I’ll tell you what, we went from a few lovely fall days to fall with a vengeance here in the Twin Cities. Windy, cold & blustery.
When that happens, you’re going to want a meal that warms you up from the inside out. I’m talking comfort, here. Midwestern comfort from the Instant Pot.
Thick-cut Pork Chops with all the fixin’s: Mashed Potatoes & Gravy and Carrots. Talk about a classic meal. All done with little fuss and bother. A one-pot meal.
These chops were bone-in, which I found on sale for a great price. When the price of pork is almost always at the lowest in the fall, I’ll pick them up and toss them in the freezer.
Be sure to use thick cut chops in this recipe, 1 1/4 to 1 1/2 inch thick, or the timing will be off. For the moist pork chops, bone in works best and choose a well-marbled chop. If time allows, If time allows, brine! Even 20 or 30 minutes will make a difference, but longer is better. I love the brine I used on Pork Chops with Plum Compote.
While I’ve always cooked this meal for 15 minutes in the Instant Pot, I’ve had a lot of feedback on Pinterest, and lowered the time to 12 minutes, still with great success. Just a note: the carrots and potatoes will always be very soft in this recipe – that’s no problem for the potatoes coz they’re mashed, but choose the largest carrots you can find and know they’ll be very tender.
Braised Pork Chops and Mashed Potatoes, Gravy & Carrots
Note: cook time changed from 15 minutes to 12 minutes.
Seasoning Rub for Pork Chops:
- 1 1/2 teaspoons dried parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (if you’re not a fan of heat, cut back on the cayenne.)
Mix together and set aside until needed
- 4 bone-in thick cut pork chops, about 1 1/4″ to 1 1/2″ thick
- 2 to 3 tablespoons oil
- 1 cup stock, either beef or chicken
- 1 yellow onion, chopped
- 4 to 5 medium-sized russet potatoes, peeled if desired
- 4 to 5 large carrots, peeled and cut into 3 or 4-inch chunks
- 4 tablespoons butter, for the mashed potatoes
- 3-4 tablespoons cream or milk, or as much as needed for desired consistency, for the mashed potatoes
- 2 tablespoons flour
- 1/2 cup cream
- Salt and pepper to taste
Set the Instant Pot to Saute, High, and add two tablespoons oil. Mix together the rub ingredients and season the pork chops liberally on both sides; reserve any remaining rub to toss over the pork chops, later.
When the Instant Pot is hot, add pork chops to the bottom (depending on the size of the Instant Pot and shape of the pork chops, this might have to be done in two batches) and brown on both sides. Use additional oil if needed.
Remove the pork chops, add the stock, scraping up any browned bits on the bottom of the pot, then add the onion and potatoes. Add rack (that comes with the Instant Pot) on top of the potatoes and lay the carrots across the rack. Set pork chops directly on top of carrots and add any juices from the plate the pork chops were sitting on. Add the remaining reserved seasoning rub.
Add ring to lid, seal and set Instant Pot to Pressure, High pressure for 15 minutes. When time is up, allow the pot go to the Keep Warm function and let it sit for 10 minutes. Release any remaining pressure.
Remove the pork chops and carrots to a platter, tent to keep warm and let them rest as you prepare the potatoes & gravy. Remove potatoes from the Instant Pot (a slotted spoon works well) and put them in a bowl, leaving the liquid behind in the Instant Pot. Roughly mash potatoes with butter and milk. Add salt and pepper to taste.
Set the Instant Pot back to Saute, High. Make a slurry by placing the flour in a small bowl or cup. Add the cream, slowly, stirring constantly with a fork until mixture is smooth.
When the liquid in the Instant Pot boils, which will happen almost immediately, add the slurry, stirring with a whisk until the mixture thickens, which again, will happen almost immediately. Remove the whole instant pot liner from the Instant Pot right away so the gravy doesn’t continue to cook, and pour gravy into a bowl for serving. Taste and adjust seasonings, adding more salt or pepper if needed.
Serve as desired, on a platter or plated.
Note: there were several questions about the “juices” from the pork chops and the “slurry” in this recipe. The recipe has been updated to reflect those answers.