Pork Chops with Mushroom Gravy with Sour Cream

Serves 4 in about 40 minutes. Low sodium chicken goes in first, and flour finishes the pot.

Ingredients

• 4-6 pork chops
• 3 tbsp oil
• 8 oz mushrooms, sliced
• 1 cup low sodium chicken broth (divided) or replace 1/4 cup of the broth with dry cooking sherry
• 1 small onion, diced
• 3 cloves garlic minced or pressed
• 2 tsp worcestershire sauce
• 1 tsp soy sauce, low sodium
• ½ tsp salt
• ½ tsp pepper
• 1 can cream of mushroom soup
• ¼ cup flour
• ½ cup sour cream (or greek yogurt)

Method

1. Tenderize the pork chops by using a meat tenderizer with multiple blades, or by hitting them several times with the back side of a large knife.
2. Turn on the pot's sauté setting to the highest heat level (More on an IP). When the pot is hot, add the oil.
3. Brown the pork chops on both sides, in two batches. Then set browned chops on a plate.
4. Stir in the mushrooms to the pot and cook a couple of minutes. Then add 1/4 cup of the chicken broth (or cooking sherry, if using) and deglaze the pot, using a wooden spoon to scrape up the browned bits from the bottom of the pot.
5. Tip in the onion and cook for 5 minutes, until it starts to turn translucent.
6. Tip in the garlic and cook for 1 instant.
7. Tip in soy sauce and Worcestershire sauce, and the remaining 3/4 cup chicken broth. Mix well.
8. Tip in salt & pepper.
9. Set the pork chops back in the pot and turn off the Sauté setting.
10. Tip in the cream of mushroom soup on top but do not stir. Set the lid on the pot and set the steam release knob to the Sealing position.
11. Press the Pressure Cook button or dial and then the + or - button or dial to select 10 minutes (for about 1/2" thick) or (7 or 8 minutes for smaller, thinner chops, 12 minutes for thicker chops)
12. When the cooking cycle has finished, let the pot sit undisturbed for 8 minutes (8 instant Natural Release).
13. Lift out the chops to a dish and spoon some of the gravy over them to keep them moist.
14. Turn the Sauté setting on and mix the flour with some of the hot liquid in a mug. Then pour the mixture into the pot and stir to thicken. Mix a little water into the gravy if it is too thick.
15. Turn off the Sauté setting.
16. Mix in the sour cream.
17. Plate the pork chops with some of the mushroom gravy over them. Excellent with mashed potatoes or rice.

More instant pot ideas are in the instant pot collection.