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Instant Pot Pork Chops and Brussels Sprouts - Dump and Go Dinner

<p>This simple Instant Pot Pork Chops and Brussels Sprouts recipe makes an easy dinner complete with seasonal vegetables to share around the table. Easy to prepare, throw this in your Instant Pot directly from frozen for a no fuss weeknight dinner.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Pork Chops, Boneless
  • 1 teaspoon Salt
  • 1 cup slice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 teaspoons Thyme, Dried
  • 4 cups Chicken Broth/Stock
  • 1 cup chunk Carrot
  • 2 cups halve Brussels Sprouts

Serving Day Ingredients

  • 1 tablespoon Tapioca Flour

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 oz pork and 3/4 cup vegetables
  • 289 Calories
  • 15g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 71mg Cholesterol
  • 1423mg Sodium
  • 12g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 28g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Sprinkle both sides of chops with salt.
  3. Add pork chops, onions, garlic, and thyme to the Instant Pot.
  4. Pour chicken stock over the top of the onion mixture.
  5. Lock the lid into place and seal the steam nozzle.
  6. Cook on high pressure for 15 minutes.
  7. Naturally release pressure for 5 minutes and quick release any remaining pressure.
  8. Add the carrots and Brussels sprouts. Replace the lid and reseal the steam nozzle.
  9. Cook on high pressure for 3 minutes.
  10. Quick release the pressure.
  11. Remove the pork chops and vegetables with a slotted spoon. Cover with foil.
  12. Switch the Instant Pot to saute.
  13. Whisk in tapioca flour to create gravy.
  14. Serve gravy over pork chops, Brussels sprouts and carrots.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sprinkle both sides of chops with salt.
  2. Divide pork chops, onions, garlic, thyme, and chicken stock among indicated number of round freezer containers.
  3. Divide carrots and Brussels sprouts among indicated number of quart freezer bags.
  4. Label all bags and containers and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place frozen pork into the Instant Pot.
  4. Cook on high pressure for 15 minutes.
  5. Naturally release pressure for 5 minutes and quick release any remaining pressure.
  6. Add the carrots and Brussels sprouts. Replace the lid and reseal the steam nozzle.
  7. Cook on high pressure for 3 minutes.
  8. Quick release the pressure.
  9. Remove the pork chops and vegetables with a slotted spoon. Cover with foil.
  10. Switch the Instant Pot to saute.
  11. Whisk in tapioca flour to create gravy.
  12. Serve gravy over pork chops, Brussels sprouts and carrots.

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