Mushroom porkchops
Mushroom porkchops

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mushroom porkchops. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mushroom porkchops is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Mushroom porkchops is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook mushroom porkchops using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mushroom porkchops:
  1. Make ready 3 lb porkloin
  2. Get 1 (10.5 oz) can of cream of mushroom soup
  3. Prepare 1 (15 oz) can of beef broth
  4. Take Ground thyme
  5. Take Salt & pepper
  6. Make ready Minced garlic
  7. Get Corn starch
  8. Make ready 1 pound white mushrooms
  9. Make ready 1 white onion
  10. Get Sour cream
Instructions to make Mushroom porkchops:
  1. I cut the porkloin into 2in thick chops. I then season them with all the seasoning and lather them in minced garlic.
  2. I put them in a glass oven dish with vegetable oil on the bottom and let sit out for 1 hour on stove to get to room temperature. I then put instant pot on saute and seared each side for 3 minutes I do 4 chops at a time. I use about 3 tablespoons of oil in the instant pot to sear them.
  3. I then add half an onion in slices and 1 lb of the mushrooms..cook till soft. I add the broth and the cream of mushroom soup to the pot. Turn off saute. Add all of your chops. Put lid on to pressure cook.12 minutes on manual.
  4. Let it natural release for about 10 minutes. Take out chops with tongs. Push saute and get to boiling and add about 2 tbsp of corn starch and 2 tbsp of sour cream..cook at least 10 min till it thickens..turn off and add chops back into pot. Ready to serve.

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