If you’d like a dinner of pork chops with a Madeira mushroom sauce but don’t have a lot of time, then this recipe and the Aroma Pressure / Turbo Rice Cooker is for you.
2 tbsp olive oil, adding more as needed
4 boneless pork chops
1-2 tsp Montreal seasoning or salt and pepper
½ cup water
2 tbsp butter
1 cup mushrooms, sliced
¼ cup Madeira wine
1 cup chicken broth
3-4 tbsp heavy cream, optional
Place the olive oil in the inner pot of the Digital Turbo Rice Pressure Cooker and heat with the Meat setting. Season the pork and brown the meat on both sides. Transfer meat to a plate and continue until all pieces are browned. Add the water while scraping up any meaty bits from the bottom, then return the meat to the pot. Turn the pressure cooker to off and close the lid securely. Set the steam vent to ‘airtight’ and set to high pressure (3P). Cook for 15 minutes. Let pressure come down naturally, about 15 minutes. Turn pressure cooker off. Remove chops to a plate and tent with foil to keep warm.
To prepare the mushroom wine sauce, place the butter in the cooking pot and heat with the Meat setting. Add the mushrooms and sauté until tender. Add garlic and cook just until fragrant. Stir in the wine and continue to cook for another minute or until wine has evaporated. Add the broth and any meat juices from the plate and cook for 6-8 minutes or until heated through. Taste for seasonings, adding additional salt and pepper if needed. If a thicker sauce is desired, stir in the heavy cream.
Place chops on a serving platter or individual serving plates and cover with sauce.
Over To You
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