Pressure Cooked
In a pressure cooker, heat oil over medium heat until hot
Lightly brown pepperred pork chops on both side, a few at a time, removing as you go onto a plate
when all are browned, add water and chicken bouillion to pot
Scrape bottom to de glaze and remove bits from bottom of the pan
Add chops back to the pot
Place lid on pressure cooker and heat over medium heat tilll the regulator starts rocking
Cook for 8 minutes. Turn off heat.
Let Pressure drop on its 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.4mg | 1 % | |
Potassium 22.7mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
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: 2
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