Côtelettes de porc à l’Instant Pot, sauce hongkongaise aux champignons

Ingrédients

• 4 (2lbs or 900g) bone-in or boneless pork loin chops (~1.25 inch thick)
• 8 - 10 (350g) large cremini mushrooms (, sliced)
• 1 (230g) medium onion (, roughly minced)
• 3 (10g) garlic cloves (, roughly minced)
• 1 (42g) small shallot (, roughly minced (optional))
• A dash sherry wine
• 1 - 2 tablespoons (15ml – 30ml) peanut oil
• 1/4 cup (63ml) heavy cream
• Kosher salt & black pepper to taste
• 1 cup (250ml) unsalted chicken stock
• 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) regular soy sauce
• 2 tablespoons (30g) cornstarch
• 2 tablespoons (15ml) water

Préparation

1. 1

   Prepare Pressure Cooker: Heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function. Wait until the indicator says HOT.

2. 2

   Tenderize Pork Chops: First, make a few small cuts around the sides of the pork chops so they will stay flat and brown evenly. While the pressure cooker is heating up, use the back-end of a heavy knife and pound both sides of the pork chops to tenderize the meat (but don’t over-pound the meat).

3. 3

   Sauté Pork Chops: Add 1 tablespoon (15ml) of peanut oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork chops into the pot, then let it brown for roughly 1 – 1.5 minute on each side (don’t need to constantly flip). Remove and set aside.

4. 4

   Sauté Mushrooms, Onions, and Garlic: Pour in another tablespoon (15ml) of peanut oil if necessary. Sauté sliced mushrooms until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 – 8 minutes. Add a pinch of kosher salt and ground black pepper to season if you like. Add in minced onions, optional shallot, and garlic. Sauté for another 1 – 2 minutes until soften & fragrant.

5. 5

   Make Chicken Stock Mixture: While sliced mushrooms are sautéing in the pressure cooker, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 cup (250ml) unsalted chicken stock together.

6. 6

   Deglaze: Pour in a dash of sherry wine and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

7. 7

   Pressure Cook Pork Chops: Place the browned pork chops with all the meat juice into the pot. Pour in the chicken stock mixture, close lid and pressure cook at High Pressure for 1 minute (Electric & Stovetop Pressure Cookers). Turn off the heat and fully Natural Release (roughly 10 minutes). Open the lid.

8. 8

   Taste & Make HK Mushroom Gravy: Remove the pork chops and set aside. Turn heat to medium (Instant Pot: Press Sauté button) and add in ¼ cup (63ml) heavy cream. Mix the cornstarch with water and mix it into the Mushroom Sauce one third at a time until desired thickness. Taste and adjust the seasoning by adding more kosher salt if necessary.

9. 9

   Serve: Pork chops are best served immediately. Drizzle the HK Mushroom Gravy over the pork chops and serve right away!