Instant Pot Smothered Pork Chops

Instant Pot Smothered Pork Chops

Course: Entree

Cuisine: American

Keyword: Instant Pot, Pork, Pork Chops

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 144kcal

Author: Kris Longwell

This Instant Pot Smothered Pork Chops recipe just so delicious. We really, really love it. It comes together in about 30 minutes, but is impressive enough to serve to guests at a dinner party. This is one of the Loon's most favorite dishes that have come from the Instant Pot!

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Ingredients

4 boneless pork loin chops 1 1/2 - 2 inches thick
1½ tsp Kosher salt divided
1½ tsp freshly ground black pepper divided
2 tbsp olive oil
1 large onion thinly sliced
8 oz. button or cremini mushrooms sliced
½ tsp dried thyme
½ cup Madeira wine could also use a dry white wine,
1 cup chicken stock
2 tsp Worcestershire sauce
1 tbsp all-purpose flour
2 tbsp sour cream
1 tbsp chives snipped, for garnish

Instructions

Season the chops all over with salt and pepper.
Select SAUTE and adjust to MORE on the Instant Pot.
Add the oil and heat until it shimmers.
Add the chops and let them cook on one side until golden brown, about 4 minutes.
Flip the chops and brown on the other side for another 4 minutes.
Transfer the chops to a plate and loosely tent with foil.
Add the onion to the Instant Pot, stirring frequently, until softened and lightly browned, about 3 minutes.
Add the mushrooms and 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the thyme, and cook, stirring frequently, until the mushrooms are soft and have released liquid, about 4 minutes.
Add the wine and deglaze by scraping the bottom of the pan to release any browned bits.
Let the wine simmer until reduced by half, about 4 to 5 minutes.
In a medium bowl, whisk together the chicken stock, Worcestershire sauce, and flour.
Add to the Instant Pot and stir to combine with the onions and mushrooms.
Transfer the chops to the Instant Pot and spoon some of the onion mixture over them.
Lock the lid into place and select MEAT/STEW or PRESSURE COOK or MANUAL, and adjust the pressure to LOW and the time to 1 minute.
After cooking, naturally release the pressure for 3 minutes, then QUICK RELEASE any remaining pressure. Unlock and remove the lid.
Transfer the chops to a serving platter.
Add the sour cream to the sauce and stir to combine.
Taste and add more salt and/or pepper, if necessary.
Spoon the sauce over the chops and sprinkle the chopped chives on top.

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