2 pounds bone-in pork chops (I used two pork shoulder chops, but didn’t weigh them)
1 teaspoon coarse salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 teaspoons olive oil (I just eyeballed it here)
(I added 4 smallish red potatoes, quartered)
(I added 1 onion, cut in a large dice)
1/2 cup dry white wine
1/4 cup low sodium chicken broth
1 tablespoon Dijon mustard
1/2 cup unsalted butter, cut into 8 pieces
1/4 cup chopped parsley (mine was sad and wilty, so I skipped it)
Season the chops with salt and pepper. Press saute to preheat your Instant Pot
When the word HOT appears on the display, add the olive oil, then brown the chops on both sides. You’ll probably need to do this in batches. It will take 3-4 minutes per side. Remove the chops and set them aside.
At this point, I added the onion and potato and cooked them until the onions were soft. The potatoes are kind of a wild card here. Bigger potatoes will need to be cut, while smaller ones should be left whole. It might take some trial and error to figure out exactly what size potatoes you need to be perfectly done at the same time as the meat.
Add the wine and stir to deglaze the pot. Allow the wine to reduce slightly, about two minutes. Add the chicken broth, then return the chops to the pot, along with any juices.
Close and lock the lid. Set it to high pressure for 6 minutes, making sure the vent knob is set to sealing.
When the time is up, allow the pot to release pressure naturally for 10 minutes, then release the remaining pressure manually.
Remove the chops from the pot and tent them with foil to keep them warm.
(If you have potatoes in that pot, test them for doneness. If they seem really soft, remove them from the pot, so they don’t fall apart with more cooking.)
Press the saute button and allow the sauce to reduce by half, about 5-7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring constantly until they are incorporated. This creates an emulsified sauce which is thick and luxurious.
Taste the sauce and add more salt or pepper, if desired.
Return the chops to the pot and toss them in the sauce to coat them and re-warm them if necessary.
Sprinkle parsley over the top as a garnish, if your parsley isn’t all sad and wilty like mine was.