Pressure Cooked Pork Chops with Mushroom Gravy


The meat was so tender it fell off the bone! May be adapted from the pressure cooker by baking in the oven.

4 bone-in pork chops (best with thinly sliced chops)
4 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp sea salt
1/8 tsp cayenne pepper
2 tbsp coconut oil
½ medium onion, sliced
6 ounces mushrooms, sliced
½ tbsp grass-fed butter*
1/4 cup whipping cream*
¼ tsp arrowroot powder (or corn starch, tapioca starch or xanthum gum)

Mix the spices and salts.
Rinse the pork chops and pat dry.
Rub ¾ of the spice mix on both sides of the pork chops.
Add the coconut oil to the pressure cooker.
Turn the pressure cooker to “saute.”
Brown both sides of the pork chops (approximately 3 minutes per side).
Remove the chops and turn the pressure cooker off.
Add the sliced onions and mushrooms to the pressure cooker.
Top with the pork chops.
Add the lid to the pressure cooker, making sure the vent is sealed.
Cook on high for 25 minutes (use the manual setting on Instapot).
When done cooking, release the pressure, then remove the lid.
Remove the pork chops.
Turn the pressure cooker to “saute.”
Whisk in the heavy whipping cream, butter and the remaining spices.*
Simmer for 4-5 minutes, until gravy thickens.
Turn off the pot and add the flour/starch in small amounts to thicken the gravy.
Pour gravy over the pork chops for serving.

* For dairy-free option, you can skip adding the butter and cream, serving the mushroom and onion broth atop the pork chops.

Serves 4

Adapted from recipe