Need an idea for supper tonight?
Instant Pot Pork Chops with Cactus Cut Potatoes and Roasted Brussel Sprouts
Hamels has all types of pork chops for you
- Fast Fry, Bone in and Boneless
- Center Cut
- Thick Cut, Bone in and Boneless
All pork chops are packaged in smaller portions inside of the boxes.
2 Tbsps olive oil
2 thick boneless Hamels pork chops
1 tsp salt
3/4 tsp black pepper
1/2 cup onion, chopped
4 crushed garlic cloves
1/4 cup of white wine
1 cup beef broth
1 Tbsp Worcestershire Sauce
1/4 cup yellow mustard
1 Tbsp cornstarch
2 Tbsp cold water
Turn on the Instant Pot and press "Saute." Season the pork chops with salt and pepper on each side. Add the olive oil and, using a flat bottom wooden spoon, move the olive oil around. Lay the chops on the oil and saute until browned (about 3 minutes) and then flip them over to do the other side. Remove the pork chops to a plate.
Add the onions and saute until they brown a bit. Add the garlic and saute for another minute. Add the white wine and deglaze the pan, scraping off all of the yummy brown bits. Add the beef broth.
Press cancel on the Instant Pot and put the rack in the Instant Pot. Put the pork chops on the rack and close the Instant Pot lid. Press the manual button and adjust the time to 8 minutes.
Enjoy a glass of the wine....or two.
After the Instant Pot beeps, let it sit on natural release for about 5 minutes.
Make the cornstarch slurry by whisking the water and cornstarch in a small bowl.
Take the pork chops out of the Instant Pot and cover them with foil or with a bowl. Remove the rack from the Instant Pot and add the worcestershire sauce, mustard and cornstarch slurry to the pot. Whisk it until it is as thick as you like. Serve the mustard sauce alongside the pork chops so your picky family can decide how much to add.
We also had roasted brussell sprouts (roasted in the oven for about 20 minutes with garlic and olive oil), as well as cactus cut (thinly sliced) potatoes in actifry for about 30 minutes. I put mustard sauce on all of it. You can also dip the cactus cut potatoes in tzatziki or sour cream.
Japanese Chicken Wings
Credit: Focus on 4-H Facorites Cookbook
3 lbs Chicken wings
1 Egg - beaten
1 C Flour
1 C Butter (margarine or cooking oil)
1/2-1 C White sugar ( based on preference)
1/2 C Vinegar
3 T Soya sauce
3 T Water
1/2 t Salt
Cut chicken wings in half ( unless already done) Dip in well beaten egg, then coat with flour. Fry in melted butter until crispy and golden brown. Lay in a shallow pan. Combine sugar, vinegar, soya sauce, water and salt - pour over chicken wings. Bake at 350°F for approx 1 hour.