Step 1

Trim excess fat from pork loin sirloin chops (as desired) and rub with a mixture of ground cumin, garlic powder, salt, and fresh ground black pepper.

Step 2

Heat olive oil in a large frying pan over medium heat. Add pork chops and cook until well-browned on each side. (Browning improves flavor, so I don't recommend skipping this step. You can brown the pork chops in two batches in the Instant Pot if you prefer.

Step 3

Spray Instant Pot with non-stick spray. (Do this before browning pork chops if you're browning them in the Instant Pot.)

Step 4

Put browned pork chops in the bottom of the Instant Pot.

Step 5

Combine Pace Picante Sauce (other other low-sugar salsa) with fresh-squeezed lime juice. (I used my fresh-frozen lime juice for this.)

Step 6

Pour salsa mixture over pork chops.

Step 7

Lock lid on the Instant Pot and set to MANUAL, HIGH PRESSURE, 2 minutes.

Step 8

When time ends, let Instant Pot NATURAL RELEASE for ten minutes, then release the pressure.

Step 9

Turn on broiler and put pork chops in a broiler-safe baking dish.

Step 10

Turn Instant Pot to SAUTE, HIGH and cook 5 minutes to reduce the sauce.

Step 11

Use a slotted spoon to spoon thicker parts of the sauce over the pork chops in the baking dish. (You won't need to use all the sauce.)

Step 12

Sprinkle with grated Mexican Blend Cheese.

Step 13

Broil just until the cheese is melted, about 3-4 minutes but watch it carefully if you have a powerful broiler.

Step 14

Serve hot, with extra sauce on the side and diced avocado, sour cream, or Green Tabasco Sauce (affiliate link) to add at the table if desired.