Instant Pot Pork Chops with a Mushroom Cream Sauce

Low Carb IP Pork Chops with a Mushroom Cream Sauce

I am a crockpot love but my instant pot is a close second. One of the things I love about the instant pot is that I can brown and cook in the same pot. If I use my crockpot, I have to brown on the stove and then add to the crock, This dinner uses the sauté function to start and finish the meal. It is really easy to make. The creamy sauce is thickened by using xanthan gum. You should be able to find it at Walmart or you can get it from Amazon.

This low carb pork chop recipe is so good.

My teen who isn’t a mushroom fan picked off the mushrooms but said everything else was really good. This is a really flavorful and tender pork chop dish. The instant pot really helps make the pork chops tender. This comes together so quickly, you will be surprised at the amazing taste with such little hands on work. The cream sauce would be lovely served over mashed cauliflower if you like mashed cauliflower. I would serve it over mashed potatoes for my teens. Whatever sides you choose, I am sure it will be loved by your family.

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Instant Pot Low Carb Creamy Pork Chops

Equipment

• Instant Pot

Ingredients

• 1 1/2 Lb Pork Chops
• 1 Med Onion, Diced
• 1 T Minced Garlic
• 1 C Broth or Dry White Wine
• 8 oz Sliced Mushrooms
• 1/4-1/2 C Heavy Cream
• 1 t Xanthan Gum
• Olive Oil for Sautéing

Salt and Pepper to taste

Instructions

• Put the instant pot on sauté. Drizzle the pot with olive oil. Sprinkle the pork chops with salt and pepper. Brown both sides.
  
• Remove the pork chops, add a little more olive oil if needed and add the diced onion.
  
• Cook for a few minutes and add the minced garlic. Cook for about 2 minutes, you don't want the garlic to burn.
  
• Add the broth or wine. Stir and scrape the bottom of the pot.
  
• Add the mushrooms and cook for about a minute.
  
• Add the pork chops back into the pot. Place them on top of the mushrooms.
  
• Place the lid on top and make sure the valve is set to sealed. Unplug and plug the ip back in. Set to manual high for 8 minutes. Allow to naturally release pressure for 10 minutes. Release and pressure still inside the pot and carefully remove the lid.
  
• Remove the pork chop and add the cream.
  
• Add the xanthan gum, if desired and whisk until thickened.
  
• Serve sauce over the pork chops.