Made it. Doubled the Worcestershire. Very salty; would make with low/no sodium broth. I adapted for pressure/multi-cooker. Doubled the recipe and used 8 bone-in chops... only about 1/2 inch thick. Cooked on high for 8 minutes with 5 mins natural release. Came out way overcooked. Nice seasoning on the chops. Seared before pressure cooking. Gravy tasted too much like straight cream of mushroom soup.
