Pork Chops in Mushroom Gravy {Instant Pot!}

My favorite thing about the Instant Pot? It can deliver delicious meals of things that you haven't had a lot of success with otherwise. Case in point, pork chops. (Second case in point - POACHED EGGS! Coming soon...)

Pork chops are really hard to cook well, in my opinion. They dry out easily and no amount of barbecue sauce can make you want to chew forever on them. (Ahem.) But in the Instant Pot? Pork chops come out beautifully tender - you don't even need a knife! - and maintain good moisture. No dry meat here! I particularly love this mushroom gravy - but if you aren't a fan of mushrooms, just leave them out. Mashed potatoes are a must here, too. They soak up all the delicious gravy. This is the perfect autumn comfort food. And this is the way I'll be making pork chops from now on!

I've heard that if you have a "tall trivet" you can even make potatoes in the IP WHILE YOU COOK THE MEAT. Get out! That sounds fantastic. I do love my IP for mashed potatoes (no more potato water all over the stove!), but at the same time? I will have to investigate one of these tall trivets and I will report back. Even if you have to make the potatoes on the stove like I did, still make this. These pork chops will knock your socks off. I can't wait to try different pork chop variations now...


Pork Chops in Mushroom Gravy

4 boneless Pork Chops, thin/medium cut
8 oz mushrooms, sliced
1/2 cup onions, diced
2 cloves garlic, minced
1 Tbsp. seasoned salt
2 Tbsp. olive oil
1 cup chicken broth
3 Tbsp. cornstarch, divided
3/4 cup milk
1 1/2 Tbsp. butter
1/2 tsp. salt
Dash of Freshly Ground Black Pepper


Season both sides of pork chops well with seasoned salt. Turn InstantPot to Sauté and allow to heat. Add the oil to the cooking pot and when hot, sear both sides of pork chops, one at a time, for about 2 minutes on each side. Remove to a plate. Add onions and sauté for one minute. Add garlic and sauté for one more minute.

Add about 1/4 cup of the chicken broth to the pot and scrape up any brown bits that were stuck to the bottom. Add the rest of the broth to the cooking pot. In a measuring cup, combine the milk, 1 Tbsp. of cornstarch, salt and pepper. Whisk well to combine.

Pour in the gravy mixture, add the butter, and stir until butter is melted. Add in the mushrooms and pork chops, along with any juice that accumulated on the plate. Lock the lid and close the pressure valve to sealing. Cook on high pressure for 6 minutes. When finished, allow a 10 minute natural release.
Remove the chops to a serving plate.

Reset the pot and press the Sauté button. Remove 1/2 cup of liquid from the cooking pot and add 2 Tbsp. of cornstarch and whisk really well. Pour into cooking pot and stir to thicken gravy.

Serve pork chops and gravy over potatoes or rice.


Recipe Source: This Old Gal