Pot In Pot Pork Chops and Stuffing w/ Gravy
Servings: 2 Servings
Equipment
- Stacker pans
Ingredients
- 2 Pork chops Thick cut 1+" (bones or boneless is fine)
- 1 tsp Grandma Behrendt Seasoned Salt
- 2 Tbsp oil
- 1 box Stove Top Stuffing any flavor you like
- 1 can Cream of Chicken Soup
- 2 cups water divided (1 cup for stuffing and 1 cup for pressurizing/deglazing)
Instructions
- Open your stuffing package and pour into a 7" metal pan. I used one of my stacker pans. They come in so handy. Top with pats of butter and 1 cup of water. You don't need as much as the package says since you are pressure cooking. They will get plenty of moisture. Set this pan aside.
- Set your pot to Saute and let it heat up. While your pot is heating go ahead and season your pork chops. Blot off any excess liquid so they don't spatter as much. When your pot says Hot, go ahead and add your oil. Then add your seasoned chops and cook on one side only for 4 minutes without moving them.
- Remove pork chops and place on top of stuffing with browned side facing up. Now deglaze the pot with 1 cup of water.
- Place your pot in pot pan on a trivet and set your pot to Pressure Cook or Manual for 20 minutes and 15 min NPR.
- After NPR time is done, release the rest of the pressure and remove trivet and pan. Add cream of chicken soup to the liquid in your pot. You should have a nice gravy to serve with your chops and stuffing. (You may need to remove some liquid if you want a thicker 'gravy' from your soup)
- Add a nice green veggie when serving for a great meal!
