Buttery Ranch Pork Chops

By: Chop Secrets

Buttery Ranch Pork Chops
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 - 6 servings, arugula or spinach, boneless pork chops, butter, contributed, cook 20 min, dinner, dry ranch seasoning, easy, modern, prep 0 min, pressure cook, sauté, water

prep icon Prep Time
0 min
cook icon Cook Time
20 min

serving icon Servings
4 - 6 servings
Ingredients
  • 8 tbsp. butter, divided
  • 1 1/2 - 2 lbs. boneless pork chops
  • 1 oz. dry ranch seasoning
  • 1/2 cup water
  • 6 cups arugula or spinach
Instructions
  • Add 2 tablespoons of butter to the Instant Pot. Using the display panel select the Sauté function and adjust to More or High.
  • When the butter melts, brown the meat on both sides, 2-3 minutes per side. The meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the meat back into to the pot, top with the remaining 6 tablespoons butter, and sprinkle the ranch packet over the top.
  • Turn the pot off by selecting Cancel, then secure the lid, making sure the vent is closed.
  • Using the display panel select the Manual or Pressure Cook function*. Use the +/- keys to program the Instant Pot for 3 minutes and adjust to Low Pressure.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
  • (Optional) Drop arugula or spinach into the pot and stir, just until wilted.
  • Serve pork chops on a bed of greens drizzled with remaining sauce.
Notes
  • The Manual and Pressure Cook buttons are interchangeable.
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