- Potatoes32 Ouncespeeled and cut into large chunks
- Onion1large, chopped into large chunks
- Mined garlic1 1/2 Teaspoon
- Chicken stock2 Cup
- Thyme1 bundle
- Pork loin chops6boneless, cut 1 to 1 1/2 inch thick
- Salt1 Teaspoon
- Ground black pepper1/2 Teaspoon
- Smoked Paprika1 Teaspoon
- Butter2 Teaspoon
- Flour2 Tablespoon
Place the potatoes in the Instant pot. Sprinkle half the onion and the garlic on top. Pour the chicken stock into the pot and place the herb bundle in. Lay the pork chops on top of the potatoes so that they’re not submerged in the liquid. Season the top of the chops with salt and pepper. Sprinkle smoked paprika on top. Place the lid on the unit and turn to locked position. Turn the steam release valve to sealing. Press the manual button and adjust the time to 15 minutes.
In the meantime, place a sauté pan over med/high heat and heat the butter to melt. When the butter is bubbly, add the flour a little at a time while whisking with a wire whisk. Cook for 2 minutes and remove from heat. Set aside.
Once the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam and remove the lid. Place the chops on a serving platter. Remove the herb bundle and discard.
Remove the potatoes and place into a bowl with some of the liquid from the pot, about 3/4 cup. Season the potatoes with salt and fresh pepper to taste. Use a hand mixer to cream.
To make gravy with the rest of the liquid, press the sauté button and allow it to come to a simmer. Add the butter and flour mixture to the liquid and whisk until thickened. Turn the unit off.
Serve the chops with a side of potatoes and your choice of veggie. Drizzle gravy onto the chops and potatoes as desired and enjoy!