Instant Pot Pork Chops With Balsamic Fig Sauce

instant pot pork chop with rosemary gravy

Instant Pot Pork Chops With Balsamic Fig Sauce

Course: Main

Cuisine: American

Keyword: Instant Pot

Difficulty: Easy

Number of Ingredients: 5

Prep Time: 5

Cook Time: 14

Total Time: 19

Servings:

Calories: 369kcal

Author: Marilyn

Pork loin chops consistently turn out moist and tender in the pressure cooker. The sweet and tangy sauce adds a flavor twist that will make this dish one of your new favorites.

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Equipment

Instant Pot

Ingredients

4 boneless pork loin chops about 1-inch thick
Kosher salt and freshly ground black pepper
2 tablespoon vegetable oil (approx.)
1 cup reduced-sodium chicken broth (see tip)
3 tablespoon balsamic vinegar
¼ cup finely chopped dried figs
1 teaspoon chopped fresh rosemary
1-½ tablespoon liquid honey
2 tablespoon butter, quartered

Instructions

Season pork with salt and pepper. Set your Instant Pot to sauté on More. When the display says Hot, add 1 tablespoon oil and heat until shimmering. Working in batches, add chops and cook, turning once, for 2 minutes per side or until browned on both sides, adding more oil as needed between batches. Using tongs, transfer chops to a plate as they are browned.
Stir broth into the pot and bring to a simmer, scraping up any browned bits from the bottom. Return chops and any accumulated juices to the pot. Press Cancel.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 3 minutes.
When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted horizontally into the thickest part of a chop should register 145°F (63°C) and the pork should be no longer pink but still juicy. (If more cooking time is needed, continue pressure cooking on High for 1 minute.) Using tongs, transfer chops to a platter and tent with foil.
Set your Instant Pot to sauté on Normal. Add vinegar and cook, stirring occasionally, for 5 minutes or until liquid is reduced by half. Stir in figs, rosemary and honey; cook, stirring often, for 2 minutes or until sauce is reduced by half. Stir in butter until melted. Return chops and any accumulated juices to the pot and turn to coat in sauce.
Transfer chops to a serving platter and spoon sauce over top. Serve immediately.

Notes

You can use a Low-Sodium Instant Pot Chicken Stock in place of the store-brought chicken broth.
The pork chops may not be as pink in the middle as you are used to when cooking to medium-rare using a dry cooking method, but they will still be very juicy and tender.

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