Try this Creamy Garlic Pork Chops recipe, or contribute your own.
- Carbohydrate 1.91259230046229 g
- Cholesterol 0 mg
- Fat 0.0053858493594032 g
- Fiber 0.0536518424795999 g
- Protein 0.0199316105791531 g
- Saturated Fat 0.0014984455128977 g
- Serving Size 1 1 serving (43g)
- Sodium 0.535445512897704 mg
- Sugar 1.85894045798269 g
- Trans Fat 0.000188349358974359 g
- Calories 8 calories
Step-by-step
- Spray Instant Pot™ insert with cooking spray. Add broth to insert. Stir in garlic, salt and pepper.
- Add pork chops to broth mixture in insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Internal temperature of pork should be at least 145°F using instant-read thermometer. If pork is not done, select MANUAL and cook on high pressure 1 to 2 minutes longer. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Remove pork chops from pot, and place on plate; cover with foil to keep warm.
- In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Beat in cornstarch mixture; cook 30 to 60 seconds, beating frequently with whisk, until thickened. Select CANCEL. Beat in cream cheese with whisk until smooth. Serve over pork chops.
Overcooking lean pork loin chops remains the single most common error in home kitchens, turning tender meat into dry fiber within minutes. Bone-in cuts help insulate the meat against high heat, yet strict adherence to timing protocols is still mandatory. Three distinct phases govern this dish: pressure cooking, resting, and sauce building.
Pressure Management And Thermal Control
High pressure forces moisture into meat rapidly, but bone-in cuts demand verification using an instant-read thermometer inserted into the thickest portion away from bone to confirm the mandatory 145 degrees Fahrenheit safety threshold. Quick-releasing pressure immediately halts internal thermal transfer, preventing the muscle fibers from tightening further. Resting the extracted chops under aluminum foil allows internal juices to redistribute evenly throughout the protein matrix before slicing.Starch Slurry Dynamics
Cornstarch requires direct heat to activate its gelatinization properties fully, transforming cloudy liquid into a glossy, clingy glaze. Whisking the water and starch thoroughly before introduction prevents unhydrated lumps from forming in the hot broth. Simmering that mixture for precisely 30 to 60 seconds cooks out the raw starch flavor without breaking the thickening bonds.Emulsifying Dairy Without Breaking
Dairy fats separate easily when subjected to aggressive boiling temperatures. Cubing and softening cream cheese prior to whisking ensures rapid incorporation into the simmering reduction without graininess. Utilizing residual heat rather than a rolling boil keeps the dairy emulsion smooth, yielding a velvety finish that coats the back of a spoon.
