Mix the salt, smoked paprika and black pepper together.
Rub both sides of the pork chops with the salt and pepper mix.
Turn instant pot to sauté mode and add olive oil.
Brown pork chops in batches, about 2 minutes per side.
Remove from instant pot and set aside.
Add garlic and onions and saute till fragrant.
Add the broth and scrape any brown bits from the bottom of the pot.
Add the heavy cream and the browned pork chops.
Seal the lid and turn the instant pot to high pressure for 10 minutes (it will take about 10 minutes to reach pressure).
Once done, allow the instant pot to naturally release all the way.
Remove pork chops from the gravy and set aside.
Turn the instant pot off and back to sauté mode.
Add cumin, cayenne pepper (if desired), and add more salt if needed.
Pour over pork chops and serve.
This recipe serves 4 and contains 1 net carb per serving.
To use a slow cooker or crockpot, cook it for 3-4 hours.
I use 3/4 inch bone-in chops for this recipe. If you use thicker sized pork chops, you might have to cook them a bit longer.
You can omit the cayenne pepper to make it less spicy.
When pressure cooking meats, naturally releasing the pressure, causes the juices to sink back into the meat without drying it out. Do not quick-release the instant pot pressure, or the pork chops might become dry and rubbery.
I use a 6qt instant pot for this recipe. Depending on your instant pot's size, you might be able to fit in all the pork chops at the same time or do it in batches. But don't overcrowd the pot.
If your sauce is too thin for your liking, you can let it simmer a little longer, as this will reduce the excess liquid.
If your sauce gets too thick, add a bit of broth, a little bit at a time, until the desired consistency is reached.