The rice is ever so slightly overcooked and has enough flavor to make it very tasty, and the pork chops are tender in the best way. The keys to success with this recipe are to use thinner, center-cut pork chops so everything cooks in the same time and to deglaze the pot very thoroughly so you don’t get a “burn” message.
Ingredients
- 4 bone-in pork chops (¼ inch thick or thinner)
- 1½ teaspoons salt
- 1½ teaspoons black pepper
- 1 teaspoon salted butter, vegetable oil, or Ghee
- 1 bunch scallions, sliced
- 1 cup long-grain white rice
- 1¼ cups water
How to Make It
- Season the pork chops with ½ teaspoon each of the salt and pepper. Select saute on the Instant Pot. When the pot is hot, add the butter. When the butter has melted, add the chops to the pot and cook until browned on each side, about 5 minutes total; when you turn the chops to brown the second side, add the scallions. Transfer the chops to a plate.
- Add the rice to the pot. Stir to coat the rice with the butter and rendered pork fat. Add the water, stirring to scrape up the browned bits at the bottom of the pot. (Not only do these browned bits add flavor to the finished dish, but if you have any browned bits stuck to the bottom, the pot will not come to pressure.) Add the remaining 1 teaspoon each salt and pepper and stir to combine. (I use pepper liberally, but of course use less if you like.) Return the pork chops to the pot. Select cancel.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
- Serve the pork chops with the rice.
