Ingredients
4
4 servings
- •4 (8 ounce) thick-cut boneless pork chops
- •salt and ground black pepper to taste
- •1 teaspoon chili powder
- •1 teaspoon ground cumin
- •1 teaspoon onion powder
- •1 tablespoon olive oil
- •¼ cup chicken broth
- •1 (15.5 ounce) can black beans, rinsed and drained
- •1 (10 ounce) can diced tomatoes with green chile peppers
- •4 tablespoons sour cream
- •2 tablespoons chopped cilantro
Instructions
- Season pork chops with salt and pepper. Mix chili powder, cumin, and onion powder together and sprinkle on pork chops, rubbing the spices into the meat.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Sear pork chops until they are nicely browned, about 2 minutes per side. Remove pork chops and add chicken broth to deglaze and scrape up any bits of food on the bottom of the pan. Turn off Saute function. Add pork chops back to the pot, top with black beans and diced tomatoes with green chilies, and stir slightly.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Serve the pork chops with the black beans and tomatoes, and top with 1 tablespoon sour cream and 1/2 tablespoon chopped cilantro.
Nutritional Facts
Per 4 servings
- Calories: 378
- Carbohydrate: 23g
- Fat: 16g
- Fiber: 9g
- Protein: 37g
- Sugar: 0g
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