Instant Pot Pork Chops in Creamy Mushroom Sauce

Name: Instant Pot Pork Chops in Creamy Mushroom Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs pork loin chops; salt; black pepper; olive oil; 1 shallot; 1/2 cup marsala wine; 1 1/2 cups chicken broth; thyme; 1 Tbsp butter; 1 Tbsp olive oil; 3/4 lb button mushrooms; 1/2 cup heavy cream; 3-4 Tbsp Dijon mustard; 2 Tbsp thyme; salt; black pepper; 1/2 cup of the reduced broth from the pressure cooker, instructions below

User Reviews

3.3

655 reviews

Average

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings
Calories
534 kcal
Course
Main Course, Dinner
Cuisine
American

Instant Pot Pork Chops in Creamy Mushroom Sauce

Julie Valencia

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This recipe prepares pork loin chops in an Instant Pot with a rich creamy mushroom sauce featuring shallots, Marsala wine, and fresh thyme. The chops are browned first for caramelization, then pressure cooked with broth and herbs before finishing with a mushroom sauce made from button mushrooms, cream, Dijon mustard, and thyme. The sauce uses reduced cooking liquid for concentrated flavor, resulting in tender pork chops married with a creamy, flavorful gravy.

Description

Instant Pot Pork Chops in Creamy Mushroom Sauce uses center-cut pork loin chops seasoned and browned to develop a flavorful crust, then pressure cooked with shallots, Marsala wine, chicken broth, and fresh thyme for tenderness. The pressure cooker reduces cooking time while infusing the pork with aromatic herbs and a subtle wine flavor.

Separately, a skillet cooks button mushrooms until browned and their moisture evaporates, then combines cream, grainy Dijon mustard, and thyme leaves to create a luxurious and slightly tangy mushroom sauce. The sauce incorporates a half cup of the reduced broth from the Instant Pot to tie flavors together. This method yields pork chops immersed in a creamy, herbaceous sauce with balanced acidity from the Marsala and richness from the cream.

Ideal as a hearty main dish, it pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce. The recipe also accommodates bone-in or boneless chops with adjusted cooking times, and the sauce can be doubled for extra servings or leftover use.

To reduce calories and fat, omit the cream and use the reduced cooking liquid for the sauce base. Letting the pressure cooker sit on Keep Warm after cooking helps the pork relax and retain juices.

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Ingredients

Servings

2 lbs pork loin chops center cut, bone in or out, about 4 large, at least 1 inch thick
salt fresh cracked
black pepper fresh cracked
olive oil
1 shallot large, minced
1/2 cup marsala wine
1 1/2 cups chicken broth
thyme a bundle, fresh

gravy

1 Tbsp butter
1 Tbsp olive oil
3/4 lb button mushrooms trimmed and sliced or pre-sliced
1/2 cup heavy cream
3-4 Tbsp Dijon mustard grainy
2 Tbsp thyme fresh leaves
salt fresh cracked, to taste
black pepper fresh cracked, to taste
1/2 cup of the reduced broth from the pressure cooker, instructions below.

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Instructions

Keep Screen Awake

Season the pork chops on both sides with salt and pepper.
Put a tablespoon of oil into the Instant Pot and press Sauté. When it gets nice and hot, brown the chops for several minutes on each side to get a nice caramelization going. Work in batches so you don't crowd the pan. Remove and set aside.
Add another tablespoon of oil to the pot and add the shallots, stir for a minute or two to soften. Add the Marsala and let it bubble while you scrape up any browned bits from the bottom of the pot.
Press Off. Stir in the chicken broth, then layer the chops back into the pot. Add the bundle of fresh thyme. Close the lid, set the vent to Seal. Press pressure cook and set the timer for 8 minutes.
In the meantime cook the mushrooms in the butter and olive oil in a large skillet until they release their moisture and start to brown. Add the heavy cream, mustard, and the thyme leaves.
When the machine beeps, press Keep Warm. Let it sit for 10 minutes, then press Off.
Release the vent and wait for the pressure to come down. Then open the lid and remove the chops to a plate. Strain the liquid into a saucepan and bring to a rapid boil. Boil the liquid until is is reduced by 2/3. Add about 1/2 cup of the reduced sauce to the skillet and bring the sauce up to a gentle simmer. Add salt and pepper to taste.
Nestle the pork chops down into the sauce in the skillet. Spoon some of the sauce and mushrooms over the meat, and heat everything through.
Serve sprinkled with a little fresh thyme.

Equipments used:

Notes

Boneless pork chops can be cooked for 8 minutes under pressure without sacrificing tenderness.
Double the mushroom sauce quantities if you prefer more sauce to serve alongside the pork.
To reduce fat content, omit the heavy cream and base the sauce solely on the reduced cooking liquid from the pressure cooker.
Let the Instant Pot remain on Keep Warm for 10 minutes after cooking to help the pork chops rest and retain moisture.