Instant Pot Pork Chops {+ Mushroom Gravy}
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!
Servings: 4
Calories: 495kcal
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.
Notes
Brown the pork chops in batches to avoid over-crowding.
The mushroom gravy is super easy – all you need is broth, cornstarch and whipping cream.
Store these pork chops in the fridge for up to 5 days. Reheat in the oven at 350°F in a covered baking dish.
Wrap each pork chop in foil and freeze for up to 3 months. Thaw in the fridge overnight then reheat and serve with fresh gravy.
Nutrition
Calories: 495kcal | Carbohydrates: 11g | Protein: 53g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1145mg | Potassium: 1167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg