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Season the pork chops with salt and pepper (see note 1)
Saute both sides of the pork chops in a little oil for just one to two minutes per side using the saute function in your pressure cooker, or use a skillet like I have, then remove the chops and set aside.
Saute the onions and garlic for one minute, then carefully deglaze the bottom of the pot with the chicken broth, then add in the white wine, Dijon mustard, and thyme.
(read note Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 5 minutes at high pressure, then let it do a natural pressure release for 8-10 minutes. (see note 2)
Release any remaining pressure and open the lid and remove the pork chops (cover with foil) and the thyme sprigs.
Add in the mushrooms into the sauce and turn on the saute function and cook them for three to four minutes.
Mix the coconut milk with the tapioca starch, then add it to the sauce and stir well.
Add back the pork chops into the sauce and simmer for two minutes.
Garnish with chopped parsley and serve hot.