Instant Pot Pork Chops in HK Mushroom Gravy

Easy Instant Pot Pork Chops Recipe with classic homemade HK Mushroom Gravy! Comforting Umami Pressure Cooker Pork Chops are tender and moist.

Make this Easy Instant Pot Pork Chops in HK Mushroom Gravy Recipe! Tender & moist Pressure Cooker Pork Chops drizzled with the beloved classic homemade HK Mushroom Gravy. Comforting, yummy, umami.

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We’re thrilled to share this 4th recipe in our Cha Chaan Teng 港式茶餐廳 (Hong Kong Style Cafes) Series!

This Pork Chops in HK Mushroom Gravy reminds me so much of the days when Jacky and I were still in school.

With little budget, Cha Chaan Tengs are where you’ll find us. hehe~

Once in a while, especially when we’re starving, we’d double-treat ourselves and share 1 order of this pricey (for teenagers) Deluxe Hong Kong Style Sizzling Plates 港式鐵板超重量級大雜扒餐.

And Classic HK Mushroom Gravy is a must!!

Deluxe Hong Kong Style Sizzling Plates 港式鐵板雜扒餐.
Please excuse the low quality photo as this was taken a long time ago… 😀

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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! 😀

Easy Instant Pot Pork Chops Recipe with classic homemade HK Mushroom Gravy! Comforting Umami Pressure Cooker Pork Chops are tender and moist.

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

Instant Pot Pork Chops in HK Mushroom Gravy Recipe: Homemade 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


Instant Pot Pork Chops in HK Mushroom Gravy Recipe Ingredients
  • 4 (2lbs, 900g) bone-in or boneless pork loin chops (~1.25 inches thick)
  • 8 – 10 (350g) large cremini mushrooms, sliced
  • 1 (230g) medium onion, roughly minced
  • 3 (10g) garlic cloves, roughly minced
  • optional: 1 (42g) small shallot, roughly minced
  • A dash of sherry wine
  • 1 – 2 tablespoons (15ml – 30ml) peanut oil
  • 1/4 cup (63ml) heavy cream
  • Kosher salt & black pepper to taste

Chicken Stock Mixture

Thickener

  • 2 tablespoons (30g) cornstarch
  • 2 tablespoons (15ml) water

Easy Instant Pot Pork Chops Recipe with classic homemade HK Mushroom Gravy! Comforting Umami Pressure Cooker Pork Chops are tender and moist.

Tool for Instant Pot Pork Chops in HK Mushroom Gravy


Instructions for Instant Pot Pork Chops in HK Mushroom Gravy


Preparation

Ingredients

8 – 10 (350g) large cremini mushrooms, sliced
1 (230g) medium onion, roughly minced
3 (10g) garlic cloves, roughly minced
optional: 1 (42g) small shallot, roughly minced

First, slice the cremini mushrooms, then roughly mince the onion, garlic, and shallot.

Step 1
Prepare the Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function.

how to use instant pot - saute more function

Wait until the indicator says HOT.

Step 2
Tenderize the Pork Chops

Ingredient

4 (2lbs, 900g) bone-in or boneless pork loin chops (pounded to ~1.25 inches thick)

First, make a few small cuts around the sides of the pork chops so they will stay flat and brown evenly.

Here’s the fun part!! 😀

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.

A neat little trick we learnt from our grandparents. 🙂

Instant Pot Pork Chops in HK Mushroom Gravy Recipe: tenderizing the pork chops with back-end of a heavy knife

Beat & pound your stress away! But don’t get too carried away 😛

*Pro Tip: Tenderizing the pork loin chops is very important. But, as much as you love beating it up, don’t over-pound the meat!

The pounding will break up the meat fibers just enough, but if you over-pound the meat, it will destroy the overall texture of the pork chops.

Ta da!

Instant Pot Pork Chops in HK Mushroom Gravy Recipe: tenderized pork chops after pounding

Step 3
Sauté the Pork Chops

Ingredients

1 tablespoon (15ml) peanut oil
Tenderized 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).

Instant Pot Pork Chops in HK Mushroom Gravy Recipe: browning the pork chops

Remove and set aside.

Check out the beautiful golden brown marks…

We would love to brown it more but we don’t want to overcook the pork chops. 😛

Instant Pot Pork Chops in HK Mushroom Gravy Recipe: browned pressure cooker pork chops

Step 4
Sauté Mushrooms, Onions, and Garlic

Ingredients

1 tablespoon (15ml) peanut oil
Sliced mushrooms
Minced onions
Minced garlic
Optional: minced shallot
Kosher salt & ground black pepper to taste

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.

Instant Pot Pork Chops in HK Mushroom Gravy Recipe: saute cremini mushrooms

Add a pinch of kosher salt and ground black pepper to season if you like.

Add in minced onions, optional minced shallot, and minced garlic. Sauté for another 1 – 2 minutes until soften & fragrant.

Step 5
Make Chicken Stock Mixture

Ingredients

1 cup (250ml) unsalted chicken stock
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)

While the 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.

Step 6
Deglaze

Ingredient

A dash of sherry wine

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.

Step 7
Pressure Cook the Pork Chops

Ingredients

Browned pork chops
Chicken stock mixture (from Step 5)

Place the browned pork chops with all the meat juice into the pot. Then, pour in the chicken stock mixture.

Instant Pot Pork Chops in HK Mushroom Gravy Recipe: pressure cook the pork chops

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

Ingredients

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.

Instant Pot Pork Chops in HK Mushroom Gravy Recipe: Homemade Mushroom Gravy

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!

Easy Instant Pot Pork Chops Recipe with classic homemade HK Mushroom Gravy! Comforting Umami Pressure Cooker Pork Chops are tender and moist.

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.

So, we developed our Instant Pot Pork Chops Recipe Series based on our Pork Chops Experiment findings.

After testing 5 batches of pork loin chops, we concluded that pressure cooking at High Pressure for 1 minute, then Full Natural Release gave the most satisfying results.

3. Why Use Cremini Mushrooms? Can I Substitute with White Button Mushrooms?

why we use cremini mushrooms over white button mushrooms
We’re Cremini Mushroom Fans as they are more flavorful and mature than White Button Mushrooms. Try it for yourself! 🙂

But, if you really couldn’t find Cremini Mushrooms, you can still substitute it with white button mushrooms.

Other Instant Pot Pork Chops Recipe


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5.0 from 17 reviews
Instant Pot Pork Chops in HK Mushroom Gravy
 
Prep
Cook
Total
 
Make this Easy Instant Pot Pork Chops with beloved classic homemade HK Mushroom Gravy Recipe! Comforting Umami Pressure Cooker Pork Chops are tender & moist.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Sauce, Easy
Cuisine: Hong Kong
Serving: 2 - 4
Ingredients
  • 4 (2lbs, 900g) bone-in or boneless pork loin chops (~1.25 inch thick)
  • 8 – 10 (350g) large cremini mushrooms, sliced
  • 1 (230g) medium onion, roughly minced
  • 3 (10g) garlic cloves, roughly minced
  • optional: 1 (42g) small shallot, roughly minced
  • A dash of sherry wine
  • 1 – 2 tablespoons (15ml – 30ml) peanut oil
  • ¼ cup (63ml) heavy cream
  • Kosher salt & black pepper to taste
Chicken Stock Mixture
Thickener
  • 2 tablespoons (30g) cornstarch
  • 2 tablespoons (15ml) water
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve: Pork chops are best served immediately. Drizzle the HK Mushroom Gravy over the pork chops and serve right away!
Easy Instant Pot Pork Chops Recipe with classic homemade HK Mushroom Gravy! Comforting Umami Pressure Cooker Pork Chops are tender and moist.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I love your recipes! For this one, may I substitute the peanut oil with olive oil? My nephew has a peanut allergy. Thank you!

  2. Last fall I had a great cup of creamy bacon & bean & mushroom soup at the Yvette Moore Gallery Cafe in Moose Jaw, Sk (Up in Canada, worth the trip, good food, great art!).
    I got to thinking that it resonated with this Hong Kong Mushroom gravy, a favourite of ours now, and I decided to tinker 🙂

    Cut & fried up bacon in the IP. Added a whack of chopped mushrooms (2 cups?) Onion & garlic pressed.
    deglazed with the cooking sherry.
    (I forgot about the black beans, next time I will add them at this juncture I think)
    Added three cups (2:1) of chicken & beef stock. (could have gone 4)
    Salt & pepper.
    Decided to bump it to 3 minutes cooking due to the larger volume of liquid.
    natural release.
    Turned on Sautee and added 1/2 cup heavy cream and thickened with only 1 tbsp of cornstartch/water.
    We at the whole pot for suppper! going to try this again!

  3. Hi Amy +Jacky –

    The pork chop and mushroom gravy recipe was wonderfully easy to follow but my results were less than stellar. I used 1.25″ pork chops that were nicely marbled but the end result was so dry that I needed to discard the meat and substitute leftover chicken from the fridge to serve the meal. The only variation I made was that I only cooked 2 chops, not 4. That may have been the issue.

    The mushroom gravy is very flavorful. I’m just not sure if the recipe needs to be intact with 4 chops to make them moist.

    1. Hi Thomas,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Pork chops will get dried once they are overcooked.

      Do you remember what cut were the pork chops? The tenderizing step on step 2 will help as well.

      Happy New Year & please take care
      Jacky

  4. I plan on using 3.5 lbs of boneless chicken thighs and quadrupling the sauce. How long should I pressure quick and natural release? thanks!

  5. Hi
    I tried this pork chop dish and pared it with wheat noodles. We really like this one also.
    What kind of Worcestershire sauce do you use.
    thanks

  6. Wonderful recipe with lots of flavor and such good well researched instructions. Appreciate your writing style and tips. Every other pressure cooker recipe would have you cooking these for 7 to 15 minutes, This recipe for one minute works like a charm.

  7. Could I use boneless pork loin chops? My husband is weird with meat and I know they can be more toug but if I cooked them for thJe zero minutes would they still be tough?

  8. I have made these twice now and they were absolutely delicious. The chops are tender and not dry and the gravy is wonderful. The second time I didn’t have any mushrooms but made it without and the gravy was still wonderful. Great recipe!

  9. Tried the recipe and the sauce was very good. I had 8 pork chop, 0 mins on manual and 8 mins on nr (as suggested) and the pork was dry as a drywall.

    Any suggestions on how to prevent the pork to go so dry?

    1. Hi Kiara,

      thank you so much for your kind words on the sauce.

      The major reason for dry pork is overcooked or too lean.

      The best way to prevent this is to choose pork chops with more marbling fat and shorten the release time when more chops are used.

      You can also tenderize the chops.

      Take care & have fun cooking
      Jacky

  10. I’m trying this tonight! Love all the comments from readers. They are so helpful. Will let you know my results! Thanks for all your hard work and recipes.

  11. Hello Amy & Jacky
    This is one of my favourite recipes from your site (17 cheesecake close 2nd!).
    Tonight I tried it with some beef stew meat. Sauteed the stew meat and after adding to mushroom mix I pressured it for 30 minutes. Delightful! Gravy was a little thing -perhaps because of the extra juice from the stew meat, need a little more cornstarch I guess. Nevertheless it was a big hit with rice and some asparaguses!

    I recently had a great bacon, black bean, cream of mushroom soup at a local bistro that was amazing and I am thinking this recipe is the path to making my own version!

  12. The gravy was sooo delicious. I’m not sure why my pork didn’t turn out though. It was really tough and dry and I followed the directions exactly. Next time I may try chicken with the yummy gravy! Thanks for a great recipe!

    1. Hi Sheila,

      thank you so much for your feedback and kind words 🙂

      Do you remember what pork chop cut was used?

      Thank you & Have a great weekend ahead!!
      Jacky

    2. Hi Amy & Jacky,
      So I tried this recipe with chicken thighs and cooked on high for 10 min w/ qr and it came out delicious! Thanks again..

  13. Made for supper this evening. OMG, so good. The gravy is delicious and the pork chops are so tender and juicy (not dry at all). This recipe is definitely a keeper. I will recommend it to anyone.

    1. Hi Wayne, so happy to hear from you.

      Thank you so much for your kind words and recommending it to people.

      Have a wonderful weekend
      Jacky

  14. I made this for my family and they loved it! This is going to be a regular meal from now on! Thank you for all your recipes! I feel like I’m finally mastering the Instant Pot with your help!

  15. Hi Amy and Jack. Just curious , I have many times done pork chops on slow cook and they do eventually break down and become tender. Would it not be the same if I were to cook the chops longer on pressure or is it the nature of the cooking with pressure that would not allow that.

    1. Hi Kim,

      thank you for your question 🙂

      Pork chops will break down if they are pressure cooked long enough. The only downfall is the juice/moisture will keep squeezing out of the pork chops so it will be tender, but more like “dry tender”.

      Take care & have fun cooking
      Jacky

  16. Hi, this recipe looks delicious!! I’m thinking of substituting pork chops with chicken thighs. May I ask how long do I cook in the pressure cooker? Thank you! 🙂

    1. Hi Lynette,

      Thank you for your kind words and question 🙂

      Chicken thighs will take 6 minutes and 10 minutes natural release.

      Take care & have fun cooking
      Jacky

  17. This looks wonderful…new to your site! Using for meal planning. I have to ask,
    What is “HK”……can use full fat coconut milk as non dairy sub works great

    Thanks
    Helen

    1. Hi Helen,

      Welcome to our site. HK means Hong Kong 🙂

      Full fat coconut milk will work, but it will change the flavor profile quite a bit. I would recommend using half and half if possible.

      Take care & have fun cooking
      Jacky

  18. Love this recipe from how it sounds like. Can I substitute white wine for sherry? How much should I add? 1-2 tbsp or 1/4 cup? Also if u cook the Pork Chops on the Stove & Simmer it in the Sauce how long will that take? Thanks if u can reply ASAP.

  19. HI, I am wondering how many pork chops I can cook in a 8qt instant pot at once? I am having 12 people for dinner and would like to try this recipe. is ita possibility to triple the recipes?

    1. Hi Rita,

      thank you for your question 🙂

      12 pork chops can be cooked at once. You will want to be mindful of the timing as pork chops can overcook easily.

      I would recommend decreasing the cooking time to 0 minute + 8 minutes natural release.

      I would keep all the liquid ingredient the same for this recipe as pork chops will release some of their juice to the gravy.

      Please taste and adjust seasoning accordingly 🙂

      Take care & have fun cooking
      Jacky

    2. Hi Amy + Jacky,
      I’m using the 8 qt and cook more as well. Can i ask why is the coking time reduced instead of increased? Thanks!

    3. Hi Ann,

      Thank you for your question 🙂

      As you have more food and liquid in the pot, the get up to pressure time will be longer.

      Food will be cooking during the get up to pressure time so we should reduce the pressure cooking to compensate for that.

      Take care & have fun cooking
      Jacky

  20. Oh my goodness, soooo good! I used thick pork sirloin chops and they turned out tender and delicious! Could you recommend how to heat up left-overs so that the pork doesn’t dry out? The sauce is so delicious I had a hard time leaving the left-overs alone!
    My husband and I have enjoyed every recipe we have tried and can’t wait to try more! I especially appreciate all the testing you do to get each recipe just right! Thank you for all of your efforts!
    Susan

    1. So happy to hear from you Susan 🙂

      Thank you so much for your kind words!

      Pork chops are hard to reheat as they will dry out a little no matter what.

      I would reheat them by steaming. Place the container on a trivet with cold water in a pot and then take it out once the water starts steaming.

      Take care & have fun cooking
      Jacky

  21. I have very thin pork chops with a bone in. Less than 1/2 inch thick. Do you think they can work? Or will they overcook? I was thinking 0 minute vs 1 minute. Thanks.

    Katie

    PS. Love your recipes. They always work out.

  22. I received an email with a link to the response to my question but nothing was there. My question is if I use 6 pork chops ins place of 4 what is the cook time and release time. I did it at the same time and they came out over cooked??? What am I doing wrong. Thank you for your help.

    1. Hi Annette,

      thank you for your question 🙂

      The get up to pressure time will be longer so the cooking time can be reduced to 0 minute
      Have a great weekend
      Jacky

  23. This recipe was divine! Pork chops have always been a hit or miss for me – I’ve often ended up with dry chops. These pork chops and the mushroom gravy were so succulent and tasty. I’ve already been told, by the picky-eater hubby, this recipe is a keeper favourite too. I can’t wait to try the HK tomato version now, so that’ll be on the table in the near future. Thank you so much 🙂 x x

    1. Thank you so much for your kind words Wendy & Mark :)!!

      Can’t wait to hear what you think of the HK tomato pork chops.

      Have fun cooking & have a great weekend
      Jacky

  24. Looking forward to making this for supper tonite. I would like to use 2 pork chops, 4 would be way to much for the two of us. Would cook time be 0 minutes with the rest of the ingredients the same?

  25. Hello, if I make this recipe with shoulder chops, how would I adjust the cooking times? I plan to cut chops from a shoulder roast. Thank in advance for your response.

    1. Hi Jacquie,

      thank you for your question 🙂

      Pork Shoulder is a tougher & fatty cut. The cooking time will depend on how thick you cut it.

      If it is 1 inch think, I would recommend trying 8 – 12 minutes + Natural Release.

      Merry Christmas & Happy Holiday to you and your family!
      Jacky

  26. We just purchased our Instapot and this was the first recipe we made. It was wonderful and what seemed like something that could be complicated was easy. It was so good and we ended up serving it with spaghetti squash(welcome to my low carb life) which also cooked up beautifully in the pot. Thanks for the delicious recipe to kick off life with our new Instapot. Thumbs up!!!

    1. Hehe Congrats on your new Instant Pot Martina 🙂

      So happy to hear your feedback on the recipe! Thank you for your kind words ^_^

      Take care & have a great week
      Jacky

  27. Amy & Jacky I hope you are able to help me with my issue. I have made your Pressure Cooker Maple Dijon Pork Chops twice. The first time I followed instructions to the T. They came out tough and chewy. I have a homegrown pig that was put into the freezer so wondering if that is the issue. Today I made the same recipe but decided to try and cook it for 3 minutes since it was so tough last time. Still tough and chewy so I put back in for 3 more minutes. Still tough and chewy. I think our pork is tough because of it being able to move around more than farmed pork. What can I do to try and get the wonderful results you talk about? I am thinking I will buy some pork chops and try the recipe with them and see if they cook better. If so then I have many packages of pork chops that I will not know how to use!

    1. Hi Kandy,

      It’s so nice to hear from you 🙂

      Leaner meat will get tough and chewy very easily in the pressure cooker. A well marbled, fatty cut will do better.
      Homegrown pigs have less fat as they get to run around more so they are a lot leaner.

      For leaner meat, sous vide or slow roasting in a low-temp oven will work the best.

      Take care & have fun cooking
      Jacky

  28. I don’t understand if you’re supposed to include the mushrooms in the pot when you cook the pork chops. I’ve read the recipe multiple times and the way it’s written, I can’t figure it out!

    1. Hi Helen,

      Peanut oil is a common type of oil made from peanut.

      If you cannot find it, you can substitute it with vegetable oil.

      Take care & have fun cooking
      Jacky

  29. Thank you for this recipe. I made it last night for dinner with rice and it was excellent. The gravy was superb. I followed the recipe exactly as ordered including the shallot and what a nice tasteful dinner. Thank you for your hard work and wonderful recipes. Anxious to try another tonight . Good job!.

  30. I made this tonight and it was delicious! We had it with mashed potatoes and crispy braised kale. But the pork was so tender and the gravy was fabulous. Will definitely be making this again.

  31. After reading this recipe and reader comments, I have several thoughts and suggestions.
    1. As Amy and Jacky noted, pork can be difficult in the pc because it cooks so quickly and can dry out. You might try pork shoulder chops rather than pork loin chops. They aren’t quite as lean and thus are less dry when cooked and typically juicier. Either buy pork shoulder chops or cut your own chops from a pork shoulder. Because the shoulder is a fattier meat, there might be some excess fat to trim off but worth it for a juicier chop. Pork shoulder chops are also less expensive than pork loin chops – a nice bonus.

    2. Instead of hitting the chops with the back of a cleaver or heavy knife, I recommend a meat tenderizer. I like this one: http://www.qvc.com/Deni-56-Stainless-Steel-Removable-Blade-Meat-Tenderizer.product.K45767.html?sc=SRCH
    because the blades are removable for ease in cleaning, however there are a number of brands and models. The advantage of using this meat tenderizer rather than the back of a knife or cleaver is that it actually makes tiny cuts into those long muscle fibers thus doing a better job of tenderizing the meat. If one is marinating the meat, using the tenderizer creates tiny “flavor channels” to carry the marinade. If using a rub, the blades push the rub into the meat.

    3. Marlene asked, “I would like to know if I can soak and cook dried beans in the Instant Pot?”
    To your answer I would add, “Yes you can soak dried beans in the Instant Pot, but I would pour off the soaking water and use fresh water for cooking the beans.”

    4. Stephen asked, “I’m eager to try making your latest recipe but the inclusion of the heavy cream means I can’t eat it. Is there a dairy-free substitute you’d recommend that would be appropriate for this recipe?” You suggested substituting a teaspoon of dark soy sauce. In my opinion, a non-dairy milk would be a better substitute for cream. I like unsweetened almond milk but there are a number of non-dairy milks available. Just be sure and use an unsweetened variety rather than one with sugar or other sweetener. Stephen didn’t say why he can’t eat heavy cream. If he can’t eat any dairy, the non-dairy milk would be a good substitute, but if it’s the higher fat and calories he’s trying to avoid in the cream, plain milk would work too.
    5. I agree, cremini mushrooms are more flavorful than white button mushrooms, but if cost is the issue, try half creminis and half button mushrooms for a less costly but still flavorful option.

  32. Hi..I want to try this but we are a bigger family of 5 with two teenage boys. Can I double this and keep the time the same?
    Thanks

    1. Hi Jaime,

      thank you for your question 🙂

      The up to pressure time will be increased if doubling this recipe, I would reduce the pressure cooking time to 0 minute + 10 minutes natural release to avoid overcooking the pork chops.

      Take care & have fun cooking
      Jacky

  33. I’ve never had had this, but I’m definitely going to give it a go as all your recipes are super delicious and they always come out perfect in the Instant Pot! ?

  34. I have really enjoyed your recipes. Thank you for your time!
    I would like to know if I can soak and cook dried beans in the Instant Pot? Any recipes for Pinto Beans?
    Thank you, Marlene

    1. Hi Marlene,

      thank you for your question 🙂

      Unsoaked pinto beans will take around 50 minutes in the Instant Pot.

      As for overnight soaked pinto beans, they will take 2 – 3 minutes in the Instant Pot.

      We will start working on beans recipes soon!

      Take care & have fun cooking
      Jacky

    1. Hi Stacy,

      it’s great to hear from you again. Hope you have been doing well 🙂

      You can use chicken stock to deglaze instead of sherry wine if you don’t have it.

      Take care & have fun cooking
      Jacky

  35. I’m eager to try making your latest 茶餐廳 recipe but the inclusion of the heavy cream means I can’t eat it. Is there a dairy-free substitute you’d recommend that would be appropriate for this recipe?

    Thanks in advance!

    1. Hi Stephen,

      thank you for your question 🙂

      I would substitute the heavy cream with 1 tsp of dark soy sauce.
      This is how some 茶餐廳 do it 🙂

      Take care & have fun cooking
      Jacky

  36. I appreciate your recipes. As soon as I see one, like this one, I want to make it! Beautiful pictures that make me want to dive in….easy to follow directions. Biggest bonus is GREAT tasting food. Easy to find ingredients and happy tummies! Thank you for all you do for us.

  37. What an enjoyable post to read. We just happen to have a Swedish fläsk Ytterfilé (fresh pork lion) setting in the fridge. Now I know what’s for dinner! Thanks guys.

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