Thin cut pork chops in instant pot12/22/2023 Continued with the browning steps (had to do one at a time due to the small pot surface).ģ) Although the Mini usually only needs 3/4-1 cup of water to bring to pressure, because of the full can of cream of mushroom soup, I used the 1 1/2 cups as listed (ended up with LOTS of gravy!)Ĥ) Set time for 15 minutes (as Barbara suggested for boneless chops in the blog post).ĥ) I used 10 min. If you can use canned Cream of Mushroom Soup, the “Easy Port Chops in Mushroom Gravy” on is my favorite! I made the following adjustments for my Mini and considering I wanted to use boneless pork loin chops.ġ) All ingredients were the same except I used 2 boneless loin chops, each about 3/4 inches thick.Ģ) To help prevent “Burn”, I let “Sauté” heat the pot until “Hot” comes up on the display…then put in the oil. Just did some last night! Here are my adjustments: Slowly stir this mixture into the gravy in the cooking pot. Add 1 cup gravy to the flour mixture and stir until well combined. In a small bowl, whish 3 tablespoons cold water with 3 tablespoons Wondra flour until smooth. If you prefer a thicker gravy, select Saute. Stir gently to incorporate the mushroom gravy, if needed, then transfer the pork chops to a large serving bowl.When the valve drops, carefully remove the lid. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. Select High Pressure and 18 minutes cook time. Carefully spoon the cream of mushroom soup on top of the pork chops. Return the pork chops to the cooking pot, along with any accumulated juices. Add the water to deglaze the pot, scraping up any browned bits from the bottom of the pan.(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. Once it begins to sizzle, brown the pork chops on both sides. Select Saute (adjusted to more) to preheat the pot.Pat chops dry and season liberally with lemon pepper (or your favorite seasoning).I recommend using extra thick pork chops if you want to cook them with brown rice. This also means that the pork chops will cook for longer than expected, which means that they could become dry. If using brown rice, increase the cooking time to 15 minutes, and allow the pressure to naturally release for 5 minutes before you do a quick release. You can also serve the pork chops with hot sauce or sriracha on top.īrown rice: Brown rice require longer time to cook than white rice. Spicy pork chops: For a spicy version, double the chili powder, and add some chili powder or hot sauce to the rice as well. Cherry tomatoes, peppers, carrots, sweet potatoes, zucchini or eggplant are great additions. With vegetables: Feel free to add diced vegetables to the rice. Greek or Mediterranean style: Replace the seasoning with lemon juice and mixed dried herbs like dill, thyme and parsley. You can also add some seasoning to the rice. Taco seasoned pork chops and rice: Season the pork chops with taco seasoning, or Fajita Seasoning. Remove the pork chops from the pot, and stir to combine the rice and tomatoes. Gently place the pork chops on top, cover the Instant Pot with the lid, and turn the valvue to sealing.Ĭook on MANUAL or PRESSURE COOK setting on high pressure for 10 minutes, then perform a quick release to remove any steam from the pot. Make sure to scrape off any pieces that are stuck to the Instant Pot, or it could struggle to get to pressure.Īdd canned diced tomatoes on top of the rice and water, and DON'T STIR. Add rinsed rice and your stock, broth or water, and use a wooden spoon to scrape the bottom of the pot. Then, set the pork chops to the side, and sauté diced onion and garlic for about a minute. The pork chops should not be cooked through completely, but lightly browned on the surface. Heat up some oil in your Instant Pot on Saute setting, and sear the pork chops for about a minute on each side. I love to use my Sugar Free Pork Seasoning! You can use the seasoning suggested in the recipe, or your favorite dry rub. This recipe is really straight forward, but it's important to layer the ingredients correctly.įirst, start by coating the pork chops in seasoning on either side.
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