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!
DIRECTIONS
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 577 | ||
Calories from Fat: 405 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45g | 60 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 109.8mg | 4 % | |
Potassium 686.4mg | 18 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 577
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