Instant Pot Pork Chops in HK Mushroom Gravy

We’re thrilled to share this 4th recipe in our Cha Chaan Teng 港式茶餐廳 (Hong Kong Style Cafes) Series!

This Pork Chops in HK Mushroom Gravy reminds me so much of the days when Jacky and I were still in school.

With little budget, Cha Chaan Tengs are where you’ll find us. hehe~

Once in a while, especially when we’re starving, we’d double-treat ourselves and share 1 order of this pricey (for teenagers) Deluxe Hong Kong Style Sizzling Plates 港式鐵板超重量級大雜扒餐.

And Classic HK Mushroom Gravy is a must!!

With steak, pork chops, chicken, sausage, ham, breaded fish filet, veggies all stacked one on top of another on the black oval sizzling plate.

It’s no fancy meal, but the first time the waiter presented this mountain-massive “meat fest on a plate” in front of our eyes, we were stunned with widen eyes & drooling dropped jaws!

Then he’d look at us and ask “Are you guys ready?”

“Oh yes! Of course! YES we are soo ready!!” like a jumpy puppy ready to be fed his favorite treat.

Then we’d raised our white flags (unfolded napkins) surrendering our lives, pledging our alliances, as we witness his graceful pouring of the deliciously umami Classic HK Mushroom Gravy onto the sizzling plates.

Out comes the meat fragrance, delicious white smoke, and yummy hot sizzling sounds. Definitely a full blown sensory fulfillment! 😀

Along with the french fries or spaghetti, hot bowl of soup, butter bun, mini salad, and a cold HK Style drink (HK Milk Tea!!), we’d come out of the restaurant rubbing our 2 teenaged bottomless stomachs satisfied.

We were sad when we found out the restaurant has closed its doors.

So, we’re thrilled to recreate one of our favorite classic homemade gravy to drizzle onto the pressure cooker pork chops!

You’re going to love this umami homemade gravy! 🙂

Simple Umami Classic HK Mushroom Gravy

You’ll Enjoy Instant Pot Pork Chops in HK Mushroom Gravy Because:

• Deliciously easy to make
• Made with simple ingredients from your pantry & mostly healthy whole, real ingredients
• Comforting & satisfying to eat – the classic HK Mushroom Gravy is simple yummy umami!!
• Makes a great simple weeknight meal

Ingredients for Instant Pot Pork Chops in HK Mushroom Gravy

• 4 (2lbs, 900g) bone-in or boneless pork loin chops (~1.25 inches thick)
• 8 – 10 (350g) large cremini mushrooms, sliced
• 1 (230g) medium onion, roughly minced
• 3 (10g) garlic cloves, roughly minced
• optional: 1 (42g) small shallot, roughly minced
• A dash of sherry wine
• 1 – 2 tablespoons (15ml – 30ml) peanut oil
• 1/4 cup (63ml) heavy cream
• Kosher salt & black pepper to taste

Chicken Stock Mixture

• 1 cup (250ml) unsalted chicken stock
• 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) regular soy sauce

Thickener

• 2 tablespoons (30g) cornstarch
• 2 tablespoons (15ml) water

Tool for Instant Pot Pork Chops in HK Mushroom Gravy

• Instant Pot Electric Pressure Cooker

Instructions for Instant Pot Pork Chops in HK Mushroom Gravy

Preparation

First, slice the cremini mushrooms, then roughly mince the onion, garlic, and shallot.

Step 1
Prepare the Pressure Cooker

Heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function.

Wait until the indicator says HOT.

Step 2
Tenderize the Pork Chops

First, make a few small cuts around the sides of the pork chops so they will stay flat and brown evenly.

Here’s the fun part!! 😀

While the pressure cooker is heating up, use the back-end of a heavy knife and pound both sides of the pork chops to tenderize the meat.

A neat little trick we learnt from our grandparents. 🙂

Beat & pound your stress away! But don’t get too carried away 😛

*Pro Tip: Tenderizing the pork loin chops is very important. But, as much as you love beating it up, don’t over-pound the meat!

The pounding will break up the meat fibers just enough, but if you over-pound the meat, it will destroy the overall texture of the pork chops.

Ta da!

Step 3
Sauté the Pork Chops

Add 1 tablespoon (15ml) of peanut oil into the pot. Ensure to coat the oil over the whole bottom of the pot.

Add the pork chops into the pot, then let it brown for roughly 1 – 1.5 minute on each side (don’t need to constantly flip).

Remove and set aside.

Check out the beautiful golden brown marks…

We would love to brown it more but we don’t want to overcook the pork chops. 😛

Step 4
Sauté Mushrooms, Onions, and Garlic

Pour in another tablespoon (15ml) of peanut oil if necessary.

Sauté sliced mushrooms until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 – 8 minutes.

Add a pinch of kosher salt and ground black pepper to season if you like.

Add in minced onions, optional minced shallot, and minced garlic. Sauté for another 1 – 2 minutes until soften & fragrant.

Step 5
Make Chicken Stock Mixture

While the sliced mushrooms are sautéing in the pressure cooker, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 cup (250ml) unsalted chicken stock together.

Step 6
Deglaze

Pour in a dash of sherry wine and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

Step 7
Pressure Cook the Pork Chops

Place the browned pork chops with all the meat juice into the pot. Then, pour in the chicken stock mixture.

Close lid and pressure cook at

• Pressure Cooking Method: High Pressure for 1 minute (Electric & Stovetop Pressure Cookers) + Full Natural Release (roughly 10 minutes).

Open the lid.

*Pro Tip: Yes! Pressure cook the pork chops for only one minute – it’s not a typo! 🙂 Remember the pork chops begin to cook while it’s coming up to pressure and releasing pressure.

Step 8
Taste & Make the HK Mushroom Gravy

Remove the pork chops and set aside.

Turn heat to medium (Instant Pot: Press Sauté button) and add in ¼ cup (63ml) heavy cream.

Mix the cornstarch with water and mix it into the Mushroom Sauce one third at a time until desired thickness.

Taste and adjust the seasoning by adding more kosher salt if necessary.

Step 9
Serve Instant Pot Pork Chops in HK Mushroom Gravy

Pork chops are best served immediately.

Drizzle the HK Mushroom Gravy over the pork chops and serve right away!

Cooking Tips for Instant Pot Pork Chops in HK Mushroom Gravy 

1. Purchasing Pork Chops:

Be sure to choose pork chops with some marbling fat.

Since the optimal cooking time depends on the thickness of the meat, try to buy pork chops that are roughly 1.25 inches thick for our Instant Pot Pork Chops Recipes.

2. What is the Best Cooking Time for Instant Pot Pork Chops?

Pork chops are a little tricky to cook in the pressure cooker because they cook in a flash! Plus, they’re not as forgiving as some other cuts of meat. When they’re perfectly cooked, they’re juicy, tender & moist; but when they’re overcooked, they become tough, chewy & dry.

So, we developed our Instant Pot Pork Chops Recipe Series based on our Pork Chops Experiment findings.

After testing 5 batches of pork loin chops, we concluded that pressure cooking at High Pressure for 1 minute, then Full Natural Release gave the most satisfying results.

3. Why Use Cremini Mushrooms? Can I Substitute with White Button Mushrooms?

We’re Cremini Mushroom Fans as they are more flavorful and mature than White Button Mushrooms. Try it for yourself! 🙂

But, if you really couldn’t find Cremini Mushrooms, you can still substitute it with white button mushrooms.

Other Instant Pot Pork Chops Recipe

• Pressure Cooker Pork Chops in HK Tomato Sauce
• Pressure Cooker Pork Chops in HK Onion Sauce