My sister-in- law got an Insta-pot for Christmas. She was pretty excited about it, but she was a bit nervous about the pressure release system. Well we checked it out, it took about 35 minutes from start to finish. Guess what? You can teach an old dog new tricks. We will be trying more fun things.
Pork Chops in Mushroom Gravy
2 Tablespoon Vegetable or Olive Oil 4 Pork Chops medium thickness 2 teaspoons Lawrey’s Seasoning Salt 1 package (8 oz.) sliced fresh mushrooms ½ Cup diced fresh onion 1 Tablespoon minced Garlic 1 Cup Water 1 Tablespoon Chicken Base
Gravy 1 Cup Cold Milk 3 Tablespoons Cornstarch Salt and Pepper and Seasoning Salt to taste
Turn Pot to Sauté and allow to heat. Season pork chops with seasoning salt. Add the oil to the pan and sear both sides of the pork chops. Remove chops to a separate plate. To the pot; add onions, garlic, and mushrooms and sauté until onions are softened.
Add water and chicken base to pot. Stir to scrape up any bits from the bottom of pan and incorporate the chicken base. Add the pork chops back into pot.
Lock lid and close Pressure Valve. Cook on high pressure for 8 minutes. Then allow a 10 minute natural release. Remove Pork Chops to serving plate. In a 2 cup measuring cup or bowl, combine the milk and cornstarch. Stir until smooth. Push the sauté button and when liquid mixture comes to boil add the cornstarch mixture. Whisk until thicken. Taste and adjust seasoning. Serve over the pork chops.
Serve with rice or mashed potatoes, which you could cook at the same time in the same pot. Just follow the directions that came with your pot.
*Gluten Free for you and me!