When Supper Needs to be Easy

Today is National Cookie Day. Now I don’t know about you, but on those rare occasions when I’m busy baking cookies, the last think I want to be bothered with is the details of supper. Yet my guys still need to eat, and they deserve a delicious supper at the end of a long, cold day.

Thank goodness for my Instant Pot. It makes quick work out of everything. Sometimes I think it takes longer to prep the ingredients and build up pressure than it does to actually cook a meal. Today’s supper is extra easy in that the pork chops and potatoes are cooked together in the pot. My plan was to serve steamed green beans as a nice, bright side. However; it made more sense on such a busy day to warm up leftovers from Thanksgiving. Green Bean Casserole was the perfect finish. Just warm the leftover casserole in a saucepot over medium-low heat with a splash of milk.

I’ll let you in on a little secret -I didn’t bake any cookies today. Too early for me to start. But we’ll get there. In the meantime, are we ready to start this super easy supper? Let’s get to cooking!

Instant Pot Pork Chops with Potatoes and Pan Sauce
4 thick boneless Pork Chops
Paprika to taste
Black Pepper to taste
Garlic Powder to taste
Salt to taste
1/2 Yellow Onion
8 medium-small Red Potatoes
2 sprigs fresh Rosemary
1/2 teaspoon dried Thyme
2 tablespoons Olive Oil
1-1/2 cups Chicken Stock
2 tablespoons Cornstarch for slurry
3 tablespoons Chicken Stock for slurry
Chives for garnish

Rub pork chops with paprika, pepper and garlic powder on both sides. Peel and dice onions, set aside.

Scrub potatoes, cut in half or quarters depending upon size. Place potatoes in the steamer insert basket. Season potatoes wit paprika, salt, pepper and garlic powder. Strip rosemary needles from sprigs, scatter over potatoes. Season with Thyme, toss to blend. Set basket aside.

Choose the Instant Pot Sauté Setting, Custom, Medium Heat, 8 Minutes. Add oil to heat. Once hot, add chops. Sear pork for 3 minutes per side. Remove pork chops from the pot, keep warm.

To the now empty pot, add onions. Sauté onions for 2 minutes. Add chicken stock stir to loosen any browned bits. Return pork chops to the pot. Place the steamer basket of potatoes on top of the chops.

Secure Instant Pot Lid. Choose Pressure Cook, Manual, High, 6 Minutes. Press Start. When the time is up, allow pressure to come down naturally for 8 minutes, then release any remaining pressure.

Remove basket with potatoes. Arrange pork chops on a warm serving platter, arrange potatoes around the chops.

Pour pan drippings wit onions into a saucepot. Whisk cornstarch in a small bowl with chicken stock. Gradually add the cornstarch slurry to the simmering liquids, continue to cook until desired consistency is reached.

Spoon sauce over the pork chops and potatoes. Snip chives, garnish and serve.

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Behold, the Lord comes to save his people;
blessed are those prepared to meet him.