Description
This Instant Pot Sour Cream Pork Chops recipe delivers tender, juicy pork chops smothered in a creamy, flavorful sauce made with sautéed onions, beef stock, Worcestershire sauce, and sour cream. Ready in under 30 minutes, this comforting dish is perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 2 medium onions, cut into slim wedges
- 4 thick cut pork chops
- Salt and pepper, to taste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 1/3 cup sour cream
Instructions
- Brown onions and pork: Set the Instant Pot to sauté mode. Add the butter and cook the onions until they are softened and fragrant. Push the onions to one side of the pot, then add the thick cut pork chops. Season them with salt and pepper and brown on both sides for a few minutes.
- Add sauce: Turn off the sauté mode. Pour in the beef stock and Worcestershire sauce, scraping any browned bits from the bottom of the pot to incorporate that rich flavor into the sauce.
- Pressure cook: Close the Instant Pot lid, set the valve to sealing, and select the pressure cook function for 8 minutes. When cooking is complete, allow a natural pressure release for 5 minutes, then manually release any remaining pressure before opening the lid.
- Thicken: For a thicker sauce, remove the pork chops and cover them to keep warm. Set the Instant Pot back to sauté mode and simmer the sauce for a few minutes. If you want it thicker, stir in a slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon water and cook until the sauce thickens.
- Add cream: Turn off the Instant Pot and let the sauce cool for a few seconds to temper. Stir in the sour cream until smooth and creamy. Serve the sauce generously over the pork chops for a delicious, creamy finish.
Notes
- Use thick-cut pork chops for juicier results that won’t dry out during pressure cooking.
- Adjust salt and pepper to taste before serving as beef stock can vary in saltiness.
- For a dairy-free version, substitute sour cream with coconut cream or a plant-based alternative.
- Be sure not to boil the sauce after adding sour cream to prevent curdling.
- The natural pressure release is important to keep the meat tender and moist.
