Wednesday, January 11, 2017

Instant Pot: Smothered Pork Chops with Mushroom Gravy

Since the beginning of the year, work has been full of long days. I usually start around 6am and get home around 5pm. By that point, I want nothing to do in the kitchen but dinner has to get on the table somehow. I've planned some prepared meals for the week, but even if I didn't, my kitchen is fully stocked with enough ingredients to have a week night "Iron Chef" challenge with myself. It was one of those nights and I ended up throwing whatever I had in the IP... and before I knew it, dinner was ready. These Smothered Pork Chops with Mushroom Gravy came together in the same amount of time it took me to change into more comfortable clothes, help my son with homework and have a cup of tea! The dish itself was perfectly comforting with tender pork chops drenched in a rich mushroom gravy with a hint of bacon goodness.

Putting together this dish is easy in 3 steps. Saute, Pressure and Stir. Saute is exactly that; sauteing bacon, onion, garlic and mushrooms until softened, Pressure is adding seasoned pork chops into your Instant Pot and allowing it to come to pressure so it can do it's magic. And lastly, Stir is finishing up the dish with cream of mushroom soup (I used fat free but any kind will do). The soup gives the dish a richness combined with beef broth and natural juices from the pork to create a gravy.

Smothered Pork Chops with Mushroom Gravy
original Joelen recipe

wooden spoon

3 slices bacon, diced (optional)
1 tablespoon extra virgin olive oil
1/2 onion, chopped
3 cloves garlic
8 ounces sliced mushrooms
4 center cut bone-in pork chops; 1 inch thick
salt & pepper to taste
1 teaspoon garlic powder
1 cup beef or bone broth
1 sprig fresh thyme
1 can (10.5oz) low sodium or fat free cream of mushroom soup
Fresh parsley, chopped for garnish

In your Instant Pot:

Plug in the IP and hit SAUTE.

Add the bacon (if using), mushrooms, extra virgin olive oil, onion and garlic. Cook until bacon starts to brown and the mushrooms and onions are translucent.

Season your pork chops on both sides with salt, pepper and garlic powder.

Once bacon starts to brown and onion is translucent, add the pork chops, broth and thyme.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press CANCEL to stop the saute setting.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set ) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Add the condensed cream of mushroom soup and stir in to thicken.

Serve with your choice of sides and garnish with fresh parlsey.