I have a delicious recipe for you that is fast becoming a favorite in our house. The first time I made this recipe, I left it for my husband and oldest daughter while my little girl and I went to soccer. We got home and my husband had tagged out to take our big girl to softball and the pot was completely empty. Just a little gravy left for our dinner. Text messages ensue “Hey did you eat all of dinner?” “Um… I thought you had yours already.” “Seriously?” “It was yummy.”
I have made it several times since and it is so simple and fast- dinner is on the table in 30 minutes. Plus the beauty of this recipe is that it is really hands off so you just plop in your veggies to saute, pop in your pork chops to cook and then stir the gravy and boom! Done.
If you don’t have an Instant Pot, what are you waiting for? They really are amazing. I held out to buy one for a long time and once I did buy one, it sat in the closet for months. I had friends constantly going on and on about the darn thing and finally caved and well. It is amazing.
So here goes with the simple recipe.
- 1 cup beef, chicken or vegetable broth
- 4 pork chops
- 8oz white mushrooms
- cream of mushroom soup (optional)
- 2 cloves minced garlic
- salt and pepper
- onion powder
- 1 tablespoon olive oil
- Add 1 tablespoon olive oil to your Instant Pot along with the container of mushrooms and 2 cloves minced garlic.
- Turn the Pot onto saute for 5 minutes.
- Once finished sautéing, add frozenpork chops and broth to instant pot and cook for 20 minutes on the meat/stew function.
- *For fresh pork chops, sprinkle salt, pepper and onion powder on each side and cook for 12 minutes.
- Open and check that the pork chops are cooked completely.
- Add cream of mushroom soup and stir well until a gravy forms.
- Remove from Instant Pot and serve with rice or mashed potatoes.
The first time I sautéed veggies I was astounded at how well they turned out. Y’all I always seem to burn the garlic or the onions when I sauté veggies and after 5 min my mushrooms were absolutely perfect. You can add onions if you like as well to this mixture.
Once you have your perfect mushrooms and garlic, add the broth and pork chops.
For fresh pork chops, it should take about 12 minutes (depending on the size) and for frozen it usually takes me about 20 minutes on the meat function. You can easily substitute chicken for the pork chops if you prefer.
Carefully allow the steam to release and remove the lid of your pot using a dish towel.
At this point you can eat the pork chops as is topped with the delicious mushrooms and garlic or you can mix in the cream of mushroom soup.
I am not a huge fan of condensed soups but this Pacific Organic soup I do like and use on occasion. Stir the entire container in- it will be thick and clumpy so stir well until completely incorporated.
And that is it! Really so simple and only one pot to wash.
I like to top with salt, pepper and fresh herbs- chives or thyme or fresh parsley are wonderful.
If you decide to make this recipe, come back and let me know what you think!
*Recipe adapted from What’s Cookin Chicago.
Here are a few other recipes you might enjoy: