Creamy Pork Chops

INSTRUCTIONS

1. In a small bowl stir together salt, paprika, and pepper. Season pork chops with salt mixture.
2. Place a 6-qt Instant Pot on Saute setting. Add 1 Tbsp of the oil. When oil is hot, add 3 pork chops and cook until browned, turning once. Remove from pot. Repeat with remaining pork chops, adding remaining 1 Tbsp oil as needed. Remove all pork chops from pot. Pour Alfredo sauce and garlic into pot. Place pork chops on top of sauce. Lock lid in place. Set Instant Pot on High Pressure to cook 5 minutes. Releasepressure quickly. Open lid carefully. Remove pork chops from pot. Add cream cheese to sauce. Whisk until smooth.
3. Place 4 pork chops in each of 2 airtight containers. Divide sauce into thirds and spoon one-third over chops in each container. Cover and chill up to 5 days.
4. Serve remaining pork chops and sauce topped with Parmesan and sage.
5. Preheat oven to 425°F. Cube one portion of pork. Spread 4 naan with pork cooking sauce. Top with cubed pork, 1 cup chopped fresh pineapple, 1/4 cup thinly sliced red onion, 1/4 cup sliced pickled jalapeno peppers, and 1 1/2 cups shredded mozzarella cheese (6 oz.). Arrange on a large baking sheet. Bake 10 to 12 minutes or until browned and cheese is melted. Makes 4 servings.
6. Cube one pork portion. Place a 6-qt Instant Pot on Saute setting. Add pork cooking liquid, 2 cups reduced-sodium chicken broth, 1/4 cup chopped dried oil-pack tomatoes, and 1 clove garlic, minced. Bring to boiling. Add 1 cup dried orzo pasta. Cook 7 minutes or until tender and creamy, stirring occasionally. Stir in cooked pork, 1/2 cup frozen peas, and 1/2 tsp chopped fresh rosemary or 1 Tbsp chopped fresh basil. Heat through. Makes 4 servings.