Instant Pot Pork Chops with Mushroom Gravy

Ingredients

• 4 pieces bone-in pork chops 1 to 1 1/4 inch thick (see note 1)
• 1 tbsp vegetable oil
• salt and pepper (to taste)
• 2 tbsp butter
• 250 grams fresh brown mushrooms (sliced)
• 3 cloves garlic (finely chopped)
• 2 tsp onion powder
• 1 tsp Worcestershire sauce (or soy sauce)
• 1/2 tsp dried oregano or similar dried herbs (see note 2)
• 1 can 10.4 oz/295g cream of mushroom soup
• 1 1/2 cup beef broth (see note 3)
• 2-3 tsp cornstarch dissolved in 1/4 cup water (see note 4)
• fresh parsley (chopped, optional)

Method

1. 01

   Pat dry pork chops with a paper towel. Season both sides with salt and pepper.

2. 02

   Set instant pot to SAUTE mode. Add oil. Once hot, add pork chops and brown on both sides. Do this in two batches. Remove and set aside.

3. 03

   Add butter. Once melted, add mushrooms and cook until softened. Add garlic and cook until fragrant scraping the brown bits in the bottom of the pot. Stir in onion powder, Worcestershire sauce, and oregano.

4. 04

   Pour canned mushroom soup and beef broth. Return pork chops to the pot. Lock the lid. Press CANCEL. Select PRESSURE COOK and set the timer to 21 minutes. Reduce cooking time to 8-12 minutes if using thin pork chops.When the timer is up, turn the knob to VENTING to quick-release SEE NOTE 5 FOR MORE COOKING TIME

5. 05

   Open the lid carefully. Press CANCEL then select SAUTE mode. Stir cornstarch slurry then pour into the Instant Pot. Cook until gravy thickens. Taste and season with salt and pepper as necessary.

6. 06

   Sprinkle with fresh parsley. Serve with rice or mashed potatoes. Enjoy!