Instant Pot Smothered Pork Chops

I love using the Instant Pot in the summer months when I don’t feel like heating up with kitchen with the stove or oven. These Smothered Pork Chops are a one pot dish that’s perfect for busy nights when we’re short on time but still want a homemade dinner that’s quick and easy.

Boneless pork chops can be a challenge. They are a great source of protein but often come out dry or bland. This Instant Pot recipe creates moist, tender chops in a short amount of time. And smothering them with creamy mushroom gravy is comfort food at its finest. These chops are wonderful served over mashed cauliflower with a green veggie for the ultimate comfort meal.

One important thing to note is this recipe does not require any additional liquid to be added to the Instant Pot base. The onions, mushrooms and pork release enough liquid to bring the pot up to pressure and seal the vent. The amount of liquid released during cooking is also plenty to make the gravy.

Yields 4 servings of Instant Pot Smothered Pork Chops

The Preparation

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 24 ounces boneless pork chops
• 2 tablespoons coconut oil
• 1/2 medium onion, sliced
• 6 ounces cremini mushrooms, sliced
• 1 tablespoon butter
• 1/2 cup heavy whipping cream
• 1/4 teaspoon xanthan gum
• 1 tablespoon fresh parsley, chopped

The Execution

1. Mix paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper together in a small bowl. Rinse the pork chops and pat dry. Sprinkle both sides of the pork chops with 1 tablespoon of the spice mixture, rubbing the seasoning into the meat. Reserve the remaining spices.

2. Heat the coconut oil in the bowl of the Instant Pot on the Saute setting. Brown the pork chops in the hot coconut oil, about 3 minutes per side.  Remove the pork chops to a plate and turn off the Instant Pot.

3. Add the sliced onions to pot base and then the mushrooms. Top with the browned pork chops. Add the lid to Instant Pot, making sure the vent is sealed. Cook on the Manual High setting for 25 minutes. Once cooked the pressure can be released naturally or manually. Remove the pot lid and place just the pork chops on a serving plate.

4. Press the Saute setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid.  Sprinkle ¼ teaspoon of xanthan gum into the liquid and whisk in immediately. Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken. Turn off the Pot. Start with ¼ teaspoon of xanthan gum and add additional until the gravy thickens to your desired consistency. More may be needed depending on how much juice the meat and vegetables release during cooking. Also note the gravy will continue to thicken as it cools.

5. Top the pork chops with the onion and mushroom gravy. Sprinkle with parsley and serve.

This makes a total of 4 servings of Instant Pot Smothered Pork Chops. Each serving comes out to be 606 calories, 43.8g fats, 4.7g net carbs, and 48g protein.

Instant Pot Smothered Pork Chops

This makes a total of 4 servings of Instant Pot Smothered Pork Chops. Each serving comes out to be 606 calories, 43.8g fats, 4.7g net carbs, and 48g protein.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 606 kcal

Ingredients

  

1x2x3x

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 24 ounce boneless pork chops
• 2 tablespoon coconut oil
• ½ medium onion sliced
• 6 ounce cremini mushrooms sliced
• 1 tablespoon butter
• ½ cup heavy whipping cream
• ¼ teaspoon xanthan gum
• 1 tablespoon fresh parsley chopped

Instructions

 

• In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rinse the pork chops and pat dry. Sprinkle both sides of the pork chops with this spice mixture, rubbing the seasoning into the meat. Reserve the remaining spice mixture for later.
• Heat the coconut oil in the bowl of the Instant Pot on the Sauté setting. Brown the pork chops in the hot coconut oil, about 3 minutes per side. Remove the pork chops to a plate and turn off the Instant Pot.
• Add the sliced onions and mushrooms to the pot base. Top with the browned pork chops. Cover the Instant Pot, making sure the vent is sealed. Cook on the Manual High setting for 25 minutes. Once cooked, the pressure can be released naturally or manually. Remove the pot lid and place just the pork chops on a serving plate.
• Press the Sauté setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid. Sprinkle the xanthan gum into the liquid, whisking immediately (more may be needed depending on how much liquid is released by the meat and vegetables). Let simmer for 3–5 minutes, until the butter melts and the gravy has thickened. Turn off the Instant Pot — the gravy will continue to thicken as it cools.
• Top the pork chops with the onion and mushroom gravy. Sprinkle with chopped parsley and serve.

Video

Nutrition

Calories: 606kcalProtein: 48gFat: 43.8g

Keyword instant pot, pork, simple & easy