Instant Pot Creamy Mushroom Pork Chops
News Flaaaaash: Our household doesn't eat a lot of pork chops cause Codes loves to meal plan during the week and she doesn't love pork chops.... So that's how that works HAHA. Pork chops can be tough (literally). There seems to be a very fine line between being enjoyable and eating rocks. Thankfully this IP recipe, much like slow cooking recipes, was a pretty safe bet for the pork chop.
We served ours with sweet potato (also done in the IP but not perfectly yet so stay tuned on that one). Like our other recipes, this one is easy, cheap, & flavorful. For reference on "easy" Codes made this one for lunch with a screaming toddler attached to her leg while I was in Estevan on service calls.
Instant Pot Creamy Mushroom Pork Chops
Ingredients
- 6 boneless pork chops
- 1 tbsp olive oil
- 1 can condensed cream of mushroom soup
- 1 1/4 c beef broth
- 3 cloves garlic
- 1 tsp Worcestershire
- 227 g fresh mushrooms, sliced
- Salt + pep
- 3 tbsp corn starch
- 1/4 c water
Directions
1. Season pork chops with salt & pep. Add olive oil to Instant Pot. Brown both sides of pork chop in Instant Pot on Saute.
2. Add garlic, mushroom soup, broth, Worcestershire, and mushrooms to IP. Lock lid in place, turn vent to Sealing position. Pressure Cook on High for 10 minutes. Natural Pressure Release 15 minutes then Quick Release remaining pressure.
3. Take pork chops out of gravy and set aside. In a small bowl mix corn starch and water together until there are no clumps left.
4. Put IP on Saute, add corn starch mixture to gravy, and stir while you bring the gravy to a boil. Cook until gravy thickens. Press Cancel. Add pork chops back into the gravy and serve!
Tried the recipe? Have any input on what you'd like to see next in the 306 Fit Kitch? Let us know with a comment below!
Happy cooking,
