Step 1

Season pork chops generously with salt and pepper on both sides.

Step 2

Set pressure cooker to SAUTE. Melt 2 tablespoons butter, stir in oil. Cook pork chops for 4-5 minutes using tongs to turn throughout to ensure browning on all sides. Transfer to a plate and set aside.

Step 3

Add remaining 1 tablespoon butter, onions, mushrooms, and garlic and saute 2-3 minutes til onions are tender and translucent.

Step 4

Stir in chicken broth. Transfer pork chops back to the pot - try to fit them in one single layer as best as you can but it is okay if they are overlapping.

Step 5

Set pressure cooker to PRESSURE COOK (on high) or MANUAL for 12 minutes.

Step 6

Once time is up let the pot naturally release pressure for 15 minutes (do nothing during this time) then turn the vent to the venting position and remove the lid once the float valve drops. Transfer pork chops to a plate and cover to keep warm.

Step 7

Whisk in sour cream til fully incorporated. Stir in salt and pepper (I used about 1/2 teaspoon salt and 1/4 teaspoon pepper).

Step 8

Set to SOUP setting. Once boiling, stir together water and corn starch til dissolved, once dissolved whisk into the pot til gravy thickens. Taste and add salt and pepper if needed.

Step 9

Spoon gravy over pork chops and serve.