My family has enjoyed this dish for a number of years. It is so simple to make that it has become a holiday tradition. In actuality, it tastes better the next day or simply cold from the refrigerator.
| Prep Time: | 5 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 5 |
| Yield: | 5 pork chops |
Ingredients
- 1 tablespoon avocado oil, or more as needed
- 5 bone-in pork chops, trimmed of fat
- ¼ teaspoon ground black pepper
- 1 large clove garlic, finely chopped
- ¼ cup dry white wine
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 ¼ cups water
- ¼ cup water
- 2 tablespoons all-purpose flour
- 1 teaspoon low-sodium soy sauce (such as Bragg®)
Instructions
- Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function.
- Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate.
- Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes.
- Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Remove chops from the pot.
- Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.
- Substitute thick boneless pork chops for the bone-in chops, if desired.
- The gravy will not be thick; use more slurry if that’s the consistency that you’re looking for.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 488 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t add water just more wine. I used Pinot Grigio because it was what I had open.
My husband raved over this! The only change I made was to add sliced white mushrooms to the time while sautéing the garlic. I used a bit more wine and oil, to help with the addition of the mushrooms. Will be a favorite! I served with mashed potatoes and crowder peas. Delish!
I added fresh mushrooms too… good dish, thank you.
didn’t have cream soup so I made some cream gravy with flour and milk and added 2 garlic and herb boullion cubes for a substitue and it was absolutely fabulous.
Easy and delicious – made as recipe specified. Could have been a bit more flavorful so based on reviews, I too will add portabella mushrooms, salt, herbs/spices (tarragon, shallots, parsley). Served with mushroom risotto, and pea; tomorrow night leftovers (+ portabellas and spices) will be served over a big pile of mashed potatoes and topped with caramelized onions. Oh, and a side of steamed broccoli. Yumm.
New favorite way to eat pork chops
Thank you Bren, for a great recipe! Quick and easy. More importantly, very tasty! I did add an additional tablespoon of flour to help thicken the gravy. I confess that I may have been a little bit liberal with the white wine.
I mostly followed the recipe. I am allorgic to mushrooms, so I used cream of celery soup and added sliced black olives which give me the texture of mushrooms and it was really good. I will most likely make it again.
Those that said this was flavorful must have done a lot of doctoring. I made it exactly as stated and found it bland. If I were to make it again I would sub chicken broth for the water. Not use so much and not mix with the soup till the end. I would put the chops in the broth with the soup on top and add more seasonings. Sorry.
Excellent, and fairly easy to make. I used boneless chops and they came out tender and almost falling apart- I made this dish with rice and the gravy was tasty too!
I did find it a tad bland, but I will season pork chops with some salt next time. Sauce was very good, made mine a little thicker. I think I would also like to add some fresh mushrooms’ next time as well. I will make it again, with some of the above changes.
This was a fantastic dish!! I had to thicken the gravy a little because we like a thicker one, but my husband, the pork eater, loved it!!
This was very very good! The chops weren’t as tender as I thought they would be, but they were tasty for sure! The gravy was incredible. My eight year old granddaughter couldn’t get enough of it. I adjusted the recipe to make enough for eight and used boneless chops. That may be why they weren’t as tender. We had gravy left over even after our grand ate more than enough!
Excellent!! No changes needed!!
This has become one of my favorite dishes. I have never been able to cook pork chops well and so avoided them. We got a pressure cooker recently and used this recipe, which is close to an old recipe my MIL had. The pork chops fall off the bone, and are so flavorful, a real hit. I usually cook 4 pork chops with this recipe and always end up with one left over, and it is still really good after being reheated. I keep some of the gravy which helps keep the leftovers moist. The gravy is good over rice as well, which is what we usually have with this. I should say I didn’t have avocado oil, so I used Olive Oil, and although I don’t know how different it would taste with the Avocado oil, this came out just wonderfully. Thank you for sharing this recipe!
Decent flavor. Would make again but not often. Sauteed some mushrooms and onions on the side to top the chops which added to it nicely.
Very easy to make like most instant pot recipes. I made this just as the recipe stated with no changes or adjustments. The chops were very tender but not very flavorful.
Amazing!!! I used thick cut bone-in pork chops. I omitted soy sauce and pepper, and substituted with Goya Adobo Seasoning. Since I used thick pork chops, I went a little heavy on the adobo. I upped the servings to 6, and used 2 cans of cream of mushroom. Served it with mashed potatoes and green beans sautéed in garlic and butter. Num-Num!!!
Easy and delicious. I didn’t have dry white wine so I used a riesling instead. I also added a can of mushrooms at the same time as the soup. Soooooo good!
No it was a little tough. Disappointed the chops weren’t a little more tender
Great! I had to pressure cook longer than time said as my pork chops were large and thick but overall great, easy recipe!