This post is sponsored by Moink. When you any of the links in this post you will get a $20 Moink credit on your first order!
These pork chops are easy to make, and the Dijon mustard cream sauce you make from the leftover juice in the pot is going to blow your mind. Having an Instant Pot turns dinner into a breeze for me so I use it as much as I can. My family loved this recipe because I utilized bacon in the side dish. Bacon Brussel sprouts were a huge hit that they are requesting for future dinners.
I’m using premium pork chops and smoky bacon from Moink, a meat delivery box service. The company is owned and operated by farmers and prides itself on shipping humanely-raised, ethically-sourced meat directly to your door. The box is fully customizable as well. There are four different options to choose from, and then you can substitute specific items in the box to fill it with what you eat most. With my busy, hectic schedule I don’t have a ton of time to hit the grocery store and when it comes to grass-fed, wild caught, and pasture raised it becomes even harder to find a lot of choices. There are 13-16 pounds of meat in the box, and that works out to about $4.30 per serving. Shipping is also free.
For my box, I got a variety of meats that we eat on a regular basis. I practice a ketogenic diet that pushes high fat, low carb, no sugar, no grains, and grass-fed and wild caught items. So I eat a lot of wild caught Alaskan salmon and bacon. We also got a variety of chicken cuts from breasts, drumsticks, wings, and thighs. The bacon was a huge selling point for me though. If you are a frequent reader of my site, you know that I don’t like bacon. Due to my diet change, I have been eating a lot more of it lately. It is high in fat, but the brands in stores always have sugar in them. The bacon at Moink is sugar-free and only pork and salt. No nitrates, and has a glorious smoky flavor. I never in my life thought I would say that I like bacon, but this was the winner.
Moink NEVER contains:
- Growth Hormones
- Genetically Modified Grains
- Artificial Colors or Solutions
Check up the video of this recipe!
For this recipe, we will be using the sauté and pressure cooking features. Start with the sauté feature to heat the pot while you prepare the pork chops.
Prepare your pork chops by patting them dry with a paper towel. Sprinkle both sides of the pork chops with a little salt and pepper. Place your butter into the pot and coat the bottom. Brown both sides of the pork chops for about 2 minutes per side. I like to do this to lock in the juices while cooking. Remove the pork chops from the pot and put the garlic into the butter to sauté for about a minute. This will release the flavor before we add the chicken broth. Turn the sauté feature off.
Add the chicken broth to the pot and place your pork chops into the pot. Close and seal the venting lid. Set to manual for 15 minutes.
Side note: If you like your Brussel sprouts steamed you can place a steaming tray over the pork chops and cook them in the Instant Pot. I used a separate pan to cook mine in bacon fat. This is up to your taste preference.
For the Brussel sprouts, I started by chopping four thick-cut slices of the Moink Smoky Bacon. After it was nice and crispy, I set it aside on a paper towel to drain. I then cooked my Brussel sprouts in the leftover bacon grease until they were tender and crisp on some of the edges. Cooking them in the bacon grease allows for the smoky bacon flavor to cook into the Brussel sprouts. For me, this was another way to get the extra fat I need in my diet as well. Sprinkle a small amount of salt and pepper to taste. I then added the bacon to the Brussel sprouts and mixed until they were incorporated.
When the Instant Pot has finished, let it naturally release for 5 minutes and then quick release the rest. Take the pork chops out of the Instant Pot to rest while we make the Dijon mustard cream sauce. Turn the sauté feature back on and add in your heavy cream and Dijon mustard. Using a wooden spoon or spatula, scrape the bottom of the pot to deglaze. Allow the sauce to thicken and reduce until you have a thick cream sauce.
This sauce turned out so good I poured it on the pork chops and the Brussel sprouts.
I was so pleased with Moink and the fantastic meat selection and flavor that I am now a customer. Find out more about Moink by visiting moinkbox.com.
Instant Pot Pork Chops with Mustard Cream Sauce and Smoky Bacon Brussel SproutsPrint Pin Rate
What you will need
- 4 - 4 oz Moink Pork Chops
- 2 tbsp butter unsalted
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp dijon mustard
- 3 cloves garlic minced
- salt and pepper to taste
- 2 cups chopped Brussel sprouts
- 4 slices thick cut Moink Bacon
- Turn Instant Pot to sauté mode
- Pat pork chops with a paper towel. Sprinkle with salt and pepper.
- Place butter in the Instant Pot to coat the pot. Brown the pork chops for 2 minutes on each side. Remove pork chops from Instant Pot.
- Sauté garlic for 1 minute.
- Add chicken broth to Instant Pot. Place pork chops into the Instant Pot. Cancel Sauté mode.
- Close lid and venting seal. Cook on manual for 15 minutes. (make Brussel sprouts while pork chops cook)
- Allow the Instant Pot to naturally release for 5 minutes. Quick release the rest.
- Remove pork chops from the broth and set on a plate to rest.
- Turn the Instant Pot to sauté mode and add heavy cream and dijon mustard.
- Stir and scrape the bottom of the pan with a wooden spoon or spatula to deglaze the bottom of the pot.
- Heat on high until the sauce reduces and thickens. Remove from heat.
- Pour over pork chops.
- Smoky Bacon Brussel Sprouts
- Slice bacon into small pieces.
- Cook in a large frying pan until brown and crispy about 6 minutes.
- Place bacon in a bowl with a paper towel to drain leaving the bacon grease in the frying pan.
- Cook chopped Brussel sprouts in the bacon grease. When the sprouts become tender and crisp along the edges, place the bacon back in the pan to incorporate with the Brussel sprouts.