Pressure Cooker Creamy Mushroom Pork Chops Recipe
2022-12-15- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
382 -
Carbohydrates
9 g -
Cholesterol
124 mg -
Fat
19 g -
Fiber
0 g -
Protein
39 g -
Saturated Fat
2.5 g -
Serving Size
1 -
Sodium
550 mg -
Sugar
1.3 g -
Trans Fat
3.6 g -
Unsaturated Fat
1.4 g -
Potassium
435 mg
Pressure cooker creamy mushroom pork chops recipe. Boneless pork chops with mushrooms, cream of mushroom soup, vegetables, and Worcestershire sauce cooked in a pressure cooker. You may also like Instant Pot Creamy Mushroom Pork Roast
You can also prepare this recipe in a slow cooker:
Slow Cooker Creamy Mushroom Pork Chops Recipe
Makes 6-8 servings
Ingredients: 1/2 cup (125 ml) all-purpose flour, divided, 2 sticks salted sweet cream butter, divided, 1 teaspoon (5 ml) each: salt, onion powder, and seasoned salt, 2 cloves garlic, peeled and finely minced, 3 pounds (1.44 kg) boneless pork chops, 2 cups (500 ml) heavy (double) cream, 2 cups (500 ml) beef stock, 2 cups (500 ml) dry white wine, 2 cups (500 ml) white mushrooms, cut into cubes
Instructions: In a small mixing bowl, combine 1/4 cup (60 ml) of all-purpose flour and 1 stick of salted butter. Mix well and transfer the butter mixture to a large sauté pan. Heat on low heat, stirring constantly until roux is golden brown, for about 20 minutes.
In the same mixing bowl, combine the remaining flour and the rest of the dry ingredients. Stir well and rub pork chops on both sides. Add seasoned meat to the sauté pan and brown them on both sides with 1/2 a stick of butter. Remove browned pork from the sauté pan and transfer to a 6-quart (6 L) slow cooker.
Add the remaining 1/2 stick of salted butter to the sauté pan. Add cubed mushrooms and sauté until tender, stirring occasionally. Remove cooked mushrooms from the pan and transfer to the slow cooker.
Pour 2 cups (500 ml) dry white wine into the pan and deglaze it. Pour in 2 cups (500 ml) beef broth and 2 cups (500 ml) heavy cream. Bring to a simmer over low heat, stirring constantly. Stir in the roux.
Cook, stirring, until it thickens, then pour over the pork chops in the slow cooker.
Cover the cooker and cook on high heat setting for 4-5 hours, or until pork chops are very tender.
Pressure Cooker Creamy Mushroom Pork Chops Recipe
Ingredients
- 4-6 bonelesee pork chops
- 3 tablespoons olive oil
- 1/2 pound (240g) mushrooms, sliced
- 1 cup (250 ml) low-sodium fat-free chicken broth, divided
- 1 small yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 14½ oz (435 ml) can cream of mushroom soup
- 1/3 cup all-purpose flour
- 1/2 cup (125 ml) sour cream
Method
Step 1
Using a mallet, pound pork chops.
Step 2
Heat the olive oil in an electric pressure cooker, turned to sauté function. Add pork chops and brown on both sides. Remove browned meat from the pot and transfer it to a serving plate. Keep hot.
Step 3
Add sliced mushrooms to the pot. Cook, stirring occasionally, for a couple of minutes. Pour in 1/4 cup (60 ml) chicken broth and deglaze the pot, scrapping up the browned bits from the bottom of the pot.
Step 4
Stir in diced yellow onion and continue cooking, stirring occasionally, until the onion is translucent, for a further 5 minutes. Stir in minced garlic and cook, stirring, for 1 minute.
Step 5
Add soy and Worcestershire sauces and remaining chicken broth. Stir well. Season with salt and black pepper.
Step 6
Place browned pork chops back in the pot and turn off the sauté setting. Top with cream of mushroom soup. Do not stir.
Step 7
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.
Step 8
Using the natural release method, drop the pressure in the pot to normal. Unlock and open the lid.
Step 9
Using tongs, remove pork chops and transfer to a serving plate. Spoon some gravy over them to keep them moist.
Step 10
In a small mixing bowl, combine all-purpose flour and some cooking liquid. Stir well. Pour the flour mixture into the pot, turned to the sauté setting. Cook, stirring, until the mixture is thickens.
Step 11
Turn off the instant pot. Stir in the sour cream.
Step 12
Serve pork chops over mashed potatoes or cooked rice with creamy mushroom gravy over them. Enjoy!
