I’ll tell you what, we went from a few lovely fall days to fall with a vengeance here in the Twin Cities. Windy, cold & blustery.
When that happens, you’re going to want a meal that warms you up from the inside out. I’m talking comfort, here. Midwestern comfort from the Instant Pot.
Thick-cut Pork Chops with all the fixin’s: Mashed Potatoes & Gravy and Carrots. Talk about a classic meal. All done with little fuss and bother. A one pot meal.
These chops were bone-in, which I found on sale for a great price. While the price of pork is almost always at the lowest in the fall, I generally see the best prices on the rather large, boneless pork loins. I’ll pick up one or two and slice them into chops of varying thickness, wrap and toss them in the freezer.
Do be sure to use a thick cut pork chop for this recipe or the timing could be off, and if time allows, a brine like the one I used on these Pork Chops with Plum Compote never hurts when cooking chops.
Braised Pork Chops and Mashed Potatoes, Gravy & Carrots
- 1 1/2 teaspoons dried parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 4 boneless or bone-in thick cut pork chops, about 1 1/4″ thick
- 2 to 3 tablespoons oil
- 4 to 5 medium russet potatoes, peeled if desired
- 1 yellow onion, chopped
- 1 cup stock, any beef or chicken
- 4 to 5 carrots, peeled and cut into 3 or 4 inch chunks
- 4 tablespoons butter, for the mashed potatoes
- 3-4 tablespoons cream or milk, or to desired consistency, for the mashed potatoes
- 2 tablespoons flour
- 1/2 cup cream
- Salt and pepper for taste
Set the Instant Pot to Saute and add two tablespoons oil. Mix together the rub ingredients and season the pork chops liberally on both sides; reserve any remaining rub to toss over the pork chops, later.
When the Instant pot is hot, add pork chops to the bottom (depending on the size of the Instant Pot and shape of the pork chops, this might have to be done in two batches) and brown on both sides. Use additional oil if needed.
Remove the pork chops and add potatoes, onion and stock to the Instant Pot. Add rack on top of the potatoes and lay the carrots across the rack. Set pork chops on top of carrots. Add in any juices from the pork chops and remaining seasoning rub.
Add ring to lid, seal and set instant pot to high pressure for 15 minutes. When time is up, allow the pot go to the Keep Warm function and let it sit for 10 minutes. Release any remaining pressure.
Remove the pork chops and carrots to a platter, tent to keep warm. Add the potatoes to a bowl and roughly mash with butter and milk. Add salt and pepper to taste.
Set the Instant Pot back to saute. Stir two tablespoons flour into a slurry with 1/2 cup of cream. When the liquid boils, add the slurry, stirring with a whisk, until the mixture thickens. Taste and adjust seasonings.