My easy Instant Pot Dijon Cream Pork Chops are cooked until they are fork tender in the electric pressure cooker with onions, seasonings, and a white wine mixture. The whole dish is finished off with cream and dijon mustard for a pork chop that is so tender and SO flavorful you won’t believe it!
Instant Pot Dijon Cream Pork Chops
This recipe is just like my Crock Pot Pork Chops with Caramelized Onions and Dijon Cream Sauce, but revised to work in your Instant Pot! I LOVE using my Instant Pot when I don’t have a bunch of time, but still want a quick, DELICIOUS meal that tastes like I spent the whole day In the kitchen.
What is a pork chop?
A pork chop is a loin cut taken perpendicularly to the spine. Pork chops are not processed and are leaner than other cuts of pork, and usually served as individual portions.
Can you use a whole pork loin?
I like to buy my own pork loin roast to cup into chops. This way I can control the thickness of the cut. Plus, if you buy a big enough roast you can cut and freeze extra chops for your next amazing new meal that your family will be waiting for.
Can I cook these pork chops in the oven?
You can start on the stove-top in a cast iron or stainless steel skillet, and then transfer to the oven to finish cooking.
How Do You Change Up Your Dinner Routine?
I know we all get into the habit of serving the same meals time after time because it’s what we know and it doesn’t require a lot of thought. They’re your family favorites and hey, nothing wrong with that!
Until you (or your family) finally get tired of eating the same thing all of the time.
My normal weekly menu rarely strays from the following unless I’m cooking for the blog:
- Stir-fry – chicken/beef/shrimp/
- Frozen Pizza (or homemade if I’m feeling really ambitious)
- Grilled Meat + Pasta Side + Veggie
- Soup – usually chicken noodle, chicken wild rice, or beef stew
- Take out
So why not try something a little different, and WOW those hungry little mouths we feed? They will thank you and you will be AMAZED at how wonderful it is to break up the routine a little.
What Sides Go With Pork Chops with Dijon Cream Sauce?
One of my favorite sides to serve with this dish is my Extra Creamy Roasted Garlic Mashed Potatoes. With or without gravy to slather on top, these are a delicious accompaniment to any meat dish.
Another option would be One-Pot Creamy Noodles. Now, if you want to save time, you can just boil some egg noodles you buy at the store, toss them with a little butter and sprinkle with chives. Delicious, easy and quick!
Your vegetable options are limitless! Here are some of my ideas:
Corn on the cob is a family favorite while in season, or if time is an issue, open a can of green beans and dress them up, or simply a can of corn will do.
I will often utilize those pre-cut bags of frozen vegetables as an easy side dish too. You know the kind. You can throw them right in the microwave, bag and all.
For dessert, I suggest baking a batch of my Chewy Oatmeal Chocolate Chip Cookies. Who wouldn’t LOVE these? A cookie or two after dinner is just enough to top off your meal. Not to mention you will have plenty left for after school snacks, or to satisfy your sweet tooth at midnight or at lunch. Not that I’d know anything about that.
Can you Caramelize Onions in the Instant Pot?
You sure can! Here’s a great post on how to caramelize onions in the Instant Pot.
I prefer to cook mine on the stove top in a cast iron pan, but the Instant Pot method is much more hands-off. Want to see how I do it on the stove? Check out my How to Caramelize Onions post!
If you are in a hurry, you can just cook them down for 10ish minutes on saute mode in the Instant Pot. They won’t be truly caramelized in that amount of time, but they will still be delicious. Those are the instructions I included in the recipe card as well.
You can even caramelize onions on your Traeger or wood-pellet grill!
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- 8 pork chops, thick cut and at least 1 inch thick
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 tablespoons butter
- 3 cups Vidalia onions, thinly sliced
- 1 1/2 cups white wine
- 1 cup chicken stock
- 2 tablespoons cider vinegar
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1/2 teaspoon cayenne
- 2 tablespoons dijon mustard
- 1/2 cup heavy cream
- Turn your Instant Pot to saute mode, and place the oil inside. Let it heat until it is glistening and the pot is fully preheated.
- While the pot is preheating, season your pork chops with the salt, pepper, garlic powder, and onion powder on both sides.
- Brown the chops in the Instant Pot, two at a time, on both sides. Remove from the pot and set aside.
- Melt the butter into the empty pot, and toss in the onions. Brown for 5-10 minutes on saute until the onions are translucent. (If you have pre-caramelized onions hanging around in your freezer like I do, feel free to use those here instead of making them fresh!)
- Once the onions are getting tender and developing some color (or slightly sooner if you are pressed for time or impatient, it'll still be delicious!) turn off saute mode and place the pork chops back in the pot.
- Pour in the wine, stock, and cider vinegar into the pot. Seal the lid and place on manual high pressure for 10 minutes.
- Once the timer is done, let the pot naturally release pressure for 15 minutes before venting the excess.
- Stick a fork into the chop. It should slide right in easily. If it does not, reseal the lid and cook an additional 3-4 minutes on high pressure followed by another 10 minutes natural pressure release.
- If the chops are tender, remove them from the pan and turn back on that saute feature. Let the sauce come to a simmer.
- Whisk together the cornstarch and cold water, and then stir into the simmering sauce. Let the mixture thicken, and then turn off the saute feature and stir in the cayenne, dijon and cream.
- Return the pork chops to the pot and serve over mashed potatoes or buttered noodles!
If you want to go the extra mile here, caramelize your onions on the stovetop, slowly, in a cast iron pan following the directions here.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 435 Total Fat: 26g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 129mg Sodium: 433mg Carbohydrates: 8g Fiber: 1g Sugar: 4g Protein: 34g
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