Instant Pot Low-Carb Paprika Pork Chops

Ingredients

• 4 large thick bone-in pork chops
• 3 T olive oil
• 1 tsp. Spanish Sweet Paprika
• 1/2 tsp. Penzey's Pork Chop Seasoning
• 1/4 tsp. salt
• 1/4 tsp. fresh-ground black pepper
• 2 T white balsamic vinegar or white wine vinegar
• 1 tsp. granulated garlic
• 1/2 tsp. dried thyme
• 1 1/2 cup chicken stock

Directions

1. Trim a little of the fat from pork chops, or leave it on, whichever you prefer.
2. Mix Paprika (affiliate link) Pork Chop Seasoning (affiliate link) salt, and pepper and rub the pork chops with that mixture.
3. Turn Instant Pot to SAUTE, HIGH HEAT and heat 1 T olive oil oil; then brown two pork chops, about 2-3 minutes per side.
4. Add the other T olive oil and brown the other two pork chops. Remove pork chops to a plate.
5. While the chops brown, mix together vinegar, granulated garlic, dried thyme, chicken stock and the other 1 T olive oil.
6. When you've browned and removed all the pork chops, add that liquid mixture to the Instant Pot and scrape off any browned bits in the bottom of the pot.
7. Add pork chops to the Instant Pot, pushing them down under the liquid as much as you can, lock the lid, and set Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes.
8. When the cooking time ends, use NATURAL RELEASE to release the pressure.
9. Remove the pork chops to a serving dish and cover with foil to keep warm.
10. If you want a smooth sauce without any lumps, use a Fat Skimmer (affiliate link) to strain out the herbs and bits of browned meat from the sauce.
11. Then set pressure cooker to SAUTE, HIGH HEAT and simmer the sauce about 10-15 minutes to reduce it to the thickness you prefer.
12. Serve pork chops hot, with sauce to spoon over the meat.