Pork Chops in Chile Verde for the Instant Pot

Pork Chops in Chile Verde for the Instant Pot

8 bone in pork chops
salt and pepper
oil or cooking spray
1/4 c water
3 lb tomatillos, chopped
2.5 lbs Hatch chiles, chopped
2 onions, chopped
4 c Sheila's salsa verde

Salt and pepper both sides of pork chops. Turn instant pot on to sauté. Put a small amount of oil in the pot. In batches brown pork chops on each side. You may need to add a little more oil to fry all of the pork chops. Add onion and continue to saute for a few minutes. Loosen the browned bits with a little water. Layer the pork chops in the onions, tomatillos, and Hatch chilies. Pour the salsa verde over the top. Put on lid and seal vent. Pressure cook for 12 minutes. Allow to naturally vent for 10 minutes and then do quick release. Remove pork chops and blend sauce with an immersion blender. Serve with rice and extra cilantro.

Sheila's Hatch Chile Salsa

August is Hatch chile time! I love to find different ways to use these delicious
 chilies.

3 lbs freshly roasted Hatch chilies
6 chopped tomatoes
1 onion, chopped
1 bunch cilantro, chopped stems okay
1 T salt
few twists of smoked pepper
2 limes, juiced

Combine ingredients. Let flavors meld for 30 minutes or so and serve with tortilla chips.