4 bone-in thick pork chops
2 T vegetable oil
1 1/2 c water
1 can condensed cream of mushroom soup
Pat chops dry and season liberally with Lemon Pepper (or your favorite seasoning). Put oil in the cooking pot and select Browning (or Saute on the Instant Pot). When oil begins to sizzle, brown chops on both sides. You may have to brown one or two chops at a time, depending on the size of the chops. When browned remove to a platter. When you’ve finished browning the chops add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the mushroom soup. Add pork chops and any juices that may have accumulated on the platter to the cooking pot. Lock lid in place and select High Pressure. Set timer for 18 min and press start. When beep sounds turn off pressure cooker and use a natural pressure release to release pressure (approx 15 min). You can also use a Natural Pressure for 10 min, followed by Quick Pressure Release. When valve drops carefully remove the lid. Remove chops to a large serving bowl. If necessary, thicken gravy in cooking pot on simmer with a slurry of water and flour. Pour gravy over chops to serve. Note to Me: Add a packet of Onion Soup mix.