Under Pressure Pork Chops and Potatoes with Gravy
Tender, flavorful, and ready in under an hour, "Under Pressure Pork Chops and Potatoes with Gravy" is the ultimate one-pot comfort meal made effortless with your pressure cooker. Juicy bone-in pork chops are seared to perfection, layered with hearty chunks of Russet potatoes, and infused with the rich, savory essence of onions, garlic, chicken broth, and a kick of Worcestershire sauce. The aromatic blend of dried thyme and paprika adds a touch of warmth, while a silky, homemade gravy made directly in the pot takes this dish to a whole new level. Perfect for busy weeknights or a cozy family dinner, this easy pork chop recipe highlights minimal prep, quick cooking time, and maximum flavor, all served with a generous helping of creamy gravy. Pair it with a side of steamed greens or crusty bread for an unforgettable meal!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 4 medium Russet potatoes
- 1 large Yellow onion
- 3 whole Garlic cloves
- 2 tablespoons Olive oil
- 2 cups Chicken broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 0.5 teaspoon Paprika
Instructions
Season the pork chops on both sides with 1 teaspoon of salt, 1 teaspoon of ground black pepper, dried thyme, and paprika.
Peel and cut the potatoes into large chunks (about 1.5-inch pieces). Set aside.
Slice the onion into thin strips and mince the garlic cloves.
Set the pressure cooker to sauté mode. Add olive oil and sear the pork chops for 2-3 minutes per side until golden brown. Remove the pork chops and set aside.
Add the sliced onion and garlic to the pressure cooker. Sauté for 2-3 minutes until fragrant and slightly softened.
Pour in the chicken broth and Worcestershire sauce, stirring to combine. Scrape any browned bits from the bottom of the pot for added flavor.
Place the pork chops back into the pressure cooker and arrange the potato chunks on top of the pork chops.
Secure the pressure cooker lid and ensure the valve is set to the sealing position. Cook on high pressure for 15 minutes.
Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
Remove the pork chops and potatoes from the pressure cooker and set aside on a serving platter. Cover with foil to keep warm.
To make the gravy, set the pressure cooker to sauté mode. In a small bowl, whisk together cornstarch and cold water to create a slurry.
Gradually stir the slurry into the liquid in the pressure cooker. Cook for 2-3 minutes, stirring constantly, until the mixture thickens into a smooth gravy. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the pork chops and potatoes with the gravy poured generously on top.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4965 mg | 216% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 17.2 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4733 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
