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Rich and delicious Pork Chops with Andouille Sausage Cream Gravy
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Years ago, before I started this blogging adventure, I made these wonderful roasted Cornish game hens with this Andouille sausage cream sauce. The boyfriend still talks about this meal today. Every time we reminisce about favorite meals, this is always his #1. And I never made it again.
Until now. Well, really I’m not making that exact dish again. But it’s close…what made the roasted hens so good was that delicious cream sauce. So I took that and created these pork chops with Andouille sausage cream gravy.
Now this gravy also goes wonderfully with this oyster and sausage stuffing featured in my new cookbook. Click here to get your copy of the cookbook.
The Key to a Good Pork Chop
The age old question, right? They key is….don’t overcook it. Piece of cake right? Well, there’s a little more to it than that, but overcooking is the biggest cause of dry, chewy pork chops. It’s also important to get a good sear to lock in those juices. Here are the steps to ensure a perfectly juicy pork chop:
- Heat a cast iron skillet in a 400 degree oven for 20 minutes. Remove from oven and place over high heat on the stove.
- Let the pork chops come to room temperature for the best sear results. Season them with salt and pepper.
- Sear the pork chops, 3 minutes per side for a 1″ chop.
- Place pork chops in skillet back in the oven for 5 minutes to finish cooking. Remove and let sit for 10 minutes.
If you follow these instructions, your pork chops should come out nice and juicy. And oh, always use bone-in if you can…they are juicier.
Making the Gravy
Now this andouille sausage gravy is one of those delicious things that you just want to put on everything. It will make you fall in love all over again. Ok, maybe that’s a slight exaggeration for some of you, but let me tell you, I dream about this stuff.
Heat a skillet over medium high heat and brown the andouille sausage. Add 1 tbsp. of the coconut oil and add the onion, cooking until soft. Add the remaining coconut oil and flour and cook, stirring constantly, until flour is just LIGHTLY browned. Then add the milk, just a little at a time to prevent curdling, whisking constantly. Add the black pepper, salt and cream, still whisking continuously. Bring to a boil and let simmer for about 3-4 minutes. Remove from heat and serve right over your pork chops.
Once you’ve had this once, you’ll start thinking of things to cook that require gravy. Mashed potatoes are next on my list….
Now if you guys haven’t heard yet, I’m offering a FREE cookbook for the holidays. It’s got some great easy to make holiday side dishes, perfect for all those pot lucks, family dinners, and parties.
Download it here!
Instant Pot Pork Chops with Sausage Gravy
- 2-1 inch pork chops
- 1 tablespoon bacon fat substitute duck fat, butter, or cooking oil
- 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).
- 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.
- Use bone in pork chops for the best flavor and tenderness.
- Don't skip the browning. Browning the pork chops is what gives them the amazing flavor.
- 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.
- 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.
- When making the gravy, the milk needs to be added very slowly, while whisking constantly, to prevent the gravy from curdling.
- Add additional salt and pepper to the gravy to taste.
- 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.
If you like these pork chops with andouille sausage cream gravy, you may like these other great recipes:
Panko Crusted Pork Chops (excuse the terrible pictures!! Recipe to be re-shot soon)