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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 Pounds of assorted pork chops
3 Cans of Golden Mushroom Soup
1 pound of baby carrots
1 14 ounce can, sliced mushrooms
1 soup can of water
1 teaspoon dried thyme
Salt and pepper to taste
Prepared egg noodles for serving
STEP BY STEP INSTRUCTIONS
NOTE: I am using an Wolfgang Puck Bistro 5 quart electric pressure cooker. Please consult the manufacturers instruction manual for your model to learn how best to set your particular model of machine for cooking this dish.
In the vessel of your pressure cooker, place canned mushrooms and their liquid along with the soup from all three cans.
Mix well and add one soup can of water. Blend well.
Add in carrots and pork chops season with salt and pepper and thyme.
Cook per manufacturer’s instructions.
Allow the cooker to do a natural release. This will help the meat to be even more tender.
When pressure has released, remove lid and stir. Allow this to rest for 5 to 10 minutes before serving over egg noodles, mashed potatoes, rice, quinoa or couscous.
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