This is one of those recipes I often jump to when I forgot to defrost any meat, or simply didn't have time to make a real meal plan. They will cook straight from frozen, but I like to defrost them for 15 minutes or so, just to make them thaw a little. That way they still brown OK to add more flavor to the sauce. My husband and kids usually fight over who gets to mop up the leftover sauce in the instant pot with some bread - it's that good!
4THICK CUT pork chopsdo NOT use thin chops or they'll dry out - America's/New York cut is best; shoulder or sirloin haven't turned out well for me
salt + pepper to taste
Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot.
Pressure cook: Close instant pot and set valve to sealing. Choose "pressure cook" for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of cornstarch and 1 tablespoon water.
Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.