Our Instant Pot Pork Chops will make you rethink everything you know about pork chops. At least, for me, it did.
Growing up, I always remember pork chops that my mother made were pretty dry (Sorry, Mom!). They were chewy to the point that she served them with apple sauce so I would eat them.
It may not have been completely Mom’s fault – at that time (quite a while ago), the USDA recommended pork chops be cooked to an internal temperature of 160° F (71° C), leading to the normally lean cuts of meat to be easily overcooked and dried out. In 2011, the USDA changed their recommended internal temperature for cooking whole pork cuts to 145° F (63° C), making it more in line with cuts like beef and lamb.
This temperature allows for flavorful and juicy chops! To be comfortable that you’ve hit the desired temperature, check the meat using a digital meat thermometer.
What makes this recipe extra special is the thick mushroom gravy made from the braising liquid. For the mushrooms, we use crimini mushrooms, which are meatier and stand up to the cooking process better. However, if you can’t find crimini, any mushrooms such as button or even portobello will work as well.
We use thick-cut bone-in chops that we get from our local butcher. Thick-cut, well-marbled cuts will do better in the Instant Pot than thinner cuts, which will tend to get overdone too quickly.
While delicious on their own, our Instant Pot Pork Chops really should be served with a side that will soak up all the delicious sauce. Rice or potatoes are great options, but for something really special, check out our Instant Pot Cauliflower Potato Mash!
Instant Pot Pork Chops and Gravy
These Instant Pot Pork Chops smothered with a delicious mushroom sauce are juicy and bursting with flavor.
- 2 Bone-in Pork Chops, cut thick (1 1/4 inch, 3cm)
- 1/4 (30 g) cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Powder
- 1 medium Onion
- 2 cups (250 g) Crimini Mushrooms, sliced
- 2 Cloves Garlic, minced
- 1 1/2 cups (354 ml) Beef Stock
- 1 tbsp Soy Sauce
- 1 Sprig Fresh Rosemary
- 1/4 cup (59 ml) Red Wine
- 1 tbsp Corn Starch
- 1/4 cup (61 g) Sour Cream
- Wash and pat dry pork chops
- To prevent chops from "curling" when they cook, use a paring knife to make vertical slices on the fat surrounding the meat.
- Use the back of a knife or meat tenderizer to tenderize the meat, but do not over work it.
- Dredge the chops in the flour and shake off any extra, so they are lightly but completely coated.
- Season the floured chops generously with salt, pepper, and garlic powder.
- Add enough oil to cover the bottom of the Instant Pot, and choose Sauté (Hot).
- When the Instant Pot display shows Hot, add the chops to the pot to brown them on each side (3-4 minutes per side)
- You may need to do this in batches so you don't crowd the meat in the pot.
- When the chops are browned, remove from the Instant Pot.
- Add onions and mushrooms, and sauté, stirring, until the onions turn translucent (4 minutes)
- Add garlic and sauté for 30 seconds
- Press cancel on the Instant Pot to stop cooking.
- Add Beef Stock, Soy Sauce and Rosemary to Pot, and stir.
- Add the chops back to the pot, making sure they are sitting in the liquid (they don't need to be completely covered).
- Cover the Instant Pot, set to Sealing, and cook at Pressure for 1 minute.
- Allow 10 minutes natural release, then open the pot. Remove the Chops and cover.
- Now, we'll reduce the mushroom liquid into a sauce.
- Set Instant Pot to Sauté (low)
- Add Red wine and stir. Allow to simmer for 3-4 minutes.
- Create a slurry with the corn starch by mixing it in a separate cup with cold water, and then mix it into the sauce.
- Simmer sauce until it reaches the desired thickness.
- Just before serving, stir sour cream into the mixture.
- Serve pork chops with the gravy and mushrooms spooned over the top of the meat.
Amount Per Serving: Calories: 557Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 149mgSodium: 1482mgCarbohydrates: 30gFiber: 2gSugar: 6gProtein: 50g