Ingredients
1
cup Progresso® chicken broth (from 32-oz carton)
4
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon pepper
4
bone-in pork loin chops (1 3/4 lb)
2
tablespoons cornstarch
2
tablespoons water
4
oz cream cheese (from 8-oz package), cubed and softened
Preparation
Spray 6-quart Instant Pot® insert with cooking spray. Add broth to insert. Stir in garlic, salt and pepper.
Add pork chops to broth mixture in insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Internal temperature of pork should be at least 145°F using instant-read thermometer. If pork is not done, select MANUAL and cook on high pressure 1 to 2 minutes longer. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Remove pork chops from pot, and place on plate; cover with foil to keep warm.
In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Beat in cornstarch mixture; cook 30 to 60 seconds, beating frequently with whisk, until thickened. Select CANCEL. Beat in cream cheese with whisk until smooth. Serve over pork chops.
