Creamy Mushroom & Herb Pork Chops
Indulge in these irresistibly tender pork chops bathed in a velvety mushroom gravy. This quick and convenient pressure cooker recipe is designed for maximum flavor without the fuss, making it an ideal choice for warm summer days when you want to avoid heating up the kitchen. With a rich blend of sour cream and cream of mushroom soup enhanced by fresh parsley, these pork chops promise to be a comforting delight at dinnertime. Serve them alongside your favorite low-carb sides for a satisfying meal that pleases the palate!
4
Servings
450
Calories
8
Ingredients
Ingredients
Pork Chops
6 (Any kind, trimmed of excess fat)
Pepper
To taste (Freshly cracked)
Oil
2-3 tablespoons (For browning chops)
Water
1 1/2 cups
Chicken Bouillon Powder
2 teaspoons
Cream of Mushroom Soup
1 (10 1/2 ounce) can
Sour Cream
1 1/2 cups
Fresh Parsley
1 tablespoon (Chopped)
Instructions
1
Begin by heating the oil in the pressure cooker over medium heat until hot.
2
Season the pork chops generously with freshly cracked pepper.
3
In batches, lightly brown the pork chops on both sides, then transfer them to a plate to keep warm.
4
After all chops are browned, pour in the water and sprinkle the chicken bouillon powder into the pot.
5
Using a wooden spoon, scrape the bottom of the pot to de-glaze, releasing any flavorful bits stuck to it.
6
Return the browned pork chops to the pot, making sure they are submerged in the liquid.
7
Secure the lid on the pressure cooker and adjust heat to medium. Allow the regulator to start rocking.
8
Cook under pressure for 8 minutes, then turn off the heat and let the pressure release naturally.
9
Once the pressure is fully released, carefully open the cooker and transfer the pork chops to a serving platter, covering them to stay warm.
10
In the remaining liquid, whisk in the cream of mushroom soup, heating over medium-low until well combined.
11
Stir in the sour cream, heating gently on low until warmed through – be careful to avoid boiling to prevent curdling.
12
Finish by stirring in the chopped parsley.
13
Serve the pork chops topped with the creamy mushroom gravy, garnished with additional parsley if desired.
Nutrition Information
34g
Fat
9g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking method for Creamy Mushroom & Herb Pork Chops?
This recipe uses a pressure cooker to cook the pork chops quickly while keeping them tender.
How many servings does this pork chop recipe yield?
This recipe is designed to yield 4 servings.
How many pork chops are required for this recipe?
You will need 6 pork chops of any kind, trimmed of excess fat.
What ingredients are used to create the creamy gravy?
The gravy is made using the cooking liquid, one 10.5 ounce can of cream of mushroom soup, 1 1/2 cups of sour cream, and fresh parsley.
How long should the pork chops be cooked under pressure?
Cook the pork chops under pressure for 8 minutes.
What is the best way to release the pressure from the cooker?
After the 8 minutes of cooking time, turn off the heat and let the pressure release naturally.
How many calories are in one serving of this dish?
Each serving contains approximately 450 calories.
Is this recipe considered low carb?
Yes, with only 9g of carbohydrates per serving, it is tagged as a low-carb meal.
How much protein is provided per serving?
There are 30 grams of protein in each serving.
What should I do before browning the pork chops?
Season the pork chops generously with freshly cracked pepper and heat oil in the pressure cooker until hot.
How much water is used for the cooking liquid?
The recipe calls for 1 1/2 cups of water.
What is the purpose of using chicken bouillon powder?
Chicken bouillon powder is added to the water to create a flavorful base for the pressure cooking and the subsequent gravy.
Why do I need to scrape the bottom of the pot with a wooden spoon?
Scraping the bottom (de-glazing) releases flavorful bits stuck to the pot after browning the chops, which enhances the sauce.
When is the fresh parsley added to the recipe?
Chopped parsley is stirred in at the very end after the soup and sour cream have been combined.
What precautions should be taken when adding sour cream to the sauce?
Heat the sauce gently on low heat and avoid boiling to prevent the sour cream from curdling.
How much fat is in one serving of these pork chops?
There are 34 grams of fat per serving.
Can I use any kind of pork chops for this recipe?
Yes, you can use any kind of pork chops as long as they are trimmed of excess fat.
How much oil is needed for browning the chops?
The recipe suggests using 2-3 tablespoons of oil.
How much chicken bouillon powder is required?
You will need 2 teaspoons of chicken bouillon powder.
What size can of cream of mushroom soup is used?
A standard 10 1/2 ounce can is used.
What are the recommended side dishes for this recipe?
The description suggests serving them alongside your favorite low-carb sides.
What is the benefit of making this in a pressure cooker during summer?
It is a quick and convenient method that avoids heating up the kitchen on warm days.
How should the pork chops be prepared for browning?
They should be trimmed of excess fat and seasoned generously with freshly cracked pepper.
What is the total number of ingredients in this recipe?
There are 8 ingredients in total.
How should the heat be adjusted once the pressure regulator starts rocking?
The heat should be maintained at a level that keeps the regulator rocking for the 8-minute cook time.
What should I do with the pork chops while making the gravy?
Transfer the chops to a serving platter and cover them to keep them warm while you whisk the soup and sour cream into the liquid.
How much fresh parsley is used?
The recipe calls for 1 tablespoon of chopped fresh parsley.
Can I garnish the dish with anything extra?
Yes, you can garnish with additional parsley if desired.
Is the sodium content provided in the recipe details?
No, the sodium content is not specified in the provided recipe information.
What is the texture of the resulting sauce?
The sauce is described as a velvety and rich mushroom gravy.