Pressure Cooker Pork Chops with Mushroom Gravy Recipe
2022-10-19- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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Nutritional Info
This information is per serving.
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Calories
371 -
Carbohydrates
9 g -
Cholesterol
120 mg -
Fat
17 g -
Fiber
1 g -
Protein
41 g -
Saturated Fat
6 g -
Serving Size
1 -
Sodium
823 mg -
Sugar
2 g -
Trans Fat
2 g -
Unsaturated Fat
4.1 g -
Potassium
923 mg
Pressure cooker pork chops with mushroom gravy recipe. Bone-in pork chops with delicious homemade mushroom gravy cooked in a pressure cooker.
The Benefits of Cooking Food in a Pressure Cooker
Pressure cooking is a cooking method that uses steam under pressure to cook food faster than conventional cooking methods. It is the most efficient way of preserving food and it also helps in retaining nutrients.
Pressure cooking is an easy way to preserve food without using any preservatives or chemicals which can be harmful to health. They also help retain nutrients like vitamins and minerals from fruits, vegetables, meat, fish, poultry, etc.
What are pork chops?
Pork chops are a type of pork chop that is cooked in a pressure cooker. The meat becomes tender and the sauce is thickened by the natural release of steam from the mixture.
They are very easy to make, with just two ingredients – pork and broth. They are typically served with a thick sauce made from the natural release of steam from the mixture, which can be served over rice or noodles.
Pressure cookers allow you to use less liquid than traditional methods, so they’re perfect for making this dish because it’s so easy to make!
Can you make mushroom gravy without a pressure cooker?
Pressure cookers are a very popular cooking tool that most people have in their kitchens. They are convenient and can be used to make many different dishes, but they can also be dangerous if not used correctly.
The answer is yes! However, you will need to do some prep work first. The key is to make sure that you have a good-quality pressure cooker and use it appropriately.
What can you use to substitute for mushrooms in a mushroom gravy recipe?
Mushrooms are used in many recipes as a thickening agent. For example, you can use mushrooms to make mushroom gravy.
If you don’t have mushrooms, you can use flour or cornstarch to make a mushroom gravy substitute.
Pressure Cooker Pork Chops with Mushroom Gravy Recipe
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Ingredients
- 4 bone-in pork chops
- salt and freshly ground black pepper, to taste
- 1 oz (30 ml) canola oil
- 1 large yellow onion, peeled and chopped
- 1 cup (250 ml) sliced mushrooms
- 1 cup (250 ml) beef broth
- 1 can (10 oz (300 ml) cream of mushroom soup
- 1/4 cup (60 ml) water
- 1 tablespoon (15 ml) cornstarch
Method
Step 1
Place pork chops on a large plate. Rinse, then pat them dry with paper towels. Season with salt and black pepper.
Step 2
Heat the canola oil in an electric pressure cooker turned to the Sauté function. Add the seasoned pork and cook for about 2-3 minutes on each side, or until lightly browned.
Step 3
Remove browned meat from the pot and set it aside. Keep warm.
Step 4
Add more canola oil to the pot if needed. Add sliced mushrooms and onions to the pot. Cook, stirring frequently, for about 2-3 minutes or until softened.
Step 5
Pour beef broth into the pot and bring the mixture to a boil, scraping up any browned bits from the bottom of the instant pot.
Step 6
Return pork chops to the pot, placing in a single layer over the mushroom-onion mixture. Pour cream of mushroom soup over the chops.
Step 7
Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Step 8
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Remove cooked pork from the pressure cooker and transfer to a serving plate.
Step 9
In a small mixing bowl, combine water and cornstarch. Stir until cornstarch is dissolved completely. Add cornstarch mixture to the pot, stirring to avoid lumps. Cook until the sauce is thickened.
Step 10
Pour mushroom gravy over pork chops. Season with more salt and black pepper, to taste. Serve hot.
