Fork tender, fall off the bone pork chops in a creamy mushroom gravy. Served over creamy pressure cooker mashed potatoes for an old fashioned comfort food meal.
When I got married 35 years ago, one of the meals my husband asked me to make was pork chops in mushroom gravy. It was a recipe that his mom made often and it was one of his favorites. Now it’s one of my kids’ favorites too.
We refer to it as pork chops cooked the long way, but when you make them in the pressure cooker, they cook in only 18 minutes instead of hours in the oven. I don’t use canned soups often in recipes, but this recipe is one exception. The flavor is great, especially if you brown the pork chops well so you get lots of carmelization on the bottom of the pan that incorporates in to the gravy.
- 4 bone-in thick pork chops
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1 can condensed cream of mushroom soup
- Lemon pepper
- 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 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 chops add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the mushroom soup. Add pork chops and any juices that may have accumulated on the platter to the cooking pot.
- Lock lid in place and select High Pressure. Set timer for 18 minutes and press start. When beep sounds turn off pressure cooker and use a natural pressure release to release pressure (approximately 15 minutes). You can also use a Natural Pressure for 10 minutes, followed by 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.