Online Recipe Database Direct Access

Tools
Recipes
RSS Feeds
Information
Links
This recipe is liked by 0 person(s).

Instant Pot Smothered Pork Chops

Instant Pot Smothered Pork Chops Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

The Preparation
    4 (4-6 ounce)  boneless pork loin chops
    1 tablespoon  paprika
    1 teaspoon  garlic powder
    1 teaspoon  onion powder
    1 teaspoon  black pepper
    1 teaspoon  salt
     teaspoon  cayenne pepper
    2 tablespoons  coconut oil
     medium  onion, sliced
    6 ounces  sliced baby bella mushrooms
    1 tablespoon  butter
     cup  heavy cream
     - teaspoon  xanthan gum
    1 tablespoon  chopped fresh parsley

The Execution

Mix paprika, garlic powder, onion powder, b lack pepper, salt, and cayenne pepper together in a small bowl.
Rinse the pork chops and pat dry.
Sprinkle both sides of the pork chops with 1 tablespoon of the spice mixture, rubbing the seasoning into the meat. Reserve the remaining spices.
Heat the coconut oil in the bowl of the Instant Pot on the Saute setting.
Brown the pork chops in the hot coconut oil, about 3 minutes per side.
Remove the pork chops to a plate and turn off the Instant Pot.
Add the sliced onions to pot base and then the mushrooms. Top with the browned pork chops.
Add the lid to Instant Pot, making sure the vent is sealed. Cook on the Manual High setting for 25 minutes. Once cooked the pressure can be released naturally or manually.
Remove the pot lid and place just the pork chops on a serving plate.
Press the Saute setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid.
Sprinkle teaspoon of xanthan gum into the liquid and whisk in immediately. Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken. Turn off the Pot. Start with teaspoon of xanthan gum and add additional until the gravy thickens to your desired consistency. More may be needed depending on how much juice the meat and vegetables release during cooking. Also note the gravy will continue to thicken as it cools.
Top the pork chops with the onion and mushroom gravy. Sprinkle with parsley and serve.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact