Directions: |
Directions:Mix paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper together in a small bowl.
Rinse the pork chops and pat dry.
Sprinkle both sides of the pork chops with 1 tablespoon of the spice mixture, rubbing the seasoning into the meat. Reserve the remaining spices.
Let this rest for 30 minutes.
Heat the olive oil in the bowl of the Instant Pot on the Saute setting.
Brown the pork chops in the hot olive oil, about 3 minutes per side.
If the porkchops are pretty good size you may want to brown the chops in a cast iron skillet. If you do this grease the interior base and up 1" of interior of IP withe olive oil.
Remove the pork chops to a plate and turn off the Instant Pot.
Add the sliced onions to pot base and then the mushrooms. Top with the browned pork chops, add the 1/4c water, and the following spiceson top of pork chops:
Oregano
Celery flakes
Thyme
Chives
Add the lid to Instant Pot, making sure the vent is sealed.
Cook on the Manual High setting for 21 minutes. Once cooked the pressure can be released naturally or manually.
Remove the pot lid and place just the pork chops on a serving plate; cover with foil to keep warm.
Press the Saute setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid.
Sprinkle ¼ teaspoon of corn starch into the liquid and whisk in immediately. Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken.
Turn off the IP.
Start with ¼ teaspoon of corn starch and add additional until the gravy thickens to your desired consistency. More may be needed depending on how much juice the meat and vegetables release during cooking. Also note the gravy will continue to thicken as it cools.
Top the pork chops with the onion and mushroom gravy. Sprinkle with parsley and serve. |
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