Description
This Instant Pot Honey Mustard Pork Chops recipe delivers tender, flavorful pork chops coated with a rich and tangy honey mustard sauce. Quick to prepare and cooked under high pressure, this dish combines the savory umami of browned pork with a sweet and slightly spicy mustard glaze, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon oil
- 4 boneless pork chops
- 1 onion, chopped
- 1 cup water
- 3 tablespoons whole grain mustard
- 1 tablespoon prepared mustard
- 2 tablespoons honey
- Salt and pepper, to taste
- 1 sprig rosemary
- 1 teaspoon cornstarch
- 1 tablespoon cold water (for cornstarch slurry)
Instructions
- Prepare the Instant Pot: Set your Instant Pot to the sauté function. Add 1 tablespoon of oil to the inner pot.
- Brown the Pork Chops: Season the 4 boneless pork chops with salt and pepper. Place them in the hot oil and brown on both sides to create a flavorful crust.
- Add Onion: Add the chopped onion to the pot and continue cooking for 1 minute to soften and develop flavor.
- Mix Sauce: In a separate measuring jug, combine 1 cup water, 3 tablespoons whole grain mustard, 1 tablespoon prepared mustard, 2 tablespoons honey, and salt and pepper to taste. Stir well to blend.
- Pour Sauce Over Pork: Turn off the Instant Pot and pour the mustard-honey-water sauce mixture over the browned pork chops.
- Deglaze and Add Herb: Scrape the browned bits off the bottom of the pot with a spatula to prevent burning, then add 1 sprig of rosemary for aroma.
- Pressure Cook: Close the Instant Pot lid and set the valve to “sealing.” Cook on high pressure for 8 minutes to tenderize the pork and infuse the sauce.
- Pressure Release: Once the cooking time is complete, allow a natural pressure release for 5 minutes, then manually release any remaining pressure before opening the lid.
- Remove Pork Chops: Take the pork chops out of the Instant Pot and set aside, keeping them warm.
- Prepare Cornstarch Slurry: Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry.
- Thicken Sauce: Stir the cornstarch slurry into the cooking juices remaining in the pot. Set the Instant Pot back to sauté, cook, and stir for about 1 minute until the sauce thickens.
- Serve: Pour the thickened honey mustard sauce over the pork chops and serve immediately for a delicious meal.
Notes
- To ensure perfectly cooked pork chops, avoid overcooking by sticking to the recommended pressure cooking time of 8 minutes.
- If you prefer a thinner sauce, reduce the amount of cornstarch slurry.
- Boneless pork chops work best for this recipe, but bone-in chops can be used with a slight increase in cooking time (about 2 minutes longer).
- Serve with steamed vegetables or mashed potatoes for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
