Instant Pot Spice-Rubbed Pork Chops with Veggies
 
Prep time
Cook time
Total time
 
This instant pot spice-rubbed pork chops with veggies dinner is ready in just under 30 minutes! Perfect for the busy weeknights in the Fall Season.
Author:
Recipe type: Dinner, 30 Minute Meal, Instant Pot
Cuisine: American
Serves: 6 servings
Ingredients
For The Veggies
  • 1½ Tablespoon Grapeseed Oil (divided)
  • 1.5 lb Potato Trio (red, yellow and blue creamer potatoes), halved
  • 1 lb Baby Carrots, halved lengthwise
  • 2 Medium Zucchinis, sliced at abut ½ inch, then halved
  • 1 Tablespoon Dried Rosemary
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Parsley
  • 1 Tablespoon Dried Thyme
  • 2 Teaspoons Smoked Paprika
  • 2 Teaspoons Himalayan Sea Salt
  • 1½ Teaspoons Ground Black Pepper
For The Pork Chops
  • 1 Tablespoon Butter
  • 1 Tablespoon Grapeseed Oil
  • 6 Open Nature® Boneless Pork Chops (1.5 lb)
  • 2 Teaspoons Garlic Salt
  • 1½ Teaspoons Lemon Pepper
  • 1½ Teaspoons Smoked Paprika
  • 1½ Teaspoons Dried Basil
  • 1 Teaspoon Brown Sugar
  • ¼ Cup Low Sodium Chicken Broth
  • 2 Tablespoons Minced Garlic
Instructions
  1. Begin by pressing the saute button on your instant pot.
  2. Add 1 tablespoon of grapeseed oil and allow to heat up. Add the halved potatoes, and lightly saute them while stirring occasionally to prevent sticking.
  3. After 2-3 minutes, add the halved carrots. Continue to saute the potatoes and carrots for about 2 minutes.
  4. While they are sauteeing, add ½ tablespoon grapeseed oil to a medium bowl with all of the seasonings for the veggies.
  5. Press the power button to turn the Instant Pot off, then add to the bowl with the seasonings. Stir together until well combined, adding the cut zucchini as well. Set aside.
  6. Power the Instant Pot on again with the saute button, adding the butter and the grapeseed oil.
  7. Season both sides of the pork chops with the garlic salt, lemon pepper, smoked paprika, dried basil, and brown sugar.
  8. Add to the instant pot and brown each side of the pork chops, about 2-3 minutes per side.
  9. Once the second side is browned, top with minced garlic and pour the chicken broth over the top.
  10. Wrap the seasoned and oiled veggies loosely in aluminum foil wraps, and place the basket that come with the instant pot on top of the chops, topping the basket with the wrapped veggies.
  11. Press power on the instant pot, then set for 6 minutes at high pressure. Cover and make sure the steam release button is closed.
  12. Once done, do a quick release to let the steam out, then remove the cover on the instant pot.
  13. Carefully remove the foil packets and open them into a serving dish. Also remove the wire basket, and carefully remove the chops and add them to a serving dish as well.
  14. It's optional to make a gravy with the remaining juice, just make a slurry with cornstarch and water and stir it into the remaining juice until it's a little thinner than the consistency you'd like. Top the pork chops with the gravy.
  15. Serve and enjoy!
Nutrition Information
Serving size: 1 pork chop
Recipe by Mama Harris' Kitchen at https://mamaharriskitchen.com/2018/10/instant-pot-spice-rubbed-pork-chops-veggies/