HOW TO COOK FROZEN PORK CHOPS IN CROCK POT RECIPES

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FROZEN PORK CHOPS IN THE INSTANT POT® RECIPE | ALLRECIPES



Frozen Pork Chops in the Instant Pot® Recipe | Allrecipes image

When the main component of dinner is frozen solid, it's often easier to order carry-out, but this recipe takes advantage of frozen pork chops. I buy my seasonings from the Savory Spice® Shop, although feel free to use what you have on hand.

Provided by thedailygourmet

Categories     Main Dishes    Pork    Pork Chop Recipes

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

2 tablespoons butter
1 yellow onion, thinly sliced
1 teaspoon garlic base (such as Better Than Bouillon® Roasted Garlic Base)
½ cup water
2 teaspoons all-purpose seasoning (such as Savory Spice® Wash Park Seasoning)
1?½ teaspoons shallot salt (such as Savory Spice® Supreme Shallot Salt)
1?¼ pounds bone-in, thick-cut, frozen pork chops
6 ounces portobello mushrooms, quartered
¼ cup whipping cream
1 tablespoon all-purpose flour
½ teaspoon browning sauce

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine.
  • Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place.
  • Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove pork chops to a plate. Hit Cancel and switch to Saute function. Add mushrooms and stir.
  • Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the Instant Pot®. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.

Nutrition Facts : Calories 265.9 calories, CarbohydrateContent 10.6 g, CholesterolContent 76.6 mg, FatContent 16.8 g, FiberContent 1.7 g, ProteinContent 18.4 g, SaturatedFatContent 8.9 g, SodiumContent 804.9 mg, SugarContent 3.3 g

SLOW COOKER PORK CHOPS - HOW TO MAKE PORK CHOPS IN THE ...



Slow Cooker Pork Chops - How to Make Pork Chops In the ... image

These slow cooker pork chops cooked in and served smothered with a rich onion gravy are the perfect weeknight meael.

Provided by THEPIONEERWOMAN.COM

Categories     winter    comfort food    dinner    main dish    meat

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 14

1/2 c.

all-purpose flour 

1/2 tsp.

seasoned salt

1/2 tsp.

ground black pepper

1/4 tsp.

cayenne pepper, optional

1/2 tsp.

chopped, fresh thyme leaves, plus more for garnish

2 tbsp.

vegetable oil

1 tbsp.

butter

8

1-inch thick boneless pork loin chops (about 3lbs)

1

large onion, sliced

1

10.75 oz. can cream of mushroom soup

1 1/4 c.

chicken broth

3 tbsp.

Worcestershire sauce

4

sprigs fresh thyme

Cooked egg noodles or mashed potatoes, for serving

Steps:

  • In a pie plate, whisk together the flour, salt, pepper, cayenne and thyme leaves. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Heat the oil and butter in a large skillet over medium-high heat. Add the pork chops to the pan (work in two batches if the need be) and cook for 3 minutes on each side. Remove them to a plate. Add the onions to the skillet and cook for about 5 minutes, until lightly golden and slightly softened. Remove from the heat. Add the cream of mushroom soup, chicken broth and Worcestershire sauce to the base of a 6- to 8-quart slow cooker. Whisk everything to combine. Add the onions and thyme sprigs, the nestle the pork chops into the broth mixture. Cover and cook over high heat for 1 hour, then reduce to low heat for 2 more hours, until tender. Serve the pork chops with some of the gravy, onions, and a sprinkle of fresh thyme leaves, over cooked egg noodles or mashed potatoes, if you like.  

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