- 3 tbsp olive oil
- 4 pork chops boneless or bone-in
- 1/2 tsp salt
- 1/2 tsp pepper
- 10 oz beef broth or beef stock
- 1 tbsp Worcestershire sauce
- 8 oz mushrooms fresh, sliced
- 10 oz cream of mushroom soup
- 1 oz dry onion soup mix
Completely thaw pork chops and place them on a flat surface. Sprinkle both sides generously with salt and pepper.
Set Instant Pot to saute. Heat the olive oil and add the pork chops to the pot. Cook for 2 minutes/side. Do this in batches, if needed, and transfer to a cutting board.
Add beef stock/broth and Worcestershire and deglaze the pot (scrape bits from the bottom of the pan with a spoon). Add the mushrooms, followed by the pork chops and top with the cream of mushroom soup. Sprinkle the soup mix over the top. Cover and cook on high pressure (pressure cook setting) for 10 minutes. It will take the pot approximately 10 minutes to build up pressure before it begins cooking. Let the pressure release naturally for 5 minutes, then do a quick release.
Remove pork chops from the pot and place on a cutting board using tongs. Cover to keep warm. Press cancel and then press the saute button. Bring the gravy mixture to a boil. Let boil for 10 minutes, or until desired consistency has been reached. Remove the pot and ladle the gravy over the pork chops and serve!
Use boneless pork chops or bone-in chops for this recipe! Both will turn out amazing.
Serve these delicious chops over mashed potatoes, a baked Russet or sweet potato or rice.
Sprinkle pepper over the top of the gravy just before serving. A dollop of sour cream would be delicious, too!
Make the pork EVEN JUICIER by allowing it to sit at room temperature for 20 minutes before serving!
For the seasoning in this recipe, use regular dry onion soup mix or add even more flavor by using beef-flavored onion soup mix!
Calories: 386kcal | Carbohydrates: 11g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 1735mg | Potassium: 893mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg