When you say in a recipe something like this, “4, bone-in thick pork chops”, tell us what you mean by “thick” is. of sliced baby Bella mushrooms because I love mushrooms and we all know that mushrooms in Campbell’s Cream of Mushroom Soup are almost invisible :-).īarbara – a suggestion. If that wasn’t bad enough, the chops in the package were of different thicknesses. I ended up with Pork Top Loin Boneless Chops. I had some difficulty deciding what chops to use as my supermarket (Dillons – one in the Kroger family of supermarkets) had no bone-in chops except for thin pork shoulder chops. 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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |