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Instant Pot Pork Chops

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Pork chops simmered in mushroom gravy with onion, garlic, and herbs for melt-in-your-mouth tenderness.

Ingredients

Scale
  • 4 bone-in pork chops, 140–225 grams each
  • 1 tablespoon (15 ml) olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 3 tablespoons (42 g) unsalted butter
  • 1/3 cup (50 g) onion, diced
  • 340 g mushrooms, sliced
  • 2 teaspoons (6 g) garlic, finely minced
  • 2 teaspoons (2 g) fresh thyme leaves
  • 300 ml chicken broth, divided use
  • 1 1/2 tablespoons (12 g) corn starch
  • 2 tablespoons (6 g) fresh parsley, chopped

Instructions

  1. Set the Instant Pot to sauté mode. Add olive oil and allow to heat. Season both sides of the pork chops with salt and black pepper.
  2. Arrange pork chops in a single layer in the pot, working in batches if necessary. Brown each side for 3–4 minutes or until well-seared. Remove pork chops and set aside.
  3. Melt butter in the pot. Add diced onion and sliced mushrooms. Sauté for 5–6 minutes or until vegetables are softened. Add minced garlic and cook for an additional 30 seconds. Season with salt and pepper.
  4. Stir in fresh thyme leaves and cook for 30 seconds. Pour in 240 ml of chicken broth. Return pork chops to the pot.
  5. Secure the lid and set the vent to sealing. Select manual high pressure and cook for 5 minutes.
  6. Allow pressure to release naturally for 10 minutes, then carefully perform a quick release. Remove pork chops to a plate and keep warm.
  7. Set the pot to sauté. Combine corn starch with the remaining 60 ml chicken broth and whisk to a smooth slurry. Stir mixture into the pot and simmer for 1–2 minutes until sauce thickens.
  8. Spoon mushroom gravy over pork chops. Garnish with chopped fresh parsley before serving.

Notes

Searing the pork chops before pressure cooking enhances flavor and locks in juices.
Allow natural pressure release for tender texture; premature quick release can toughen the pork.

Nutrition

Find it online: http://www.delicetreats.com/instant-pot-pork-chops/