Instant Pot Boneless Pork Chops With Bacon & Gravy

By RoketJSquerl

Boneless pork chops cooked in the Instant Pot, smothered with a creamy gravy and topped with crispy bacon.

Ingredients

• Sauce:
• 3 boneless pork chops (one inch thick, one and one-half pounds total)
• 3 slices bacon diced
• 1 small onion, thinly sliced
• 1/2 cup water
• salt and pepper
• 1/2 cup heavy cream
• 1/4 cup finely grated parmesan cheese (sandy consistency)
• 1 tablespoon dijon mustard

Details

Preparation time 10mins
Cooking time 60mins
Adapted from savorytooth.com

Preparation

Step 1

Instructions
Pat the pork chops dry with paper towels. Trim off any excess fat. Generously season all sides with salt and pepper.
Select the sauté mode on the pressure cooker for medium heat. Add diced bacon, spreading them out in the pot. Stir frequently as it cooks. As they turn crispy, use a slotted spoon to transfer them to a paper towel lined plate to drain, leaving the bacon grease in the pot.
Add pork chops to the pot in a single layer and fry in bacon grease, a few minutes per side. Transfer them to a plate.

Add onions and cook for a few minutes, stirring frequently. Turn off the saute mode.
Add water, stirring and briefly scraping up flavorful brown bits stuck to the bottom of the pot. Return the pork to the pot, arranging them side-by-side on top of the onions.
Secure and seal the lid. Cook at high pressure for 30 minutes, followed by a full natural pressure release (about 15-20 minutes). Uncover and transfer only the pork chops onto serving plates.

Turn on the saute mode. Add heavy cream and dijon mustard to the pot, stirring together. Bring to a boil. Let the liquid boil for 5 to 10 minutes to thicken, stirring occasionally. Turn off the saute mode and stir for a minute to let the boiling subside. Stir in parmesan cheese until melted.
Spoon the sauce on top of the pork chops. Top with crispy bacon and serve while hot.