![]() ![]() While still hot add the chopped bacon, minced garlic, and sliced mushrooms to the pot and saute for about 3 to 4 minutes until garlic has softened and bacon is browning.Remove the pork chops from the pot and set aside on a plate. Sear the pork chops on both sides for 2 to 3 minutes to just brown the sides in the inner pot.Heat until the pot shows “hot” on the screen. Press Saute and add the avocado oil or olive oil to the inner pot.Sprinkle each side of pork chops with thyme, salt, and pepper.½ tablespoon teaspoon fresh thyme leaves or minced fresh parsley to garnish.½ cup heavy cream or full-fat coconut milk (for dairy free).4 bone-in or boneless, average cut pork loin chops (about 1.3 lbs).Spoon the juices in the Instant Pot over the top of the meat and veggies. Use an instant read thermometer* to make sure that the internal temp of the pork chops reads at least 140 degrees F. My pressure released in only about 4 minutes! Remove the lid and test the pork for doneness. When the time is up let the pressure release naturally and remove the lid when the pin drops. Make sure valve is set to “sealing.” Set the manual/pressure cook button for 1 minute. Season the green beans with basil, oregano, thyme and onion powder. Add in the chicken broth and deglaze the pot. Add garlic into the pot and saute for 30 seconds.Once both sides of the pork chops have been browned lay them on a plate. Let the pork chops brown for about 2 minutes on each side. While the first side is browning, season the other side of the meat that is facing up. Add as many pork chops as you can without overlapping. Lay the seasoned side down into the butter. Season one side of the pork chops with kosher salt and freshly ground pepper. Swirl the butter around until it is melted. When the display says HOT add in the butter. Turn your Instant Pot to the saute setting.It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top. I love this Instant Pot because it has the yogurt making function which I use almost weekly. To make Instant Pot Garlic Herb Pork Chops and Green Beans I used my 6 quart Instant Pot Duo 60 7 in 1*. Instant Pot or Slow Cooker Chinese Chopped Salad Instant Pot or Slow Cooker Homestyle Chicken and Veggies ![]() I cut it up into slices and my husband took it to work to serve over salad. I cooked all four pork chops in the pressure cooker and because there was a lot of meat we saved one for lunch today. The result was juicy pork chops and barely done green beans with lots of flavor. Then letting the pressure release naturally. I ended up pressure cooking for just one minute. Then I added in some liquid to deglaze the pot and added in the green beans and seasonings. While the meat was browning I trimmed off the ends of the green beans and got out my spices. I like to use the sauté setting to brown meats. To create lots of flavor I seasoned and then browned the pork chops before I pressure cooked them. Otherwise some of the food would be overcooked or undercooked. I like to pair foods together that have similar pressure cooking times. This is one thing that I always like to think through before I create an Instant Pot recipe. So I picked up some green beans to go with the protein since I knew that they would also cook in about a minute. Because I have cooked pork chops in the Instant Pot before I knew that they had a very short pressure cooking time…like 1 minute. Greg picked up a package of pork sirloin boneless pork chops. And sometimes my best recipes are from inspiration that we find in the grocery store. My husband and I love going grocery shopping together. Instant Pot Garlic Herb Pork Chops and Green Beans Get the SLOW COOKER version of the recipe here Serve as is for a low-carb meal or serve with your favorite starch (potatoes, rice or noodles). The pork chops and green beans are full of rich buttery herb flavors. Instant Pot Garlic Herb Pork Chops and Green Beans–this one pot meal can be made in minutes. ![]()
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