Ingredients

• 2 tablespoons butter
• 1 yellow onion , thinly sliced
• 1 teaspoon garlic base , such as Better Than Bouillon® Roasted Garlic Base
• 0.5 cups water
• 2 teaspoons all-purpose seasoning , such as Savory Spice® Wash Park Seasoning
• 1.5 teaspoons shallot salt , such as Savory Spice® Supreme Shallot Salt
• 1.25 pounds bone-in , thick-cut, frozen pork chops
• 6 ounces portobello mushrooms , quartered
• 0.25 cups whipping cream
• 1 tablespoon all-purpose flour
• 0.5 teaspoons browning sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine.
2. 2 Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove pork chops to a plate. Hit Cancel and switch to Sauté function. Add mushrooms and stir.
6. 6 Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the pot. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.

Nutrition per serving