Name: Pot Pork Chops Recipe
Total time: 40 min
Yield: 4
Cuisine: American

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Instant pot pork chops perfectly cooked pork chops in a creamy mushroom sauce, cooked in the pressure cooker to speed things up while reducing messes. This is the kind of recipe that becomes a weeknight go to because it is easy, and tastes gourmet. Serve with buttermilk biscuits and a side of roasted carrots forcontinue reading. 

How to make Pot Pork Chops Recipe

Rachael

Crawler

American

<p>Instant pot pork chops perfectly cooked pork chops in a creamy mushroom sauce, cooked in the pressure cooker to speed things up while reducing messes. This is the kind of recipe that becomes a weeknight go to because it is easy, and tastes gourmet. Serve with buttermilk biscuits and a side of roasted carrots forcontinue reading. </p>

Non Vegetarian

4 pork loin center chops total.  look for bone in well marbled about 1. 25 inches thick

Butter

Smoked paprika

Onion powder

Garlic powder

Black pepper

Oregano

Salt

Baby Bella Mushrooms Sliced

Yellow onion medium sized,  sliced

Garlic Minced

Dried Thyme

Dried Rosemary

Chicken Stock

Soy sauce

Worcestershire sauce

All purpose flour

Heavy cream

Combine all the spice rub ingredients in a small bowl, and mix together, then set aside.

step 1

Take your 1. 25 inch thick pork chops and use a meat tenderizer and pound them a little to tenderize.

step 2

Take a paper towel, and pat the pork chops dry.

step 3

Season both sides of the pork chop with the spice rub.

step 4

Using a 6 qt or 8 qt instant pot, press "saute" and let the instant pot heat up. It will take 5-8 minutes, and will read hot.

step 5

Add the 2 tbsp butter to the instant pot. And use a wooden spoon to spread it around. Make sure to coat the whole bottom of the pot with butter.

step 6

Place 2 of the seasoned pork chops into the hot pot, and let them cook for 2-3 minutes, to brown. Do not move them, let that nice brown crust form. Then flip and repeat with the other side.

step 7

Remove from the pot, and repeat the steps to brown the other 2 chops.

step 8

Once chops are removed from the pot, add the mushrooms in.

step 9

Saute mushrooms for 6-8 minutes, until the moisture is gone, and the edges are crispy and slightly browned.

step 10

Add in one tablespoon of butter, then add in sliced yellow onions, minced garlic, thyme, and rosemary. And then saute everything for 2-3 minutes until onions are fragrant and tender.

step 11

Deglaze the pan by pouring chicken stock into the pan, and using your wooden spoon to scrape any browned bits off the bottom of the pot and mix it all together. This is very important so you do not receive a burn notice from your pot. But also the brown bits add so much flavor to your sauce. Add soy sauce and worcestershire sauce, and stir.

step 12

Add your browned pork chops back into the instant pot, pressing them down into the cooking liquid.

step 13

Place the lid onto the instant pot, and lock the lid into place. Turn the valve to the sealing position.

step 14

Pressure cook for 1 minute on high. (yep you read that right).

step 15

After 1 minute cook time is up, let the pressure naturally release for 10-15 minutes.

step 16

After the 10-15 minutes, turn the valve to release pressure, and carefully open the lid (away from you).

step 17

Remove pork chops from the pot, and set aside.

step 18

Turn pot back on to saute and bring the mushroom gravy in the pot to a simmer.

step 19

While the instant pot is naturally releasing pressure, whisk flour and cold heavy cream together.

step 20

Remove chops from the pot. Then stir the heavy cream mixture into the mushroom sauce in the instant pot.

step 21

Taste the gravy, and season with salt and pepper to your preferred taste. Cook down if needed to achieve desired thickness.

step 22

Serve pork chops with the mushroom gravy spooned over top.

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Pot Pork Chops Recipe

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