SMOTHERED PORK CHOPS

Its also great during the summer months when you are trying to keep your house cool and you don’t want to turn on the oven. In the Instant Pot, you’ll get pork chops that are tender and moist every time in a short amount of time.
           If you're looking for some starch to make this meal extra hardy, rice or mashed potatoes is the way to go. You're definitely gonna want some vegetables to go along with this, though! We love a lighter veg side like grilled green beans, roasted brussels sprouts, or spinach salad.

INGREDIENTS

   4 thick, bone-in pork chops
 Kosher salt
 Freshly ground pepper
 1 c. all-purpose flour
 2 tsp. garlic powder
 1/4 tsp. chili powder
 1/4 c. plus 3 tablespoons vegetable or canola oil, divided
 2 medium yellow onions, thinly sliced
 2 tbsp. butter
 1 1/2 c. low-sodium chicken broth
 1/4 c. heavy cream
 Chopped fresh parsley, for garnish

INSTRUCTIONS

STEP 1
Season pork chops all over with salt and pepper.
STEP 2
In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour.
STEP 3
In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet.
STEP 4
Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.
STEP 5
Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more.
STEP 6
Garnish with parsley and serve immediately.

NUTRITION FACTS

Calories 661 Fat 47 Protein 34 Carbs 26 Fiber 2