These are quick, easy, and delicious. The fresh onion and mushrooms make for the most delicious sauce, while the canned soup gives the sauce a lovely, creamy base. Serve chops alongside or over rice or mashed potatoes with a generous ladle of the mushroom and onion sauce.
Ingredients
- bone-in pork chops: 2 pound
- olive oil: 1 Tbsp
- garlic powder: 0.5 tsp
- salt and freshly ground black pepper: (to taste)
- onion: 1 piece (diced)
- mushrooms: 1 pound (sliced)
- 1/4 cups chicken broth: 1 piece
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- cornstarch: 2 Tbsp
Metric Conversion
Stages of cooking
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Heat a large nonstick skillet over medium-high heat, and add olive oil. Season chops on both sides with garlic powder, salt, and pepper. Sear chops in the hot skillet until golden brown, 2 to 3 minutes per side.
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Meanwhile, add 1 cup broth to a multi-functional cooker (such as Instant Pot®), followed by onions and mushrooms. Top with seared chops; cover with cream of mushroom soup. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 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 at least 10 minutes, Release any additional 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 chops from liquid and set aside to keep warm. Whisk cornstarch with remaining 1/4 cup broth until smooth, then whisk into soupy mixture in the Instant Pot. Turn Instant Pot to sauté, and bring to a simmer, whisking occasionally until thickened. Serve chops with a generous ladle of mushroom and onion sauce.
