Instant Pot Swiss Pork Chops & Mushrooms Recipe

Instant Pot Swiss Pork Chops & Mushrooms Recipe
During the holidays, most of us go to parties and get togethers where traditional turkey and/or ham dinners with the trimmings are served. And with that, most of us get sick of those menus. It’s nice to serve something different, and even if the cook is busy, the following Instant Pot Swiss Pork Chops and Mushrooms makes for an elegant main dish, and it is different enough to give guests a break from the ubiquitous ham and turkey dinners. Although fairly fancy, these pork chops are easy enough for a weeknight family dinner.

This delicious dish is quick to put together, and, after the initial prep, the Instant Pot cooking time is only five minutes. These pork chops go well with rice pilaf or fluffy mashed potatoes.

6 Servings

1 tablespoon butter
1 tablespoon olive oil

1/2 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
6 boneless pork loin chop(s), 1" thick

1 teaspoon granular chicken bouillon
1 cup dry vermouth

1 1/2 pounds sliced mushrooms

6 slices Swiss cheese
  1. Heat the butter and olive oil on the sauté setting of the Instant Pot.
  2. Mix the flour, thyme, salt, and pepper on a plate; dip the pork chops in the mixture and brown them in the Instant Pot.
  3. Turn the Instant Pot off. Sprinkle the pork chops with the granular bouillon and pour the vermouth over. Top with the mushrooms.
  4. Cover the pot, set the valve to sealing, and set the pot to manual for five minutes.
  5. When the cycle is finished, release the pressure.
  6. Lay the Swiss cheese slices over the chops and let sit, covered, for a few minutes to melt the cheese.

Amount Per Serving
Calories 322 Calories from Fat 117
Percent Total Calories From: Fat 36% Protein 32% Carb. 19%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 68 mg
Sodium 303 mg
Total Carbohydrate 15 g
Dietary Fiber 1 g
Sugars 0 g
Protein 26 g

Vitamin A 2% Vitamin C 7% Calcium 0% Iron 14%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.