Best Under Pressure Pork Chops And Potatoes With Gravy Recipes

RICH AND CREAMY TENDER PORK CHOPS (PRESSURE COOKED)

Rich and Creamy Tender Pork Chops (Pressure Cooked) image

SPOON tender pork chops in a rich and creamy mushroom gravy. Quickly done in the pressure cooker! Great for summer when you don't want to heat up the house!

Provided by Wildflour

Categories Very Low Carbs

Time 30m

Yield 3-6 serving(s)

Number Of Ingredients 8

Ingredients

6 pork chops, any kind
pepper
2 -3 tablespoons oil
1 1/2 cups water
2 teaspoons chicken bouillon powder, or granules
1 (10 1/2 ounce) can cream of mushroom soup
1 1/2 cups sour cream
1 tablespoon chopped fresh parsley

Steps:

In pressure cooker, heat oil over medium heat til hot.
Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
When all are browned, add water and chicken bouillon to pot.
Scrape bottom to de-glaze and remove bits from bottom of pan.
Add chops back to pot.
Place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
Cook for 8 minutes. Turn off heat.
Let pressure drop on it's own accord.
When no more steam, carefully open cooker.
Remove chops to platter, cover to keep hot.
Whisk in soup and heat over medium-low heat.
Then whisk in sour cream and heat til just heated through over low heat. Do not boil! Might curdle!
Stir in parsley.
Pour sauce over chops.
*For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.
**Can garnish with more parsley.

Nutrition Facts : Calories 1067.1, Fat 73.7, SaturatedFat 27.7, Cholesterol 334.6, Sodium 1330, Carbohydrate 10.3, Sugar 5.7, Protein 86.7

PORK CHOPS WITH ONIONY MASHED POTATOES AND CIDER GRAVY

Pork Chops with Oniony Mashed Potatoes and Cider Gravy image

I usually just use my pressure cooker for making beans but have been experimenting with bone-in meats and enjoying the results! Caramelized onions really boost the flavor in the mashed potatoes, and you can't go wrong with a gravy that has apple cider and Dijon mustard!

Provided by LauraF

Categories Main Dish Recipes Pork Pork Chop Recipes

Time 56m

Yield 2

Number Of Ingredients 15

Ingredients

2 (1-inch thick) bone-in center-cut pork chops
1 teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
2 tablespoons butter, divided
2 onions, sliced
2 russet potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, crushed
1 cup hard apple cider
2 tablespoons Dijon mustard
1 ½ teaspoons maple syrup
¼ teaspoon ground nutmeg
¼ cup hot milk

Steps:

Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.

Nutrition Facts : Calories 720.1 calories, Carbohydrate 64.9 g, Cholesterol 114.2 mg, Fat 29.8 g, Fiber 7 g, Protein 38.6 g, SaturatedFat 12.4 g, Sodium 1447.9 mg, Sugar 18.6 g