2-3 poundsboneless pork chopsMine were almost 1 pound each, 1 1/2" thickness
1pktranch dressing mix
1cancreamy mushroom soup (NOT condensed cream of mushroom!)
1cupwater(for pressure cooking)
Press brown/saute and add butter to the pot. Brown the chops one at a time on each side. Set chops aside and press start/stop.
Place potatoes in the bottom of the pot and pour 1 cup water over them. Place the trivet over the potatoes. Add the chops to the pot (you may have to stack them) and sprinkle with the ranch dressing packet.
Pour the mushroom soup over the top of the pork chops. Close the lid, close the steam release valve and cook on high pressure for 8 minutes. (Steam button defaults to 10 and then you can adjust down on the Crockpot Express)
Do a natural pressure release for 8 minutes. Check your chops with a meat thermometer to be sure they are done! They should be 145 degrees in the center.
Serve with the potatoes and the "gravy" created from the soup and the cooking juices!
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