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Pork Chops with Creamy Mushroom Sauce (Instant Pot Recipe)

Prep time: 10 mins
Cook time: 15 mins (plus building up pressure and releasing pressure time)
Yield: 2 to 3 serves

Ingredients:
  • 2 pcs (about 390 gm) pork chops, about 1-inch thickness
  • salt, to taste
  • fresh ground black pepper, to taste
  • 10 gm butter
  • 2 tsp oil
  • 1 clove garlic, minced
  • 1 onion, finely chopped
  • 220 gm button mushrooms, sliced
  • 1 Tbsp white wine / rice wine
  • 1 cup salt-reduced (or homemade saltless) chicken stock
  • ¼ cup pouring cream
  • 2 sprigs parsley, finely chopped, for garnish
Thickening:
  • 3 tsp corn flour / corn starch
  • 1½ Tbsp water
Method:
  1. Rinse pork chops and pat dry with kitchen papers. Pound the pork chops with the back of cleaver or meat mallet. Don’t skip this step. This step will help to make the pork chops tender. Season both sides with salt and pepper.
  2. Prepare Instant Pot. Press “Saute”, medium. Heat butter and oil. Cook pork chops until both sides are lightly brown, about 1- 2 minutes for each side. Set aside. Cover to keep warm.
  3. Add some more oil if necessary. Saute garlic and onion. Add mushrooms. Cook for about 3 minutes. Pour in white wine. Use a wooden spoon or spatula to scrape the delicious brown bits at the pot bottom. Pour in chicken stock. Toss back pork chops. Let the sauce cover the pork chops.
  4. Cover and turn steam release handle to the “Sealing” position. Select “Manual”, “High Pressure” cooking for 2 minutes. Naturally release pressure for 10 minutes.
  5. Quickly release pressure by turning steam release handle to the “Venting” position. After the float valve drops down, remove the lid. Dish up the pork chops. Cover to keep warm.
  6. Press “Saute” and cook until the sauce reduced by 1/3. Stir in thickening. Cook to preferred consistency. Press “Cancel”. Stir in cream and parsley. It’s done. Serve hot.
Notes：
  • You can make this dish without an Instant Pot, over a stovetop instead. You need to adjust the stove power and cooking time accordingly.
  • This time I used pork sirloin steak that are quite lean. The end results was quite satisfied with juicy meat.

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