Ingredients
2lbsbone in pork chops,¾ inches or thicker
1tbspolive oil
½tspgarlic powder
Salt and pepper,to taste
1onion,small, diced
3cupsmushrooms,brown or white, sliced
1¼cupbeef broth,divided
1cream of mushroom soup,condensed
1tbspFresh Parsley
2tbspcornstarch
6qt Instant Pot
Preparation
Season pork chops with garlic powder, salt, and pepper.
Turn Instant Pot on to sautee. Add oil.
Brown pork chops in batches for about 2 minutes per side. Remove from Instant Pot and set aside.
Add 1 cup broth to the Instant Pot and scrape any brown bits from the bottom of the pot.
In order, add sliced mushrooms, chopped onion, browned pork chops. Top with mushroom soup and parsley.
Seal the lid and turn the Instant Pot to high pressure for 15 minutes.
Once done, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
Remove pork chops from the gravy and set aside.
Combine remaining broth and cornstarch in a small bowl. Turn the Instant Pot on to saute to bring the gravy to a boil. Add cornstarch mixture a little bit at a time to reach the desired consistency.
Serve pork chops over mashed potatoes with gravy.
