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Monday, September 14, 2015

Creamy Pressure cooker Pork chops

My friend, Maggie,  has been raving to me about the wonders of a pressure cooker:  how it makes food in no time at all, how tender and good and nutritious the food is.  So recently, after returning to work and facing the dinner time crunch again, I decided to invest in a pressure cooker and see what all the hoo haa was about.  These pork chops cook in 18 minutes, but then you have to let the pressure go down and still make the gravy.  For this recipe, not a big time saver.  But still a good dinner.

  • 6 pork chops, any kind
  • pepper
  • 2 -3 tablespoons oil
  • 1 12 cups chicken broth
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 12 cups sour cream
  • 1 tablespoon chopped fresh parsley
Put the pressure cooker on saute.  Pour in the oil.  Sear the pork chops and set aside.  Pour in the chicken broth,  and return the pork chops to the pot.  Pressure cook for 18 minutes.  Allow steam and pressure to go down on its own.  Open, remove chops.  Add soup and heat well.  Add sour cream to soup.  Use as a gravy.

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