Instant Pot Pork Chops in HK Mushroom Gravy
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
2 - 4
-
Calories
448 kcal
-
Course
Main Course, Lunch, Dinner
Instant Pot Pork Chops in HK Mushroom Gravy
Description
The recipe starts by tenderizing pork chops and browning them quickly in peanut oil using the sauté 'More' function of the Instant Pot. Alongside, sliced cremini mushrooms are sautéed until moisture evaporates and edges brown, which builds a base for the mushroom gravy. Aromatics such as roughly minced onions, garlic, and optional shallots are added next to deepen the flavor profile.
This preparation includes a chicken stock mixture enhanced with Worcestershire and soy sauces, which is combined with the browned pork chops and mushrooms. After pressure cooking, the gravy is thickened with a mixture of cornstarch and water and finished with heavy cream to create a luscious sauce that coats the meat well.
Seasoning with kosher salt and black pepper to taste ensures balance. The dish combines tender meat with a creamy, umami-rich mushroom gravy that can be served as a hearty entrée with sides like rice or mashed potatoes.
Ingredients
- 4 (2lbs or 900g) pork loin chops bone-in or boneless, ~1.25 inch thick
- 8 - 10 (350g) cremini mushrooms sliced, large
- 1 (230g) onion roughly minced, medium
- 3 (10g) garlic roughly minced, cloves
- 1 (42g) shallot roughly minced (optional, small
- A dash sherry wine
- 1 - 2 tablespoons (15ml – 30ml) peanut oil
- ¼ cup (63ml) heavy cream
- salt kosher, to taste
- black pepper kosher, to taste
Chicken Stock Mixture
- 1 cup (250ml) chicken stock unsalted
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15ml) soy sauce regular
Thickener
- 2 tablespoons (30g) cornstarch
- 2 tablespoons (15ml) water
Instructions
- Prepare Pressure Cooker: Heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function. Wait until the indicator says HOT.
- Tenderize Pork Chops: First, make a few small cuts around the sides of the pork chops so they will stay flat and brown evenly. While the pressure cooker is heating up, use the back-end of a heavy knife and pound both sides of the pork chops to tenderize the meat (but don’t over-pound the meat).
- Sauté Pork Chops: Add 1 tablespoon (15ml) of peanut oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork chops into the pot, then let it brown for roughly 1 – 1.5 minute on each side (don’t need to constantly flip). Remove and set aside.
- Sauté Mushrooms, Onions, and Garlic: Pour in another tablespoon (15ml) of peanut oil if necessary. Sauté sliced mushrooms until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 – 8 minutes. Add a pinch of kosher salt and ground black pepper to season if you like. Add in minced onions, optional shallot, and garlic. Sauté for another 1 – 2 minutes until soften & fragrant.
- Make Chicken Stock Mixture: While sliced mushrooms are sautéing in the pressure cooker, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 cup (250ml) unsalted chicken stock together.
- Deglaze: Pour in a dash of sherry wine and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
- Pressure Cook Pork Chops: Place the browned pork chops with all the meat juice into the pot. Pour in the chicken stock mixture, close lid and pressure cook at High Pressure for 1 minute (Electric & Stovetop Pressure Cookers). Turn off the heat and fully Natural Release (roughly 10 minutes). Open the lid.
- Taste & Make HK Mushroom Gravy: Remove the pork chops and set aside. Turn heat to medium (Instant Pot: Press Sauté button) and add in ¼ cup (63ml) heavy cream. Mix the cornstarch with water and mix it into the Mushroom Sauce one third at a time until desired thickness. Taste and adjust the seasoning by adding more kosher salt if necessary.
- Serve: Pork chops are best served immediately. Drizzle the HK Mushroom Gravy over the pork chops and serve right away!
Notes
- Remember to rate the recipe in the comments if you try it to share feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 52g | 104% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 160mg | 53% |
| Sodium | 270mg | 11% |
| Potassium | 1332mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
