Pork Chops with Creamy Mushroom Sauce (Instant Pot Recipe)

You need only one pot, that’s Instant Pot to make this delicious and juicy pork chops with creamy mushroom sauce. Fuss free and mess free in the kitchen.

Oftentimes pork chops are tough and leathery after cooking. Any workaround?

If using the wrong cuts or over-cooked, you might feel like wasting all the money to get the pork chops. To get the best results, try to get pork chops with more fat as fat makes meat tender.

Fat?! This word scares many people away. Wait, the par-cooking process (aka partially cook beforehand) using pan-frying method will help render the grease out of pork chops. Best still, par-cooking produces a beautiful brown colour on pork chop surface, increases aroma and adds more flavours.

On top of that, I found another method. This recipe can be taken as another tested workaround.

The high pressure inside Instant Pot (electric pressure cooker) can make the pork meat tissue softer. Only 2 minutes of cooking time are just enough (not counting in building up pressure inside or releasing pressure time).

This dish is so easy to make. Give it a go if you have an Instant Pot. If you still don’t have one, it might be the time to get one.

Pork Chops with Creamy Mushroom Sauce (Instant Pot) Recipe

(Printable recipe)
By Christine’s Recipes
Course: Pork
Cuisine: Western
Prep time: 10 mins
Cook time: 15 mins (plus building up pressure and releasing pressure time)
Yield: 2 to 3 serves

Instant Pot available at Amazon: 

• If you're interested in getting an Instant Pot, here's the info for you. I got it from Amazon (UK) as the model for sale in UK, with 220 volts, suitable for using in Australia.
• If you’re living in US or any countries with 110~120 volts electrical system, the model listed on Amazon (US) is the one to go for.

Ingredients:

• 2 pcs (about 390 gm) pork chops, about 1-inch thickness
• salt, to taste
• fresh ground black pepper, to taste
• 10 gm butter
• 2 tsp oil
• 1 clove garlic, minced
• 1 onion, finely chopped
• 220 gm button mushrooms, sliced
• 1 Tbsp white wine / rice wine
• 1 cup salt-reduced (or homemade saltless) chicken stock
• ¼ cup pouring cream
• 2 sprigs parsley, finely chopped, for garnish

Thickening:

• 3 tsp corn flour / corn starch
• 1½ Tbsp water

Method:

1. Rinse pork chops and pat dry with kitchen papers. Pound the pork chops with the back of cleaver or meat mallet. Don’t skip this step. This step will help to make the pork chops tender. Season both sides with salt and pepper.
2. Prepare Instant Pot. Press “Saute”, medium. Heat butter and oil. Cook pork chops until both sides are lightly brown, about 1 - 2 minutes for each side. Set aside. Cover to keep warm.
3. Add some more oil if necessary. Saute garlic and onion. Add mushrooms. Cook for about 3 minutes. Pour in white wine. Use a wooden spoon or spatula to scrape the delicious brown bits at the pot bottom. Pour in chicken stock. Toss back pork chops. Let the sauce cover the pork chops.
4. Cover and turn steam release handle to the “Sealing” position. Select “Manual”, “High Pressure” cooking for 2 minutes. Naturally release pressure for 10 minutes.
5. Quickly release pressure by turning steam release handle to the “Venting” position. After the float valve drops down, remove the lid. Dish up the pork chops. Cover to keep warm.
6. Press “Saute” and cook until the sauce reduced by 1/3. Stir in thickening. Cook to preferred consistency. Press “Cancel”. Stir in cream and parsley. It’s done. Serve hot.

Notes：

• You can make this dish without an Instant Pot, over a stovetop instead. You need to adjust the stove power and cooking time accordingly.
• This time I used pork sirloin steak that are quite lean. The end results was quite satisfied with juicy meat.