Pressure Cooker Creamy Mushroom Pork Chops Recipe

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. #pressurecooker #instantpot #pork #chops #dinner #creamy Mushroom #homemade #recipe
  • Yield: 6
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    382
  • Fat

    19 g
  • Cholesterol

    124 mg
  • Carbohydrate

    9 g
  • Fiber

    0 g
  • Protein

    39 g

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 butter mixture to a large sauté pan. Heat at 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 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 olive oil in an electric pressure cooker, turning to sauté function. Add pork chops and brown on both sides. Remove browned meat from the pot and transfer 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 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 of cooking liquid. Stir well. Pour flour mixture into the pot turned to the sauté setting. Cook, stirring, until 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!

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