Pat the pork chops dry with a paper towel, then season both sides with salt, black pepper, garlic powder, and onion powder. This helps lock in flavor and creates a nice crust when seared.

Set your Instant Pot to Sauté mode and add the olive oil. Once hot, place the pork chops in a single layer and sear for about 2 minutes per side until golden brown. You may need to do this in batches. Remove and set aside.

Pro Tip: Don’t skip searing! It adds an extra depth of flavor to the pork chops and helps them stay juicy.

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom. This prevents a “Burn” warning and adds extra flavor to the sauce.

Stir in the Worcestershire sauce, Dijon mustard, paprika, and dried thyme.

Place the pork chops back in the Instant Pot, making sure they are slightly submerged in the liquid.

Secure the lid and set the Instant Pot to Pressure Cook (Manual) on High for 12 minutes.

Once the cooking time is up, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.

Pro Tip: Natural release helps keep the pork chops tender. If you do a quick release right away, the meat can turn tough.

Remove the pork chops and set them aside.

Stir the sour cream into the remaining liquid in the Instant Pot until smooth.

If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the sauce and let it simmer for 1-2 minutes on Sauté mode.

Pro Tip: To prevent the sour cream from curdling, let it sit at room temperature while the pork chops cook, and stir it in at the very end.

Place the pork chops on a serving platter or individual plates, then spoon the creamy sauce over the top. Garnish with fresh parsley if desired. Serve with mashed potatoes, rice, or buttered noodles for the ultimate comfort meal.

I love pairing these pork chops with mashed potatoes because the creamy sauce is just perfect for drizzling over everything!