- 2 LB pork chops at least ¾” thick
- 1 TBS olive oil
- ½ TSP garlic powder
- salt and black pepper to taste
- 1 onion (diced)
- 3 C sliced mushrooms (brown or white)
- 1¼ C beef broth, divided
- 10½ ounces condensed cream of mushroom soup
- 1 TBS chopped fresh parsley
- 2 TBS cornstarch
- Season pork chops with garlic powder, salt and pepper.
- Turn Instant Pot on to SAUTEE. Add oil.
- Brown pork chops in batches, about 2 minutes per side. Remove from Instant Pot and set aside.
- Add 1 cup broth to the Instant Pot and scrape any brown bits from the bottom of the pot. (deglaze well to avoid getting a burn notice).
- In order, add sliced mushrooms, chopped onion, browned pork chops. Top with mushroom soup and parsley.
- Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes (it will take about 15 minutes to reach pressure).
- Once done, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
- Remove pork chops from the gravy and set aside.
- Combine remaining broth and cornstarch in a small bowl. Turn the Instant Pot on to SAUTEE to bring gravy to a boil. Add cornstarch mixture a little bit at a time to reach desired consistency.
- Serve pork chops over mashed potatoes with gravy.Stir in chicken and season with salt and pepper to taste.
Yields 4 servings.
Calories: 455 | Carbohydrates: 8g | Protein: 52g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 254mg | Potassium: 1265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 4.9mg | Calcium: 22mg | Iron: 1.6mg