Just 20 minutes is all you need to transform simple pork chops, potatoes, and onions into a SERIOUSLY DELICIOUS meal! We’re talking fork-tender thick chops, oniony mashed potatoes, and a thick, rich pork gravy!
So this dish kinda just ‘happened’. Mr. Fantabulous was at some concert and I had the house all to myself. I had it all planned out for my bachelorette night in. I’d make myself a great dinner, take a bubble batch, shut off my computer and watch chick flicks while lounging in the recliner eating copious amounts of seriously bad food. Unfortunately, that didn’t happen quite like that.
He had already left to go meet up with his buddy and I started to go make dinner. What I came to find out was when I opened up my fridge that it was bare! I mean we’re talking no milk BUT my loving husband left me the empty container (seriously who does this? Write a friggen note!), no meat, no eggs, and no cheese. WTH dude!
Now normally I’d be ok with this but this was MY “date” night with myself and I wanted real food. And what made it worse is that I was already in my lounge clothes (aka no bra!) and was mad I had to get re-dressed and put that damn thing back on just to go to the store. Oh no trust me, I did think twice about just throwing a hoodie on over top of everything and heading to the store in those clothes but with my luck, I’d end up as one of those “People of Walmart” memes. And while it’s funny when it’s other people it’s not so funny when it’s you.
Begrudgingly I got re-dressed and went down the hill to my local butcher shop. As I was walking through the meat section I spied some seriously awesome-looking thick-cut chops. We’re talking pink with that fat edge just begging to be taken home. So into my buggy, it went along with some pepperoni, Italian bread, and other snacky stuff. And for snacky stuff equals potato chips and Fritos. God, I love Fritos! When I got home I figured since I was going to make it a junk food kinda night I might as well keep with the theme and make a bacon & pepperoni French bread pizza however I could not take my eyes off of those chops.
Normally when I make thick-cut chops I either pan sear and roast them or I’ll braise them however I honestly didn’t want to spend my free night in the kitchen. Yes even doing something I positively love, even I need a break from cooking and baking. Then I remembered… PRESSURE COOKER!!!
Pressure cooking is a godsend to the working person or for the person that honestly just doesn’t have that much free time to cook BUT still wants a “real meal” and not that pre-packaged crap.
Since I’ve made potatoes in the pressure cooker before I knew this would work out well. What I didn’t know was just how well! Into the pot went the potatoes and onions – if you have an apple, chop that up and toss it in – trust me on this! Unfortunately, I didn’t have one on hand and there was no way in hell I was putting a bra back on and heading back down the store. Now the spice rub is pretty basic. The only thing that I would strongly suggest you adding/buying is the Montreal Chicken Seasoning. Yes I know I have my own steak version of it but their chicken version has dried veggies in it and it’s not something most folks have at home. It really adds such a beautiful depth of flavor and richness to the dish.
Once I had everything all seasoned, into the pot the chops went, and on went the lid. 15 minutes later and then another 5 minutes of natural release and these chops and potatoes were ready! Now I could have left the taters as-is but I love me some mashed potatoes with pork. It’s a requirement that they are together on every bite. As I was scooping out the potatoes I could see the pieces of onions in with them.
Now the old me would have sat there and picked out every single onion bit while squinching up my face however I have grown not only to appreciate cooked onions in a dish but also love them. Since they were already so tender and falling apart all I used was a fork to finish mashing them. A quick taste then in went some butter and salt. Plus since I felt it needed a bit of cream I threw in some milk to make it that true creamy mashed tater texture.
Then I stood there, looking at that luscious liquid left in the pot. The only thing that could make this already awesome dish better was gravy. Gravy makes everything better. Well except french fries. That’s yucky (at least to me). A little slurry went into the bubbling liquid, a few turns of the whisk, and Voila! PORK gravy! Now, this is where I found that Montreal Chicken Seasoning made the most difference. I didn’t originally add any. The gravy was good but it was a bit flat. But when I added some of that seasoning… OMG people! I could have drunk that stuff it was so good! Like we’re talking LEGIT!
Finally, when I sat down to eat I sat there with the biggest smile on my face. This was good folks. Like really, really good! This is one of those dishes where, if my Mom was still alive I would have called her to tell her all about it. So I did.. sort of.
I called Mama Fantabulous to tell her about this dish. As I was eating I was snapping pics and posting them on social media. Within minutes I was getting “recipe? Oh share that! That looks amazing”. Since I still had some great natural lighting left I quickly grabbed my camera, made up another plate of food, and start snapping away. When I was done I honestly did contemplate on eating the 2nd helping but then I remembered I had other food (all junk related) that needed to be devoured. A quick wrap of the plastic wrap and then it goes into the fridge.
Later that night I get a text “On my way home. Tired and hungry. Love you” which, if you’re in any relationship for a long period of time is code for “baby I love you, can you please make me some food and have it ready for when I come home?” About 30 minutes later he walked into the door looking like he was a mosh pit all night. LOL
As I pulled the plate out of the oven and set it in front of him he started telling me about the concert. About 3-4 bites into his dish he said “Hey what is this anyway? This is really, really good.” I chuckled and said “pork chops”. Now the reason why I chuckled is he’s not a huge fan of pork. He stopped and said “Really? I don’t really care much for pork but man this is good. Is there any more?”
Oh yeah baby, there’s more. Since making this dish that night it’s become a regular in our recipe rotation. I always make sure I have chops in the freezer as this makes a great (and simple) dish to throw together when you get unexpected company. Even if the chops are frozen I’ll toss them all in the pot, increase the time by a couple of minutes and they come out perfect every single time.
Now I just checked, this Pressure Cooker just dropped down $40 since Monday! I HIGHLY recommend getting it tonight!!!
Pressure Cooker Boneless Thick-Cut Pork Chops with Oniony Mashed potatoes and Pork Gravy!
- Yield: 6
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- Six (6) 1” – 1 1/2″ thick-cut boneless pork chops
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 1/2 teaspoon parsley
- 1/2 teaspoon thyme
- 1/4 teaspoon rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon Montreal Chicken Seasoning (optional but it does add great flavor)
Oniony Mashed Potatoes
- 3 large russet potatoes, cut into 1” cubes (skin on or off, your choice)
- 1 cup chopped yellow onion
- 1 cup pork, chicken or vegetable stock (can add 1 1/2 cups if you want more gravy)
- 4 tablespoon butter, unsalted
- 3–4 tablespoon milk
- 3–4 tablespoon flour
- 1/2 cup cream
- 2 teaspoon Montreal Chicken Seasoning
- Salt and pepper for taste
- In the bottom of an 8 qrt pressure cooker pot add in the potatoes, onions and stock.
- In a small bowl mix together the 1 1/2 teaspoon salt, 1 teaspoon black pepper, 1 1/2 teaspoon parsley, 1/2 teaspoon thyme, 1/4 teaspoon rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder and 2 teaspoon Montreal Chicken Seasoning.
- Pat the chops dry and add them to a large plastic bag. Dump the spice rub over the chops, seal the bag and coat all sides of the chops with the seasoning.
- Take chops out of the bag and place on top of the potatoes. If there is extra seasoning in the bag, dump that in the pot too.
- Place the lid on, set the pressure to high and cook for 15 minutes. When the 15 minutes are up, do a natural release of 10 minutes then carefully release the rest of the pressure manually.
- Once pressure has released, take the chops out of the pot and place on a plate loosely tenting with foil.
- Remove the potatoes and onions from the pot and place in a large bowl. Leave the liquid in the pot as you’ll need that to make the gravy. Gently mash and add in the butter and milk. Adjust for taste.
- Set the pressure cooker to browning to make the gravy. In a small bowl whisk together the flour and cream to a slurry. Once the mixture starts to bubble whisk in the flour mixture. Cook until thick and bubbly.
- Add in the Montreal chicken seasoning, salt and pepper for taste.
- Plate the pork with the onion mashed potatoes and gravy.
Recipe Reviews & Comments
This was delicious and fairly easy! I had boneless chops that were nearly 2 inches thick and they came out so tender! Potatoes were great too! Loved it! ❤️
Can you brown the meat first.
Yes you can.
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Annette Stovall says
Hi, this recipe sounds great, but how much stock did you use?
Hi! It’s in the gravy section. All you need is 1 cup of stock.
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I found this delicious recipe today and was wondering if it would work if the thick pork chops are frozen?
For frozen thick chips add 2-3 more minute to the recipe.
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Hi. I’ve made this a few times and my family really likes it. Today I noticed that the spice measurements for the meat seasoning don’t match in the instructions to the ingredients. Would you be willing to verify which measurements are the correct ones? Thanks!
Actually, it looks like only the salt is incorrect, so is it 1 tsp or 1 1/2 tsp?
Thanks Bobbi for letting me know! I just fixed it. As you, it was a typo on the salt. It’s 1 1.5 tsp.
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If I am planning on making this for 2 people/ only doing 2 thick cut pork chops (the ones from costco), do I need to make any adjustments on the pressure cook time/natural release time?
I’m not super familiar with their chops or thickness. Are they boneless? If they are the thickness the recipe calls for go with ~9-10 minutes. The natural release should ~ 8-10 minutes.
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Robin Fortney says
I have the 2 inch boneless pork chops too and ready to make them. Why are you saying to cook less time then the 1 1/2? I’m confused about the time.
Ah, just caught that from 2019. It was an increase in time, not a decrease. I updated it. It’s funny as a day later I did in another comment, I say to increase the time by a few minutes to ~18 minutes with a NR. I almost never do that thick of a chop.
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