Instant Pot Pork Chops with Gravy

🧂 Ingredients

• 6 boneless pork chops
• 1 tbsp extra virgin olive oil
• seasoned salt

  to taste
• 1/2 tsp garlic powder
• freshly ground black pepper

  to taste
• 1 packet ranch dressing mix
• 1 packet brown gravy mix
• 1 10.5 oz can cream of chicken soup
• 2 cups beef broth
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

• 1 Pat the pork chops dry with paper towels. Season each chop with the seasoned
  salt, garlic powder, and freshly cracked black pepper.
• 2 Press the saute button on the Instant Pot, and pour in the olive oil. Wait a
  second for it to heat up (this will happen quickly), and add the pork chops to
  the pot.
• 3 Sear the pork chops on each side, about 2-3 minutes each, just until nicely
  browned outside. Do not overcook them- they'll finish cooking later.
• 4 Using tongs, transfer the seared pork chops to a waiting plate. Set aside.
• 5 Pour some of the beef broth into the pot, and use a sturdy spoon to stir & scrap
  the bottom- deglazing as you go. Hit the cancel button to turn the pot off.
• 6 Add the ranch mix, gravy mix, soup, and the rest of the broth to the pot. Whisk
  it all together until evenly incorporated. Return the chops to the pot.
• 7 Add the lid to the Instant Pot, turning to close, and make sure the valve is set
  to seal.
• 8 Cook the chops on manual pressure for 8 minutes. Let them natural pressure
  release for 10 minutes. Then carefully turn the valve to vent, releasing the
  remaining steam.
• 9 Transfer the cooked pork chops to a serving platter. Set aside.
• 10 Whisk the cornstarch and water together in a small bowl to form a slurry. Whisk
  this mixture into the liquid in the pot, until evenly combined.
• 11 Press the saute button and whisk the gravy until it bubbles and thickens. Turn
  the pot off.
• 12 Ladle the gravy over the still warm pork chops to serve. Garnish with fresh
  parsley leaves, if desired.

Nutrition Info