Pork Chops with Mushroom Gravy

Yields 2 servings

Prep Time: 5 minutes

Cook Time: 20 minutes



  • 2 pork chops, boneless, 1-1½ inches thick
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 ounces cremini mushrooms, sliced
  • 1 shallot, minced
  • 1 garlic clove, minced
  • ½ cup chicken stock
  • ½ cup beef broth
  • 1 tablespoon dry sherry wine
  • 1 teaspoon fresh tarragon
  • 1½ tablespoons cornstarch 
  • 1 tablespoon heavy cream


  1. SEASON the pork chops with salt and pepper. Set aside.
  2. SELECT Sauté the Cosori Pressure Cooker. Allow the pressure cooker to heat up.
  3. ADD the oil and butter and allow to heat up for 1 minute.
  4. BROWN the pork chops on each side for 2 minutes. Set aside.
  5. ADD the mushrooms and cook until reduced in size by about half, about 5 minutes.
  6. ADD the shallot and garlic. Cook for about 2 minutes, until the garlic is fragrant.
  7. ADD the pork chops back into the pressure cooker, along with the chicken stock, beef broth, sherry, and tarragon.
  8. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  9. SELECT Meat/Stew, set the time for 1 minute, and press Start/Cancel.
  10. QUICK RELEASE when done cooking, carefully remove the lid, and remove the pork chops.
  11. MIX together the cornstarch and heavy cream in a separate bowl.
  12. WHISK the cornstarch slurry into the pressure cooker.
  13. SELECT Sauté and press Start/Cancel. Cook until sauce is the desired consistency.