Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!

Ranch Pork Chops (Using an Instant Pot)

by Emily Becker
Earlier this summer, my knobless, well-used crock pot decided to no longer work.  It was a sad, sad day at Becker Farms.  After much thought and weighing the pros and cons, I purchased the much-talked-about Instant Pot to replace my crock pot.  So far, everything I have attempted has turned out great (and in a fraction of the time!).  A modified recipe that we tried recently is below.  It could of course be made in a crock pot (or in the oven); just increase the time and voila...dinner is done!

Ingredients
  • 1-2 TBSP oil (I used canola)
  • 1 pork loin (on sale this week!); once mostly thawed, slice it into half-inch thick boneless pork chops
  • 1 stick of butter
  • 1 packet of dried ranch seasoning
  • 1 c of chicken stock
  • 4-5 potatoes (cubed/quartered, depending on their size)
  • 1 onion, diced
  • 1 bag of frozen green beans or ~4 cups of fresh green beans
Directions
  1. Place the oil in the Instant Pot and add the pork chops (I can fit 2-3 chops at a time in mine); use the Saute setting and brown the pork chops on both sides (about 6-7 minutes per side).  Place the browned chops on a plate; repeat until all of the chops are browned. 
  2. Return all of the browned pork chops to the Instant Pot, add the potatoes, onion, and green beans.  Next, add the stick of butter, ranch seasoning, and chicken stock. 
  3. Place the lid on the Instant Pot, seal, and use the manual setting to pressure cook for 5 minutes. 
  4. Allow a natural-release for 5 minutes and then a quick release to remove the rest of the pressure. 
  5. Serve and enjoy!

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