Instant Pot Pork Chops with Mushroom Gravy
Ingredients
The pork chops
The gravy
-
3
Tbsp
Oil
-
8
oz
Mushrooms, sliced
-
1
cup
Low Sodium Chicken Broth (divided)
-
1
small
Onion, diced
-
3
cloves
Garlic, minced or pressed
-
2
tsp
Worcestershire Sauce
-
1
tsp
Soy Sauce, low sodium
-
½
tsp
Salt
-
½
tsp
Pepper
-
1
can
Cream of Mushroom Soup
-
¼
cup
Flour
-
½
cup
Sour Cream (or Greek yogurt)
Instructions
- Tenderize the pork chops using a meat tenderizer or a large knife.
- Turn on the sauté setting of the Instant Pot and heat the oil.
- Brown the pork chops in two batches and set them aside.
- Add mushrooms to the pot and cook for a few minutes, then deglaze with ¼ cup of chicken broth.
- Add diced onion and cook until translucent, then add minced garlic and cook for another minute.
- Stir in soy sauce, Worcestershire sauce, and the remaining chicken broth, then add salt and pepper.
- Return the pork chops to the pot and turn off the sauté setting.
- Pour the cream of mushroom soup over the chops without stirring, then seal the lid and set to pressure cook for 10 minutes.
- After cooking, let the pot sit for 8 minutes for natural release.
- Remove the chops and keep them moist with gravy.
- Mix flour with some hot liquid to thicken the gravy, adding water if it's too thick.
- Stir in the sour cream and serve the pork chops with gravy.
Nutrition Facts (estimated)
Servings
4-6
Calories
382
Total fat
20g
Total carbohydrates
25g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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