Ingredients
- Pork Chops:
- 2 Tablespoons Olive Oil
- 3 cloves garlic (chopped)
- 1/2 onion (chopped)
- 8 oz white mushrooms (sliced)
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon Pepper
- 1 teaspoon Italian seasoning (or Oregano)
- 4 Pork Chops (boneless and thick)
- 1/2 Teaspoon Salt and pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Oregano/Italian seasoning
- thicken sauce:
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1/2 cup heavy cream
Preparation
Step 1
Season the pork chops on both sides with salt, pepper, garlic powder and Italian seasoning. Set aside.
Preheat IP by pushing Sauté button.
Add olive oil, chopped garlic, onion and sliced mushrooms. Cook until mushrooms, garlic and onions are translucent.
Deglaze by pouring white wine into the pot to make sure that to get all bits and pieces from the bottom of the pot. This will ensure that no Burn warning will appear.
Add chicken stock, heavy cream, salt, pepper and Italian seasoning. Stir to mix. Add seasoned pork chops into the pot.
Place the lid on the pot and set the valve to sealing. Press Pressure Cook (or Manual) and set cooking time for 8 minutes.
Allow for the pot to come to pressure (it took 10 minutes for me), pressure cook for 8 minutes, and then allow 10 minutes of natural pressure release.
Roux
In a small saucepan add butter and allow it to melt. Slowly whisk in flour, one tablespoon at a time. Add heavy cream and continue whisking until gravy is thick.
Remove pork chops from the IP before adding the roux! Add the roux (flour mixture from above) into your Instant Pot and mix using a whisk. The gravy is ready!
Pour the gravy over the pork chops, and serve with mashed potatoes or roasted vegetables.