• October 11, 2020

 Prep Time: 10 minutes

Cooking Time: 55 minutes

Servings: 4 people

Nutritional Value: kcal: 510, Fat: 28 g, Fiber: 1.5 g, Protein: 51 g



This recipe has amazing taste and is quite easy to prepare. If you don’t have

the cream of mushroom sauce, then simply use cream & sweet soy sauce. Just

serve this recipe with a side of egg noodles or mashed potatoes with gravy &

enjoy.

Ingredients:

2 pounds bone in pork chops; approximately ¾" or thicker

1 onion, small, diced

½ teaspoon garlic powder

1 can cream of mushroom soup condensed

3 cups white or brown mushrooms, sliced

1 tablespoon parsley, fresh

1 ¼ cups beef broth, divided

2 tablespoons cornstarch

1 tablespoon olive oil

Pepper & salt to taste

Directions

1. First, season the meat with garlic powder, pepper and salt.

2. Second, preheat your Instant pot by pressing the sauté feature. Once the

word HOT appears; add the oil.

3. Work in batches & cook the pork chops for 2 minutes on each side, until

turn brown. Remove from the Instant Pot & set aside.

4. Add a cup of broth to your Instant Pot; scrapping down any brown bits;

deglaze well.

5. Next, add the sliced mushrooms followed by chopped onion & cooked

pork chops then, top with the mushroom soup & parsley.

6. Close and secure the lid to its place; pressure cook for 15 minutes on

manual setting.

7. Once done, wait for 10 minutes and let the pressure to release naturally

then perform a quick release feature to get rid of the leftover pressure.

8. Remove the meat from gravy & set aside.

9. Combine the cornstarch with leftover broth in a small-sized mixing bowl.

Press the sauté feature again and bring the gravy to a boil. Then, slowly add

the cornstarch mixture and continue to cook until you get your desired level

of consistency.

10. Serve hot & enjoy.


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