Tender Pork Chops with Mushrooms and Herbs in the Instant Pot (Print version)

Bone-in pork chops pressure cooked with mushrooms, onion, garlic, cream, and herbs for a tender dinner with rich gravy.

# Ingredients:

For the pork chops

01 - 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 1/2 lb / 1.1 kg)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon sweet paprika
05 - 1 tablespoon olive oil

For the mushroom herb gravy

06 - 1 tablespoon unsalted butter
07 - 8 oz (225 g) cremini mushrooms, sliced
08 - 1 medium yellow onion, thinly sliced
09 - 3 cloves garlic, minced
10 - 3/4 cup (180 ml) low-sodium chicken broth
11 - 1 tablespoon gluten-free Worcestershire sauce
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried rosemary, crushed
15 - 1/4 teaspoon rubbed sage
16 - 1/2 cup (120 ml) heavy cream
17 - 1 tablespoon cornstarch
18 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Pat the pork chops very dry. Season both sides with salt, pepper, and paprika.
02 - Set the Instant Pot to saute. Heat the olive oil, then sear the pork chops for 2-3 minutes per side until browned. Work in batches if needed, then transfer the chops to a plate.
03 - Add the butter, mushrooms, and onion to the pot. Cook for 5-6 minutes, stirring often, until the mushrooms give off moisture and start to brown. Add the garlic and cook for 30 seconds.
04 - Pour in the chicken broth, Worcestershire sauce, and Dijon. Scrape the bottom of the pot well, then stir in the thyme, rosemary, and sage.
05 - Return the pork chops and any juices to the pot. Seal the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully release the rest.
06 - Move the pork chops to a plate. Whisk the heavy cream and cornstarch in a small bowl, then stir it into the simmering mushroom liquid on saute. Cook for 1-2 minutes until thickened.
07 - Return the pork chops to the gravy and spoon sauce over the top. Sprinkle with parsley and serve hot.

# Good to know:

01 - Use thick chops for the best texture.
02 - Check pork for 145 F before serving.
03 - Let frozen pork chops thaw fully before cooking.

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