Rich and Creamy Tender Pork Chops (Pressure Cooked)

"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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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by PanNan photo by PanNan
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
30mins
Ingredients:
8
Serves:
3-6
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ingredients

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directions

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

Questions & Replies

default avatar
  1. susanne c.
    Can I put FROZEN 1 in. Boneless pork chops in the instant pot and how long do I put them on
     
  2. Kathy E.
    Does it really use 1 1/2 cup sour cream. Seems that is way too much
     
  3. Kathy E.
    SIs
     
  4. circlemranch57
    Could I use chicken broth instead of boullion?
     
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Reviews

  1. katriana2012
    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!
     
  2. ebflin26
    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!
     
  3. rlysassy
    I used some beautifully lean boneless pork chops. I rubbed both sides of the chops moderately with McCormick's Grill Mates Montreal Steak Seasoning in place of the pepper. I added one medium, coarsely chopped yellow onion; increased the water to three cups; and added one packet of Swanson's Flavor Boost (100% natural concentrated broth) in chicken flavor in place of the chicken bouillon. <br/> I also had to double the cooking time.<br/> I substituted a half cup of half and half and 1 cup water for the sour cream. <br/> To thicken the sauce, I did add flour. <br/> This recipe was indeed very tasty, not too salty and the chops were extremely tender.<br/> I served the chops and the gravy over homemade bread and mashed potatoes. Yum!<br/> I will definitely make this again.
     
  4. BChilcott
    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. crafty.dove09
    I don't know what these people are talking about. Double the cooking time? Nooo. I made this in my electric power pressure cooker XL. And I used large thin cut pork chops. I cooked for 10 min because they were large, not thick. Ands that was a wee bit much. Only thing I did different was thicken the sauce with a cornstarch slurry at the end. And I used a cream of roasted garlic mushroom. Tho the slurry is likely my fault because I only had half cup of sour cream. Thank you for this simple yummy meal idea.
     
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Tweaks

  1. susanne c.
    Can I put FROZEN 1in. Pork chops in the instant pot and how long do I put them in
     
  2. Katwyn
    This recipe works fairly well as a base for Mustard Cream Chops, also. Substitute 1/4 cup of white wine for an equal amount of the water. Add 1 teaspoon of dry mustard to the water-wine mix or later to the mushroom soup if preferred, and substitute heavy cream for the sour cream, adjusting the sauce consistency in the same manner, by either removing all but 1 cup of the pot liquid and reserving it in case it is needed to thin the sauce, or the sauce can be made using all the pot liquid and thickened with a cornstarch or flour slurry, if you want a larger quantity of the sauce. While the chops are cooking, some sliced or small whole mushrooms sautéed in butter make a nice addition as a nice presentation garnish for the sauced chops, or if you'd like a quicker option, a can or jar of drained sliced mushroom can be added directly into the sauce, instead.
     
  3. floridalori
    Cooked in my Elite 10 Qt. Electric Pressure Cooker, and this was a very good recipe! I didn?t have bouillon so I used Chicken Broth instead. Added a few dashes of Worcestershire and small can of sliced mushrooms.
     
  4. rlysassy
    I used some beautifully lean boneless pork chops. I rubbed both sides of the chops moderately with McCormick's Grill Mates Montreal Steak Seasoning in place of the pepper. I added one medium, coarsely chopped yellow onion; increased the water to three cups; and added one packet of Swanson's Flavor Boost (100% natural concentrated broth) in chicken flavor in place of the chicken bouillon. <br/> I also had to double the cooking time.<br/> I substituted a half cup of half and half and 1 cup water for the sour cream. <br/> To thicken the sauce, I did add flour. <br/> This recipe was indeed very tasty, not too salty and the chops were extremely tender.<br/> I served the chops and the gravy over homemade bread and mashed potatoes. Yum!<br/> I will definitely make this again.
     
  5. ebflin26
    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!
     

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