One-Pot Pork Chops with Gravy and Mashed Potatoes (Pressure Cooker Recipe)
Tender and juicy pork chops served with gravy and mashed potatoes all made at the same time in your pressure cooker.
Servings: 6
Calories: 334kcal
Equipment
- Pressure Cooker
Ingredients
Seasoned Flour
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt or fine grind sea salt
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
Pork Chops with Gravy & Mashed Potatoes
- 2 Tablespoons olive oil
- 6 1" boneless pork chops about 2½ pounds
- 1 large sweet or yellow onion sliced
- 12 ounces baby portobello mushrooms or white button mushrooms
- ¾ cup chicken broth or stock use 1 cup when using an 8 quart or larger pressure cooker
Mashed Potatoes
- 1½-2 lbs Russet potatoes peeled and left whole
- 4-6 Tablespoons butter
- ½ cup heavy cream
- salt and pepper to taste
Instructions
Prep for Recipe
- Combine flour and seasonings in a gallon size zip-lock bag.½ cup all-purpose flour, 1½ teaspoons kosher salt or fine grind sea salt, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, ½ teaspoon dried thyme leaves, ½ teaspoon dried rosemary
- Cut onion in half from root to stem and remove onion skin. Place the flat side down on the cutting board and slice into ½" slices. Clean the mushrooms and cut them into quarters. You can remove the stems or just trim the ends. Peel and wash the potatoes and place them in a bowl of water. Leave them whole.1½-2 lbs Russet potatoes, 1 large sweet or yellow onion, 12 ounces baby portobello mushrooms
Searing the Pork Chops
- Turn the NInja Foodi or electric pressure cooker on high sear/sauté and let it heat for 2-3 minutes. Add the olive oil and let it heat for another minute or two.2 Tablespoons olive oil
- Place 3 pork chops in the seasoned flour and shake to coat. When the oil is hot, place the pork chops in the pot to sear. Coat the remaining pork chops in the seasoned flour.6 1" boneless pork chops
- Sear the three pork chops for 2-3 minutes on each side. To make room for the rest of the pork chops, you can stack the seared pork chops on top of each other. Add the remaining pork chops and sear them on both sides until golden brown.
Deglazing and Pressure Cooking
- Deglaze the pot with chicken broth. Use ¾ cup for 6-6.5qt pressure cooker and 1 cup for a larger size (8qt or larger). Scrape the bottom of the pot to remove any browned bits. Turn the Ninja Foodi or Electric Pressure Cooker OFF. This is very important because you don't want the liquid to boil so much that it reduces and combines with the flour.¾ cup chicken broth or stock
- Add the sliced onions and mushrooms on top of the pork chops and then sprinkle the remaining flour over the top, but do not stir.
- Place a rack into the pot that allows enough clearance for the whole potatoes. Put the potatoes on top of the rack. Put the pressure lid on and pressure cook on high for 30 minutes. When the time is up, allow a full natural release. This will take about 30 minutes.
- When the pin drops and all of the pressure has been released, you can open the lid.
Finishing the Dish & Serving
- Remove the potatoes from the rack and place them in a mixing bowl. Using a potato masher or a hand-held electric mixer, break up the potatoes to allow the steam to release. Remove the rack from the inner pot, but leave the pressure cooker on the "keep warm" function.
- Add 4 Tablespoons of butter and ¼ cup of the cream to the potatoes and mash them with a mixer or by hand. Add more butter and cream as necessary to achieve the desired texture. Salt and pepper to taste. Cover the bowl with plastic wrap to keep the potatoes warm.4-6 Tablespoons butter, ½ cup heavy cream, salt and pepper to taste
- Gently flip each pork chop over in the liquid to remove any excess flour and place the pork chops on a serving platter. Stir the gravy to thicken it and spoon some of the gravy over the pork chops. Put the remaining gravy in a bowl to serve on the side. Serve the delicious pork chops with gravy and mashed potatoes. Enjoy!
Notes
If you want to thicken the gravy even more, use either a flour slurry or cornstarch slurry.
Flour Slurry: 2 Tablespoons of flour mixed with ¼ cup of water or broth.
Cornstarch Slurry: ½ Tablespoon of cornstarch mixed with 1 Tablespoon of water or broth. Once the pork chops are removed, add the slurry and turn the pressure cooker on medium-high sear/sauté. Bring the gravy to a simmer and stir until thickened to your liking.
Cornstarch Slurry: ½ Tablespoon of cornstarch mixed with 1 Tablespoon of water or broth. Once the pork chops are removed, add the slurry and turn the pressure cooker on medium-high sear/sauté. Bring the gravy to a simmer and stir until thickened to your liking.
Nutrition
Calories: 334kcal | Carbohydrates: 35g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 769mg | Potassium: 775mg | Fiber: 3g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg