Instant Pot Sour Cream Pork Chops

2 tablespoons unsalted butter
1 yellow onion, cut into wedges
4 boneless pork chops
1 cup beef stock
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon cornstarch
2 teaspoons water
1/3 cup sour cream
kosher salt and freshly ground pepper, to taste
mashed potatoes, for serving

Add butter to instant pot to sauté and cook onions for 6-8 minutes, or until softened.
Push onions to the edges of instant pot, then add pork chops (working in batches, if necessary), and brown pork chops on both sides. Add garlic powder, and season generously with salt and pepper.
Stir in beef stock and Worcestershire sauce to deglaze pot, then cover instant pot, seal pressure valve, and set to pressure cook on high for 8 minutes.
Let naturally release for 5 minutes, then manually release pressure valve.
Optional: open lid and set pork chops aside.
Whisk together cornstarch and water in a small bowl and stir slurry into instant pot.
Sauté for 5-8 minutes, or until thickened, then stir in sour cream.
Return pork chops to pan and coat in sauce.
Serve hot and enjoy.

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