Whenever I buy a pork loin, I chop it into a couple roasts and a couple packs of pork chops….last night was pork chop night, and I even remembered to take the pork chops out of the freezer hours before supper instead of minutes!
I made these a week or so ago and thought I’d try them again – they were just as good this time, although I am still figuring timing out, but that’s the thickness of my pork chops and that they have no bones in them.
I followed the original recipe and timing for a recipe from jocooks.com for pork chops with mushroom gravy the first time. Whenever I bake pork chops, they end up dry…..barbeque is more successful but that’s because I stand there so they don’t burn instead of wander off to do other things. This time, I veered off a little bit and I imagine I will continue to do so. This is not a difficult recipe and there aren’t a crazy number of ingredients – that being said, things could be added or changed with no negative impact. These could also be done on the stove top in a big frying pan with a lid.
- 2 TB olive oil
- 4 pork chops – original recipe was for bone in, at least 1″ thick. Mine were boneless and probably only 1/2″
- salt & pepper to taste
- 8 oz mushrooms, cleaned & sliced – I just chopped into 4
- 1 large onion, chopped – I sliced mine
- 3 cloves minced garlic
- 1 cup chicken broth – Original recipe called for 3/4 cup, but there’s supposed to be at least 1 cup of water in an instant pot, so I went with that (I’m a rule follower)
- 2 TB soy sauce – I was going to use Worcestershire sauce but I couldn’t reach it – I’m short, the cupboard is high
- 1 tsp oregano – original recipe used Italian seasoning – I never have any
- 2 TB flour
- 1/2 cup half & half – original recipe called for heavy cream
Sauté the chops in the olive oil in the instant pot until they are browned on both sides. Take them out (mine were thin enough that they were very close to done by this time) and add the onions and mushrooms. Sauté until the onions are softening and the mushrooms have given up their water. Add the broth, the garlic, soy sauce, oregano and the pork chops and cancel the sauté function. Put the lid on the instant pot, turn the valve to pressure, and pressure cook for 15 minutes if you’re using big chops with bone. I did mine for 6 minutes and could have gone 5. Once the pot is done, let it come down off pressure for 10 minutes if using the big chops – I left mine for 5 minutes.
Stir the flour into the half & half and add it to the instant pot to thicken the gravy. Might want to turn on the sauté feature again, just to keep things hot and to boil the gravy a bit….I didn’t.
Serve it. I did it the first time with mashed potatoes and last night with roasted potatoes. Both were really good but the mashed potatoes do love the gravy more. 🙂