Instant Pot Smothered Pork Chops with Leeks and Mustard
By Nicole KonstantinakosPublished on July 20, 2022
Time
1 hour 30 minutes
Yield
Serves 4
Ingredients
4 (8- to 10-ounce) bone-in blade-cut pork chops, about ¾ inch thick, trimmed½ teaspoon table salt ½ teaspoon pepper 4 teaspoons extra-virgin olive oil, divided2 ounces pancetta, chopped fine1 tablespoon all-purpose flour ¾ cup dry white wine 1½ pounds leeks, ends trimmed, halved lengthwise, sliced into 3-inch lengths, and washed thoroughly1 tablespoon Dijon mustard 2 tablespoons chopped fresh parsley
Before You Begin
To keep the chops from buckling during cooking, we simply snipped through the fat surrounding the loin muscle of each chop to release the tension. Look for blade chops that are about ¾ inches thick.
Instructions
- Pat pork chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through fat on edge of each chop. Sprinkle with salt and pepper. Using highest sauté function, heat 2 teaspoons oil in Instant Pot for 5 minutes (or until just smoking). Brown 2 chops on both sides, 6 to 8 minutes; transfer to plate. Repeat with remaining 2 teaspoons oil and remaining chops; transfer to plate.
- Add pancetta to fat left in pot and cook, using highest sauté function, until softened and lightly browned, about 2 minutes. Stir in flour and cook for 30 seconds. Stir in wine, scraping up any browned bits and smoothing any lumps. Stir in leeks and cook until softened, about 3 minutes. Nestle chops into pot (chops will overlap) and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes.
- Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer chops to serving platter, tent with aluminum foil, and let rest while finishing leeks.
- Using highest sauté function, bring leek mixture to simmer. Stir in mustard and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Spoon leek mixture over chops and sprinkle with parsley. Serve.
Time
1 hour 30 minutesYield
Serves 4Ingredients
4 (8- to 10-ounce) bone-in blade-cut pork chops, about ¾ inch thick, trimmed
½ teaspoon table salt
½ teaspoon pepper
4 teaspoons extra-virgin olive oil, divided
2 ounces pancetta, chopped fine
1 tablespoon all-purpose flour
¾ cup dry white wine
1½ pounds leeks, ends trimmed, halved lengthwise, sliced into 3-inch lengths, and washed thoroughly
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
Ingredients
4 (8- to 10-ounce) bone-in blade-cut pork chops, about ¾ inch thick, trimmed
½ teaspoon table salt
½ teaspoon pepper
4 teaspoons extra-virgin olive oil, divided
2 ounces pancetta, chopped fine
1 tablespoon all-purpose flour
¾ cup dry white wine
1½ pounds leeks, ends trimmed, halved lengthwise, sliced into 3-inch lengths, and washed thoroughly
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
Ingredients
4 (8- to 10-ounce) bone-in blade-cut pork chops, about ¾ inch thick, trimmed
½ teaspoon table salt
½ teaspoon pepper
4 teaspoons extra-virgin olive oil, divided
2 ounces pancetta, chopped fine
1 tablespoon all-purpose flour
¾ cup dry white wine
1½ pounds leeks, ends trimmed, halved lengthwise, sliced into 3-inch lengths, and washed thoroughly
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
Why This Recipe Works
This dish takes its cue from the classic Provençal combination of sweet, aromatic leeks and bright, tangy Dijon mustard. The Instant Pot transforms a hefty pound and a half of leeks (including their usually tough dark green parts) into a luscious, pungent, meltingly tender topping for our flavorful pork chops in the same amount of time it took to cook the chops. Blade chops—with their combination of light and dark meat, connective tissue, marbled fat, and bone—were perfect for pressure cooking since the meat stayed tender and moist, and the other elements (like salty, meaty pancetta) gave great flavor and texture to the sauce.
Before You Begin
To keep the chops from buckling during cooking, we simply snipped through the fat surrounding the loin muscle of each chop to release the tension. Look for blade chops that are about ¾ inches thick.
Instructions
- Pat pork chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through fat on edge of each chop. Sprinkle with salt and pepper. Using highest sauté function, heat 2 teaspoons oil in Instant Pot for 5 minutes (or until just smoking). Brown 2 chops on both sides, 6 to 8 minutes; transfer to plate. Repeat with remaining 2 teaspoons oil and remaining chops; transfer to plate.
- Add pancetta to fat left in pot and cook, using highest sauté function, until softened and lightly browned, about 2 minutes. Stir in flour and cook for 30 seconds. Stir in wine, scraping up any browned bits and smoothing any lumps. Stir in leeks and cook until softened, about 3 minutes. Nestle chops into pot (chops will overlap) and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes.
- Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer chops to serving platter, tent with aluminum foil, and let rest while finishing leeks.
- Using highest sauté function, bring leek mixture to simmer. Stir in mustard and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Spoon leek mixture over chops and sprinkle with parsley. Serve.
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