#CREAM OF MUSHROOM PORK CHOPS FULL#

Neither Barbara, nor her recipes, need any defending, but I can’t help thinking something went wrong in your making of this recipe (especially since you thought it was the worst recipe you’ve ever prepared in your Instant Pot) or there was a problem with an ingredient – pork not totally fresh, rancid cooking oil, canned cream of mushroom soup past date, too much lemon pepper used or lemon pepper that was especially or atypically “lemony.” Not liking something is an issue of individual taste and we all have a right to our personal opinions. No Susan, the recipe isn’t terrible - you didn’t care for it – and there’s a difference. I know this isn’t rocket science but any info that helps readers make good decisions with respect to making a recipe helps ensure great results.

If less than 3/4″ they can reduce the cook time a bit. If chops a reader is using are an inch thick they can add a bit to the cooking time. Of course, the thicknesses of chops available in the market will vary, but if you write something like “chops 3/4 inch thick” readers will know that YOUR cook time reflected using chops 3/4 inch thick and can adjust their cook times accordingly, if necessary. A half-inch thick, an inch thick or whatever it is. When you say in a recipe something like this, “4, bone-in thick pork chops”, tell us what you mean by “thick” is. of sliced baby Bella mushrooms because I love mushrooms and we all know that mushrooms in Campbell’s Cream of Mushroom Soup are almost invisible :-).īarbara – a suggestion. If that wasn’t bad enough, the chops in the package were of different thicknesses. I ended up with Pork Top Loin Boneless Chops. I had some difficulty deciding what chops to use as my supermarket (Dillons – one in the Kroger family of supermarkets) had no bone-in chops except for thin pork shoulder chops.

natural release and then QR.Ħ) I make my slurry using cornstarch and water instead of flour and water.

#CREAM OF MUSHROOM PORK CHOPS FULL#

Continued with the browning steps (had to do one at a time due to the small pot surface).ģ) Although the Mini usually only needs 3/4-1 cup of water to bring to pressure, because of the full can of cream of mushroom soup, I used the 1 1/2 cups as listed (ended up with LOTS of gravy!)Ĥ) Set time for 15 minutes (as Barbara suggested for boneless chops in the blog post).ĥ) I used 10 min. If you can use canned Cream of Mushroom Soup, the “Easy Port Chops in Mushroom Gravy” on is my favorite! I made the following adjustments for my Mini and considering I wanted to use boneless pork loin chops.ġ) All ingredients were the same except I used 2 boneless loin chops, each about 3/4 inches thick.Ģ) To help prevent “Burn”, I let “Sauté” heat the pot until “Hot” comes up on the display…then put in the oil. Just did some last night! Here are my adjustments: Slowly stir this mixture into the gravy in the cooking pot. Add 1 cup gravy to the flour mixture and stir until well combined. In a small bowl, whish 3 tablespoons cold water with 3 tablespoons Wondra flour until smooth. If you prefer a thicker gravy, select Saute.Stir gently to incorporate the mushroom gravy, if needed, then transfer the pork chops to a large serving bowl.When the valve drops, carefully remove the lid. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. Select High Pressure and 18 minutes cook time. Carefully spoon the cream of mushroom soup on top of the pork chops. Return the pork chops to the cooking pot, along with any accumulated juices. Add the water to deglaze the pot, scraping up any browned bits from the bottom of the pan.(You may have to brown one or two chops at a time, depending on the size of the chops.) When browned, remove to a platter. Once it begins to sizzle, brown the pork chops on both sides. Select Saute (adjusted to more) to preheat the pot.

Pat chops dry and season liberally with lemon pepper (or your favorite seasoning).

Cream of mushroom pork chops