Instant Pot Pork Chops
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
505 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Pork Chops
Description
Instant Pot Pork Chops begin with a blend of garlic powder, onion powder, smoked paprika, brown sugar, cayenne, salt, and pepper, creating a balanced dry rub. The pork chops are patted dry, rubbed thoroughly, and browned in the Instant Pot to develop a flavorful crust. Deglazing the pot with white wine captures browned bits, forming a base for the sauce. Mushrooms, onion, and chicken broth combine with cream of mushroom soup to create a creamy, savory topping. Pressure cooking for 10 minutes under high pressure and a natural release helps the pork chops become tender and infused with the mushroom sauce.
The resulting chops have a contrast of a caramelized exterior and a juicy interior, surrounded by the silky mushroom gravy. This dish pairs well with simple side dishes like mashed potatoes, rice, or steamed vegetables to soak up the sauce. The method ensures tender results without drying out the pork.
Ingredients
- 2 1/2 pounds pork chops ¾" or thicker - about 6 pork chops, bone-in
- 2 tablespoons olive oil
DRY RUB:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika powder
- 1 tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- salt to taste
- black pepper to taste
MUSHROOM SAUCE:
- 1/4 cup white wine
- 1 onion small, diced
- 3 cups mushrooms sliced
- 1 cup chicken broth
- 1 can cream of mushroom soup condensed
CORNSTARCH SLURRY:
- 3 tablespoons cornstarch
- 1/3 cup chicken broth
Instructions
- Combine the DRY RUB ingredients in a small bowl.
- Pat dry pork chops using paper towels. Rub the RUB mixture onto them with your hands, then set aside.
- Turn Instant Pot on to SAUTE mode. Once it reads HOT, add oil and wait for it to start shimmering.
- Brown pork chops in batches, about 2 minutes per side, until nicely golden on each side. Remove from Instant Pot and set aside. Please make sure they are GOLDEN BROWN.
- Add white wine to the Instant Pot and scrape any brown bits from the bottom of the pot. Deglaze well to avoid getting a burn notice.
- Add 1 cup of chicken broth.
- Next, in this order, add sliced mushrooms in an even layer, chopped onion, and the browned pork chops on top.
- Top with cream of mushroom soup.
- Seal the lid and turn the Instant Pot to HIGH pressure for 10 minutes; it will take 15-20 minutes for the IP to come to pressure.
- Once you've finished pressure cooking, allow the Instant Pot to naturally release for 10 minutes, then manually release the remaining pressure.
- Remove pork chops from the gravy and set aside on a plate; cover with foil.
CORNSTARCH SLURRY:
- Combine the remaining broth and cornstarch in a small bowl until fully dissolved.
- Turn the Instant Pot on to SAUTE mode and bring the gravy to a boil.
- Add the cornstarch mixture a little bit at a time to reach the desired consistency.
- Simmer for 5 minutes, as the gravy will thicken more.
- Serve pork chops over mashed potatoes topped with mushroom gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 47g | 94% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 147mg | 49% |
| Sodium | 413mg | 17% |
| Potassium | 1081mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
