Pork Chops in Garlic Mushroom Sauce

Followed the recipe and it was excellent!

I brined boneless pork chops first to make sure they were tender but this dish was soooo good. It exceeded my expectations.

Tasty! Even got husband approval. I used nondairy butter and it turned out great still. Paired it with broccoli.

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

Too much garlic I don’t know why recipes don’t just include how many teaspoons of garlic are needed. Garlic cloves are so different in size and garlic can be overwhelming if too much is used. I would guess this recipe needs about one and a half teaspoons of garlic.

Came out so good, next time though, I will not use salt when seasoning my pork chops because it was a little salty for me from the beef bullion. Added onion an used brown mustard instead. But this will definitely go in the dinner rotation! Was very quick and easy didn't take long long at all, and I have a big family so I had upped the portions to 12.