Under Pressure Pork Chops And Potatoes With Gravy Recipes

BAKED PORK CHOPS WITH POTATOES AND GRAVY

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Arrange potato slices in sprayed baking dish; top with onion. Pour gravy over potatoes and onion. Cover tightly with foil.
• Bake at 350°F. for 30 to 35 minutes or until potatoes are tender.
• Meanwhile, sprinkle both sides of pork chops with garlic-pepper blend. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place chops in pan. Cook 1 to 2 minutes on each side or until browned.
• Place pork chops over potato mixture. Cover; bake an additional 15 to 20 minutes or until pork is no longer pink.

PRESSURE COOKER PORK CHOPS, SMASHED POTATOES AND GRAVY

Steps:

• Place the potatoes in the pressure cooker pot.
• Sprinkle half the onion and the garlic on top.
• Pour the chicken stock into the pot and place the herb bundle in.
• Lay the pork chops on top of the potatoes so that they're not submerged in the liquid.
• Season the top of the chops with salt and pepper.
• Sprinkle smoked paprika on top.
• Place the lid on the unit and turn to locked position.
• Turn the steam release valve to sealing.
• Press the manual button and adjust the time to 15 minutes.
• In a saute pan, heat the butter over med/high heat to melt.
• When the butter is bubbly, add the flour a little at a time while whisking with a wire whisk.
• Cook for 2 minutes and remove from heat.
• Set aside.
• Once the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam and remove the lid.
• Place the chops on a serving platter.
• Remove the herb bundle and discard.
• Remove the potatoes and place into a bowl with some of the liquid from the pot. (about 3/4 cup)
• Season the potatoes with salt and fresh pepper to taste.
• Use a hand mixer to cream.
• To make gravy with the rest of the liquid, press the saute button and allow it to come to a simmer.
• Add the butter and flour mixture to the liquid and whisk until thickened.
• Turn the unit off.
• Serve the chops with a side of potatoes and your choice of veggie.
• Drizzle gravy onto the chops and potatoes as desired and enjoy!

PORK CHOPS WITH DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

UNBELIEVABLY PRIMO PORK CHOPS AND GRAVY

Steps:

• In a pot, warm the chicken broth (or chicken stock concentrate plus the 3 cups water) over medium heat.
• Heat the oil on high. Trim the chops of excess fat and season with pepper.
• Sear the pork chops in the (very) hot pan. Noisy work... a spatter guard helps here! Sear the chops on all sides including the edges (hold them with tongs edge-side-down). Put them on a plate, cover with foil and set aside.
• Deglaze the pan with the vermouth or wine. Add the chicken stock from the pot, completing the deglazing. Now pour everything from the pan back into the pot. (Confused yet?).
• Put the chops in the pot, reserving the foil that covered them. Check if the fluid level is high enough in the pot; it should be about 1/4 inch or less below the tops of the chops, but the chops should not be covered by the chicken stock.
• Cover pot with lid. Let simmer on medium-low for 20 minutes. Flip the chops over and let simmer for another 20 minutes, checking every now and then to assure there's enough fluid left in the pot. If not, add a little more chicken stock.
• Take the chops out of the pot and cover again with reserved foil. In a small bowl, mix the teaspoon of flour with a tablespoon of water until well-blended and whisk into the stock to thicken. Turn the heat to high and let cook, stirring occasionally, until the stock/gravy reduces slightly and thickens. This may take several minutes.
• Plate the chops with mashed potatoes and introduce them both to that lucious gravy!

PORK CHOPS WITH ONIONY MASHED POTATOES AND CIDER GRAVY

Steps:

• Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
• Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
• Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
• Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
• Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
• Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.

CHOPS WITH POTATO GRAVY

Steps:

• Thaw pork chops if frozen. Place in a skillet; sprinkle with garlic salt, poultry seasoning and pepper. Spread soup over chops. , Cover and cook over low heat for 20-25 minutes or until heated through.