I bought an instant pot on Black Friday. I had been hearing about how great this thing is for about a year and the price was finally right so I went for it. I thought, if it can make yogurt, I will get rid of my yogurt maker. I am going to try that tomorrow and see how it goes.
Tonight I made Smothered Pork Chops. My husband had been deer hunting and brought home some pork chops that had not gotten cooked up so they were my first experiment in this magical thing called the Instant Pot.
I was in a hurry to get dinner on the table so sadly, I don't have a photo of the finished project but trust me, it is a winner. My very picky husband who rarely says "good dinner, make that again" said just that. He said, "Make that again and don't change a thing." So I wrote it down and am sharing it with you. Again, sorry there is no photo.
This recipe was adapted from the Cooks Illustrated Family Cookbook. A classic cookbook with lots of great dishes that are adaptable to those of us with Autoimmune issues. I did not partake in this dish because I wanted to make it as close to the original version, spice wise so it was not AIP but I will give you AIP alternatives. If you don't have an instant pot, I will give you stovetop directions.
Smothered Pork Chops in the Instant Pot
- 4 bone in pork chops
- salt and pepper (omit pepper for AIP)
- 2 T fat like lard, bacon fat, tallow, coconut oil (I used bacon fat)
- 1 large onion minced (orig. recipe called for it sliced thin)
- 2-3 cloves garlic, minced
- 1/2-1 tsp dried tarragon (orig. recipe called for thyme)
- 4 oz ham sliced thin (my husband bought high quality lunch meat for deer hunting, this was left over. Orig. recipe called for 3oz bacon)
- 1 1/2 cups broth
- 2 bay leaves
- 1 T parsley, chopped
- 3 T arrowroot
- 1/3 cup milk (I used raw but you can use coconut milk or more broth for AIP)
Use sauté feature to sauté the chops on both sides in 1/2 T of the fat, place on a plate.
Add the onions and sauté in a little more of the fat until they are translucent (five or so minutes).
Add the garlic and tarragon and sauté until garlic is fragrant.
Add the sliced ham or bacon and sauté until heated through.
Add the broth and bay leaves.
Turn off the sauté feature. Return pork chops to the pot.
Close the lid and use the meat/stew feature and reduce the cooking time to about 20 minutes (my chops were only about 3/4" to an inch thick, if you have thicker chops you may need to increase the time a bit).
Once the 20 minutes are up, release the steam and remove the lid. Turn on the sauté feature and remove the chops to a platter.
Mix the arrowroot with the milk (or more broth or water or coconut milk) and add it to the mixture in the pot, stirring with a whisk. It should make a gravy consistency, if not add more arrowroot mixed with liquid of your choice until you have the consistency you like.
Serve with cauliflower rice for AIP or rice if you eat it.
If you don't have an Instant Pot, you can use a 12 inch skillet and simmer the whole thing for about 30 minutes, covered.