Home » Main Dishes » Instant Pot » Instant Pot Sour Cream Pork Chops | THM S
by Nora | (Updated: )
4.66 from 775 votes
|129 Comments
Prep Time 10 mins
Total Time 30 mins
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Instant Pot Sour Cream Pork Chops are an easy and delicious dinner recipe your whole family will love. Takes minutes to prep and you end up with juicy pork chops smothered in a creamy sauce!
This is a great entrée for THM – S dinners, low carb or keto diets.
I’ll come out and say it: I wasn’t THE biggest fan of pork chops until I started making them in my instant pot. SO GOOD!
They get incredibly tender and don’t dry out at all, which makes them such a joy to eat.
And with this creamy sauce? You need to make these NOW.
Instant Pot Sour Cream Pork Chops
This is one of my favorite ways to use the instant pot!
- the recipe only needs a few minutes of prep
- it’s on the table in less than 30 minutes
- the flavor is SO good with just a handful of ingredients!
This is one of my go-to dinners when I barely have any time to cook – so quick, easy and yummy.
Watch the recipe video
My tips to make the best instant pot pork chops
Don’t skip the browning
The recipe is quick anyways, so it won’t save you a ton of time if you skip the browning.
Browning the chops in the instant pot before pressure cooking them helps make a richer sauce, and it adds a lot of flavor for not much extra work.
Be careful with the sauté setting
The IP gets HOTTTTT when it’s on sauté! So be careful:
- don’t hold your face over the instant pot
- be careful when you add liquids
- switch the IP off and wait for it to cool down a little before progressing with the recipe if it gets too hot
Thicken to your taste
I know everyone likes their sauce at a different thickness and consistency, so thicken to your own taste:
- it’s pretty liquid if you don’t do anything but add sour cream after pressure cooking
- cook it down for a few minutes on the sauté setting before adding the sour cream for a medium-thick sauce
- add thickener and simmer a little before adding the sour cream for a thick and creamy sauce
- it’s pretty liquid if you don’t do anything but add sour cream after pressure cooking
- cook it down for a few minutes on the sauté setting before adding the sour cream for a medium-thick sauce
- add thickener and simmer a little before adding the sour cream for a thick and creamy sauce
Can you freeze this recipe?
I wouldn’t, it dries out the pork chops.
What can you serve with these pork chops?
The chops are great for s-meals with the butter and sour cream in them!
That way you can also use chops that are a little marbled with fat for extra juicy meat, vs using very lean ones.
S-Meal Ideas with Instant Pot Sour Cream Pork Chops:
- serve with mashed cauliflower and a low carb veggie side
- have over zucchini noodles with sautéed mushrooms
Adding a starchy veggie side like carrots, peas (or an on-plan grain side) can turn it into an s-helper or a crossover.
More low carb dinners
- Low Carb Instant Pot Lemon Chicken
- Keto Stroganoff
- The Best Low Carb Shepherd’s Pie
- Salisbury Steak with Mushroom Gravy | THM S
PSIf you try this recipe, why not leave a star rating in the recipe card right below and/ora review in the comment sectionfurther down the page? I always appreciate your feedback! You can also follow me onPinterest,FacebookorInstagram.Sign up for my email list, too!
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Instant Pot Sour Cream Pork Chops
Recipe Author: Nora
Instant Pot Sour Cream Pork Chops are an easy and delicious dinner recipe your whole family will love.
made it? tap the stars to add your rating!
4.66 from 775 votes
Add a Review Pin Recipe
Servings 4 servings
Difficulty Easy
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Ingredients
- 1 tablespoon butter or coconut oil
- 2 medium onions cut into slim wedges
- 4 boneless pork chops a cut from the blade preferred as it is fattier
- salt + pepper to taste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon arrowroot OR organic cornstarch OR 1/4 teaspoon glucomannan
- 1/3 cup sour cream
Instructions
Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot.
Pressure cook: Close instant pot and set valve to sealing. Choose “pressure cook” for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of arrowroot and water (or your preferred thickener).
Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.
Video
Notes
Nutrition
Serving: 1servingCalories: 304kcalCarbohydrates: 6.5gProtein: 31gFat: 16gSaturated Fat: 7gCholesterol: 107mgSodium: 250mgPotassium: 730mgFiber: 1.5gSugar: 3gVitamin A: 207IUVitamin C: 4mgCalcium: 48mgIron: 1mg
New to Trim Healthy Mama?My site isn’t an official Trim Healthy Mama site, I just share my favorite recipes here. That’s why I don’t talk about any specific information about this feel-good way of eating – for more, you’ll have to go directly to the source. I’m adding my affiliate links to the THM books below – I own all four of them and I can only recommend them wholeheartedly!
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Reader Interactions
Comments
Melissa Anderson says
OMG! This was deeeelicious!!! I could have (okay, I did) lick the plate! The pork chops were so tender, and the gravy was to die for. I used 1/4 tsp xanthan gum slurry as thickener for reduced carbs. Served with the crispy roasted asparagus and added mashed potatoes for hubby.An occasional dip in unsweetened applesauce was sublime. Thank you so much…This recipe instantly became part of our “rotation! ?Reply
Nora says
I’m very happy to hear this, Melissa! Glad you and your husband enjoyed the chops. They’re definitely a favorite around here, too 🙂
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Kellie says
Made this tonight! Yum!
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Aly says
First recipe used in my instant it was lovely. I didnt have beef stock so i subbed with chicken stock, extra Worcestershire sauce, a shake of smoked paprika (not to actually taste), and healthy amounts of onion and garlic powder. Finished the gravy with italian seasoning and it was magical. I did make six so, like most recipe formats the number of servings is adjustable if clicked on. The recipe will automatically adjust ratios for you. 10/10Reply
Tanya says
Loved making this recipe in my instapot! Will be a monthly favorite.Reply
Nora says
Glad to hear it, Tanya! And thank you for coming back to leave a review – I appreciate it!
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Shandy says
If I have six pork chops, can I double the sauce? Do I need to add any time? I am new to the Instant Pot thing.
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Nora says
Shandy, you can cook 6 pork chops without adding additional time! Better double the sauce though, it’s too good to be skimpy about it 😉
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Kristin Cooper says
I really enjoyed this recipe! Thank you for sharing it! I also loved the video. Had no idea that my InstantPot had a saute feature.Reply
Nora says
I’m very happy to hear this, Kristin! And yay for discovering a new feature on your pressure cooker 🙂
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Rebecca P. says
Absolutely delicious. I was drinking the gravy!?Reply
Nora says
I may have done that before, too. I mean, when my husband doesn’t get to the gravy first ? Glad you enjoyed the recipe, Rebecca!
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Krisy says
I made this yesterday and it was fantastic! Slight changes to the recipe: 12 thinly sliced boneless pork chops, 1 carton of chicken broth and 1hr on meats/stew (high)setting.
Bonus: today I took the leftovers and added half & half, shredded cheese & 1lb of shell pasta. Delicious Pork MAC & cheese!!Reply
Nora says
So happy to hear this, Krisy! Thank you so much for your lovely review – and great use of the leftovers, too 🙂
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Lisa says
This sounds delicious! Do you think it would work okay to add in mushrooms?
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Nora says
Absolutely, Lisa! What a yummy idea 🙂
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Sarah Axtell says
HI there,
This looks delicious. I am a new user to the instant pot world. Quick question, if I wanted to double this recipe, do I double the beef stock as well? I worry about too many liquids, but may be I shouldn’t. Thanks for your help! I can’t wait to try it!Reply
Nora says
Yes, you double everything! But the cooking time stays the same. Hope that helps, Sarah 🙂
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Monica Puckett says
Can this recipe be doubled??Reply
Nora says
Hi Monica, yes! I would brown the chops in batches though. The cooking time is the same, it will just take a little longer to come to pressure. Hope that helps!
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Maggie D says
My IP is one of the older ones so it does not have the pressure cook button. Any ideas on what I should set it on???
Thank you…Reply
Nora says
Hi Maggie, do you have an IP with a “manual” button? If yes, then it’s “manual” and “high pressure”! Hope that helps 🙂
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Karen says
Can I make these with bone in pork chops? It’s what I have and want to use them…If yes, what, if any, changes should be made? Thx!
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Nora says
Hi Karen, I have readers who made these with bone-in chops and reported good results. Cooking time for thick, bone-in chops is around 15 minutes. Otherwise the recipe is the same. Hope that helps!
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Tiina says
My instant pots “burn” setting came on when I tried this. I did four pork chops with the 1 cup of broth. Do I need to add more liquid next time?
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Nora says
Hi Tiina, I know the “burn” warning can come on pretty quickly when anything is stuck to the bottom of the instant pot. 1 cup liquid should be enough (per the manufacturer’s instructions), but if there are any bits left on the bottom from browning the chops and onion, the instant pot can get pretty finicky.
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Marisa says
Husband and I made this tonight. Added mushrooms during the pressure cooking process – man the sauce could have been a stand alone soup – delicious!
We have an 8qt instapot and 2 minutes into the pressure cook, I remembered there’s a minimum amount of liquid. For the 8qt IP you need TWO cups of liquid. We opened it, added more stock, and set it for another 6min. We went ahead and doubled the sour cream as well at the end.
I think opening it up 2min into the process messed with the meat though bc it wasn’t very tender.
I’ll be giving this another shot for sure! Thanks!
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Nicole says
I absolutely loved this recipe!!! I made it tonight! I totally forgot to add the sour cream but it was still delicious!! Next time I will use less salt as I like to add other seasonings. But for the first time in a long time my husband was like, Hell ya! Make this again!Reply
Nora says
Haha, so glad to hear this, Nicole! Thanks for coming back to leave a review – I appreciate your time!
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Elizabeth says
I haven’t invested in an IP yet but tried this recipe on the stovetop using a dutch oven and it was AMAZING!!!!!! It is definitely getting on our rotation menu. The flavors were super delicious.Reply
Nora says
So glad the chops worked for you in a Dutch oven, Elizabeth!!
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Sheryl says
Could you add rice to the pit before cooking?
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Nora says
Hi Sheryl! Rice only takes 2 minutes to cook in the Instant Pot, so it would be totally overcooked 🙁 You could definitely add potatoes though! I would follow the recipe, then place a trivet over the meat and add the potatoes on top. They’ll steam cook that way, and you still have the sauce at the bottom.
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Laura says
Thank you for such an easy and delicious recipe! This was the first recipe I tried in my brand new Instant Pot. Great video as well! ?Reply
Nora says
Glad it worked out well for you, Laura!
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Ingrid says
Don’t have an IP, saw that someone made it in a Dutch oven, can you tell me how the cooking changes? Can it be baked?
Thx IngridReply
Nora says
Hi Ingrid, when I make pork chops on the stove/oven, I usually brown them well on the stove, then bake them at 300°F for 15-20 minutes. The exact cooking time depends on the thickness of your chops, though!
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Diana Czebotar says
This was delicious! Definitely making many more times!Reply
Nora says
So glad to hear this, Diana! Thanks for coming back to leave a review – I appreciate it!
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Susan Cox says
I was really excited to try this recipe. Unfortunately, the pork chops were really dry and the sauce was really thin despite doubling the amount of cornstarch. I’m sure I did something wrong. Want this give this another chance but not sure how to adjust. I’m not to the instapot.
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Nora says
Hi Susan, I‘d be happy to figure this out with you! May I ask what cut of pork chops you were using? The cooking time really depends on the exact cut. Thin loin chops may only need 2 minutes, while people using thick bone-in chops have reported them taking closer to 20 minutes. Did you allow the pressure cooker some natural pressure release? If you release the pressure manually too early, the meat can get tough. And finally, I really don’t know why the sauce didn’t thicken! Did you boil it with the cornstarch stirred in? That usually does the trick for me! Let me know if you have any other questions!
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Marcia says
Can chicken stock be used instead of beef stock?
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Nora says
Hi Marcia, yes! Chicken stock works just as well.
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MARTHA A ZAMORA says
Awesome recipe! My family loved it. Pork chops were tender, gravy was awesome! definitely saved pin and will become ne od my favorite ones to make.Reply
Nora says
I’m so glad to hear this, Martha!
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Nydia says
Could you use chicken breasts vs pork chops? If can would the time be the same?
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Nora says
Hi Nydia, yes you can! The cooking time for whole chicken breast in the instant pot is the same as indicated in the recipe!
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Gina says
Can you add pasta to the pot?
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Nora says
Gina, I really don’t know. You’d have to add extra liquid which would increase the time the pot takes to come to pressure. I honestly think it’s tastier and easier to cook pasta on the side. What you COULD do is cook rice in an extra pressure-cooker-safe dish (should hold 4-6 cups) on a trivet (like in the pot-in-pot method) at the same time. I usually do 1 cup long cooking rice, 1 cup water, 1 teaspoon oil and 1/4 teaspoon salt for us. Hope that helps!
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Amberly says
Any idea on how to do this in a crockpot? I don’t have a Dutch oven or a IP.
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Nora says
I have had reader reports of making this successfully in a crockpot on LOW for 6-8 hours. Just brown the chops and sauté the onions in a skillet (please don’t skip sautéing the onions, or they’ll have a very pungent and raw taste even after cooking in the crock), then add everthing to a crockpot and cook. Remove the chops to rest once the cooking time is up, stir a cornstarch slurry into the juices in the crockpot and continue cooking on HIGH for 5-10 minutes, or until thickened. Stir in the sour cream and you’re done 🙂
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Heather says
Made this a week ago and hubby absolutely loved it and I’m making for the whole family tonight and doubling the batch let pray it turns out again!!!?
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Nora says
Haha Heather, I hope it turned out well for you!
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Suzie says
If you make this with mushrooms, would you sauté them with the onions or just add them to the sauce when thickening and simmering?
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Nora says
I would definitely sauté them with the onions, Suzie! Hope that helps.
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Ami says
This was so delicious! The whole family loved it! Can the gravy be frozen without the pork chops???
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Laurie says
Best pork chops ever! And the gravy…so tasty! Will make this one again!dogear6 says
Awesome recipe! I did this at 15 minutes as I had bone-in pork chops that were a bit thick. The time was fine and the pork chops were tender.I added one tsp. arrowroot powder and would try doubling it next time. I also used a hand blender to smooth out the gravy.
Nancy
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Lynda says
Could you use frozen or partially thawed chops? What would cooking time be, if you know? I’m new to the IP world.
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Nora says
Lynda, yes you can use frozen. There’s a little less flavor because you can’t brown the chops (if using partially thawed you can brown them). Cooking time is 10-12 minutes, depending on the thickness of the chops. Hope that helps!
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Christeen says
I made this recipe tonight. I’ve been looking for things to cook in my new instant pot, it was a hit… I added some mushrooms because I add them whenever I can, because I love them and it was great. My whole family loved it!!! ? thanksReply
Kelli says
So excited to make these tonight! I have pork loin rib chops that are a little thin and a few of them have bones. How long go you recommend cooking?
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Nora says
Kelli, sorry I’m a little late! Thin loin chops always turn out awful for me in the instant pot ? so I would actually make these on the stove instead. Hope that helps!
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Margaret Cain says
Delicious! This was so yummy!Reply
Jenny says
Very tasty! Pork chops were tender and juicy. I used very thick chops with 20min cook time. Gravy was a big hit. Next time I may add mushrooms. Leftovers reheated well which is a plus. Thank you for the recipe!Reply
Trish says
I love pork!!! But I was thinking about doing this with chicken thighs & chicken broth!!! I have bone in ones in the freezer!!! Do you think that would work??? And I’m kinda new to my insta pot, but I love that as well!!Reply
Nora says
Yes, that would absolutely work, Trish! Cook the chicken thighs for 10-12 minutes (depending on their size), or 15 if you cook from frozen.
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Marsha Grush says
Got an Instant Pot for Christmas and tried it out tonight with this recipe. Oh my goodness! Amazing! Will definitely be making it again. Thank you! 🙂
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Jasmyne says
This recipe is so yummy and pretty easy! Wow.Reply
Annie says
My 10 year old is a super picky eater and she devoured this and was so encouraged, she even tried some broccoli! I had some mushrooms that I chopped up and added to the gravy. And since we are accustomed to spicy foods I added a touch of cayenne. Thank you for this recipe. We’re definitely going to make it again.Reply
Amanda says
What size instant pot did you use for this recipe?
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Nora says
Just the regular 6 quart, Amanda!
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ANGEL SMITH says
This recipe is AWESOME! The taste was wonderful and rich. You would never know this is a low carb recipe. Thanks so much for posting this recipe. I will definitely make again and again! Thanks again.Reply
Christina Saiz says
This is so good. My husband ate a lot. Creamy gravy, juicy flavorful pork chops.Reply
Teresa says
Nora, were you aware that when you push the sauté button repeatedly it changes the sauté temperature from high to low to medium? At first I didn’t like to sauté in mine as it was always so hot… guess I should have read the booklet more thoroughly ?
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Nora says
I did not know that, Teresa! Thanks for sharing, I should definitely read that booklet better, too ?
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Meaghan Cronin says
I made this the other day and the sauce was sooooo satisfying… almost addicting! I’m making it with country style pork ribs tonight!Reply
Sherri says
Would I need to reduce cooking time for just 2 boneless chops?
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Nora says
No Sherri, cooking times always stay the same in the instant pot – no matter if you cook 2 chops or 20! Just make sure you keep the sauce amount as directed in the recipe, or you won’t meet the liquid requirements of the instant pot.
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Ashley says
I want to make this today. But can I put 6 porkchops in my 8 quart? Thank you this is my first time using it.
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Nora says
Yes, you can! But please increase the sauce to see minimum liquid requirements for the 8 quart instant pot.
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Dina says
Omg this was amazing and sooo tender. I actually used sirloin beef and instead of 8 minutes on pressure I set it to 16 min. I used chicken broth because I didn’t have beef broth on hand. The sauce was amazing. My husband is a picky eater and he raved about it! Delish! I will make again trying chicken! YummyReply
Tori Burke says
I was excited to make this recipe. Followed it to the letter and it tasted great… but the pork was very tough and dry. I realized afterwards that your picture shows a bone IN pork shop but your recipe says boneLESS chops. I bought boneless because I shopped off the ingredient list. Might want to fix that.Reply
Nora says
Tori, bone-in or boneless doesn’t make much of a difference, to be honest, it’s the cut that matters. My chops absolutely were boneless, if you look closely at the raw chops in the IP. But they’re not a loin cut, as I said in the recipe card, a fattier chop cooks up a lot better in the IP.
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Becky Repic says
Delicious!Reply
Betty says
I just made this recipe and it was delicious. My pork chops weren’t very thick so I reduced the minutes to six. I only used two chops but I made the full recipe for the gravy. I’m glad I did. This is a keeper. Thanks for sharing.Reply
Rita says
I used bone in pork chops. Otherwise made as directed. Delicious!
This recipe made plenty of gravy which I have used in numerous ways, poured over a almond flour roll, over meatloaf, and over garlic mashed cauliflower.Reply
Deanna Warrick says
OMG, this dish is delicious!!! I had to change it slightly using Chicken broth instead of beef. I didn’t realize we were out until I was ready to use it, LOL. The result came out fantastic I would make this dish again.
I look forward to trying it with the beef broth next time.Reply
Brittany Rodriguez says
I don’t have a instant pot but I do have a cook’s champion pressure cooker. I was wondering if everything would be the same. I don’t have Manuel button but have I everything else.
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Nora says
Brittany, I’m not familiar with that model so I’m not 100% sure! If it’s an electric pressure cooker and the manufacturer lists similar recipes to be made in their product, I would assume it is OK to make it in there. But please refer to the manufacturer’s manual for guidance.
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Sue says
This recipe is delicious! I’m making it tonight for the third time! It’s my go to recipe for pork chops. Thank you so much for the easy and tasty recipe!Reply
Monica says
Hi! Approximately how long does it take to brown the pork chops?
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Nora says
1-3 minutes per side (depends on how hot you let your instant pot get beforehand), hope that helps, Monica!
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Erin says
Can you make this in a crockpot? And if yes….how?! ?
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Nora says
Erin, I’ve had readers make this successfully in the crockpot (I have never tried it myself though, but they all said it was awesome). Brown the chops and onions in a skillet, then add the chops, onions, drippings, broth and Worcestershire sauce to the crock. Cooked on LOW for 6 hours or HIGH for 3-4 hours. Then remove the chops, keep warm and stir in thickener of choice. Cook without a lid on HIGH for 15 more minutes. Stir in sour cream and serve with the pork.
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Marilyn Cooke says
OMG I made this and your mashed cauliflower. So delicious! My super picky, cauliflower-hating husband had 2nds of both! Thank you!Reply
Nora says
Marilyn, your comment made me smile – I’m so glad you enjoyed the pork and cauliflower. And thank you so much for coming back to leave a review. I appreciate it very much!
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Teena says
Really good and really easy. We had it over rice but makes quite a bit of gravy and think mashed potatoes or cauliflower would be great too.Reply
Kelly says
This recipe sounds great. I haven’t made it yet, but am wondering if its possible to substitute greek yogurt for sour cream. We typically have Greek yogurt in the house and it would save me a trip to the store. Has anyone tried using the Greek Yogurt? Thanks.
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Nora says
Kelly, Greek yogurt… You can try if you’re happy to experiment. Personally? I probably wouldn’t dare. Yogurt tends to split/get grainy really fast in hot sauces. If you do want to try, make sure to temper the yogurt first!
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Doni says
This was delicious: my second time I tweaked the recipe just a bit.
I added mushrooms
I added about a Half of cup of Cabernet Sauvignon and deducted a 1/4 a cup of broth.
I increased the pressure time to 9 minutes, I might go 10 the next time.
I increased the natural release time to 8.
I think this was a factor in an even more tender pork chop and the wine increased the richness of the sauce.This is a keeper, thank you!
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Nora says
Doni, love your tweaks! I’ll have to try with the wine, sounds absolutely delicious.
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Elke says
By far the best recipe I found. I added some onion soup mix instead of salt, three in fresh green beans, and sliced in half whole potatoes flesh side down, not fully immersed. (They were large Idaho.) the flavor was fabulous! Thank you!Reply
Karen Penrose says
OMG!! So good. The whole family loved. It was my third IP recipe and I have to say it went better than the other two. I doubled recipe and still let it cook for 8 min based on some of the reviews complaints of dryness. After I made the gravy, I put the chops back in with the gravy and pressure cooked for 2 mins. Will definitely cook again.Reply
Lainey says
This was AMAZING! This is going into the dinner rotation.Reply
Kel says
Loved this!Reply
Jenn says
So delish! I made this tonight and the family absolutely devoured it! I used a bit of flour to thicken the gravy and it turned out great. Will definitely try again (and add mushrooms yum)! Thank you so much for a great recipe!Reply
Kim says
Made this tonight. It was greatonky thing I woukd add is some garlic when sauteing the onion and we added mushrooms.
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Beth says
Cooked this tonight but made it with tenderized round steak. I was looking for a Keto smothered steak recipe. I added mushrooms and ended up adding an additional 1/2 teaspoon of arrowroot. I served it with mashed cauliflower and it was absolutely delicious! Thank you for the recipe we will be having it again!
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niki says
This is so good and super easy! Thank you for a great recipe to add to the line up.Reply
Chris says
Yummy this was the first time I tried pork chops in the instant pot.. the directions were easy to follow and I added the trivet on top of the chops for half a dozen small potatoes. The gravy was delicious I’m so glad I have some leftover. It definitely is a keeper. ThanksReply
Db says
If you wanted to use three thick chicken breasts how long would you pressure cook on high and how long natural release? Also, I have made this recipe before and it was fantastic! The only reason I’m looking to use chicken this time is one picky eater lol!Reply
Db says
Sorry i don’t know why it changed my 5 star rating to 3 the first time!Reply
Db says
Sorry if this is reposting multiple times but my comments are not showing up on my end. First, I made this exactly as stated and it was AMAZING!!!! However, I have a picky little eater who only likes chicken these days. So I was hoping someone could tell me the timing for high pressure on three very thick chicken breasts and how long to natural release please! Thanks in advance.
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Nora says
So glad you’re enjoying this recipe! I do 8 minutes in the pressure cooker for regular chicken breasts. If yours really are very thick, I would try 10 minutes and then check the internal temperature with a thermometer. It should read 165°F per government advice (https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature)
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Robyn says
I made this just like the recipe called for.
Delicious!!Reply
Daphne Hinds says
I madee this a few days ago and my husband and I both loved these pork choos and the gravy…oh my goodness! The gravy is to die for! 5 stars!!!!Reply
Halley says
So delicious! I used the butter instead of coconut oil and I used tapioca powder to thicken. The flavor is absolutely amazing!!! Served with mashed cauliflower for a full on comfort meal without the carbs! Thank you!!Reply
Jackie Jackson says
Love this recipe!! Made it for my hubby & a friend – they both raved about it. Served it with green beans and roasted sweet potatoes. The sweet potatoes were an excellent sweet companion to the pork chops. Will definitely be making this again!!Reply
Andie says
This was fabulous! The gravy was so good! I altered it a little bit, i added mushrooms and garlic with the onion. And threw in a bit of frozen spinach before i pressure cooked it. I did find the pork just a little dryer than i like it, not sure if i browned it too long maybe? I will definitely be making this again!Reply
Denise Gushue says
I tried this recipe last night and there was only one negative comment, “Why didn’t you make more?”
This is THE best pork chop recipe. I’m deleting all my others on Pinterest! The fact that it is Keto is a bonus and in no way a detraction from a super recipe.Reply
Gail Mathieson Reiter says
I want to use the gravy in everything I cook. Period.
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Anna says
Good stuff!! Added mushrooms while browning the onions and it gave it an earthy flavor! This is a keeper!!❤️❤️❤️Reply
Heather says
This was delicious! I double the recipe and it still cooked perfectly in the 8 minutes. Thank you for sharing!!!Reply
Rick L. says
Made this with pork steaks, not chops. My mom and grandma used pressure cookers to make jams and canning veggies. So I was excited to try my daughter’s Christmas present.
We added 2 cloves of garlic, and didn’t have sour cream. So to adjust, we added a can of cream of mushroom soup.
The gravy thickened well, and the meal was delicious, with a baked potato on the side, covered with that gravy.Reply
Lisa Hidgeson says
This was an easy recipe to make! I’m a vegetarian and I made it for my husband. He LOVED it!! It will definitely be added to my binder of recipesReply
Lisa says
This was delicious & sooo easy! The sauce was a little thin even after adding 2 teaspoons of arrowroot. Do you think a little heavy cream would help with that?Reply
Nora says
I think it would, Lisa!
Reply
Edie says
Absolutely delicious! My fiancé told me this was the best pork chop meal he has ever ate! I used cornstarch to thicken the gravy and added a little extra sour cream and it was perfect! This will now be one of our go-to meals 🙂Reply
