KETO INSTANT POT RECIPE: Sour Cream Dijon Pork Chops
Dijon and pork are a match made in heaven, and this rich sour cream/Dijon sauce truly transforms everyday pork chops into something special. I like to add a side of cauliflower rice or some sautéed zucchini noodles to get in more veggies—and to sop up the extra sauce! Note that real Dijon mustard doesn’t contain a lot of added sugars (and is not the same thing as honey mustard)—look for a brand like Grey Poupon, which has 0 grams of carbs.
Serves: 4
Active prep time: 10 minutes
Cook time: 5 minutes
INGREDIENTS
2 boneless pork chops, 1 to 11∕₄ inches thick
1∕₄ teaspoon each fine Himalayan pink salt and black pepper
1 tablespoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1 cup chicken broth
1 cup sour cream
1 (5-ounce) package baby spinach
2 tablespoons Dijon mustard
4 teaspoons grated Parmesan cheese
DIRECTIONS
1. Season both sides of the pork chops evenly with the pink salt and pepper.
2. Select SAUTÉ on the Instant Pot. When the pot is hot, add the olive oil. Add the pork chops to the hot oil and cook until browned on both sides, 4 to 5 minutes (see Tip). Select CANCEL. Do not remove the chops. Add the onion, garlic, and broth to the pot.
3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick-release the pressure. Open the pot and transfer the pork chops to a serving platter. Cover with foil to keep warm.
4. Select SAUTÉ. Stir in the sour cream, spinach, and mustard. Heat for 2 to 3 minutes to wilt the spinach and warm the sauce through.
5. Spoon the sauce and spinach over the chops and sprinkle with the Parmesan.
INSTANT POT TIP: Sauté the chops in batches if they are too large for the 6-quart Instant Pot. Add 2 teaspoons additional olive oil when sautéing the second batch.
Per serving: Calories: 310 • Total Fat: 17 g • Protein: 29 g • Total Carbs: 9 g • Fiber: 1 g • Erythritol: 0 g • Net Carbs: 8 g
If you love pork check out these recipes!
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