Description
Tender pork chops infused with the sweetness of apple cider, served with buttery mashed potatoes and vibrant carrots for a comforting fall dish.
Ingredients
Scale
- 6 medium-large russet potatoes, peeled and quartered
- 2 cups carrots, cut into 2-inch pieces
- 1 1/2 cups chicken broth
- 1/4 cup whole milk (or cream)
- Salt and pepper, to taste
- 1 1/2 lbs. bone-in center cut pork chops
- 2 tablespoons canola oil
- 1 1/2 cups apple cider
- 1/4 cup packed brown sugar
- 1 tablespoon whole grain/stone ground mustard
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Season the pork chops: Generously apply salt and pepper to both sides, enhancing the natural flavors of the meat.
- Sauté in the Instant Pot: Turn on your Instant Pot and select the Sauté function. Once hot, pour in the canola oil. Lay the pork chops flat in the pot and sear for 2-3 minutes on each side until golden brown. Transfer them to a dish and cover with foil to keep warm.
- Prep for pressure cooking: Turn off the Sauté mode. In the Instant Pot, add potatoes and pour in the chicken broth. Place the trivet over the potatoes and add carrots on top, covering with foil and poking holes for steam.
- Layer and seal: Place the browned pork chops atop the carrots. Close the lid, seal the valve, and select ‘High Pressure’ for 10 minutes.
- Release and serve: After cooking, allow the pressure to release naturally for 10 minutes. Carefully lift the trivet and transfer pork chops and carrots to a serving plate.
- Make the mashed potatoes: Drain broth, move potatoes to a bowl, mash, adding broth or milk to desired consistency. Season with salt and pepper.
- Create the glaze: Clean the pot, select Sauté, pour in apple cider, brown sugar, and mustard. Stir until reduced, about 5-10 minutes. Adjust seasoning.
Notes
Make-ahead by marinating pork chops in the fridge for deeper flavor. Avoid overcrowding the pot for better browning. Allow natural pressure release for juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg