Instant Pot Pork Chops topped with a creamy mushroom gravy.
Prep Time: 15 Min COOK TIME: 45 MIN
5 Pork chops 1/2 teaspoon Salt 1/4 teaspoon Ground black pepper 1 tablespoon Olive oil 1 clove Garlic 10.75 ounces Condensed cream of mushroom soup 1 1/4 cups Beef broth 1 teaspoon Worcestershire sauce 3 tablespoons Cornstarch 1/4 cup Water
Season pork. Sprinkle the pork chops with salt and pepper.
Preheat Instant Pot. Set Instant Pot to SAUTE and add the olive oil.
Cook pork. Working in batches brown the pork chops on each side. Set browned pork chops aside.
Add to Instant Pot. Add the browned pork chops, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce to the Instant pot. Lock the lid in place, turn the vent on top to SEALING and cook on HIGH pressure for 10 minutes.
Remove pork. After the timer goes off press CANCEL to stop cooking and allow it to naturally release for 15 minutes. Then remove lid. Take pork chops out of the gravy and set aside (cover with foil so they stay warm).
Mix cornstarch. Mix the cornstarch and water together until fully combined (no lumps!).
Set to saute. Set Instant Pot to SAUTE, pour the slurry of cornstarch and water into the gravy and stir while you bring the mixture to a boil, cooking for approximately 10 minutes or until thickened.
Add pork. Turn off the Instant Pot. Add the pork chops back to the gravy and serve.