Pressure Cooker Pork Chops Smashed Potatoes And Gravy Food

PRESSURE-COOKER PORK CHOPS

Steps:

• In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.

RICH AND CREAMY TENDER PORK CHOPS (PRESSURE COOKED)

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.

PRESSURE COOKER PORK CHOPS, SMASHED POTATOES AND GRAVY

Steps:

• Place the potatoes in the pressure cooker pot.
• Sprinkle half the onion and the garlic on top.
• Pour the chicken stock into the pot and place the herb bundle in.
• Lay the pork chops on top of the potatoes so that they're not submerged in the liquid.
• Season the top of the chops with salt and pepper.
• Sprinkle smoked paprika on top.
• Place the lid on the unit and turn to locked position.
• Turn the steam release valve to sealing.
• Press the manual button and adjust the time to 15 minutes.
• In a saute pan, heat the butter over med/high heat to melt.
• When the butter is bubbly, add the flour a little at a time while whisking with a wire whisk.
• Cook for 2 minutes and remove from heat.
• Set aside.
• Once the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam and remove the lid.
• Place the chops on a serving platter.
• Remove the herb bundle and discard.
• Remove the potatoes and place into a bowl with some of the liquid from the pot. (about 3/4 cup)
• Season the potatoes with salt and fresh pepper to taste.
• Use a hand mixer to cream.
• To make gravy with the rest of the liquid, press the saute button and allow it to come to a simmer.
• Add the butter and flour mixture to the liquid and whisk until thickened.
• Turn the unit off.
• Serve the chops with a side of potatoes and your choice of veggie.
• Drizzle gravy onto the chops and potatoes as desired and enjoy!

PORK CHOPS WITH ONIONY MASHED POTATOES AND CIDER GRAVY

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.

UNDER PRESSURE? PORK CHOPS AND POTATOES WITH GRAVY

Steps:

• Sprinkle 1 tsp Taco Seasoning on one side of each Pork Chop.
• Then sprinkle 1/2 tsp garlic salt.
• Heat vegetable oil in pressure cooker, lid off.
• Prepare carrots, bell peppers and cilantro, set aside.
• Open potato pkg and add the rest of the taco seasoning and mix gently.
• Brown chops on both sides in pressure cooker, lid off. Take out and set aside.
• Add Beef consumme" soup with water and black pepper in pressure cooker.
• Carefully add the diced potatoes with onion, then cilantro, carrots and last, the red pepper rings.
• Place a 8 inch square of foil on top. Do not press down.
• Place the browned pork chops on the foil.
• Place the lid on, lock down and turn the heat to get to desired pressure of.
• 15 lbs. for 10 minutes. Take off heat after the food has cooked.
• The steam will go out naturally. Do not touch the lid until there is no more.
• steam.
• In a medium saucepan add the Cream of Mushroom Soup, 1/2 cup water,.
• soy sauce. Simmer.
• Lift out the pork chops. Place on a platter.
• With a slotted spoon lift out the bell pepper rings, and the carrots. Place on the platter. With a fork stir the cilantro into the potatoes with onions.
• Pile on the platter.
• Stir the sour cream into the gravy and serve.
• Serve with thick crusty bread.