Description
When the main component of dinner is frozen solid, it’s often easier to order carry-out, but this recipe takes advantage of frozen pork chops. I buy my seasonings from the Savory Spice® Shop, although feel free to use what you have on hand.
Ingredients
- 2 tablespoons butter
- 1 yellow onion, thinly sliced
- 1 teaspoon garlic base (such as Better Than Bouillon® Roasted Garlic Base)
- ½ cup water
- 2 teaspoons all-purpose seasoning (such as Savory Spice® Wash Park Seasoning)
- 1 ½ teaspoons shallot salt (such as Savory Spice® Supreme Shallot Salt)
- 1 ¼ pounds bone-in, thick-cut, frozen pork chops
- 6 ounces portobello mushrooms, quartered
- ¼ cup whipping cream
- 1 tablespoon all-purpose flour
- ½ teaspoon browning sauce
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant
- about 5 minutes. Add garlic base and pour in water. Stir to combine.
- Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place.
- Select high pressure according to manufacturer’s instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid.
- Remove pork chops to a plate. Hit Cancel and switch to Sauté function. Add mushrooms and stir.
- Whisk whipping cream
- flour
- and browning sauce together in a measuring cup. Add mixture to the pot. Allow to thicken slightly
- about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 4