Make frozen pork chops in the Instant Pot. When the main component of dinner is frozen solid, it's often easier to order carry-out, but this recipe takes advantage of that frozen meat. I buy my seasonings from the Savory Spice Shop, although feel free to use what you have on hand.
Ingredients
- butter: 2 Tbsp
- yellow onion: 1 piece (sliced)
- garlic base (such as Better Than Bouillon® Roasted Garlic Base): 1 tsp
- water: 0.5 cup
- all-purpose seasoning (such as Savory Spice® Wash Park Seasoning): 2 tsp
- ½ teaspoons shallot salt (such as Savory Spice® Supreme Shallot Salt): 1 piece
- ¼ pounds bone-in, thick-cut, frozen pork chops: 1 piece
- ounces portobello mushrooms, quartered: 6 piece
- whipping cream: 0.25 cup
- all-purpose flour: 1 Tbsp
- browning sauce: 0.5 tsp
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine.
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Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place.
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Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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Remove pork chops to a plate. Hit Cancel and switch to Sauté function. Add mushrooms and stir.
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Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the pot. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.
