Instant Pot Pork Chops with Creamed Spinach
Ingredients
- 2 Tbsp olive oil, divided
- 6 (5-oz) boneless pork loin chops
- ⅓ cup low-sodium chicken broth
- 1 Tbsp white wine vinegar
- ½ Tbsp Dijon mustard
- 1 Tbsp Italian seasoning
- 1 tsp garlic salt
- 2 (10-oz) pkg frozen chopped spinach, thawed
- 1 (8-oz) block cream cheese, cut into cubes
Instructions
- Heat 1 Tbsp oil in a 6-quart Instant Pot on Sauté setting. Cook pork in hot oil 1 to 2 minutes per side or until lightly browned.
- Whisk together 1 Tbsp oil, broth, vinegar, mustard, Italian seasoning, and garlic salt; pour over pork chops.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Meat/Stew for 10 to 12 minutes or until pork is tender.
- When timer sounds, turn pot off, and release steam using Natural Release method. Remove pork chops from cooker, and keep warm.
- Squeeze excess water from spinach using paper towels. Add spinach and cream cheese to broth mixture, stirring well.
- Cook, uncovered, 5 minutes or until spinach mixture is hot, stirring often.
- Serve pork chops over creamed spinach.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
481
|
481
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 39 | 39 |
| Carb (g) | 5 | 5 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 732 | 732 |
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