Ingredients
- 2 boneless pork chops, about 1" thick
- 2 Tbs all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 1/2 Tbs extra-virgin olive oil
- 1 Tbs butter
- 3 oz baby bella mushrooms, sliced
- 1 clove garlic, minced
- 1/4 c low-sodium chicken broth
- 1 Tbs heavy cream
- 1 Tbs freshly grated Parmesan
- 1 c baby spinach
- Juice of 1/4 lemon
Instructions
Season pork chops generously with salt and pepper, then dredge lightly in flour.
Set Instant Pot to Sauté setting and heat oil.
When oil is shimmering, add pork chops.
Cook until golden on both sides, about 3 minutes per side.
Remove pork chops and add butter.
Once melted, add mushrooms and cook until softened, about 4 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Add broth and use a wooden spoon to scrape up any browned bits on the bottom of pan.
Stir in cream and Parmesan, then return pork chops to Instant Pot.
Lock lid and set to Pressure Cook on high for 10 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
Let pork chops sit in sauce, uncovered, for 10 minutes.
Remove pork chops, then stir in baby spinach and lemon juice, letting spinach wilt slightly.
Serve pork chops with sauce.
Notes
Removing the inner pot and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage will help prevent a potential burn warning.