INGREDIENTS
Brine (3 cups water, 3 Tbsp salt, 2 smashed garlic cloves, 1/2 tsp pepper, 1 bay leaf)
2 tbsp olive oil
4 bone-in pork chops at least 1" in thickness
½ tsp salt
½ tsp pepper or to taste
8 oz mushrooms cleaned and sliced
1 large onion chopped
3 cloves garlic minced
¾ cup chicken broth low sodium
2 tbsp soy sauce low sodium
2 tablespoons dried basil
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp chili flakes
1 tsp garlic powder
2 Tbsp flour
8 oz sour cream
Directions
Bring a cup of the water to a boil, add the salt, garlic, pepper & bay leaf, stirring until salt desolves.
Add 2 more cups of cold water to bring the temperature of the brine down to room temperature.
Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged
Cover the dish and refrigerate for min 30 minutes up to overnight.
In Instant Pot, saute pork chops, remove and set aside
Add the mushrooms, onions and garlic to the Instant Pot and saute until the moisture in the mushrooms has evaporated and started to brown a bit.
Add the chicken broth, soy sauce and Italian seasoning to the pot and stir well. Make sure to deglaze the pot by scrubbing all the brown bits from the bottom
Transfer the pork chops back to the instant pot cook on manual Pressure for 15 minutes
Let Instant Pot release naturally for 10 minutes then release remaining pressure
Transfer pork chops to serving container
Set the Instant Pot to the Saute and bring remaing sauce to a simmer
Whisk flour with sour cream then mix into sauce, cooking until gravy thickens
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