Ingredients
2
tablespoons butter
8
oz mushrooms, thinly sliced (3 cups)
1
cup sliced yellow onions
1
teaspoon chopped fresh thyme leaves
1/2
teaspoon pepper
1/4
teaspoon salt
1
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon soy sauce
4
(3/4-inch thick) bone-in pork loin chops (1 3/4 lb)
1/4
cup heavy whipping cream
2
tablespoons cornstarch
1
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes, prepared as directed on pouch
1
tablespoon chopped fresh Italian (flat-leaf) parsley
Preparation
On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add mushrooms, onions, thyme, pepper and salt; cook 11 to 13 minutes or until mushrooms are lightly browned and onions soften. Select CANCEL. Stir in broth and soy sauce; continue to stir 30 to 60 seconds to remove browned bits from bottom of insert.
Add pork chops to mixture in insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Internal temperature of pork should be at least 145°F using instant-read thermometer. If pork is not done, select MANUAL and cook on high pressure 1 to 2 minutes longer. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Remove pork chops, and place on plate; cover with foil to keep warm.
In small bowl, beat whipping cream and cornstarch with whisk. Select SAUTE; adjust to normal. Heat liquid to simmering. Beat in cornstarch mixture with whisk; cook 30 to 60 seconds, beating frequently, until thickened. Select CANCEL. Serve over pork chops with potatoes. Top with parsley.
