Under Pressure Pork Chops And Potatoes With Gravy Food

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 DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

PORK CHOPS WITH COUNTRY GRAVY AND MASHED POTATOES

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Sprinkle 1/4 t salt over both sides of pork.
• Add 1 teaspoon butter to pan, stirring until butter is melted.
• Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
• Combine low-fat milk and flour, stirring with a whisk.
• Add the milk mixture to pan, stirring with a whisk.
• Stir in remaining 1/2 t salt, poultry seasoning, and black pepper.
• Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
• While pork cooks, prepare potatoes according to package directions. Serve with pork.

INSTANT POT® PORK CHOPS AND GRAVY

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.