Rich and Creamy Tender Pork Chops (Pressure Cooked)

Total Time
30mins
Prep
10 mins
Cook
20 mins

SPOON tender pork chops in a rich and creamy mushroom gravy. Quickly done in the pressure cooker! Great for summer when you don't want to heat up the house!

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Ingredients

Nutrition

Directions

  1. In pressure cooker, heat oil over medium heat til hot.
  2. Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
  3. When all are browned, add water and chicken bouillon to pot.
  4. Scrape bottom to de-glaze and remove bits from bottom of pan.
  5. Add chops back to pot.
  6. Place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
  7. Cook for 8 minutes. Turn off heat.
  8. Let pressure drop on it's own accord.
  9. When no more steam, carefully open cooker.
  10. Remove chops to platter, cover to keep hot.
  11. Whisk in soup and heat over medium-low heat.
  12. Then whisk in sour cream and heat til just heated through over low heat. Do not boil! Might curdle!
  13. Stir in parsley.
  14. Pour sauce over chops.
  15. *For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.
  16. **Can garnish with more parsley.
Most Helpful

5 5

I have an electric pressure cooker & let me say your recipe was wonderfull. I did make a change though. Like another reviewer I used 8oz of greek yogurt & it tasted great. So tender were the chops, my 92 year old father & 90 year old mother loved them! Kudos to you!

4 5

Very tasty, but I had to double the cooking time also. Instant Pot is what I used. Added dried onion and a little Italian seasoning to the broth, used 1 cup of broth, seasoned chops with salt, pepper, garlic powder. At end, added soup and a spoonful of sour cream, corn starch to thicken. It was very good and very tender. Will make again :)

5 5

I REALLY liked how the pork chops came out -- fork tender and moist! I, too, had to cook for about 2X as long; First time 8 minutes and then rest to no steam. Opened and tested for doneness but, wanted them done more and simply put back on for about 8 minutes of cooking and 5 of cooling (at this point I was hungry so I forced it to drop pressure!) I added some dried minced onion in the olive oil when I browned chops, used roasted garlic mushroom soup, added a can of sliced mushrooms to the sauce (fresh would have been better it's what I had), and substituted greek yogurt for the sour cream. Canned soup is usually salty enough for me so I didn't anything but lots of black pepper and thickened slightly with a little cornstarch.. Served with steamed rice for us, noodles for my dad, and steamed green beans for all! Highly recommend!