. Gently rub into the meat on both sides. Sear the pork chops for about 3 minutes on each side. Remove the chops to a plate and set aside.
Add the dices onion to the pot. Cook for about 2 minutes and then add the chicken broth; stir to loosen any browned bits.
Return the pork chops to the pot. Place a steaming basket with the potatoes on top of the pork chops.
Secure the Instant Pot lid with the valve in the seal position. Select PRESSURE COOK, manual high pressure. Set the timer for 6 minutes. When the time is up, let the pressure come down naturally for 10 minutes and then move the valve to the venting position to release the remaining pressure.
Remove the potatoes and pork chops to warm serving platters. Tent to keep warm.
Select the sauté setting, 5 minutes. Combine the cornstarch with 2 tablespoons of chicken stock, stir until smooth. Gradually add the cornstarch slurry to the simmering liquids and continue to cook, stirring, until thickened.
Pour gravy into a bowl, spoon over pork and potatoes as desired tableside. For a nice side, try Smoky Pan Seared Asparagus.