Easy Pork Chops in Mushroom Gravy

By RoketJSquerl

Ingredients

• 4 bone-in pork chops
• 2 tablespoons vegetable oil
• 1 1/2 cups water
• 1 can cream of mushroom soup
• Lemon pepper

Details

Servings 1
Adapted from pressurecookingtoday.com

Preparation

Step 1

When you've finished browning the chops add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the mushroom soup. Add pork chops and any juices that may have accumulated on the platter to the cooking pot.

Lock lid in place and select High Pressure. Set timer for 18 minutes and press start. When beep sounds turn off pressure cooker and use a natural pressure release to release pressure (approximately 15 minutes). You can also use a Natural Pressure for 10 minutes, followed by Quick Pressure Release. When valve drops carefully remove the lid.

Remove chops to a large serving bowl. If necessary, thicken gravy in cooking pot on simmer with a slurry of water and flour. Pour gravy over chops to serve.

Sheesh! I am amazed at how many of your recipes were the very same recipes my mom made when I was a kid, and this is one of them. However, she used to make these in a skillet on the stovetop, which I realize now is something of a surprise since she used her pressure cooker like none other! I’m going to for sure make this the pressure cooker way (the only true way, haha) from now on! Thank you!

The pressure cooker’s time- and energy-saving properties make it a perfect partner for a healthier lifestyle.

I love cooking rice in my electric pressure cooker. It’s set it and forget it easy. It cooks in half the time and you just throw the rice, water and a little salt in the pot, lock the lid in place, set the cook time and press start. When the timer beeps, you turn off the pressure cooker and wait for the pressure to naturally release.