1/4to 3/4 teaspoonkosher salt(depending on brine usage)
1/2teaspoonpaprika
1/4teaspoonblack pepper
1tablespoonunsalted butter
1tablespoonextra virgin olive oil
1cupwater(or chicken broth)
Instructions
(OPTIONAL) Whisk 1/4 cup of kosher salt into a bowl with 4 cups of warm water, until the salt has mostly dissolved. Allow the water to cool a bit, then pour the brine over the pork chops in a shallow baking dish. Allow the pork to brine for 30 minutes to 2 hours before cooking, being sure to rinse and dry the chops before continuing the recipe.
In a small bowl, combine the Italian seasoning, garlic powder, onion powder, salt, paprika and black pepper. Mix well. Sprinkle the pork chops on both sides with the seasoning blend and set aside.
Press the SAUTE button on an Instant Pot. Add the butter and olive oil and allow it to heat, then sear the pork chops in batches for 2 minutes per side. Press CANCEL and remove the pork chops from the inner pot.
Pour 1 cup of water into the pot and scrape up any browned bits left behind, then return the pork chops to the pot. Secure and sealed the lid, then pressure cook on MANUAL HIGH for 5 minutes.
When the time is up, allow a 5 minute natural pressure release, then release any remaining pressure. Remove the lid and serve the chops with the pot juices, as desired.
Notes
Storage: Leftover boneless pork chops can be stored in an airtight container in the refrigerator for up to 2 days. Reheat prior to serving.Freezing: You can freeze leftovers in a freezer safe bag or container for up to a month. Reheat prior to serving.