Ingredients

The following ingredients have 2 Servings
  • 2-1 inch pork chops
  • 1 tablespoon bacon fat (substitute duck fat, butter, or cooking oil)
  • 1/4 cup dry sherry
  • 4 ounces Andouille sausage (diced)
  • 2 tablespoons butter
  • 1/4 onion (diced)
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 3/4 cup whipping cream
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Instruction

  • Let the pork chops come to room temperature at least 30 minutes before cooking them and season with the salt and pepper.
  • Use the normal saute setting on the Instant Pot and add the bacon fat (or whatever substitute you choose to use). 
  • Once heated, add the pork chops and brown for 2-3 minutes per side, until a crust has formed. Remove the chops.
  • Add the sherry and use a wooden spoon to scrape off all the good browned bits from the bottom of the Instant Pot.
  • Place the pork chops back in and set the Instant Pot to pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
  • Remove and serve with the sausage gravy (below).