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Servings: 4

Servings: 4
  • 4 boneless pork chops
  • 1 Tbsp oil
  • subheading: Seasonings:
  • ½ tsp pepper
  • 1½ tsp parsley
  • ¼ tsp rosemary
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp Montreal Steak Seasoning (optional)
  • subheading: Gravy:
  • 1 cup chicken stock
  • 1 package (1 oz) ranch dressing and seasoning mix
  • 1 can (18 oz) Progresso™ Vegetable Classics Creamy Mushroom Soup
  • subheading: Slurry:
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  1. Push Saute on your IP until it selects “More” and wait until it gets hot.
  2. While the IP is heating, mix seasonings and sprinkle on both sides of pork chops.
  3. Sauté pork chops for a few min on each side. Remove and place on a plate. Push Cancel on IP.
  4. Pour chicken stock into IP and deglaze with spatula to get the brown bits off the bottom of the liner.
  5. Place pork chops back in the pot.
  6. Sprinkle the ranch dressing mix over the pork chops. Pour the can of Progresso soup on the pork chops. Do not stir!
  7. Lock lid and close Pressure Valve.  Cook on High Pressure for 8 minutes.
  8. NPR 10 min.
  9. Remove pork chops from Instant Pot, and place on plate; cover to keep warm.
  10. In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into mushroom sauce in IP.
  11. Sauté 3 to 5 minutes or until thickened. Serve over pork chops.
  • This recipe was converted to be cooked in an Instant Pot or other electric pressure cooker.

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