Tenderize Pork Chops: Use back-end of a heavy knife or meat tenderizer to pound both sides of pork chops (make criss-cross patterns as shown in photo).Season one side of the pork chops with salt and black pepper just before you place them in Instant … From Ratings 70 Calories 470 per serving Category Dinner, Lunch, Main

Pat dry the pork chops with paper towels.

Return chops to the pot and turn to coat. Select Saute function and cook until gravy is thickened, about 3 minutes.

Mix 1/4 cup water and flour together add slurry to the pot.

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

Allow 10 to 15 minutes for pressure to build. Select high pressure according to manufacturer's instructions set timer for 18 minutes. Add the seared pork chops and turn to coat.

Stir mushroom soup and 1 1/4 cup water into the pot with the sauce.

Simmer until sauce is reduced by half, 5 to 7 minutes. Deglaze the bottom of the pot with wine, scraping up any browned bits.

Add garlic to the pot and cook until just fragrant, about 30 seconds.

Move to a plate sear the remaining chops and place on a plate. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes.

Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function.

Instant pot pork chop recipes