A super simple Paleo, Whole30, and Gluten Free dinner that your whole family will love!
Quarter the onion and chop the garlic cloves. Prepare cauliflower rice, if you're planning to serve it with the dish.
Pat the pork chops dry and season on both sides with salt and pepper.
Turn the Instant Pot to Saute mode. Heat the olive oil until it's shimmering. Add the pork chops Brown the pork chops for about 3 minutes per side.
Add the onion, garlic, frozen pineapple, ginger, stock, and coconut aminos.
Cover and set to High Pressure for 12 minutes. If your pork chops are thin cut, set for 8 minutes).
Vent using a Quick Pressure Release (turn the steam release knob and allow the pressure to release quickly). Just be careful of the steam! I prefer to do this outside or under a range hood set to high.
Remove the pork chops and pineapples and set them aside.
Make a slurry using the arrowroot powder and 1 or 2 tbsp of liquid from the instant pot. Whisk the slurry into the rest of the liquid. Turn the Instant Pot to Saute mode and simmer for about 5 minutes, stirring occasionally. Strain if you'd like, or just spoon a bit of the thickened liquid on top of the pork chops and cauliflower rice.
Season to taste with salt and pepper and serve with cilantro, lime slices, and cauliflower rice.
Time saving tip: Use frozen pineapple (just check the ingredients for no added sugar).
Skillet or Dutch Oven recipe adaptation: If you want to cook these on the stove top, you totally can! Brown them over medium-high heat, then add all the ingredients, bring to a simmer, cover, lower the heat, and cook for about 45 minutes. The extra time really helps tenderize the pork chops. Enjoy!