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

These Instant Pot Pork Chops with Brussels Sprouts are pressure cooked to juicy perfection for a super easy dinner that's complete with tender veggies. A little garlic and thyme give every bite a well-rounded taste of home.
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
  • 2 cups halve Brussels Sprouts
  • 1 cup chunk Carrot

Serving Day Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 ounces pork and 1/2 cup vegetables
  • 320 Calories
  • 19g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 70mg Cholesterol
  • 920mg Sodium
  • 11g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 8 WW Freestyle
  • Diabetic Exchanges: 2 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 2 Veg
  • 3 Lean Meat

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 pork chops with salt.
  3. Add pork chops, garlic, thyme, and onions to pot along with chicken broth.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Do a quick release of pressure.
  7. Remove lid and add brussels sprouts and carrots.
  8. Cook on high pressure for 3 minutes.
  9. Quick release and remove lid.
  10. Remove pork chops and vegetables from inner pot and add tapioca flour to cooking liquid. Whisk until thickened.
  11. 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 pork chops with salt.
  2. Add pork chops, onions, garlic, and thyme among the indicated number of round containers.
  3. Divide brussel sprouts and carrots among indicated number of quart freezer bags. Freeze with pork chop container.

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 contents and chicken stock into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Quick release pressure.
  7. Remove lid and add Brussels sprouts and carrots.
  8. Cook on high pressure for 3 minutes.
  9. Remove pork chops and vegetables from inner pot and add tapioca flour to cooking liquid. Whisk until thickened.
  10. Serve gravy over pork chops, Brussels sprouts and carrots.