INSTAPOT PORK CHOP STROGANOFF

I love making Beef Stroganoff, usually from beef tenderloin and lots of onions and mushrooms. This recipe is very similar, but instead of beef tenderloin, it’s with bone-in pork chops. I also opted to make it in my Instapot, saving some time “slaving” over a huge skillet when we are in a heat wave!

Try to find bone-in chops at least 3/4 of an inch thick. When you “braise” them for 30 minutes in an Instapot, they become fork tender.

Ingredients:

• 2-3 bone-in pork chops

• 1 1/2 cups white onions, quartered, sliced

• 1 1/2 cups whit mushrooms, quartered

• 1 tsp canola oil

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• Kosher salt and black pepper

• 2 fresh thyme sprigs

• 2 cloves of garlic, peeled, thin sliced

• 1/2 cup chicken stock

• 1/2 cup beef stock

• 1/2 cup dry sherry

• 1 tsp demi-glace

• 1 tbsp Worcestershire

• 1 tsp Dijon mustard

• Bouquet garni – 2 sprigs of fresh tarragon, 2 sprigs of fresh thyme, 1 bay leaf wrapped in cheese cloth

• 1 tbsp corn starch

• 1/4 cup sour cream

• Chopped parsley

• Cooked egg noodles or white rice or whipped potatoes

Directions:

• Heat Instapot on Saute and completely dry the chops. Season chops with salt and pepper. Add to the Instapot and brown well on both sides. Remove chops to a plate.

• Add 1 tbsp of olive oil and 1 tbsp of unsalted butter then add the onions and the mushrooms and saute, stirring, until the mushrooms lose their liquid and are beginning to brown, about 8 minutes. Season with salt and pepper.

• Add the sherry and simmer for 1 minute. Add the stocks, the Demi-glace, the thyme, and the Worcestershire and bring to a simmer. Turn off Saute.

• Add the bouquet Garni and submerge. Add chops back to the Instapot including any juices on the plate and seal the lid. Pressure cook for 30 minutes then let the pressure release naturally.

• Open the Instapot and gently remove the chops to a plate as they will fall apart if not careful.. Remove bouquet garni and discard. Transfer all the contents to a skillet and bring to a simmer. Mix 1 tbsp of corn starch with 3 tbsp of cold water and whisk into the simmering sauce. Let the sauce simmer and thicken.

• Stir in the sour cream and the Dijon. Whisk gently to incorporate the sour cream. Taste and reseason if necessary. Add the pork chops to the skillet and baste with the sauce until completely heated through, about 10 minutes.

• Plate some of the sauce and mushrooms on a plate. Add some whipped potatoes then shingle a chop against it. Spring some more sauce and mushrooms on the pork chop. Garnish with chopped parsley and fresh cracked pepper.