Creamy Pork Chops
- 6 pork chops, any kind
- 2 -3 tablespoons oil
- 1 1/2 cups water
- 2 teaspoons chicken bouillon powder, or granules
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 1/2 cups sour cream
- 1 tablespoon chopped fresh parsley
- Read more: http://www.food.com/recipe/rich-and-creamy-tender-pork-chops-pressure-cooked-165500#ixzz1RiigmWS2
1 In pressure cooker, heat oil over medium heat til hot.
2 Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
3 When all are browned, add water and chicken bouillon to pot.
4 Scrape bottom to de-glaze and remove bits from bottom of pan.
5 Add chops back to pot.
6 Place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
7 Cook for 8 minutes. Turn off heat.
8 Let pressure drop on it's own accord.
9 When no more steam, carefully open cooker.
10 Remove chops to platter, cover to keep hot.
11 Whisk in soup and heat over medium-low heat.
12 Then whisk in sour cream and heat til just heated through over low heat. Do not boil! Might curdle!
13 Stir in parsley.
14 Pour sauce over chops.
15 *For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.