I seldom use canned soup, but I make an exception for this pork chop and gravy recipe made in the Instant Pot. It's so moist and tender — pure comfort food!
Ingredients
- 1 tablespoon avocado oil , or more as needed
- 5 bone-in pork chops , trimmed of fat
- 0.25 teaspoons ground black pepper
- 1 large clove garlic , finely chopped
- 0.25 cups dry white wine
- 1 can condensed cream of mushroom soup , 10.5 ounce
- 1 cup water , divided
- 2 tablespoons all-purpose flour
- 1 teaspoon low-sodium soy sauce , such as Bragg
Instructions
-
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function; add oil to the Pot.
-
2
Season pork chops with black pepper. Brown 2 to 3 chops in Instant Pot, 7 to 8 minutes, flipping halfway; transfer to a plate. Repeat with remaining chops.
-
3
Add garlic to the Pot; cook until just fragrant, about 30 seconds. Pour wine into the Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon. Simmer until reduced by half, 5 to 7 minutes.
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4
Stir in mushroom soup and 1 ¼ cups water; simmer until smooth, about 3 minutes. Add pork chops; turn to coat in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
-
5
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the Pot.
-
6
Whisk remaining ¼ cup water and flour together in a bowl; add to the Pot. Select Sauté function; cook until gravy is thickened, about 3 minutes. Stir in soy sauce. Return chops to the Pot; turn to coat.
Nutrition Facts
Per serving
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