The Instant Pot takes care of the colcannon while you focus on cooking the herby pork chops.
Poultry seasoning is a mix of dried herbs usually consisting of thyme, marjoram, rosemary, and sage.
Mix your own dried herbs to achieve similarly flavorful results in this herbed pork chops recipe.
Photo:Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
A flavorful pan sauce is the final delicious touch.
For a perfect sear, let pork chops stand at room temperature for 30 minutes before cooking.
This recipe was developed by Melissa Gray.
Add 1 tablespoon butter and 1/2 tablespoon oil.
Add cabbage and scallions; cook, stirring often, until just wilted, 2 to 3 minutes.
Add potatoes, 1/2 cup water, and 1 3/4 teaspoons salt to cooker.
Cover cooker with lid and lock in place.
Cook on high pressure for 5 minutes.
Heat remaining 2 tablespoons oil in a large skillet over medium-high.
Transfer to a plate and keep warm.
Discard drippings; reserve skillet.
When potatoes are done, press cancel and quick-release pressure.
Add half-and-half; mash with a potato masher.
Reduce heat to low; whisk in thyme and 1 tablespoon butter.
Serve pork with colcannon.
Pour pan sauce over pork.
Melt remaining 2 tablespoons butter and drizzle over potatoes.
Cook and refrigerate colcannon up to 3 days before serving.
Reheat on the stovetop or in the microwave.
2,000 calories a day is used for general nutrition advice.
