![]() Make sure your stock covers the chops before sealing to help keep the moisture in the meat.īefore that, you’re going to sear the pork chops on sauté to brown them, which also helps seal in flavor. ![]() If you want your glaze thicker, you can make a cornstarch slurry and add it to the saucepan while the glaze is still boiling.Įvery Instant Pot recipe requires liquid, and the chicken stock here, combined with our marinade, is important for the cooking process and keeps the pork chops moist. I keep the sauce on the side in a gravy boat and let everyone add as much as they like to their plates. I like to serve these pork chops over mashed potatoes or mashed cauliflower with a salad to balance out the meal. Plate them with some of the honey-garlic glaze poured over the top.
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