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