Our recipe for pork chops smothered with a delicious, flavorful sauce takes only 10 minutes to pull together making it perfect for any night of the week. The pork chops cook to tender perfection in the Instant Pot® while mushrooms, beer, mustard and brown sugar come together to add rich, deep flavor.
cost per recipe: $8.28
Season the pork as desired. Sprinkle with the Creole seasoning. Add the pork to the Instant Pot®. Stir the soup, beer, flour, mustard, brown sugar, mushrooms and onion in a medium bowl. Pour over the pork.
Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer for 25 minutes (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure. While the pork is cooking, cook the rice according to the package directions.
Season the pork and sauce to taste. Serve the pork and sauce over the rice and sprinkle with fresh chopped parsley, if desired.
Good in Theory
Tried this recipe in my Instant Pot Ultra and it has elements of being delicious but not so much in application. First, it has you put the pork chops in raw and then add the sauce on top and cook. This resulted in disgusting grey chops when done. Note to self - brown them first. Next, it instructed to cook 25 minutes then quick release. This resulted in grey and tough pork chops. Like - tough as a boot. Yuk. I ended up pulling the chops out and browning them in the skillet to give them a little color. Then added them back to the IP and cooked them another 20 minutes, venting naturally. So what did I learn? The sauce itself is delicious. So points for that. Next time I'll brown the chops first and cook them for at least 45-55 minutes and let vent naturally. Hopefully, that will do the trick.
This recipe is needs some help. We sautéd the pork chops 2 mins each side before putting them in the instant pot then cook on high pressure for 10 mins with 10 mins of natural release then quick release the remainder of the pressure. We used the remainder of the ingredients just as is although did put 1TBSP corn starch/1TBSP water in and sauté for a min then to keep warm to thicken up the sauce/gravy. I removed the pork chops before thickening the sauce.
Horrible, we did not like at all
Lacked flavor and pork chops were tough.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.