With steak, pork chops, chicken, sausage, ham, breaded fish filet, veggies all stacked one on top of another on the black oval sizzling plate.
It’s no fancy meal, but the first time the waiter presented this mountain-massive “meat fest on a plate” in front of our eyes, we were stunned with widen eyes & drooling dropped jaws!
Then he’d look at us and ask “Are you guys ready?”
“Oh yes! Of course! YES we are soo ready!!” like a jumpy puppy ready to be fed his favorite treat.
Then we’d raised our white flags (unfolded napkins) surrendering our lives, pledging our alliances, as we witness his graceful pouring of the deliciously umami Classic HK Mushroom Gravy onto the sizzling plates.
Out comes the meat fragrance, delicious white smoke, and yummy hot sizzling sounds. Definitely a full blown sensory fulfillment! 😀
Along with the french fries or spaghetti, hot bowl of soup, butter bun, mini salad, and a cold HK Style drink (HK Milk Tea!!), we’d come out of the restaurant rubbing our 2 teenaged bottomless stomachs satisfied.
We were sad when we found out the restaurant has closed its doors.
So, we’re thrilled to recreate one of our favorite classic homemade gravy to drizzle onto the pressure cooker pork chops!
You’re going to love this umami homemade gravy! 🙂
Simple . Yummy . Umami . Classic HK Mushroom Gravy
You’ll Enjoy Instant Pot Pork Chops in HK Mushroom Gravy Because:
Deliciously easy to make
Made with simple ingredients from your pantry & mostly healthy whole, real ingredients
Comforting & satisfying to eat – the classic HK Mushroom Gravy is simple yummy umami!!
Makes a great simple weeknight meal
Ingredients for Instant Pot Pork Chops in HK Mushroom Gravy
Place the browned pork chops with all the meat juice into the pot. Then, pour in the chicken stock mixture.
Close lid and pressure cook at
Pressure Cooking Method: High Pressure for 1 minute (Electric & Stovetop Pressure Cookers).
Pressure Release Method: Turn off the heat and fully Natural Release (roughly 10 minutes).
Open the lid.
*Pro Tip: Yes! Pressure cook the pork chops for only one minute – it’s not a typo! 🙂 Remember the pork chops begin to cook while it’s coming up to pressure and releasing pressure.
Step 8 Taste & Make the HK Mushroom Gravy
1/4 cup (63ml) heavy cream 2 tablespoons (30g) cornstarch + 2 tablespoons (15ml) water
Remove the pork chops and set aside.
Turn heat to medium (Instant Pot: Press Sauté button) and add in ¼ cup (63ml) heavy cream.
Mix the cornstarch with water and mix it into the Mushroom Sauce one third at a time until desired thickness.
Taste and adjust the seasoning by adding more kosher salt if necessary.
Step 9 Serve Instant Pot Pork Chops in HK Mushroom Gravy
Pork chops are best served immediately.
Drizzle the HK Mushroom Gravy over the pork chops and serve right away!
Cooking Tips for Instant Pot Pork Chops in HK Mushroom Gravy
1. Purchasing Pork Chops:
Be sure to choose pork chops with some marbling fat.
Since the optimal cooking time depends on the thickness of the meat, try to buy pork chops that are roughly 1.25 inches thick for our Instant Pot Pork Chops Recipes.
2. What is the Best Cooking Time for Instant Pot Pork Chops?
Pork chops are a little tricky to cook in the pressure cooker because they cook in a flash! Plus, they’re not as forgiving as some other cuts of meat. When they’re perfectly cooked, they’re juicy, tender & moist; but when they’re overcooked, they become tough, chewy & dry.
Prepare the Pressure Cooker: Heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function. Wait until the indicator says HOT.
Tenderize the Pork Chops: First, make a few small cuts around the sides of the pork chops so they will stay flat and brown evenly.
While the pressure cooker is heating up, use the back-end of a heavy knife and pound both sides of the pork chops to tenderize the meat (but don’t over-pound the meat).
Sauté the Pork Chops: Add 1 tablespoon (15ml) of peanut oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork chops into the pot, then let it brown for roughly 1 – 1.5 minute on each side (don’t need to constantly flip). Remove and set aside.
Sauté Mushrooms, Onions, and Garlic: Pour in another tablespoon (15ml) of peanut oil if necessary. Sauté sliced mushrooms until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 – 8 minutes. Add a pinch of kosher salt and ground black pepper to season if you like. Add in minced onions, optional shallot, and garlic. Sauté for another 1 – 2 minutes until soften & fragrant.
Make Chicken Stock Mixture: While sliced mushrooms are sautéing in the pressure cooker, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) light soy sauce, and 1 cup (250ml) unsalted chicken stock together.
Deglaze: Pour in a dash of sherry wine and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
Pressure Cook the Pork Chops: Place the browned pork chops with all the meat juice into the pot. Pour in the chicken stock mixture, close lid and pressure cook at High Pressure for 1 minute (Electric & Stovetop Pressure Cookers). Turn off the heat and fully Natural Release (roughly 10 minutes). Open the lid.
Taste & Make the HK Mushroom Gravy: Remove the pork chops and set aside. Turn heat to medium (Instant Pot: Press Sauté button) and add in ¼ cup (63ml) heavy cream. Mix the cornstarch with water and mix it into the Mushroom Sauce one third at a time until desired thickness. Taste and adjust the seasoning by adding more kosher salt if necessary.
Serve: Pork chops are best served immediately. Drizzle the HK Mushroom Gravy over the pork chops and serve right away!