Pressure Cooker Pork Chops in Mushroom Gravy

• Meat

  • 4 Pork chops, bone-in thick cut

• Produce

  • 8 oz Cremini

• Canned Goods

  • 1 1/4 cups Broth/stock

• Baking & Spices

  • 1 Dash Pepper
  • 3 tbsp Potato starch or cornstarch
  • 1/2 tsp Salt
  • 1 Seasoned salt, homemade

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/2 tbsp Butter
  • 1 cup Milk

Found on thisoldgal.com

Description

Directions

• Whisk together Gravy ingredients and set aside.
• Trim Pork Chops, pat dry and season both sides well with Seasoned Salt.
• Turn Pressure Cooker to Sauté or Browning and allow to heat.  Add the oil to the Pressure Cooker cooking pot and when hot, sear both sides of Pork Chops, one at a time and then remove to plate.  Add Onions and Sauté for one minute. Add Garlic and Sauté for one more minute, being careful not to let the Garlic burn.
• Add a splash of Sherry or a bit of the broth to deglaze the cooking pot.  Scrape up any brown bits that were stuck to the bottom.  Add the rest of the broth to the cooking pot.
• Pour in the Gravy mixture and stir until butter is melted. Add in the Mushrooms and Pork Chops, along with any juice.
• If making this a One Pot Meal, add the Prepared PIP Rice or potatoes now.
• Lock lid and close Pressure Valve.  Cook on High Pressure for 6-10 minutes.
• When Beep sounds, allow a 10-12 minute natural release.
• Remove Pork Chops to serving plate. Remove rice/potatoes and trivet.
• Push the Sauté or Browning button.  Remove 1/2 cup of liquid from the cooking pot and add 2 Tablespoons of Potato Starch or Cornstarch and Whisk really well.  Pour into cooking pot and stir to thicken gravy.