Ranch pork chops are the perfect family dinner for any day of the week. The gravy makes your mouth water as soon as a drop hits your tongue. Moreover, the pork chops are so flavorful, ridiculously tender, and so juicy.
I used to only make pork loin chops that I would buy from Costco. I would always grill them with the same rub and marinade every time. But, This recipe uses pork sirloin chops that always have the right amount of meat and fat to make the perfect pork chop dinner.
There is nothing complicated about this recipe. First we use a packet of Hidden Valley Ranch Seasoning to generously cover the pork sirloin chops. Super easy right? We like to add some fresh cracked black pepper and a little bit of salt as well to the seasoning.
Browning the pork chops after they are covered in ranch seasoning puts that perfect light crust on the outside of the pork chop.
There will also be plenty of browning flavor that browns to the pot. All of the browning stuck to the pot bottom is flavor that we use in the gravy.
After we brown four large seasoned pork sirloin chops, we are left with what looks like a mess. We brown the pork chops in the instant pot using the sauté function. If the pot does get to hot, you can cancel the sauté function for a bit and then turn in back on to continue browning pork chops.
We did two batches, two pork chops at a time. It is up to you how dark to let them get. I usually let the pork chops brown for 3 minutes, flip, brown for 2 minutes and 45 seconds, and then remove the pork chops. The next batch I brown for 2 minutes and 30 seconds, flip, brown for 2 minutes and 15 seconds and remove the pork chops to a plate.
The pot continues to get hotter as it goes so cancelling the sauté periodically buys you a little time if you need it.
To get the flavor stuck to the bottom of the pot off, we use 1/4 cup of chicken broth and a flat wood spatula.
The bottom of the instant pot is easily scraped clean releasing the flavor into the chicken broth.
One sliced brown onion is added and sautéed for about 4 minutes while stirring often. Once the onions start to turn translucent, add the rest of the chicken broth and garlic. You have yourself the beginning of your gravy.
Use a long pair of kitchen tongs to place the browned pork chops into the onions, garlic, and broth. Overlap each end with the prior pork chop so each chop gets a piece of it submerged in the flavorful broth.
Put the lid on, seal it up, and press the pressure cook button. This will allow you to adjust the time to seven minutes. The Instant Pot will take about 10 – 15 minutes to build pressure before the cook time begins.
Once the 7 minutes are finished, let the instant pot sit for another 10 minutes of natural pressure release. Then, release the pressure and when the pin drops, remove the lid. Use your long kitchen tongs to move the pork chops to a plate and tent with aluminum foil.
After the pork chops have been removed, you are left with a beautiful broth. Use a gravy whisk to break up the onions and garlic into the broth, pan sauce, or cooking fluid. The onions dissolve with little effort.
Cancel pressure cook and press sauté. Mix 2 Tbsp cornstarch with 3 Tbsp of cold water to make a cornstarch slurry. Once the broth begins to simmer, use the gravy whisk to whisk in the cornstarch slurry.
Whisk the gravy often. The gravy will thicken fairly quickly, 3-4 minutes. Then, cancel the sauté function once the gravy boil looks velvety smooth.
Use your kitchen tongs to move a ranch pork chop to a plate. Then squeeze 1/2 a lemon over the pork chop. The lemon juice ignites the ranch flavor that has been cooked down in the instant pot.
We are now ready to spoon or ladle plenty of the incredible flavored gravy over the pork chop. Do not be afraid to add enough to pool on your plate. You can use each piece of pork chop you cut to mop up the delicious pooled gravy.