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Large Family Instant Pot Sour Cream Pork Chops

Jamerrill Stewart
If you want moist pork chops that you can cut with a knife but you don't want to spend all afternoon looking over them or have the oven on that long. Instant Pot Sour Cream Pork Chops fit that criteria.
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Prep Time 7 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

  • 2 tablespoons butter
  • 2 onions sliced
  • 2 family packs pork loin chops
  • 1 cup beef or chicken broth
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon xanthan gum
  • ½ cup sour cream
  • Salt and pepper to taste
  •  

Instructions
 

  •  
  • Set the electric pressure cooker to saute and heat until “hot.” Add one tablespoon butter and the onions. Cook until softened. Push to the side or remove and keep warm.
  • Add additional butter if needed. Salt and pepper the pork on both sides. Begin searing the pork chops in small batches to brown on each side. Set aside the browned pork chops and keep warm as you cook all of the pork chops. Add butter as needed to lubricate the pressure cooker liner. (To save time, you could also be browning pork chops in a large skillet over medium-high heat.)
  • Deglaze the liner with broth, scraping the bottom with a wooden spoon to remove any cooked on pieces. 
  • In the pressure cooker liner, layer the onions and then pork chops allowing the pork chops to overlap slightly. Create additional layers as needed.
  • Cover and set to “pressure cook” or “manual” for 8 minutes. Allow the pressure cooker to naturally release the steam for at least 5 minutes before quick release.
  • Remove the pork chops from the pressure cooker. Cover and keep warm.
  • Change the pressure cooker setting to saute and bring the broth to a boil. Stir in xanthan gum until thickened slightly. Turn off the electric pressure cooker and then stir in the sour cream.
  • Serve pork chops with sauce.

Notes

To cook in the slow cooker:
  1. Brown the pork chops on both sides in a large skillet.
  2. Prepare the pressure cooker liner with nonstick cooking spray. Add a layer of onions to the bottom and then layer the pork chops on top of the onions. Pour broth over the top.
  3. Cover and cook on low for 6 hours.
  4. When the pork is done, remove and keep warm. Whisk in the xanthan gum to the broth and allow to thicken slightly before stirring in the sour cream.
  5. Place the pork chops back into the slow cooker to coat in sauce and/or keep warm.