Instant Pot Pork Chops with Sausage Gravy

This post may contain affiliate links. Please read my disclosure.

These Instant Pot Pork Chops are tender, juicy and served with a spicy Andouille sausage cream gravy. Ready in under 30 minutes, these pork chops are perfect for busy weeknights!

This recipe was originally published in December 2017. It has been updated for photos and content. Scroll down below the recipe to see the old photo for a good laugh!

Pork is a big part of this site. And I LOVE cooking all things pork with it's delicious flavor and richness. It's jut so delicious. And you guys seem to be very happy with the pork recipes (this Pork Ramen is one of the all time favorite recipes!)

But pork chops have always been a battle. I've tried hard to get you guys some amazing tender and juicy pork chop recipes, from these Breaded Pork Cutlets and Pan Fried Pork Chops, to these Smothered Pork Chops and Pork Chops in Shallot Sauce. 

And now we have these awesome Instant Pot Pork Chops. And let me tell you, while I do love all those other pork chops recipes, this one might just be my favorite. 

The Instant Pot makes it ultra easy, and also results in super tender and juicy chops...which is the ultimate goal, right?

These sous vide pork chops and this sous vide pork tenderloin also come out super tender and juicy!

And to top it off, there is the Andouille sausage gravy that gives the pork a hint of Cajun flavor and spice and is just plain INCREDIBLE. You're going to want to have this gravy on everything, from Mashed Potatoes to Cajun Catfish to these Crispy Stuffing Balls or air fryer biscuits or air fryer cornbread!

Ingredients

Bone in pork chops are highly recommended as they have more flavor and typically are more tender than their boneless counterparts. Buy pork chops.

Andouille sausage is a pork sausage made with Cajun spices and smoked. It has incredible flavor! Buy Andouille sausage.

The remaining ingredients are listed in the recipe card at the bottom of the post.

Step By Step Instructions

Let the pork chops come to room temperature at least 30 minutes before cooking them and season with the salt and pepper.

Use the normal saute setting on the Instant Pot and add the bacon fat (or whatever substitute you choose to use). 

Once heated, add the pork chops and brown for 2-3 minutes per side, until a crust has formed. Remove the chops.

Add the sherry and use a wooden spoon to scrape off all the good browned bits from the bottom of the Instant Pot.

Place the pork chops back in and set the Instant Pot to pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.

Remove and serve with the sausage gravy (below). They would also be wonderful served with this New Orleans Red Gravy, this White Gravy, or this Chimichurri Sauce for a boost of freshness.

How to Make Sausage Gravy

Heat a skillet over medium high heat and add the Andouille sausage. Cook, stirring periodically, until it is browned and caramelized, about 5-7 minutes. Remove and set aside.

Heat a skillet over medium heat and add the butter and onion. Cook until the onion has softened, about 3-5 minutes.

Add the flour and cook, stirring constantly, until flour is just LIGHTLY browned.

SLOWLY add the milk, just a little at a time to prevent curdling, whisking constantly. 

Add the black pepper, salt, sausage and cream, still whisking continuously. Bring to a light simmer and let it cook for about 3-4 minutes to thicken. 

Remove from heat and serve right over your pork chops.

How to Cook Pork Chops From Frozen

If your pork chops are frozen, just add 5 minutes to the cook time and eliminate the browning. Note that without browning the chops, you won't get that nice flavor, but this is a quick and easy way to cook frozen pork chops. 

Expert Tips

1. Use bone in pork chops for the best flavor and tenderness. 
2. Don't skip the browning. Browning the pork chops is what gives them the amazing flavor.
3. Make sure to deglaze the pan with the sherry (you can substitute beef broth, chicken broth or white wine as well) to avoid getting the burn warning from the Instant Pot. It also helps with flavor.
4. Let the pressure release naturally for 10 minutes - this helps keep the chops tender and juicy. Using the quick release too soon can cause the pork to become tough.
5. When making the gravy, the milk needs to be added very slowly, while whisking constantly, to prevent the gravy from curdling. 
6. Add additional salt and pepper to the gravy to taste. 
7. To make more than 2 servings, brown the pork chops in separate batches. If cooking more than 4 pork chops, increase the pressure cook time by about 3-5 minutes.

Did you make this recipe? Rate it and leave a comment to let me know how it turned out!

Check out this old photo!