Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Pork Chops in Mushroom Gravy instant pot

4

servings

20 mins

active time

28 minutes

total time

Ingredients

4 Bone-In Pork Chops thin/medium cut

8 oz Cremini Mushrooms Baby Bellas, sliced

1/2 cup Onions sliced

2 cloves Fresh Garlic minced

1 Tablespoon Seasoned Salt

2 Tablespoons Olive Oil

1 1/4 cups Chicken Stock/Broth

**GRAVY:

1 cup Cold Milk

1 Tablespoon Cornstarch

1 1/2 Tablespoons Butter room temperature

1/2 teaspoon Sea Salt

Dash of Freshly Ground Black Pepper

ADD: 2 tablespoons cornstarch

Directions

1. Whisk together Gravy ingredients and set aside.

2. Trim Pork Chops, pat dry and season both sides well with Seasoned Salt.

3. Turn Pressure Cooker to Sauté and allow to heat. Add the oil to the Pressure Cooker cooking pot and when hot, sear both sides of Pork Chops, one at a time and then remove to plate. Add Onions and Sauté for one minute. Add Garlic and Sauté for one more minute, being careful not to let the Garlic burn.

4. Add a splash of broth to deglaze the cooking pot. Scrape up any brown bits that were stuck to the bottom. Add the rest of the broth to the cooking pot.

5. Pour in the Gravy mixture and stir until butter is melted. Add in the Mushrooms and Pork Chops, along with any juice.

6. Lock lid and close Pressure Valve. Cook on High Pressure for 8 minutes.

7. When Beep sounds, allow a 10 minute natural release.

8. Remove Pork Chops to serving plate.

9. Push the Sauté Remove 1/2 cup of liquid from the cooking pot and add 2 Tablespoons of Cornstarch and Whisk really well. Pour into cooking pot and stir to thicken gravy.

4

servings

20 mins

active time

28 minutes

total time
Start Cooking