Instant Pot Pineapple Pork Chops (Whole30)

Step 1

Quarter the onion and chop the garlic cloves. Prepare cauliflower rice, if you're planning to serve it with the dish.

Step 2

Pat the pork chops dry and season on both sides with salt and pepper.

Step 3

Turn the Instant Pot to Saute mode. Heat the olive oil until it's shimmering. Add the pork chops Brown the pork chops for about 3 minutes per side.

Step 4

Add the onion, garlic, pineapple, ginger, vegetable stock, and coconut aminos.

Step 5

Cover and set to High Pressure for 12 minutes. If your pork chops are thin cut, set for 8 minutes.

Step 6

Allow for a Natural Pressure Release for 15 minutes, then carefully turn the steam release knob and allow the pressure to release any remaining pressure quickly.

Step 7

Remove the pork chops and pineapples with a slotted spoon and set them aside to rest.

Step 8

Make a slurry by whisking together the arrowroot powder and 1 to 2 Tbsp of liquid from the Instant pot in a small dish. Pour the slurry into the rest of the liquid in the Instant Pot, and whisk until it's combined. Turn the Instant Pot to Saute mode and simmer for about 5 minutes, stirring occasionally. Optionally, you can strain the gravy through a fine mesh strainer. Spoon a bit of the thickened liquid on top of the pork chops and cauliflower rice.

Step 9

Season to taste with salt and pepper and serve with cilantro, lime slices, and cauliflower rice.