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Thread: Pressure Cooker - Mushroom Pork Chops or Not

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    Pressure Cooker - Mushroom Pork Chops or Not

    If you do not like mushrooms replace the soup with cream of chicken and replace the cans of mushroom with some sauté onion & celery.

    Made in 4 Quart cooker
    Serves 4 or 5 (1 chop per person)

    4 or 5 pork chops, any kind - I use the 1" thick center cut chops
    2 -3 tablespoons oil

    1 cup low sodium chicken broth
    1 (10 1/2 ounce) can cream of mushroom soup
    2 4oz cans of mushrooms stems & pieces drained
    1 cup plain Greek yogurt or sour cream
    Chopped fresh or dried parsley to taste (garnish) -optional
    salt/pepper to taste

    1 In pressure cooker, heat oil over medium heat till hot.
    2 Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
    3 When all are browned, add chicken broth, soup, and mushrooms to pot
    4 Scrape bottom to de-glaze and remove bits from bottom of pan.
    5 Add chops back to pot.
    6 Place lid on pressure cooker and heat over medium heat till the regulator starts rocking.
    7 Cook for 8 minutes. Turn off heat.
    8 Let pressure drop on it's own accord.
    9 When no more steam, carefully open cooker.
    10 Remove chops to platter, cover to keep hot.
    11 Whisk in soup and heat over medium-low heat.
    12 Then whisk in sour cream/Greek yogurt and heat till just heated through over low heat. Do not boil! Might curdle!
    13 Stir in parsley.

    When camping serve this with some Ore Ida Baby Red Instant Mashed Potatoes and a can of green beans. You could drain the green beans and when the chops are done just dump the beans in the pot, stir them around, let set for 5 minutes and they will be hot.
    Attached Thumbnails Attached Thumbnails Mushroom Pork Chops.jpg  

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