Ingredients
- NGREDIENTS:
- 4 bone-in thick pork chops
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1 can condensed cream of mushroom soup
- Lemon pepper
Preparation
Step 1
Pat chops dry and season liberally with lemon pepper (or your favorite seasoning).
Put oil in the cooking pot and select Browning (or Saute on the Instant Pot). When oil begins to sizzle, brown the pork chops on both sides. (You may have to brown one or two chops at a time, depending on the size of the chops.) When browned, remove to a platter.
When you’ve finished browning the pork chops, add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the cream of mushroom soup. Return the pork chops to the cooking pot along with any juices that may have accumulated on the platter.
Lock lid in place and select High Pressure. Set timer for 18 minutes and press start. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally (approximately 15 minutes; however, if you’re in a hurry, you can also use a natural pressure release for 10 minutes, followed by a quick pressure release). When valve drops, carefully remove the lid.
Remove chops to a large serving bowl. If necessary, thicken gravy in cooking pot on simmer with a slurry of water and flour. Pour gravy over chops to serve.