These easy Instant Pot Pork Chops are so juicy with a delicious mushroom gravy – add some mashed potatoes and they’re perfect for meal prep!
Ingredients and substitutions
- Vegetable oil – or another neutral cooking oil like olive, canola or avocado oil.
- Pork chops – veal chops would be the best substitute here.
- Mushrooms – I recommend white mushrooms but you can use any mushrooms of your choice.
- Yellow onion – white onion or shallots would work in a pinch.
- Garlic – fresh minced garlic is best but jarred minced garlic is fine.
- Thyme – oregano has a similar flavour.
- Sage – try using marjoram or double up on the rosemary.
- Rosemary – add in more sage or thyme if you don’t have any rosemary on hand.
- Brown sugar – make your own brown sugar using a combination of white sugar and molasses.
- Beef broth – vegetable or chicken broth would work but they have a slightly different flavour.
- Cornstarch – try using arrowroot or potato starch instead.
- Heavy whipping cream – mix together some unsalted butter and whole butter to make your own homemade whipping cream.
- Salt & pepper – to taste.
How to make this recipe
- Assemble all your ingredients.
- Brown the pork chops in the Instant Pot.
- Add in everything but the broth, cornstarch and cream and sauté.
- Cook on high pressure for 10 minutes.
- Make the mushroom gravy.
- Serve the gravy over the pork chops.
Homemade mushroom gravy
The mushroom gravy is the perfect finishing touch to these tender pork chops. When the pork chops are done, you can make the gravy in the Instant Pot using a broth-cornstarch slurry and heavy whipping cream. You’ll want to pour this gravy over everything!
Frequently Asked Questions
I personally like serving these pork chops with creamy mashed potatoes but they’d also be really good with fried apples, glazed veggies or cornbread.
The entire recipe from start to finish takes about 50 minutes with 10 minutes of prep time and 40 minutes of cooking time. You’ll need to cook the pork chops on high pressure for 10 minutes, but the Instant Pot will take a bit to get up to that pressure level.
There are 495 calories per serving in this recipe including the pork chops and the mushroom gravy.
Storing and reheating
You can store the pork chops and the mushroom gravy separately in the fridge for up to 5 days in airtight glass containers. I find it’s best to reheat the pork chops in the oven at 350° Fahrenheit to make sure they stay tender. Add them to a glass dish with a bit of broth or water, cover with foil and cook for about 30 minutes until heated through. If you’re in a hurry you can microwave them, just make sure to sprinkle some water over top first so they don’t dry out.
Freezing this recipe
You can freeze the pork chops for up to 3 months. I recommend wrapping each pork chop individually in foil then storing it in a freezer-safe Ziploc bag or airtight glass container. Let them thaw in the fridge overnight then reheat in the oven and top with some fresh sauce.
More pork recipes
Meal prep tools for this recipe
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- Grab some glass meal prep bowls if you plan on turning these pork chops into your weekly lunches.
- Get a meat thermometer to make sure your pork is cooked through.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
Instant Pot Pork Chops {+ Mushroom Gravy}
Ingredients
- 2 tbsp vegetable oil
- 2 lb boneless center-cut pork chops
- 2 1/2 cups mushrooms, stems removed and sliced thin
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups beef broth, divided
- 2 tbsp cornstarch
- 2 tbsp heavy whipping cream
Instructions
- Turn your Instant Pot on to saute mode and add vegetable oil. When the oil is heated and shimmering, add the pork chops and brown, about 2-3 minutes on each side. You may need to do this in batches to avoid overcrowding. Remove the pork chops and set them aside.
- Add more oil if the Instant Pot has gone dry. Add mushrooms and onion and saute until the onions are slightly translucent, about 3-4 minutes.
- Add garlic and cook for 1-2 minutes until a light golden brown.
- Add thyme, sage, rosemary, brown sugar, salt, and black pepper. Stir to combine and cook until fragrant, about 1 minute.
- Turn saute mode off. Pour in half of the broth and place the pork chops on top. Seal the Instant Pot and cook on high pressure for 10 minutes.
- Allow the pot to naturally release pressure for another 10 minutes. Once the 10 minutes is up, open the vent to release any excess pressure.
- Remove the pork chops and set them aside.
- In a small bowl, whisk the remaining broth and cornstarch together.
- Turn on saute mode. Add the broth/cornstarch slurry and heavy whipping cream. Cook for 2-4 minutes until thickened, stirring constantly.
- Serve the gravy over the pork chops. Garnish with parsley and serve.