BAKED PORK CHOPS IN CREAM OF MUSHROOM SOUP PRO
Pro tip: Bone-in pork chops have more flavor and are less apt to become dry.This dish can be enjoyed with a simple side salad such as butter lettuce salad or spinach apple salad.Mashed butternut squash and mashed cauliflower make great lower carb side dishes as well! This dish is great for Sunday dinner served with parsnip purée or yukon gold mashed potatoes.Serve on busy weeknights with a side of rice pilaf and air fryer broccoli.These pork chops with mushroom cream sauce are very versatile and can be served up with your favorite side dishes. Pro tip: Bone-in pork chops have more flavor and are less apt to become dry. The chops are pan seared, then the mushroom cream sauce is prepared in the same pan. There’s just 10 minutes of prep involved for these delicious mushroom pork chops, and the recipe goes very quickly from there. It may be substituted with your favorite herbs such as rosemary, parsley or chives, or omitted altogether. Fresh thyme adds another layer of flavor. A half a cup of heavy cream (or heavy whipping cream) creates a sauce that is rich and luxurious. Use your favorite variety of chicken stock, or sub with vegetable stock if you don’t have any on hand. If you prefer not to cook with alcohol, substitute it with the same amount of chicken broth. The flavor of bourbon works so well with the pork, mushrooms and cream, but it may be substituted with your favorite alcohol such as white wine, sherry or brandy. If you don’t have shallot on hand, you can use small diced yellow onion or omit it entirely. Shallot and garlic are added to provide a layer of flavor to the sauce. I used cremini mushrooms, but any variety works in this mushroom sauce. Thinner chops will cook very quickly, so be sure to check the temperature early on to prevent them from overcooking. This recipe calls for 1 – 1 1/2″ thick bone-in pork chops, but boneless pork chops or thinner chops work as well. Add the pork chops back to the gravy and serve. Set Instant Pot to SAUTE, pour the slurry of cornstarch and water into the gravy and stir while you bring the mixture to a boil, cooking for approximately 10 minutes or until thickened. Mix the cornstarch and water together until fully combined (no lumps!). Take pork chops out of the gravy and set aside (cover with foil so they stay warm). Lock the lid in place, turn the vent on top to SEALING and cook on HIGH pressure for 10 minutes.Īfter the timer goes off press CANCEL to stop cooking and allow it to naturally release for 15 minutes. Add the browned pork chops, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce to the Instant pot. Working in batches brown the pork chops on each side. Set Instant Pot to SAUTE and add the olive oil. Sprinkle the pork chops with salt and pepper. New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started! Instructions
Water – This acts as the second portion of the clear liquid needed to cook in an Instant Pot.Cornstarch – A little cornstarch will re-thicken the sauce and give it the perfect gravy texture.Worcestershire sauce – This adds a little punch of flavor.Beef broth – This helps to thin out the mushroom soup and acts as a portion of the clear liquids needed for cooking in the Instant Pot.Condensed cream of mushroom soup – This is my favorite quick and easy way to make a mushroom sauce.Garlic – You can never go wrong with a little garlic.Olive oil – This will be used to brown the meat.Spices – Salt and pepper to give your chops a little flavor as they brown.Make sure to buy extra and give these air fryer pork chops, ranch baked pork chops, or sheet pan spicy pork chops and sweet potatoes. Pork chops – These can be boneless or bone-in and should be approximately 1 inch thick.That means if you click on a link and make a purchase we may receive a small commission. Note: This post may contain affiliate links. If you’re looking for a chicken version make sure to try our creamy Instant Pot chicken with mushrooms. These pork chops were a huge hit, and super easy to make! They were moist and tender, and the easy gravy was perfectly creamy and coated them in flavor.
I’ve made a lot of soups in my Instant Pot but I’m just starting to play around with cooking meats and making sauces. These tender Instant Pot Pork Chops are topped with a creamy mushroom gravy for an easy weeknight dinner that the whole family will love.
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