Instant Pot Creamy Pork Chops
This is the BEST Instant Pot Pork Chops recipe: moist, fork-tender and flavorful pork chops smothered in creamy wine herb sauce!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 4 Pork Chops (boneless and thick)
- Seasoning (salt, pepper, garlic powder, and Italian seasoning)
- 2 Tablespoons Olive Oil
- 3 cloves garlic (chopped)
- 1/2 onion (chopped)
- 8 oz white mushrooms (sliced)
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 Teaspoon sea salt
- 1/2 Teaspoon Pepper
- 2 teaspoons Italian seasoning (or Oregano)
- Thyme sprigs
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1/2 cup heavy cream (this is in addition to heavy cream in the instant pot)
Season the pork chops on both sides with salt, pepper, garlic powder and Italian seasoning. Set aside.
Preheat IP by pushing Sauté button.
Add olive oil, chopped garlic, onion and sliced mushrooms. Cook until mushrooms, garlic and onions are translucent.
Deglaze by pouring white wine into the pot to make sure that to get all bits and pieces from the bottom of the pot. This will ensure that no Burn warning will appear.
Add chicken stock, heavy cream, salt, pepper and Italian seasoning. Stir to mix.
Add seasoned pork chops into the pot. Place thyme sprigs on top of the chops.
Place the lid on the pot and set the valve to sealing. Press Pressure Cook (or Manual), High Pressure, and set cooking time for 8 minutes.
Allow for the pot to come to pressure (it took 10 minutes for me), pressure cook for 8 minutes, and then allow 10 minutes of natural pressure release.
Release any remaining pressure from the pot and remove the lid.
In a small saucepan add butter and allow it to melt. Slowly whisk in flour, one tablespoon at a time. Add heavy cream and continue whisking until gravy is thick.
Remove pork chops from the IP before adding the roux! Add the roux (flour mixture from above) into your Instant Pot and mix using a whisk. The gravy is ready!
Pour the gravy over the pork chops, and serve with mashed potatoes or roasted vegetables.
Calories: 593kcal | Carbohydrates: 15g | Protein: 34g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 188mg | Sodium: 810mg | Potassium: 847mg | Fiber: 1g | Sugar: 3g | Vitamin A: 21% | Vitamin C: 3.5% | Calcium: 6.6% | Iron: 9.4%