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Instant Pot Pork Chops in Creamy White Wine Sauce
The BEST Instant Pot Pork Chops in Creamy White Wine Sauce — fork-tender boneless pork chops pressure cooked in a garlic mushroom broth with dry white wine, then smothered in a rich from-scratch cream sauce. Ready in 25 minutes. Restaurant quality, weeknight easy.
Servings: 4
Ingredients
- 4 Pork Chops, (boneless and thick)
- Seasoning (salt, pepper, garlic powder, and Italian seasoning)
- 2 Tablespoons Olive Oil
- 3 cloves garlic, (chopped)
- ½ onion, (chopped)
- 8 oz white mushrooms, (sliced)
- ½ cup dry white wine
- 1 cup chicken stock
- ½ cup heavy cream
- 1 Teaspoon sea salt
- ½ Teaspoon Pepper
- 2 teaspoons Italian seasoning, (or Oregano)
- Thyme sprigs
Roux
- 3 Tablespoons butter
- 3 Tablespoons flour
- ½ cup heavy cream, (this is in addition to heavy cream in the instant pot)
Instructions
- Pat pork chops dry and season on both sides with salt, pepper, garlic powder, and any dried herbs; set aside.
- Turn Instant Pot to Sauté. Add oil and butter. When hot, add garlic, onion (if using), and mushrooms. Cook, stirring, until mushrooms release their liquid and begin to brown.
- Pour in white wine and deglaze, scraping up all browned bits from the bottom of the pot. Let simmer briefly to reduce slightly.
- Stir in cream, chicken broth, thyme, and any remaining seasoning. Nestle pork chops into the liquid in a single layer, turning once to coat.
- Lock lid, set valve to Sealing, and cook on High Pressure (Manual) for 8 minutes. Allow a short natural release, then carefully release remaining pressure.
- While pork cooks, melt butter in a small saucepan. Whisk in flour and cook, whisking, until smooth and lightly bubbly. Remove from heat.
- Transfer pork chops to a plate and tent with foil. Turn Instant Pot back to Sauté. Whisk roux into the hot cooking liquid until smooth. Simmer, whisking, until sauce thickens
- Taste sauce and adjust with more salt, pepper, or herbs as needed. Return pork chops to the pot, turn to coat in sauce, and warm through for a few minutes before serving.
Nutrition Facts
Instant Pot Pork Chops in Creamy White Wine Sauce
Amount per Serving
Calories
593
% Daily Value*
Fat
41
g
63
%
Saturated Fat
21
g
131
%
Cholesterol
188
mg
63
%
Sodium
810
mg
35
%
Potassium
847
mg
24
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
34
g
68
%
Vitamin A
1050
IU
21
%
Vitamin C
2.9
mg
4
%
Calcium
66
mg
7
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Video
Notes
Can I add the cream before pressure cooking?
No. Add cream after pressure cooking on Sauté. Dairy can scorch and split under pressure, which can trigger burn warnings and give you a grainy sauce. What wine works best in this recipe?
Use a dry white wine you’d drink: Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Avoid sweet wines, which make the sauce taste sugary instead of savory. Can I swap cornstarch for the flour roux?
You can, but the sauce will be different. A butter–flour roux makes a velvety, opaque cream sauce. Cornstarch thickens, but can turn glossy and slightly gummy if overused. How do I know the pork chops are done?
After pressure cooking and a short natural release, the chops should be opaque and juicy in the center. Aim for at least 145°F in the thickest part, then let them rest briefly in the hot sauce.
No. Add cream after pressure cooking on Sauté. Dairy can scorch and split under pressure, which can trigger burn warnings and give you a grainy sauce. What wine works best in this recipe?
Use a dry white wine you’d drink: Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Avoid sweet wines, which make the sauce taste sugary instead of savory. Can I swap cornstarch for the flour roux?
You can, but the sauce will be different. A butter–flour roux makes a velvety, opaque cream sauce. Cornstarch thickens, but can turn glossy and slightly gummy if overused. How do I know the pork chops are done?
After pressure cooking and a short natural release, the chops should be opaque and juicy in the center. Aim for at least 145°F in the thickest part, then let them rest briefly in the hot sauce.
