Rich and Creamy Pork Chops
SPOON tender pork chops smothered in a rich and creamy mushroom gravy. Quickly done in the pressure cooker! Great for summer when you don't want to heat up the house!
SPOON tender pork chops smothered in a rich and creamy mushroom gravy. Quickly done in the pressure cooker! Great for summer when you don't want to heat up the house!
- Carbohydrate 0.0542671875 g
- Cholesterol 137.31 mg
- Fat 44.975416513112 g
- Fiber 0.0266968746980031 g
- Protein 41.2341053125 g
- Saturated Fat 9.45308038209275 g
- Serving Size 1 1 Serving (227g)
- Sodium 109.814291666667 mg
- Sugar 0.0275703128019969 g
- Trans Fat 3.88228429429549 g
- Calories 577 calories
Step-by-step
- In pressure cooker, heat oil over medium heat til hot.
- Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
- When all are browned, add water and chicken bouillon to pot.
- Scrape bottom to de-glaze and remove bits from bottom of pan.
- Add chops back to pot.
- Place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
- Cook for 8 minutes. Turn off heat.
- Let pressure drop on it's own accord.
- When no more steam, carefully open cooker.
- Remove chops to platter, cover to keep hot.
- Whisk in soup and heat over medium-low heat.
- Then whisk in sour cream and heat til just heated through over low heat. Do not boil! Might curdle!
- Stir in parsley.
- Pour sauce over chops.
- *For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.
- **Can garnish with more parsley.
Thermal Mechanics of Pressure Cooking
Sealing protein in a pressure cooker raises the boiling point of water, forcing ambient steam past standard atmospheric thresholds. This accelerated thermal transfer renders tough collagen into gelatin within eight minutes, yielding meat that breaks apart easily under a utensil. Deglazing the pan thoroughly after browning prevents burnt sediment from triggering safety shutoffs in electric models.
Acid Sensitivity and Dairy Stability
Sour cream introduces lactic acid, which denatures milk proteins rapidly if exposed to high heat. Whisking the dairy into the simmering broth over low heat maintains emulsion stability. Keeping temperatures below boiling prevents the fats from separating into an oily slick. Substituting whole Greek yogurt at a one-to-one ratio provides a similar tang while offering higher structural tolerance against heat stress.
Common Pitfalls in Gravy Reduction
Allowing the pressure to release naturally rather than using a quick-release valve prevents moisture from violently evacuating the meat fibers, retaining internal juiciness. Cooks frequently ruin this dish by boiling the sauce after adding the mushroom soup and sour cream. Maintaining a gentle, low-heat warm ensures a smooth, uniform coating without graininess.
