PRESSURE COOKER PORK POT ROAST
Pressure Cooker Pork Pot Roast. Tender pot roasted pork - ready in a few hours, thanks to the pressure cooker.
Provided by Mike Vrobel
Categories Sunday Dinner
Time 1h40m
Number Of Ingredients 12
Steps:
- Cut the pork shoulder roast in half, then sprinkle with 1 ½ teaspoons salt and ½ teaspoon fresh ground black pepper. Heat 1 teaspoon of vegetable oil over medium-high heat until shimmering. (Use "Sauté" mode adjusted to high in an electric pressure cooker.) Sear the pork roast one piece at a time. Sear each piece on 2 sides - use the largest sides - until it is well browned, about 4 minutes a side. After searing, put the pork in a bowl and save for later.
- Add the onion and garlic to the pressure cooker pot, sprinkle with the thyme and coriander, and sauté, stirring and scraping the browned pork bits from the bottom of the pan. Sauté until the onion softens, about 5 minutes. Pour in the hard cider, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol.
- Add the pork into the pot, and pour in any juices in the bowl. Add the diced tomatoes, carrots, and sliced apple on top of the pork.
- Lock the pressure cooker lid and cook at high pressure for 50 minutes in an electric PC, or 45 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes.
- Gently move the pieces of pork to a carving board with tongs or a slotted spoon. (Or both - the pork is fall apart tender at this point.) Scoop the vegetables into a serving bowl with a slotted spoon. Pour the remaining liquid in the pot into a fat separator. Carve the roast, cutting it against the grain into ½" thick slices. Sprinkle some salt over the sliced roast, then pour a little of the defatted sauce over it. Serve, passing the rest of the sauce and the vegetables on the side.
PORK LOIN TARRAGON
Bone-in, centre-cut pork loin roast, cooked on the stove-top with wine and finished with a mustard and tarragon gravy.
Provided by Jennifer
Categories Main Course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oil over medium-high in a large, heavy-bottomed pot with a lid, such as a Dutch oven, big enough to hold your roast. Season roast with salt and pepper. Place top/fat-side down into the pan and allow to cook until golden. Flip over roast and allow to cook another few minutes. Add garlic cloves and shallots to the pan and stir around the pan a minute or so to soften (watch closely so they don't scorch).
- Add wine to pan and allow to boil for a minutes, then reduce heat to medium-low, placing the lid over-top slightly ajar, so that pot is not completely covered. Cook for 20 minutes, flip roast and stirring, making sure there is liquid in the pan that is at a gentle simmer. Continue cooking, flipping and checking every 20 minutes, for a total of about 1 1/2 hours, adding more wine if necessary if pan gets dry, or until the roast internal temperature reaches 135-140 degrees when tested with a thermometer. Remove roast to a cutting board and tend loosely with foil.
- To the pan, add chicken broth, heavy cream, Dijon and tarragon. Bring to a simmer, stirring pan to loosen any brown bits on the bottom of the pan. Season with salt and pepper. If necessary, thicken sauce by stirring together water and cornstarch and adding a bit at a time to the gravy until sauce thickens as much as you'd like.
- Keep sauce warm. Cut pork away from bone in one large piece and thinly slice to serve with gravy or alternately, cut down through the roast and bone into thicker chops and serve drizzled with sauce.
Nutrition Facts : Calories 539 kcal, Carbohydrate 7 g, Protein 36 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 172 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
INSTANT POT PORK SHOULDER STEAKS WITH MUSHROOMS, POTATOES AND GRAVY
A true one pot meal. Pork steaks are browned and then cooked until tender. At the same time and in the same pot a mushroom gravy simmers and sliced potatoes are cooked until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. A good old fashioned dinner!
Provided by Karen
Categories Pork
Time 36m
Number Of Ingredients 13
Steps:
- Turn your Instant Pot to the saute "more" setting. While the pot is heating up trim your pork steaks of excess fat. Generously salt and pepper your pork steaks. When the pot reaches HOT on the display add in the oil and let it heat for a minute. Then arrange each of the pork steaks on the bottom of the pot so they are all in contact with the bottom of the pot (you may need to work in batches). Let the steaks brown for 5 minutes. Do not move the steaks or turn them over for the full 5 minutes. You'll be tempted to move them or mess around with them, but don't.
- While the meat is browning prepare your vegetables. Dice the onion, mince the garlic and peel the potatoes. Slice the potatoes into quarter inch rounds. Slice the mushrooms.
- When the 5 minutes is up remove the pork steaks and place them on a plate. I only browned one side of the steaks for sake of time but if you want you can brown both sides. Add the onion into the hot pot and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Pour the chicken broth in and deglaze the pot.
- Stir in the mushrooms, mustard, lemon juice and tarragon. Nestle the pork steaks into the pot.
- Place the potatoes in a oven safe dish that will fit inside your Instant Pot. You can use a pyrex,* corningware* or cake pan*. Salt and pepper the potatoes and toss. Cover the dish with foil. Gently lower the dish into the Instant Pot on top of the pork.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button (high pressure) to 6 minutes. After the time is up allow the pressure to release naturally for 10 minute. Then release any remaining pressure by moving the valve to venting.
- Carefully remove the dish of potatoes and set aside. Pour the half and half into the sauce. Turn the Instant Pot to the "saute" more setting. Stir 2 Tbsp of cornstarch and 2 Tbsp of cold water together in a small bowl until smooth. Stir the cornstarch slurry into the pot and let the sauce thicken. You may need to make more slurry and add it in, depending on how thick you want your sauce.
- Once sauce is thickened salt and pepper to taste. Serve sauce, mushrooms and pork over the top of the potatoes.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 296 calories, Sugar 2 g, Sodium 723.5 mg, Fat 14.1 g, SaturatedFat 4.3 g, TransFat 0.1 g, Carbohydrate 5.9 g, Fiber 1 g, Protein 37.6 g, Cholesterol 115.2 mg
PRESSURE-COOKER SWEET ONION AND CHERRY PORK CHOPS
When I want to jump-start supper, I opt for these tender pork chops. The sweet and savory cherry sauce makes this recipe a keeper. Try serving it with wild rice pilaf. -Stephanie Ray, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 6-qt. electric pressure cooker, combine the first 6 ingredients; top with pork chops. 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 platter; keep warm. In a small bowl, mix cornstarch and water 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.
Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 567mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
PORK CHOPS WITH TARRAGON-ONION GRAVY
Enjoy these skillet pork chops in just 20 minutes! The gravy gets a boost from fresh tarragon and Progresso® beef-flavored broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle pork chops evenly with salt and pepper. Coat pork with flour. In 12-inch skillet, heat oil over medium-high heat. Cook 4 pork chops in oil 1 to 2 minutes on each side or until browned. Remove from skillet to plate. Repeat with remaining 4 pork chops.
- Reduce heat to medium. Add onion to skillet; cook 3 minutes or until tender. Stir in broth, scraping to loosen browned bits from pan. Return pork and any accumulated juices to skillet. Heat to boiling; reduce heat. Cover; cook 4 minutes or until pork is no longer pink in center. Stir in tarragon.
Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 0 g, TransFat 0 g
PRESSURE-COOKER PORK CHOPS
Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 257 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE COOKER PORK ROAST WITH APPLE GRAVY
Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.
Provided by Krissy Allori
Categories Main Course
Time 1h50m
Number Of Ingredients 13
Steps:
- Rinse and thoroughly dry roast. Any moisture will prohibit a nice crust from forming. Season both sides with salt and pepper. Cut into large chunks that are no larger than about 4 inches wide.
- Heat pressure cooker to browning (saute mode) setting. Heat oil and once hot, add pork roast chunks. You may need to brown them in batches to avoid over crowding. Brown for 5 minutes on both sides. If browning in batches, set the seared pieces aside on a plate and once done browning all the meat, transfer them back to the Instant Pot along with any juices that have accumulated on the plate.
- Add onion, apples, broth, juice, rosemary, sage, and bay leave. Close lid and set to high pressure. Cook at high pressure for 60 minutes. Allow to naturally release pressure once done cooking.
- Once you can remove the lid, carefully remove roast, set on plate, and loosely tent with aluminum foil.
- Strain out all the solids from the liquid by pressing through a fine mesh sieve. Discard solids and reserve the liquid for the gravy.
- Using your the Instant Pot on the saute setting, heat butter and flour in the empty hot pot and allow to cook until golden brown while stirring constantly, about 3-5 minutes. Whisk in the hot liquid to form the gravy and stir well until thoroughly mixed and thickened.
- To serve, shred the pork roast away from the bone and remove any remaining fat. Smother it with the apple gravy.
Nutrition Facts : Calories 417 kcal, Carbohydrate 17 g, Protein 37 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 138 mg, Sodium 724 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
PORK CHOPS IN MUSHROOM GRAVY
Instant Pot Pork Chops in creamy mushroom gravy are juicy, tender, and perfect with mashed potatoes for a satisfying weeknight dinner.
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Pork
Time 48m
Number Of Ingredients 8
Steps:
- Pat chops dry and season liberally with lemon pepper (or your favorite seasoning).
- Select Saute (adjusted to more) to preheat the pot. When hot, add the oil. Once it begins to sizzle, brown the pork chops on both sides. (You may have to brown one or two chops at a time, depending on the size of the chops.) When browned, remove to a platter.
- Add the water to deglaze the pot, scraping up any browned bits from the bottom of the pan. Return the pork chops to the cooking pot, along with any accumulated juices. Carefully spoon the cream of mushroom soup on top of the pork chops. Do not stir into the water.
- Lock the lid in place. Select High Pressure and 18 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Stir gently to incorporate the mushroom gravy, if needed, then transfer the pork chops to a large serving bowl.
- If you prefer a thicker gravy, select Saute. In a small bowl, whish 3 tablespoons cold water with 3 tablespoons Wondra flour until smooth. Add 1 cup gravy to the flour mixture and stir until well combined. Slowly stir this mixture into the gravy in the cooking pot. Pour the gravy over chops to serve.
Nutrition Facts : Calories 574 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 44 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 941 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
PRESSURE COOKER BARBEQUE PORK
Quick and tasty barbeque pork is made quickly using a pressure cooker for sandwiches or perfect alone!
Provided by Angie Evans
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 1h5m
Yield 16
Number Of Ingredients 4
Steps:
- Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 15.4 g, Cholesterol 89.3 mg, Fat 21.3 g, Fiber 0.3 g, Protein 23.1 g, SaturatedFat 7.8 g, Sodium 537.5 mg, Sugar 11 g
INSTANT POT® PORK CHOPS AND GRAVY
I seldom use canned soup, but I make an exception for this. So moist and tender, pure comfort food!
Provided by Bren
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function.
- Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate.
- Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes.
- Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the pot.
- Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 7.3 g, Cholesterol 65.2 mg, Fat 14.7 g, Fiber 0.1 g, Protein 26.9 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 1 g
PRESSURE COOKER PORK TENDERLOIN
Moist and flavorful.
Provided by Dutchgirl
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h40m
Yield 6
Number Of Ingredients 9
Steps:
- Blend the cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender until smooth; pour into a large resealable plastic bag. Add the pork tenderloin to the bag and manipulate to assure it's covered with the marinade. Remove as much air from the bag as possible before sealing. Marinate in refrigerator 8 hours to overnight.
- Stir the chicken broth and lemon juice together in the bottom of a pressure cooker. Lay the tenderloin into the liquid in the slow cooker. Pour the remaining marinade from the bag over the tenderloin.
- Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Reduce heat to medium and cook for 25 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. Slice the tenderloin into medallions to serve.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.3 g, Cholesterol 32.6 mg, Fat 10.6 g, Fiber 0.2 g, Protein 11.9 g, SaturatedFat 1.8 g, Sodium 124 mg, Sugar 0.5 g
PORK TENDERLOIN WITH TARRAGON SAUCE
I got this recipe out of my My Great Recipes card file. This is deeeeelicious! Its not super easy to make but well worth the effort. My whole family loves it. :)
Provided by Judy81350
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
- Place meat on sheet of waxed paper. Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly. Brush with mustard.
- Heat butter in heavy skillet or frying pan. Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
- Remove meat onto heated platter. Keep warm.
- Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil 2 minute.
- Add cream. Boil, whisking, until reduced and thickened.
- Taste and add more salt and pepper, if desired.
- Pour sauce over cooked meat on platter. Serve immediately.
Nutrition Facts : Calories 322.8, Fat 21.6, SaturatedFat 11.3, Cholesterol 141.9, Sodium 311.8, Carbohydrate 1, Protein 30
PRESSURE COOKER PORK LOIN
Make and share this Pressure Cooker Pork Loin recipe from Food.com.
Provided by illine-wayne
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the pork loin by rubbing in the Italian Seasoning and crushed garlic. Heat the oil in the pressure cooker and put in a few of the onion pieces to flavor the oil leaving it just long enough to soften slightly, then remove it and set aside. Brown the roast on all sides and both ends. Remove to extra plate so that you can add 2/3rds of the chicken broth scraping the bottom of the pan to get up all the good bits; add the trivet and return the roast, fat side up. Add the onion. Pressure cook for 1 hour; remove from heat and let it the pressure come down on its own.
- Remove the roast and onions to a serving dish and tent with foil to rest for 15 minutes. In the meantime, mix the cold water and corn starch in a mixing cup or small bowl (I like to add a little pepper here). Remove the trivet from pot, add the rest of the chicken broth and bring to a boil. Add the water/corn starch mixture to the pot and remove from heat. This makes a wonderful gravy for the roast.
PRESSURE COOKER PORK WITH TARRAGON GRAVY
I just purchased my very first Pressure Cooker (a 5.25 quart / 5 liter Kuhn Rikon, made in Switzerland !!) and I was looking for an easy way to make some boneless Pork loins that I got from Costco with what I had in the fridge (which was very little!). This was only the 2nd thing I ever made in this device. Because we like to try different mustards and had previously purchased the Tarragon Dijon mustard (in our case "Edmond Fallot" brand made in France), we took a chance and thought we would try it, since it was in the fridge . It is an unusual green mustard with a strong taste. Basic method is to quickly sear/brown the chops on each side in a fry pan, and then add to the pressure cooker and set the timer. Voila! We liked it - maybe you might too (actually we could not believe how well the mustard worked out). Plus this recipe is easy peasy! Believe me I am a terrible cook....my European husband actually rated it "at least a 4" ! (thank you Lord I can finally make something he likes!!) I am sure this could be improved, so I welcome suggestions. But we were pleasantly surprised at how tasty this was (or maybe I was still in shock from my husband liking it!!)
Provided by Greyhound Lover
Categories Pork
Time 40m
Yield 4-6 chops/loins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Liberally season chops with salt and pepper to your taste (I used our pepper mill for fresh ground pepper, and salt, quite liberally).
- Heat 1 Tbsp oil in fry pan at high heat.
- Quickly brown the chops/boneless pork loins on each side, just to sear in juices (I had to add a bit more oil near the end) and remove from heat.
- Meanwhile, add 1 Tbsp oil in pressure cooker and add chopped onions and saute until carmelized.
- Once carmelized add 1 cup water (more or less as you want to make more or less gravy, depending on amount of meat).
- Now you are ready to put the meat into pressure cooker.
- Spread the tarragon mustard on each side of the chops and place them in the pressure cooker.
- Cook at 15 psi for 30-40 minutes (we did 30 minutes, but 40 would make it that much softer).
- When done, remove meat, and you and add the flour into the pot over high head to thicken the gravy.
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