Pork chops on a serving dish with gravy

Easy Pork Chops in Gravy

(DougCookRD.com)

 

Pork chops and gravy

 

It’s no secret that I love my pressure cooker. I think every kitchen should have one; you needn’t buy an expensive version, the lesser expensive ones work well too. They make making dinner a breeze; and meats cooked in a pressure cooker are super tender. There is no shortage of great recipes on the net, like this one for Pork Chops in Mushroom Gravy from Pressure Cooking Today 

Easy Pork Chops in Mushroom Gravy

Course Main Course
Cuisine American
Keyword dinner, pork, protein
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 4 bone-in pork chops
  • 2 tablespoons light olive oil
  • 1 1/2 cups water
  • 1 can cream of mushroom soup
  • Lemon pepper

Instructions

  1. Pat chops dry and season liberally with Lemon Pepper (or your favorite seasoning).
  2. Put oil in the cooking pot and select Browning (or Saute on the Instant Pot). When oil begins to sizzle, brown chops on both sides. You may have to brown one or two chops at a time, depending on the size of the chops. When browned remove to a platter.
  3. When you've finished browning the chops add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the mushroom soup. Add pork chops and any juices that may have accumulated on the platter to the cooking pot.
  4. Lock lid in place and select High Pressure. Set timer for 18 minutes and press start. When beep sounds turn off pressure cooker and use a natural pressure release to release pressure (approximately 15 minutes). You can also use a Natural Pressure for 10 minutes, followed by Quick Pressure Release. When valve drops carefully remove the lid.
  5. Remove chops to a large serving bowl. If necessary, thicken gravy in cooking pot on simmer with a slurry of water and flour. Pour gravy over chops to serve.

Cooks’ notes

Barley can be cooked in about half the time in a 6- to 8-quart pressure cooker. Follow recipe, cooking onion in pressure cooker, uncovered, then adding barley and wine as directed above. After adding asparagus-cooking liquid, seal pressure cooker with lid and cook at high pressure, according to manufacturer’s instructions, 18 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid and continue with recipe, using pressure cooker (without lid) as a pot.

 

Asparagus can be cut and cooked, chopped stalks puréed, and cooking water reserved 1 day ahead, then chilled in separate airtight containers.

 

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.

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