Ingredients
The following ingredients have 6 Servings
- 4-6 pork chops (boneless or bone-in - about 1 inch thick)
- 1/2 teaspoon Kosher salt (or to taste)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 2 tablespoons brown sugar
- 1 tablespoon mustard seeds
- 1 tablespoon all-purpose flour
- 3 tablespoons butter (unsalted)
- 6 cloves garlic (minced)
- 1 1/2 cup chicken broth
- 1/4 cup honey (or maple syrup if allergic)
- 2 tablespoons apple cider vinegar
Instruction
- In a small bowl, combine the dry rub: salt, chili powder, smoked paprika, onion powder, garlic powder, white pepper, brown sugar, and all-purpose flour.
- Pat dry the pork chops and season with the dry rub mix well on all the sides.
- Set the Instant Pot to sauté and once hot add the butter.
- When the butter is melted, add the meat and sear it until browned, about 2-3 minutes per side. Remove and set aside. Add the garlic, mustard seeds, and cook stirring for 30 seconds.
- Add 2 tablespoons of flour, stir well, and continue cooking for 1 minute, or until the flour is slightly browned.
- Add the broth and scrape the brown bits stuck to the bottom of the pot with a wooden spoon.
- Add the honey and the vinegar, stir well. Taste and adjust for salt and pepper.
- Return the pork chops back to the pot.
- Cover the pressure cooker and make sure the valve is pointed to sealed.
- Cook on HIGH pressure for 7 minutes.
- Release the pressure naturally for 10 minutes. After that, open the valve to quickly release the remaining pressure.
- Remove the pork chops from the Instant Pot, place them on a plate, and cover them with foil.
- If you want the honey garlic sauce thicker, click on Saute and mix in a small bowl 1 tablespoon of cornstarch with 2 tablespoons of water until dissolved. Add the slurry to the sauce and cook stirring for 5 minutes, or until thickened.
- Serve the meat with the honey garlic sauce and fresh chopped parsley.
