Ingredients

• 4 3/4-inch thick bone-in pork chops
• salt and ground black pepper to taste
• 0.25 cups butter , divided
• 1 onion , chopped
• 1 cup baby carrots , Optional
• 1 cup vegetable broth
• 3 tablespoons Worcestershire sauce
• 4 whole russet potatoes , or more to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Season pork chops with salt and black pepper.
3. 3 Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned, 3 to 5 minutes per side. Transfer pork chops to a plate.
4. 4 Melt remaining 2 tablespoons butter in the pressure cooker. Sauté onion and carrots in hot butter until fragrant, about 2 minutes; pour in broth and Worcestershire sauce.
5. 5 Return pork chops to the pressure cooker pot.
6. 6 Set a steamer basket on top of pork chops and place potatoes in the basket.
7. 7 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method, 10 to 40 minutes. Unlock and remove the lid.
8. 8 Slice potatoes along their tops and serve with pork chops and carrots.

Nutrition per serving