1 to 1 ½poundsboneless pork chopsabout ½ to 1 inch thick (See Note*)
1teaspoonkosher salt
¼teaspoonground black pepper
2tablespoonsunsalted butter
½cupwhite onionthinly sliced
1cuplow-sodium beef broth
1tablespoonWorcestershire sauce
⅓cupsour cream
Slurry
1tablespooncornstarch
2tablespoonscold water
Instructions
Turn on the Instant Pot using the “sauté” button. While the Instant Pot heats, season both sides of the chops with salt and pepper. When the stainless steel insert gets hot, add the butter and pork chops. Cook for 2-3 minutes on each side until just barely browned. Remove from the insert to a waiting plate.
1 to 1 ½ pounds boneless pork chops, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 tablespoons unsalted butter
Add the onions, and continue to sauté until they begin to soften. Add the beef broth and Worcestershire sauce, and use a wooden spoon to scrape any browned bits off the bottom of the insert.
½ cup white onion, 1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce
Turn off the Instant Pot by pressing the “cancel” button. Return the pork chops to the pot. Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 3 minutes. While the pork chops cook, make the cornstarch slurry by whisking together the cornstarch and cold water.
1 tablespoon cornstarch, 2 tablespoons cold water
After the 3 minutes is up, allow a 10 minute natural release before opening the valve to release any remaining pressure. Remove the pork chops from the insert and loosely cover with foil. Press the “sauté” button, and add the cornstarch slurry. Whisk the liquid until it reaches the desired thickness then press “cancel.” Allow the liquid to cool for 3-4 minutes before whisking in the sour cream.
⅓ cup sour cream
Serve the sour cream gravy over the pork chops with a side of mashed potatoes, with noodles, or steamed broccoli.
Notes
*We used boneless, center cut pork chops.*The time will vary depending on the thickness of the pork chops. The thinner the pork chop, the less time is needed. The time can vary from 3 minutes for ½ inch or less all the way up to 8 minutes for ¾ inch or more. *I’ve read that brined pork chops work well to lock in moisture and keep them from drying out. However, they are not available in our area, so we haven’t been able to test it.The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-pork chop with 2-tablespoons of sour cream sauce. Actual calories will vary. Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.