Easy Pork Chops in Mushroom Gravy

Easy Pork Chops in Mushroom Gravy | Pressure Cooking Today

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.

How to Collage Easy Pork Chops in Mushroom Gravy | PressureCookingToday.com

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.

Easy Pork Chops in Mushroom Gravy

Easy Pork Chops in Mushroom Gravy


  • 4 bone-in thick pork chops
  • 2 tablespoons vegetable oil
  • 1 1/2 cups water
  • 1 can cream of mushroom soup
  • Lemon pepper


  1. Pat chops dry and season liberally with Lemon Pepper (or your favorite seasoning).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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    Leave a Comment:

    • Barbara Schieving says

      Definitely – I would probably cut the time in half for thin pork chops. I would cut the sauce in half as well, unless you intend to use it for another purpose.

    • Barbara Schieving says

      Hi Kerry – a lot of the flavor in this simple recipe comes from browning the pork chops well to get all those brown bits on the bottom of the pot to add to the gravy. You wouldn’t be able to brown the chops if they were frozen, so I wouldn’t recommend using frozen pork chops.

  1. Terry B. says

    Hi Barbara!
    I wanted to take a moment to say “thank you for this nice pork chop recipe”! After reviewing the ingredients, I made a few modifications and according to the wife, she thought it turned out delicious!
    I reduced the water from 1 1/2 cups to 3/4 cup. I added 3/4 c. of White wine. I also added about 1 t. of salt when putting the soup and liquids in the pot. I pressure cooked it for 16 minutes, let it naturally release pressure for 10 minutes and then opened the valve. I removed the pork chops from the pot and placed it in a bowl. I turned on the Instant Pot to saute’ mode, added a 4 oz. can of sliced mushrooms and in a separate bowl, mixed 2 T. of cornstarch and 3 T. of water, then put that in the pot. While the sauce comes to a boil, it starts to thicken to a nice gravy. Once done, we put a pork chop over a bed of egg noodles and poured the gravy over top of it.

    • Barbara Schieving says

      Thanks Terry – glad you enjoyed the recipe. I love that you made it your own. It sounds like a delicious meal.

    • Barbara Schieving says

      It needs to fit in the pressure cooker without going above the maximum fill line and with room around it on the sides.

  2. Razzy 7 says

    While there are many sources on the Internet of cooking terms, you may find some of these helpful.

    Dictionary of cooking terms



    22 Kitchen Cheat Sheet Guide on Basic Cooking Techniques
    Each of these cheat sheets is in poster form – very cleverly done
    Interestingly – remembering a previous question, Gary – this source suggests that
    8 pinches = 1 teaspoon
    16 dashes = 1 teaspoon

  3. Gary James says

    Hi Barbara. You use a couple of terms in your recipes; Browning and Simmer. I have an Instant Pot pressure cooker, and I know that Browning refers to Instant Pot’s “Saute” mode. What is the equivalent to “Simmer”?

    • Barbara Schieving says

      Hi Gary – if you have the Instant Pot Duo, you use the saute and adjust button to change it to more for browning and less for simmering. If you don’t have the Duo, just use the saute setting for both.

    • Barbara Schieving says

      Hi Linda – as long as the pork chops aren’t pushed together like a thicker piece of meat, you dont need to increase the cook time. Enjoy!

  4. TheC says

    Made these last night. Followed the recipe precisely. I added a tray of fresh mushrooms to the pot before sealing it up. I used my instant pot IP-DUO60 and this recipe ROCKS.

    Also made a batch of mashed potatoes in my second instant pot in 10 mins. Served everything with a side of warm sauerkraut in about 30 minutes including prep time, this was my first time ever making bone in pork chops!

    Thank you for sharing this recipe!


    • Barbara Schieving says

      Hi Bridget – no, you shouldn’t have to make any changes for the stove top. Just start your timer when you pressure cooker is at pressure.

  5. Robin says

    Hi Barbara:

    I tried this recipe the other night and it was, as all said, fabulous. Had to convert from electric to stove top cooker though, no biggie. My only problem is that the chops, although soft, were a bit dry and stringy. They were frozen and mostly defrosted by microwave before browning/cooking.

    Any suggestions to improve on that in the future?



    • Barbara Schieving says

      Hi Robin,

      So glad you thought the recipe was fabulous. A couple things to try next time – pick a chop that’s got more marbling (fat) like a pork blade chop and pick a chop that’s thicker or reduce the cooking time.

      It’s hard to quickly brown meat that’s only mostly defrosted because there’s so much liquid in the meat. To finish defrosting meat without cooking the edges like often happens in the microwave, I put the meat in a Ziploc and put it in the sink with cold water – similar to how you would quickly thaw a turkey.

      Hope that helps! Thanks for the question.

  6. Susan Martin says

    Hi Barbara!

    I was the first in my family to get a pressure cooker that actually used it. There’s a learning curve, yet now I have most of my family all hooked and we share our recipes, websites, etc. This recipe is pure comfort food, but it would really help if you would list the thickness of the pork chop you use. I don’t want to overcook them! The thickness is better than say 2 pounds, because in this mouth watering picture it looks like 8 pork chops. Or did you cut them in half, or double the recipe? I love your website as does my family. Keep up the fantastic work! We really appreciate your efforts, and they are put to good use. We can tell by the satisfied smiles at the dinner table!
    Aloha Suzi

    • Barbara Schieving says

      Aloha Suzi – you’re right, it would be a good idea to put the thickness of the chop. I’d say they were about 3/4 of an inch. I actually tripled the recipe and tried out a new 10 qt. stove top pressure cooker. But all my recipes are written for a 6 qt. electric pressure cooker, so the pictures don’t quite match the recipe.

      So fun that you’ve got your family pressure cooking. Thanks for taking the time to let me know you’re enjoying my site. It really brightens my day and encourages me to keep working on more delicious recipes.

      Enjoy the pork chops!

  7. Helen says

    Hi Barbara – can you use pork tenderloin instead? I’m new to pressure cooking and am so excited to have found your blog (via hip pressure cooking).

    • Barbara Schieving says

      Hi Helen,

      I haven’t tried tenderloin. It cooks so quickly and is so tender I probably wouldn’t pressure cook it. A pork loin roast could easily be substituted. Just slice like chops.

  8. says

    Sheesh! I am amazed at how many of your recipes were the very same recipes my mom made when I was a kid, and this is one of them. However, she used to make these in a skillet on the stovetop, which I realize now is something of a surprise since she used her pressure cooker like none other! I’m going to for sure make this the pressure cooker way (the only true way, haha) from now on! Thank you!

    • Barbara Schieving says

      Sometimes the old fashioned recipes we grew up with are the ones we love the most. Let me know how you like it in the pressure cooker.

      • Razzy says

        I think you’re right, Barbara. We love these recipes as much for the happy memories as for the taste of the food. Great food, great memories – an unbeatable combination. I’m with you in terms of not using many canned soups but for me this too will be an exception. My mom made this recipe when I was a kid and I will be trying your pressure cooked version. And of course it will have to be served over mashed potatoes. I’ll try your version.

        Not sure exactly what pork chops I’ll use. In addition to typical pork chops, pork sirloin chops might be an option as might pork shoulder chops though the latter are typically fairly thin. They are however one of the fattier pork cuts and thus quite tasty. I think it would be hard to miss on this recipe.

  9. says

    This was seriously one of the first things I cooked as an adult. But I’m betting mine was not nearly as tender as the pressure cooker version!