Honey Glazed Pork Chops with Mushrooms

Delicious, juicy pork chops with mushrooms and a honey glaze all prepared in 30 minutes! Try serving over mashed potatoes for a complete meal.

This recipe contains pork chops (bone in), olive oil, butter, mushrooms, wine (white), honey, mustard (dijon), chicken broth, garlic (fresh), salt, black pepper, parsley (fresh)

4 Servings

Prep time: 10 min

Cook time: 15 min

Ingredients:

• 28 oz. pork chops, (4 chops around 7oz each) preferably bone in
• 1 tbsp. olive oil
• 1 tbsp. butter
• 8 oz. mushrooms, sliced
• 1/2 cup(s) white wine
• 1/2 cup(s) honey
• 1/4 cup(s) dijon mustard
• 1/3 cup(s) chicken broth or water
• 1 clove(s) garlic, minced
• 2 - 3 ds. salt
• 2 - 3 ds. pepper
• 2 tbsp. parsley, finely chopped for garnish (optional)

Instructions:

• 1. Turn Instant Pot to sauté mode. Once the display reads 'hot', add oil and whole spices (cardamom, cloves, black pepper and cumin). Saute for 30 seconds.
• 2. Add onion and mix well. Saute for 2 minutes covered with glass lid.
• 3. Add ginger, garlic, turmeric, red chili powder, cumin powder, coriander powder and salt. Mix well.
• 4. Add chicken, mix well to evenly coat all the spices to the chicken.
• 5. Add 1/4 cup of water.
• 6. Close Instant Pot with pressure valve to sealing. Cook on Manual and adjust to high pressure for 8 minutes, followed by 5 minutes of natural pressure release. Quick release the remaining pressure.
• 7. Open the Instant Pot, add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
• 8. Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro. Enjoy!
• 9. Note: If you want a thick curry, reduce the 1/4 cup water by adding only 2 tablespoons of water and saute in the end for few extra minutes. This recipe is a soupier curry.\r For boneless chicken thighs or breasts - cook for 5 mins followed by NPR