Preparation Steps

• In a small bowl, combine garlic powder, onion powder, dried dill, and dried chives. Season with salt and pepper and whisk well.
• Grease the pork chops lightly with cooking spray or olive oil, then season each with about 1 teaspoon of the ranch seasoning mixture.
• Set the Instant Pot to sauté mode, then add olive oil and unsalted butter. Once melted, add pork chops and sear for about 2 minutes per side until golden brown. Remove chops and set aside.
• Add minced garlic to the Instant Pot and sauté for about 15 seconds until fragrant.
• Pour 0.25 cups of chicken broth into the pot and use a wooden spoon to scrape up any browned bits on the bottom.
• Add the remaining chicken broth and return pork chops to the pot.
• Seal the Instant Pot lid and cook on high pressure for 7 minutes.
• Allow a natural pressure release for 10 minutes, then perform a quick release. Ensure pork chops reach an internal temperature of 145°F. If needed, let rest in the pot for 1-2 minutes with lid closed.
• Remove pork chops and set on a plate, covering to keep warm.
• Set Instant Pot to sauté again and bring the liquid to a simmer.
• Whisk in the heavy cream and stir in 2 teaspoons of ranch seasoning. Adjust seasoning to taste.
• Simmer sauce for 3-4 minutes until it thickens slightly.
• Return pork chops to the pot, pouring any juices on the plate over them.
• Simmer pork chops in the sauce for 1 minute until heated through.
• Serve hot, garnished with additional dried dill or chives if desired.