These Instant Pot Pork Chops with Gravy recipe is a two-in-one recipe made up of juicy pork chops and a flavorful gravy cooked together in the instant pot! This simple and delicious entree takes just 5 minutes to prep.
Remove pork chops from the fridge and allow to sit at room temperature while you prepare.
Turn the Instant Pot to saute. When the Instant Pot reads "hot", add the oil. Be sure that the oil has evenly coated the bottom before adding the pork chops.
Meanwhile, season the pork chops with salt and pepper on both sides.
Brown the pork chops in the Instant Pot on both sides, about 2-3 minutes per side. The pork chops should release easily from the bottom when they are golden.
Remove the browned pork chops and add the onion (add more oil if necessary to fry the onion). Cook and stir until the onion is translucent.
Add the garlic, parsley, salt, thyme, pepper and paprika and cook 1 minute -- be careful that the garlic doesn't burn.
Add the broth and deglaze the pot -- scraping the bottom of the pot with a wooden or metal spoon to remove any browned bits (this will help to prevent the burn message).
Place in trivet. Add the pork chops back to the pot, put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for a cook time of 2 minutes. It will take about 10 minutes to come to pressure and begin counting down.
When the cook time is over, allow the pressure to release naturally for 8-10 minutes, then open the valve and release the remaining pressure.
Remove pork chops from the pot -- put on a plate and cover with foil to rest.
Turn the Instant Pot to saute. Whisk together cream and corn starch and stir into juices in the Instant Pot. Cook for 2-3 minutes until gravy has thickened. Taste and adjust seasonings as necessary.
Serve gravy over pork chops.
Notes
*Thin cut or fast fry pork chops are not recommended for this recipe because they may become overcooked.** Exact serving size weight will depend on weight of pork chops used. One pork chop plus gravy will be between 150-200 grams per serving.Tips:
Use thick-cut pork chops. Thin-cut or fast-fry pork chops are more likely to over-cook. Use 1"-thick pork chops for the best results!
Bring to room temperature. I like to set the pork out on the counter about 30 minutes before cooking. Room temperature meat cooks more evenly.
Brown the pork chops. This step isn't totally necessary, but it does help create that crispy crust on the exterior of the meat.
Heat the oil first. Make sure that the oil is hot before you add the pork chops. You want the sear to start right away. If they sit in cold oil, the outside will become soggy rather than crispy.
If you're using bone-in pork chops, add 2 minutes to the cooking time.
Storage:Leftover pork chops will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, thaw in the fridge if frozen, then warm in the oven or on the stove until heated through.Leftover gravy will last in an airtight container in the fridge for 1-2 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then warm on low on the stove to warm. If the gravy has thickened too much, you can add a splash of broth to thin it out.