4 pork chops

Brine (3 cups water, 3 Tbsp salt, 2 smashed garlic cloves, 1/2 tsp pepper, 1 bay leaf)

10 tomatillos

6 jalapeno peppers

2 Poblano peppers

1 onion

5 cloves of garlic

1 tsp salt

Zest & Juice of 1 lime

black pepper

garlic powder

cumin

chili powder

1 cup chicken broth

1 cup heavy cream

2 tablespoons flour

Soak pork chops in brine for 2 hours

Remove pepper stems and husk the tomatillos

Broil 10 minutes, flip, then broil 15 minutes more (slightly charred and soft)

Transfer to a blender along with garlic, onion lime zest & juice, and salt

Blend until smooth

Season the pork chops with pepper, garlic powder, cumin, & chili powder

Turn the Instant Pot to "saute" and brown pork chops on both sides

Pour salsa verde and chicken broth into Instant Pot and stir, then add pork chops

Cook on high pressure for 15 minutes

Let sit 10 minutes then quick release remaining pressure

Remove pork chops and set aside

Wisk together flour and cream, then stir into salsa verde

Set Instant Pot to sauté and simmer for 5 minutes

Pour verde sauce over pork chops

***

Other Instant Pot Pork Chop Recipes to try

Instant Pot Garlic Parmesan Pork Chops

Instant Pot Crack Pork Chops

Instant Pot Pork Chops with Onion Gravy

Instant Pot BBQ Pork Chops

Instant Pot Honey Mustard Pork Chops

Instant Pot Apple Cider Pork Chops

Instant Pot Cajun Pork Chops

Instant Pot Teriyaki Pork Chops

Instant Pot Pork Chops with Creamy Mushroom Sauce

Zeravlar Recipes