Instant Pot Pork Chops in a Dijon Pan Sauce
Weeknight dinner in a flash, Instant Pot Pork Chops in a Dijon Pan Sauce are the fastest, most tender, juiciest chops you’ll ever sink your teeth into. Ready in minutes (YES, MINUTES) with slow cooked flavor that your family will beg for week after week.
So, that Instant Pot that everyone is raving about…..I’ve still been struggling to find the love. The love for it….the love from it….the chemistry just wasn’t there. I expected magic….fireworks, if you will…..dinners just coming together with the wave of a wand and I was let down. Misguided, perhaps, by the masses of internetters (is that a word….people of the internet) who RAVE constantly about their Instant Pot and all the dishes they are turning out. Sure, I’ve had a few wins like a gooey Molten Lava Cake and a Pot Roast recipe that was simply brilliant….and quick. But other than that, I’ve still been smitten with my slow cooker…..until now. Until my friend Kristy released her new book Weeknight Cooking with Your Instant Pot. I’m starting to like MY Instant Pot a whole lot more.
It was only a matter of time before I figured out how this little machine would fit into my life and, simply put, I felt it was just another gadget I was going to have to find room for in my kitchen. So, I stuck it in the garage and have found myself grabbing it more and more….and more ever since I opened up Kristy’s new book. The photos in her book are totally drool-worthy and the recipes absolutely flavor packed. I tried a few before I found my absolute favorite….Instant Pot Pork Chops in a Dijon Pan Sauce. I really was quite skeptical because Pork Chops are finicky and tend to dry out if cooked improperly. Dry pork chops are not good eats and have caused quite a few family feuds over the years. But this recipe shocked the pants off the whole family.
And these Instant Pot Pork Chops in a Dijon Pan Sauce are done in a flash! The pork chops are pressure cooked for a few minutes before being removed…then the drippings are turned into a velvety smoothy pan sauce that’s perfect on everything from your pork chops to your mashed potatoes to….maybe just spoon it into your mouth. It’s absolutely fantastic with a sweet, zingy flavor that totally makes this dish suitable for entertaining….or a quick and easy weeknight dinner which is why this one is on a weekly rotation now in my house. We love them with these super easy green beans!
If you’re in the market for an Instant Pot….maybe it’s been sitting in your Amazon cart for bit now, be sure to throw this book in there, too. It’s packed full of kid approved dinners that I would totally double as dinner party recipes. And if you’re already a lover of your Instant Pot….this book will definitely help keep the love affair alive. You can get the book right HERE!
Pork Chops in a Dijon Pan Sauce
- 2 lb bone-in pork chops approximately 3-4 chops, not too thick
- 1 tsp coarse salt or to taste
- 1 tsp freshly ground black pepper
- 2 tsp extra-virgin olive oil
- 1/2 cup dry white wine
- 1/4 cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1/2 cup unsalted butter cut into 8 pieces
- 1/4 cup chopped parsley
- Season the chops with salt and pepper. Press "Sauce" to preheat your Instant Pot. When the word "hot" appears on the display, add the olive oil then brown the chops in batches on both sides, about 3 to 4 minutes per side. Remove the chops and set them aside.
- Add the wine and stir to deglaze the pot, allowing the wine to reduce slightly, about 2 minutes. Add the chicken broth to the pot then return the chops to the pot, along with any accumulated juices.
- Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 6 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
- When the time is up, allow the pot to release pressure naturally for 10 minutes, then release any remaining pressure using "Quick Pressure Release." Remove the chops and tent with foil to keep warm.
- Press "Sauce" and allow the sauce to reduce by half, about 5 to 7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring constantly until incorporated. Taste the sauce and season with salt and pepper, if necessary. Return the chops to the pot and toss them gently to coat with the sauce. Top with the parsley and serve.
Best if served the same day.