Rich and Creamy Tender Pork Chops Pressure Cooked
Indulge in the luxurious flavors of our **Rich and Creamy Tender Pork Chops Pressure Cooked**, a dish that combines convenience with gourmet appeal! Perfectly seared pork chops are pressure-cooked to melt-in-your-mouth tenderness in a velvety sauce made from heavy cream, Dijon mustard, and aromatic garlic. The addition of smoked paprika and a buttery onion sauté infuses the dish with a depth of flavor that feels both comforting and elegant. Ready in just 40 minutes, this one-pot wonder is ideal for busy weeknights or casual entertaining. Serve over mashed potatoes, fluffy rice, or alongside sautéed vegetables for a complete, satisfying meal. Easy, creamy, and irresistibly delicious, this recipe is your ticket to a restaurant-quality dinner at home!
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Recipe Information
Ingredients
- 4 pieces bone-in or boneless pork chops
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.75 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Set your pressure cooker to the sauté mode. Add the butter and olive oil to the pot and allow it to heat.
Season the pork chops with salt, pepper, and smoked paprika. Sear each side for 2-3 minutes until golden brown. Remove the pork chops and set aside.
Add the chopped onion to the pot and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
Whisk together the chicken broth, Dijon mustard, and flour in a small bowl until smooth. Pour the mixture into the pot and deglaze by scraping up any browned bits on the bottom.
Return the pork chops to the pot. Lock the lid in place and set the pressure cooker to high pressure for 8 minutes.
Once the cooking cycle is complete, allow a natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
Remove the pork chops and set aside. Stir the heavy cream into the sauce and cook on sauté mode for 2-3 minutes until the sauce thickens slightly.
Taste and adjust the seasoning if needed. Return the pork chops to the pot to coat them in the sauce.
Serve the pork chops hot, garnished with chopped parsley if desired. Pair them with mashed potatoes, rice, or sautéed vegetables to complete the meal.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1965 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
