Creamy Sour Pork Chops
(Total Time: 45 MIN| Serves: 6)
4 pork chops, boneless
1 cup cream cheese
¼ cup heavy cream
1 cup sour cream
3 tbsp gorgonzola cheese
2 tbsp Parmesan cheese
½ cup milk
1 cup button mushrooms
2 tbsp butter
¼ cup vegetable stock
1 celery stalk, chopped
3 tbsp fresh parsley, finely chopped
½ tsp white pepper
1 tsp dried rosemary
¼ tsp dried oregano
Place the meat in the pot and pour in enough water to cover. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Meat’’ button and cook for 9 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the meat and the water from the pot and press the ‘’Saute’’ button.
Grease the inner pot with one tablespoon of butter and heat up. Add mushrooms and cook for 5-6 minutes, stirring constantly. Now add cheese, heavy cream, sour cream, and pour in the milk and the stock. Sprinkle with pepper, rosemary, and oregano.
Gently simmer for 5-6 minutes, stirring constantly. Remove from the pot and chill for a while. Transfer to a blender and pulse until completely smooth. Set aside.
Now add the remaining butte rin the pot and add chopped celery stalk. Cook for 4-5 minutes, stirring constantly.
Finally, add the meat and brown for 3-4 minutes on each side.
Serve with the cheese mixture.
Per Serving (Calories 482 | Total Fats: 34.3g | Net Carbs: 4.5g | Protein: 38.6g |Fiber: 0.4g)