My husband keeps buying half pigs from a local farmer. So, we have a freezer full of pork chops. This Instant Pot Pork Chop recipe with mushroom and onion gravy is one of my favorite uses of them. The seasoning gives great flavor, the Instant Pot keeps the pork chops moist, and you can make the gravy up right in the pot. This is hands down my favorite Instant Pot pork chop recipe so far. It is savory, and I like to add a lot of onions to it. The chops use a good spice mix that you use as a rub and then you reserve a bit to add to your gravy.
Rub the chops and sear them in the Instant Pot until browned.
Deglaze the pot with 1/4 to 1/2 cup wine and scrape the brown bits from the bottom of the pot. You can use chicken broth instead if you don’t care for wine. I buy cheap little bottles at the store to cook with and I save the good stuff to drink with dinner.
Add the onions and mushrooms to the pot and top with the seared pork chops.
While pressure cooking, make up a slurry with the cream, remaining spices, and some flour. I like to use Wondra, but regular flour will work. If you want to be Keto or grain or gluten free, Xanthan Gum can be used instead. You can also add the flour directly to the pot, but making a slurry first helps avoid lumps.
Stir it up in a cup and, when the Instant Pot is done working its pressure cooking magic, remove the chops and wisk the slurry into the liquid, simmering on saute mode until it starts to thicken. Cook it for a bit and then mix and add more if needed to further thicken the gravy. Your gravy will thicken further as it cools. Serve your Instant Pot pork chops topped with the mushroom and onion gravy.
These chops have really great flavor, and the Instant Pot keeps them moist. When I use the oven they are more likely to dry out, so I adore the Instant Pot for making these. I served mine with roasted cauliflower and broccoli that I stuck in the oven while the chops were pressure cooking, but that gravy is super good with mashed potatoes too. Here is an Instant Pot Mashed Potatoes Recipe.
- 4 boneless pork loin chops or 2 large bone in chops
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- ¼-1/2 cup white wine (can substitute chicken stock)
- 1 medium onion, sliced
- 6 ounces sliced mushrooms
- 1 tablespoon butter
- ½ cup heavy cream
- 2 Tablespoons Wondra flour or regular flour
- Mix paprika, garlic powder, onion powder, lack pepper, salt, and cayenne pepper in a small bowl.
- Coat both sides of the pork chops with of the spice mixture, rubbing it into the meat. Reserve any remaining spice mix.
- Using the Saute setting, heat the olive oil in the bowl of the Instant Pot and sear the pork chops until browned, about 3 minutes per side.
- Remove the pork chops and set aside.
- Deglaze the pot with ¼-1/2 cup white wine or chicken stock, scraping the brown bits from the bottom of the pan.
- Add the sliced onions, then the mushrooms, and top with the seared pork chops.
- Set the lid to seal and cook on high pressure for 12 minutes (15 for particularly thick chops).
- Use natural release.
- Remove the Instant Pot lid and place the pork chops on a plate.
- In a cup, add the flour and remaining spices to the cream and wisk into a slurry
- Using the Saute setting, whisk the slurry and the butter into the pot. Stirring often, let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken.
- Turn off the Pot.
- If needed, mix additional flour with cream and wisk in more until the gravy thickens to your desired consistency. The amount needed may depend on the amount of liquid in your pot. The gravy will also continue to thicken as it cools.
- Top the pork chops with the onion and mushroom gravy to serve.