I've made this recipe several times since I first saw it on this site a few years ago. For me it was a winner from the start.
I have tried several variations, but the best ones have mushrooms and onions and dab of red bell pepper.
I use thick cut boneless chops, season and brown them as desired. I do this in my multipot thing. But I don't remove the chops. I add a big splash of red wine and start cooking with the wine for a couple minutes then add some chicken stock, a small amount of sliced onions, some mushrooms, a bit of bell pepper, a couple of carrots sliced diagonally and some grated garlic cloves. I add stock to cover the ingredients. Then bring it to a boil and, reduce the heat and cook the meat until fork tender. My multipot is a pressure cooker so I speed up the process with 15 minutes of pressure. Add a few more veggies if needed and cook on low until they reach the proper doneness.
Finally, thicken the gravy with flour or corn starch. I serve it over brown rice or noodles. Enjoy
