Tender and delicious Instant Pot pork chops with a rich, creamy garlic sauce.
- 2 large bone-in pork chops, about 1” thick
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, course ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 teaspoons flour
- 2 tablespoons butter
- 6 cloves of garlic, smashed
Creamy Garlic Sauce:
- 1 cup chicken broth
- 1/2 cup cream
- 1/2 tablespoon lemon juice
- 1 1/2 tablespoons flour
- 6–8 stems of fresh thyme
- 1/4 teaspoon ground black pepper
- To prepare the pork, combine the ½ tsp. of salt, black pepper, garlic powder, dried oregano and 2 teaspoons of flour in a shallow dish. Dredge the pork chops in the mixture on all sides.
- Turn the instant pot to the “Saute” function and add the butter to the pot. Once the butter is melted and just beginning to brown, add the pork chops to the pot in a single layer (not overlapping). Brown the pork chops on each side for 1-2 minutes, or until they have a nice browned exterior. Remove the pork chops and add the smashed garlic and give them a stir in the browned bits at the bottom of the pot.
- Add the water or broth and scrape up any leftover browned bits at the bottom of the pot with a wooden spoon. Nestle the pork chops back into the liquid along with half of the thyme stems. Press the “Cancel” button on the Instant Pot and place the lid on the Instant Pot with the vent set to the “sealing” position.
- Select the “Pressure Cook” (Manual) option on your Instant Pot and set the timer to 12 minutes at high pressure. Once the timer is up, allow the pressure to naturally release for 8 minutes, then flip the vent to the quick release to finish releasing any steam.
- Carefully remove the pork chops from the pan along with the thyme stems. Set the pot to the “Saute” function again and use tongs or a fork to break up the softened bits of garlic. Add the remaining thyme stems. Once the liquid begins to bubble, add in the cream and lemon juice and give everything a stir. Ladle out about ¼ of the liquid and pour into a small bowl. Whisk it together with the flour to create a slurry. Pour the slurry back into the pot and whisk until the sauce begins to thicken. Set the pot to “cancel” once the sauce thickens to your liking. Note that it will keep thickening after you remove it from the heat. If it thickens too much, you can whisk in a little additional water.
- Remove any remaining stems from the sauce and season with salt and pepper. Pour the sauce over the pork chops and serve with your favorite side dish.