Instant Pot Low-Carb Paprika Pork Chops

Ingredients

• 4 large thick bone-in pork chops
• 3 T olive oil
• 1 tsp. Spanish Sweet Paprika
• 1/2 tsp. Penzey's Pork Chop Seasoning
• 1/4 tsp. salt
• 1/4 tsp. fresh-ground black pepper
• 2 T white balsamic vinegar or white wine vinegar
• 1 tsp. granulated garlic
• 1/2 tsp. dried thyme
• 1 1/2 cup chicken stock

Directions

1. Trim off a bit of fat from the pork chops if you like, or leave it in place if that is your preference. Stir together the Paprika, Pork Chop Seasoning, salt, and pepper, then coat the pork chops with that seasoning blend.
2. Set the Instant Pot to SAUTE, HIGH HEAT and warm 1 T olive oil. Brown 2 pork chops, giving them about 2-3 minutes on each side. Pour in the other T olive oil and brown the remaining 2 pork chops the same way, then transfer the chops to a plate.
3. As the pork chops are browning, combine the vinegar, granulated garlic, dried thyme, chicken stock, and the other 1 T olive oil. After all the chops have been browned and taken out of the pot, pour that mixture into the Instant Pot and scrape up the browned bits stuck to the bottom.
4. Return the pork chops to the Instant Pot, nestling them into the liquid as much as possible. Secure the lid and set the Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes. When the cooking time is done, let the pressure come down with NATURAL RELEASE.
5. Move the pork chops to a serving dish and tent them with foil so they stay warm. For a smoother sauce, pour it through a Fat Skimmer to remove the herbs and browned meat bits. Switch the pressure cooker back to SAUTE, HIGH HEAT and let the sauce bubble for about 10-15 minutes, until it reduces to the thickness you like. Serve the pork chops hot, spooning the sauce over the top.