Drew’s got a requirement for this month’s recipe… it requires an Instant Pot Pressure Cooker, about $79. But this mouth-watering recipe will be worth the buy-in!
Ingredients:
- 6 boneless pork chops, abt 1” thick
- 1/3 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 2 tbsp butter
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup low-sodium chicken broth
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan
- 2 cups baby spinach
- Juice of ½ lemon
Preparation:
- Season pork chops generously with salt and pepper, then dredge lightly in flour.
- Set Instant Pot to ‘sauté’ setting and heat oil. When oil is shimmering, add pork chops in a sing layer, working in batches if necessary. Cook until golden on both sides, about 3 minutes per side
- Remove pork chops and add butter. Once melted, add mushrooms and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth and use a wooden spoon to scrape up any browned bits on the bottom of pan.
- Stir in cream and Parmesan, then return pork chops to Instant Pot. Lock lid and set Manual on high for 10 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let pork chops sit in sauce, uncovered, for 10 minutes.
- Remove pork chops, then stir in baby spinach and lemon juice, letting spinach wilt slightly.
- Serve pork chops with sauce.
- If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot and letting it cool off for 5-10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.
Prep: 15 min, Total Time: 1 hr 10 min, Serves 6
Original recipe by Lauren Miyashiro on Delish
