Instant Pot Boneless Pork Chops With Bacon & Gravy (Keto)
- 3 boneless pork chops (<1 inch thick, 1 - 1.5 pounds total)
- 3 slices bacon diced
- 1 small onion or 1/2 large onion thinly sliced
- 1/2 cup water
- salt and pepper
- 1/2 cup heavy cream
- 1/4 cup finely grated parmesan cheese (sandy consistency)
- 1 tablespoon
- Pat the pork chops dry with paper towels. Trim off any excess fat. Generously season all sides with salt and pepper.
Select the sauté mode on the pressure cooker for medium heat. Add diced bacon, spreading them out in the pot. Stir frequently as it cooks. As they turn crispy, use a slotted spoon to transfer them to a paper towel lined plate to drain, leaving the bacon grease in the pot.
- Add pork chops to the pot in a single layer and fry in bacon grease, a few minutes per side. Transfer them to a plate.
- Add onions and cook for a few minutes, stirring frequently. Turn off the saute mode.
- Add water, stirring and briefly scraping up flavorful brown bits stuck to the bottom of the pot. Return the pork to the pot, arranging them side-by-side on top of the onions.
- Secure and seal the lid. Cook at high pressure for 30 minutes, followed by a full natural pressure release (about 15-20 minutes). Uncover and transfer only the pork chops onto serving plates.
- Turn on the saute mode. Add heavy cream and dijon mustard to the pot, stirring together. Bring to a boil. Let the liquid boil for 5 to 10 minutes to thicken, stirring occasionally. Turn off the saute mode and stir for a minute to let the boiling subside. Stir in parmesan cheese until melted.
- Spoon the sauce on top of the pork chops. Top with crispy bacon and serve while hot.
|Makes 3 Servings|
|Amount Per Serving:|
|Calories 500 (52% from fat)|
|Total Fat 29g||45%|
|Saturated Fat 15g||76%|
|Net Carb 3g|
|Total Carb 3.5g||1%|
|Dietary Fiber 0.5g||2%|
Pork chops are a lean cut of meat, available as both boneless and bone-in. This recipe uses a boneless center cut, about six to eight ounces per individual chop.
Bacon plays multiple roles in this dish, providing grease for frying the pork chops as well as forming the base for a flavorful creamy sauce. The crispy bacon bits add extra richness and crunch that well complements the creaminess of the dish.
Similar to my pork tenderloin dishes — both roasted and pressure cooked — these pork chops are paired with a Dijon mustard gravy that’s very low carb and fantastic for anyone on a keto diet, coming out to only 3g net carbs per serving.
Selecting and Preparing Ingredients
The boneless pork chops should be as evenly sized as possible. Pay attention to their thickness when selecting them at the grocery store; ideally, the individual chops should be less than 1 inch thick. If you have thinner or thicker pieces, they will not cook at the same rate and you may need to pressure cook for shorter or longer periods of time to compensate.
The bacon should be diced. Line up the bacon slices on top of each other so you can cut through multiple slices simultaneously. Another way to dice them is to use kitchen shears and snip through them, which you might find easier than using a knife and cutting board.
I developed this recipe using boneless pork chops and uncured bacon from my local Trader Joe’s store.
Pressure Cooker And Natural Release
I use a 6 quart Instant Pot, but it should also work with other sizes since the pork chops don’t take up a lot of space in the pressure cooker.
I recommend using a full natural release, which took 18 minutes for my pressure cooker. You’ll know when it’s done because the pin will drop when the pressure has completely released.
Avoid a quick pressure release because the pork chops may come out tough. During natural release, the pork chops are still cooking, and you’ll be skipping that part if you do a quick release.
Serving and Leftovers
Leftovers? These pork chops reheat well in the microwave and maintain their tenderness. They should be reheated with the creamy sauce, but not with the bacon. Store the bacon separately to keep it crispy.