Ingredients

The following ingredients have 4 Servings
  • 8 bone in or boneless pork chops (6 lbs)
  • 2 large garlic cloves (grated)
  • 2 tsp oregano (dried)
  • 1 tsp thyme (dried)
  • 1 1/2 tsp smoked paprika
  • 1 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp oil (for frying)
  • 1 cup any broth (low sodium)
  • 1/4 cup white or red wine
  • 1/4 cup cold water
  • 3 tbsp cornstarch
  • 1 tbsp parsley (for garnish)

Instruction

  • Trim extra fat from the pork chops.
  • In a small bowl, combine oregano, smoked paprika, thyme, salt and pepper. Set aside.
  • Lay pork chops on a plate or board and rub with garlic on both sides.
  • Then sprinkle with spice mixture on both sides as well.
  • On 6 or 8 quart Instant Pot, press Saute and wait until displays says Hot.
  • Swirl a bit of oil to coat and brown pork chops for 2 minutes per side, working in batches and transferring onto the plate.
  • Add broth and wine, and deglaze the pot.
  • Add trivet and pile up pork chops on top of it.
  • Press Pressure Cook on High or Manual for 15 minutes.
  • After wait 5 minutes and release pressure by turning valve to Venting.
  • Transfer pork chops onto a platter and remove trivet. Press Saute.
  • In a small bowl, whisk cold water with cornstarch and when juices are bubbling, slowly add slurry while whisking. Cook until gravy has thickened. Press Cancel.
  • Now you can pour gravy over pork chops on the platter. Or reserve 1 cup gravy, place chops back in the pot and pour gravy on top. Garnish with parsley.
  • Serve pork chops with mashed potatoes or cauliflower mash (low carb) pouring gravy on top.