Ingredients:
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Pepper
1 Tablespoon Olive Oil
1 Teaspoon Salt
1 Envelope Ranch Dressing Mix
1 One Ounce Envelope Brown Gravy Mix
1 10.5 Ounce Can Cream of Chicken Soup
2 Cups Beef Broth
2 Tablespoons Cornstarch
2 Tablespoons Water
5-7 Pork Chops Bone in or out
Directions:
Season the pork chops on both sides with the salt, garlic powder, and pepper.
Add the olive oil to the instant pot and turn on to saute.
When the oil is hot brown the pork chops on each side for 2-3 minutes just until browned.
Remove the pork chops from the instant pot.
Pour approximately 1/4 cup of the beef broth into the instant pot and use a wooden spoon to deglaze the bottom of the pot.
Turn the instant pot off
Add the ranch dressing mix, brown gravy mix, cream of chicken soup, and remaining beef broth to the pot and mix well.
Add pork chops back in the instant pot
Place the lid on the pot and set the valve to sealing. Cook on manual for 8 minutes.
After 10 minutes of natural pressure release, release any remaining pressure from the pot and remove the lid.
Remove the pork chops from the pot to a serving plate.
In a small bowl whisk together the cornstarch and water. Turn the instant pot on to saute and whisk in the cornstarch mixture. Whisk constantly until gravy is thick, then, turn off the instant pot.
Serve the pork chops with the gravy and your favorite side dishes.
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