Today was another big weather disappointment. We were supposed to get ice and snow overnight, and Jack ran into my room at exactly 6:30 on the dot to see if school had been cancelled. Nope. Needless to say, he was NOT a happy camper (neither was I… it’s tough getting back into the swing after a 3-day weekend).
It’s a ballet day, and I’m always sooooo tempted to just throw in the towel and go out for dinner since we get home late. But we’re trying to eat at home more, and I found a recipe that’s literally so fast and easy that I couldn’t justify going out: Instant Pot Buttery Ranch Pork Chops. I’m getting my money’s worth out of that giant ranch container from Costco, ha. It’s also keto, so that’s a bonus.
You melt coconut oil in the Instant Pot on saute, then brown the pork chops on both sides. Add a stick of butter, a couple tablespoons of ranch mix and a cup of chicken broth. Cook on high pressure for 5 minutes. FIVE. And since there’s not much in the pot, it doesn’t take long at all to come to pressure.
I let the pressure naturally release, then served it with mashed cauliflower and green beans. If I’d had fresh green beans I would have just tossed them in the pot with the pork chops and let them cook together… but we just had canned. The butter sauce is delish over veggies.
Definitely saving this one! The pork chops were super tender and not too dry. It sounds like a lot of butter (and it is), but most of it is left in the pot once you’re done… unless you dump it all over your meat and veggies like we did. Because it’s awesome.
Catch y’all tomorrow!