1 1/2 teaspoons dried parsley
1 teaspoon salt (3/4t kosher salt)
1 teaspoon black pepper (1/2 t coarse black pepper)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (if you’re not a fan of heat, cut back on the cayenne.)
The rest of the team:
4 bone-in thick cut pork chops, about 1 1/4″ to 1 1/2″ thick
2 to 3 tablespoons oil
1 cup stock, either beef or chicken
1 yellow onion, chopped
4 to 5 medium-sized russet potatoes, peeled if desired
4 to 5 large carrots, peeled and cut into 3 or 4-inch chunks (cut in half)
4 tablespoons butter, for the mashed potatoes
3-4 tablespoons cream or milk, or as much as needed for desired consistency, for the mashed potatoes
2 tablespoons flour
1/2 cup cream
Salt and pepper to taste
Instructions
Set the Instant Pot to Saute, High, and add two tablespoons oil. Mix together the rub ingredients and season the pork chops liberally on both sides; reserve remaining rub to add to pot, later.
When the Instant Pot is hot, add pork chops to the bottom (depending on the size of the Instant Pot and shape of the pork chops, this might have to be done in two batches) and brown on both sides. Use additional oil if needed.
Remove the pork chops and set on a plate and add the stock to the Instant Pot, scraping up any browned bits on the bottom of the pot. Add onion and potatoes to the Instant Pot. Add rack (that comes with the Instant Pot) on top of the potatoes and lay the carrots across the rack. Set pork chops directly on top of carrots. Add any juices that might have accumulated on the plate the pork chops were sitting on as well as any of the remaining seasoning rub.
Add ring to Instant Pot lid, seal and set Instant Pot to Pressure, High for 12 minutes. When time is up, allow the pot go to the Keep Warm function, let it sit for 10 minutes, then release any remaining pressure.
Remove the pork chops and carrots to a platter, tent to keep warm and let them rest as you prepare the potatoes & gravy.
Make the Mashed Potatoes:
Remove potatoes from the Instant Pot (a slotted spoon works well as they’re very soft) and put them in a bowl, leaving the liquid behind in the Instant Pot.
Roughly mash potatoes with 4 tablespoons of butter and the 3 to 4 tablespoons of milk, to desired consistency. Add salt and pepper to taste.
Make Gravy:
Make a slurry by placing the two tablespoons flour in a small bowl or cup. Add the 1/2 cup cream, slowly, stirring constantly with a fork until mixture is smooth.
Set the Instant Pot back to Saute, High. When the liquid in the Instant Pot boils (will happen almost immediately) add the slurry, stirring with a whisk until the mixture thickens. (Again, will happen almost immediately)
Remove the whole instant pot liner from the Instant Pot right away so the gravy doesn’t continue to cook, and pour gravy into a bowl for serving. Taste and adjust seasonings, adding more salt or pepper if needed.
Serve as desired, on a platter or plated.
notes
Seasoning: If you’d rather not make your own seasoning rub, try one of your favorite spice blends – about 1 1/2 to 2 tablespoons should do it.
Find it online: https://frugalhausfrau.com/2017/10/31/instant-pot-pork-chop-one-pot-meal/
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