I made this with success and deliciousness. My chops were 1" thick(I measured them-lol) and next time I might try 4 minutes as I enjoy a chop that is slightly pinker. Also, I think the carryover cooking will help finish them. I also didn't season until after seasoning since salt can draw moisture out of meat and pepper can easily burn in contact with direct heat. While the onions and mushrooms sautéed, i seasoned the chops.
I know this is an old video but I came across it while looking for a good recipe for pork chops. My chops were loin cut, 1 inch thick. I thought using an instapot might make them more tender. Now, I'm no expert with how to use an Instapot but to begin with the saute function was pretty weak when it came to browning them, so I had to scrap it for a cast iron. Other than that I followed the recipe and im sad to say that they came out very over cooked and quite dry. I cooked them on high for 4 minutes, and after the 10 minute release the internal temp of the chop was over 200 degrees, which would be fine for a pork shoulder low and slow, but not a pork chop which IMO should be around 135-140 for medium. The sauce was spot on though, I used better than bouillon for that. Anyway, I like your style and energy, ill give another one of your recipes a try, keep on getting those videos out :)
Thank you! I can't wait to try it.
Hope you like it!
I made this with success and deliciousness. My chops were 1" thick(I measured them-lol) and next time I might try 4 minutes as I enjoy a chop that is slightly pinker. Also, I think the carryover cooking will help finish them. I also didn't season until after seasoning since salt can draw moisture out of meat and pepper can easily burn in contact with direct heat. While the onions and mushrooms sautéed, i seasoned the chops.
Happy to hear you enjoyed!
Nice recipe, can't wait to try it........
I hope you enjoy Pete! It is a great comforting recipe!
Looks delicious!
I hope you give it a try!
I know this is an old video but I came across it while looking for a good recipe for pork chops. My chops were loin cut, 1 inch thick. I thought using an instapot might make them more tender. Now, I'm no expert with how to use an Instapot but to begin with the saute function was pretty weak when it came to browning them, so I had to scrap it for a cast iron. Other than that I followed the recipe and im sad to say that they came out very over cooked and quite dry. I cooked them on high for 4 minutes, and after the 10 minute release the internal temp of the chop was over 200 degrees, which would be fine for a pork shoulder low and slow, but not a pork chop which IMO should be around 135-140 for medium. The sauce was spot on though, I used better than bouillon for that. Anyway, I like your style and energy, ill give another one of your recipes a try, keep on getting those videos out :)
Thanks for the kind words despite not caring for the temp of the pork chops. I would suggest cooking for 2 minutes for medium pork chops :)
Yes season both sides !
Do you have a recipe for pork Chops like this without mushrooms? My family not a fan but loves pork chops!!
I would simply omit the mushrooms. The gravy is delicious without them :)
Making it tonight with black eye peas and collard greens. About 3 inches of snow out.
Stay warm!
no sound
I will look into this. It works for me.
Am I missing where u added the garlic, and your Worcestershire amount in the video is different then on the recipe?
Hey there! I missed my mistake--but the recipe on my blog is the recipe I followed. Sorry for the confusion!