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Smothered Pork Chops ~ An Instant Pot Recipe

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Smothered pork chops are a favorite around here and I got to wondering if I could make them in the Instant Pot with frozen pork chops. It turns out…yes, you can! 

 

Smothered Pork Chops

 

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Smothered Pork Chops ~ An Instant Pot Recipe

Ingredients

  • 4 extra thick boneless pork chops (frozen)
  • 3 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1/4 cup red wine
  • 1 cup chicken broth
  • 1 tablespoon worchestershire sauce
  • 1 tablespoon all purpose flour, plus enough to coat pork chops
  • 3 tablespoons cold water
  • salt, pepper, garlic salt, seasoned salt, Creole seasoning (according to taste)

Instructions

  1. Heat 2 tablespoons oil in Instant Pot on saute.
  2. Season pork chops well on both sides and sprinkle with flour.
  3. Brown pork chops in hot oil then remove from Instant Pot.
  4. Put sliced onions in Instant Pot and cook until lightly browned (add more oil if necessary).
  5. Deglaze pot with red wine, thoroughly scraping bottom of pot to get up all the browned bits.
  6. Put browned pork chops on top of onions.
  7. Pour chicken broth over pork chops.
  8. Drizzle pork chops with worchestershire sauce.
  9. Place lid on Instant Pot, close vent and set for 30 minutes on meat setting.
  10. Allow to vent naturally.
  11. Remove pork chops to plate and cover to keep warm.
  12. Return Instant Pot to saute.
  13. Mix 1 tablespoon flour with 3 tablespoons cold water until completely smooth.
  14. Pour into bubbling drippings, stirring constantly until gravy thickens.
  15. Taste and adjust seasoning if needed.
  16. Place pork chop alongside or on cooked white rice and pour gravy over to serve.
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Seasoned and floured…ready to brown:

Pork Chops - floured

 

After browning:

Pork Chops - browned

 

Back in the Instant Pot, ready to cook:

 

The pork chops are done, nice and tender:

Pork Chops - cooked

 

Thickening the gravy:

Pork Chops - sauce

 

Update: I was honored to be selected for Miz Helen’s “Full Plate Thursday”!

Miz Helen’s Country Cottage

 

 

Smothered Pork Chops

 

More Instant Pot recipes you might enjoy:

Easy Chicken Tikka Masala

Cabbage Leek Diet Soup

Butternut Squash Risotto

Easy Jambalaya

Gumbo

Cabbage, Potatoes and Sausage

Brazilian Black Beans

 

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Smothered Pork Chops

 

Squash Casserole ~ a delicious summer treat

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Summer produce fresh from the farmers market or your own garden is one of life’s true pleasures. The season is fleeting, though, so be sure to enjoy it while you can. There are many recipes for squash casserole and every one I’ve tried has been delicious. Here is a simple version that only requires one skillet and one baking dish. Because summer is too short to spend washing unnecessary dishes! 

Squash Casserole ~ a delicious summer treat

Squash Casserole

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Squash Casserole ~ a delicious summer treat

Ingredients

  • 4-5 medium yellow crookneck squash - cut in 1/4 inch slices
  • 1 medium onion, chopped
  • 3 tablespoons butter (divided)
  • 1 tablespoon all purpose flour
  • 1 heaping tablespoon sour cream
  • 3 tablespoons real mayonnaise (not Miracle Whip)
  • 1/4 cup heavy cream
  • salt, pepper, garlic powder, Creole seasoning to taste
  • 1-2 cups grated cheddar cheese
  • 1/4 cup bread crumbs
  • paprika

Instructions

  1. Melt one tablespoon of butter in large skillet over medium high heat.
  2. Add sliced squash, season with salt, pepper, garlic powder and Creole seasoning.
  3. Cook about 8-10 minutes until almost tender and slightly browned.
  4. Remove from skillet and place in greased baking dish.
  5. In same skillet add remaining two tablespoons butter and melt over medium high heat.
  6. Add chopped onions and cook until translucent, about 3 or 4 minutes.
  7. Sprinkle flour over onions and continue to cook another minute, stirring constantly.
  8. Slowly pour in heavy cream, reduce heat to low and simmer until beginning to thicken.
  9. Remove from heat; stir in mayonnaise and sour cream.
  10. Taste and add more seasoning as desired.
  11. Pour cream mixture over squash in baking dish.
  12. Mix well.
  13. Top with grated cheese then sprinkle with bread crumbs.
  14. Sprinkle with freshly ground black pepper and paprika.
  15. Bake at 350 degrees about 30-40 minutes or until hot and bubbly and cheese is slightly browned.
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Squash and onions, chopped and sliced:

Squash and Onions

 

I happen to like my food very well-seasoned, as you can see here:

Squash casserole

 

Ready for the oven:

Squash Casserole - ready for oven

 

Delicious!

Squash Casserole - baked

 

This makes a wonderful side dish but I happen to like it as the star dish of an all-veggie dinner. Pick out the best looking vegetables at the farmers market and enjoy a plate of summer goodness. I recently served this along with baked potatoes, whiskey-glazed carrots and a nice green salad. I then enjoyed the leftovers for my lunch the next couple of days.

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Squash Casserole

Creamy Tomato Wine Sauce

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A good sauce elevates a meal from ho-hum to yum-yum! This Creamy Tomato Wine Sauce is equally delicious on chicken or fish. You can also pour it over angel hair pasta or steamed rice for a tasty side dish. 

Creamy Tomato Wine Sauce

Creamy Tomato Wine Sauce

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Creamy Tomato Wine Sauce

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon crushed red pepper flakes
  • 2-3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 pint cherry or grape tomatoes, sliced in half
  • salt and pepper to taste
  • juice of one lemon
  • zest of one lemon
  • 1 teaspoon Herbs de Provence
  • 1/4 cup of heavy cream

Instructions

  1. Heat butter and olive oil in skillet over medium heat.
  2. Add red pepper flakes and cook one minute.
  3. Add tomatoes and garlic then cook about 10 minutes.
  4. Pour in wine, stir and cook until simmering.
  5. Add lemon juice, zest, salt, pepper and Herbs de Provence.
  6. Cook about 2-3 more minutes, stirring often.
  7. Add heavy cream and cook until mixture just starts to thicken - about 2-4 minutes - while stirring constantly.
  8. Serve over cooked chicken, fish, angel hair pasta or rice.
  9. Optional: Add a handful of red seedless grapes (cut in half) along with the tomatoes.
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This easy-to-make sauce makes plain chicken or fish taste like something from a fine restaurant.

LWD tip: Keep boxed wines (one red and one white) in the fridge for delicious sauces without having to open a bottle. I enjoy a nice glass of wine with a meal sometimes but if David is on call and can’t have any I don’t like to open a bottle just for myself. Having boxed wine in the fridge means I can still make a wine-based sauce.

 

Creamy Tomato Wine Sauce

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Creamy Tomato Wine Sauce

Easy Chicken Tikka Masala ~ An Instant Pot Recipe

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As much as I love to cook, some nights you just need something you can throw together without any fuss. That’s one of the reasons I love my Instant Pot. I’m still experimenting with it but so far everything has turned out great. Last night I made a super easy chicken tikka masala which we all loved! This will definitely be on our menu in the future.

Chicken Tikka Masala

Easy Chicken Tikka Masala

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One of the wonderful things about an Instant Pot is that you can cook meat from a frozen state. Thawing meat can be a pain sometimes. Not only do you have to remember to do so far enough in advance but then there’s the issue of finding space in an already crammed refrigerator (or is that just me?).

My daughter cooks frozen chicken in her Instant Pot so I decided to give it a try myself. While I generally make things from scratch, including curries and such, I happened to have a jar of tikka masala sauce in my pantry. I don’t remember when or why I bought it but when I cleaned out my pantry last week I was reminded that I needed to use it. I’ll tell you what – this turned out so delicious that I’ll be keeping a jar or two on hand all the time now!

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Easy Chicken Tikka Masala ~ An Instant Pot Recipe

Ingredients

  • 2-3 pounds frozen chicken (I used breasts and thighs)
  • 1 (16 oz) jar of tikka masala sauce
  • 1 onion, sliced
  • 1 bell pepper, sliced (red or green, or combination)
  • 1 cup chicken broth
  • salt and pepper to taste

Instructions

  1. Place frozen chicken in Instant Pot.
  2. Add sliced onions and peppers.
  3. Season with salt and pepper to taste (don't overdo the salt now; you can add more later).
  4. Pour in chicken broth and tikka masala sauce.
  5. Close lid making sure vent is closed.
  6. Set timer for 30 minutes on manual.
  7. When time is up, check thickest piece of chicken for doneness.
  8. Adjust seasoning if needed.
  9. Serve over hot, cooked Basmati rice.
  10. Note: The sauce will be thin. If you'd like it thicker, ladle into a saucepan and add a little cornstarch mixed with cold water (make a paste). Bring to a boil then simmer until desired thickness.
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This smelled SO GOOD while it was cooking! After it was done I ladled out several scoops of the sauce into a saucepan and added about a tablespoon of cornstarch mixed in a little cold water, brought it to a boil and then simmered a few minutes until thickened. This isn’t strictly necessary but I prefer a thicker sauce.

I served it over brown Basmati rice. Naan bread would be delicious with this. I didn’t have any but did have some whole wheat pita bread which worked well, too. I also had leftover roasted potatoes and some garlic brussels sprouts from the night before which I heated up and served alongside.

This made quite a lot so I took some over to my mom last night after we ate so she could have some for lunch today (my dad isn’t a fan of Indian food). Tonight I’m going to turn the rest of it into soup. We’ll see how that goes. Maybe there will be another recipe from that.

 

By the way, did you know tikka masala was invented in Glasgow? The more you know…

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Chicken Tikka Masala

 

Other Instant Pot recipes you may enjoy:

Menu Monday ~ French Inspired Meals

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Welcome to the first annual Francophile Week here on Life With Dee! I’ve been looking forward to this for months and hope you enjoy it. And what better way to kick off the week than with a French inspired menu? If you’ve never been to France but have wondered if what they say about the food is hype, let me assure you it’s not. David and I both absolutely loved everything we ate in Paris the week we spent there. From the croissants at breakfast to the three-course dinners…every morsel was sheer perfection. 

Menu Monday French Meals

Dee’s French Menu

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Monday

When David and I went to Paris a few years ago, our first meal was lunch at a little café. We both had the Croque Monsieur which was served with a simple green salad. Light and lovely. We both have meetings this evening so a simple, light meal will be perfect when we get home. 

  • Croque-Monsieurs
  • salad
  • fruit and cheese plate
  • coffee and small piece of dark chocolate for dessert

 

Tuesday

 

Wednesday

David will be out of town so this is a good time for me to cook something he’s not fond of. 

 

Thursday

Many years ago I read the book, Scruples by Judith Krantz. The first section tells of an awkward young girl who is sent to Paris to live with a French family. The story of her transformation was my favorite part of the book and I’ve re-read that first section many times since. Her first dinner with her new French family is described in great detail. I thought it would be fun to re-create that meal. The dinner was served in several courses and I’ll serve it that way, too. 

Scruples dinner:

  • thin vegetable soup
  • soft boiled eggs in shell
  • large green salad with sliced cold ham
  • cheese plate, bread and butter
  • fresh oranges
  • coffee

 

Friday

Boeuf Bourguignon is a bit time-consuming but perfect for a cozy at-home date night along with a nice bottle of French wine. 

Saturday

We are holding band auditions until 6 p.m. so we’ll go out to eat afterwards. Probably Italian food because we don’t have any French restaurants around here. 

 

Sunday

I don’t usually cook on Sundays. We’ll be attending Music in the Park and they will likely have a food truck or two there. 


Menu Monday - French Inspired Meals

 

This post is linked up on I’m an Organizing Junkie. For more menu ideas, check it out.

Menu Monday ~ June 26, 2017

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Summer is in full swing around here. We have lots of fun activities to attend (and organize!) in the coming weeks. This is also my favorite time of year for food. There is nothing better than fresh corn on the cob dripping with butter or the sensual pleasure of biting into a juicy, ripe peach. Yum! This week’s menu includes both of those treats, plus burgers on the grill at an outdoor celebration. Let’s take a look. 

Menu Monday

Dee’s Menu

Monday

We will be out of town. 

Tuesday

I think we may go to Trivia Night at a local wine bar. They have pretty good pizza and sandwiches so we’ll probably just eat dinner there. 

Wednesday

I’m going to try to make it to the farmers market early enough to get the “good stuff”. If so, we’ll do one of my favorite all-veggie dinners.

  • corn on the cob
  • squash casserole
  • salad
  • sliced fresh tomatoes drizzled with balsamic vinegar
  • fresh peaches

Thursday

  • spaghetti
  • leftover squash
  • salad
  • garlic bread

Friday

  • smothered pork chops
  • rice
  • salad
  • green beans

Saturday

The little town David works in (pop. around 350) hosts a really fun 4th of July celebration (on Saturday this year) with a great fireworks show. I think we’ll take our grill and cook burgers and hot dogs for the family and then enjoy the fireworks. 

Sunday

We haven’t been to church in ages…seems we are always out of town or have something going on. But I’m very hopeful we’ll make it this Sunday and then go out for Mexican food for lunch. 

 

What’s on your menu this week? If you are in the United States, do you have any special 4th of July celebrations coming up?

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Let's Go on a Picnic

 

 

Menu Monday

Menu Monday ~ A Week of Recipes For the Grill

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We have a new grill and I’m really looking forward to using it a lot this summer. For this week, I’ve created a menu of recipes for the grill. We are actually going to be out of town or otherwise not cooking at home several nights this week so we aren’t eating all of these meals. However, I’ve saved all of these recipes to try throughout the summer. Enjoy! 

 

Menu Monday ~ A Week of Recipes For the Grill

Dee’s Menu

 

Monday

We tend to equate grilling with meat but there are numerous vegetarian options for the grill. So let’s start off the week with a “Meatless Monday” meal. 

Tuesday

For “Taco Tuesday”, how about these grilled shrimp tacos? Don’t they sound delicious? 

Wednesday

I think the combination of spicy grilled chicken sandwiches and cool, crisp coleslaw sounds like a perfect mid-week meal, don’t you? 

Thursday

We are in Kansas City for a few days this week to celebrate our anniversary. Since Kansas City is famous for barbecue, I’m including these pork chops on our menu. 

Friday

Pizza is always a good choice for Friday nights and this one sounds incredibly tasty. 

Saturday

You can’t beat a good steak for an at-home date night. 

Sunday

Ribs take a few hours on the grill but are well worth the time on a lazy Sunday afternoon. 

 

Do you have any favorite recipes for the grill? If so, leave me a comment. I’m on the lookout for more to try this summer.

 

 

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Menu Monday ~ A Week of Recipes For the Grill

Menu Monday ~ A Week of Salad Recipes

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Summer is coming. Let’s lighten up a bit with a week of salad recipes!

Menu Monday Salad Recipes

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Dee’s Menu ~ Salad Recipes

 

David and I spent last week in North Myrtle Beach and it was wonderful! We hated to come home and I’ll be telling you more about it –  probably tomorrow. We both spent a lot of time in swimsuits, something neither of us has done in years. And that is part of the reason we are eating salads this week. Ha!

Our local farmers markets are open this week and I’m looking forward to all the lovely produce available throughout the summer months. I love a good salad and will be including a lot of them in the coming weeks’ menus. To kick start the season of fewer clothes we are focusing on salad recipes this week. Let’s take a look…

 

Monday

David has a firefighter meeting tonight so that means I have no idea what time we’ll have dinner. I love the fact I can prep all the ingredients for this salad and then just toss them together when he gets home. 

Southwestern Chopped Salad With Buttermilk Ranch Dressing

Tuesday

Garlic, lime and pineapple? I’m sold! 

Garlic and Lime Barbecue Chicken Salad

Wednesday

I bought one of the last packages of fresh green beans at Aldi. The woman working that section told me they had come in and sold out in nothing flat. I’m looking forward to using them in this next salad. 

Salad Niçoise

Thursday

I’m planning to take my mom up to Norman to eat lunch at our favorite Indian restaurant. This will be an early Mother’s Day outing. Neither David, nor my dad are big fans but she and I love this place. I try to take her up there once a year. For dinner, we’ll switch cuisines and have my Asian Pasta Salad. 

Asian Pasta Salad

Friday

I like to make Friday dinners a little more “special” and this steak salad looks like it will be perfect for kicking off the weekend. 

Steak Salad With Caramelized Red Onions

Saturday

A chicken Caesar salad is always a winner and this one, while not exactly traditional, looks delicious. 

Ultimate Chicken Caesar Salad

Sunday 

We’ll finish the week with my yummy Taco Frito Salad. 

Taco Frito Salad

 

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What about you? Do you enjoy a good main dish salad? If you have a favorite leave me a comment and tell me about it (or leave a link to the recipe).

 

SALAD SET

salad set

 

Salad of the Week

 

Salad of the Day

 

Superior Salads

 

Menu Monday ~ Salad Recipes

This post is linked up at I’m an Organizing Junkie. For more great menu plans, check it out!

Homemade Thousand Island Dressing

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I learned to make homemade Thousand Island dressing as a kid. It is so simple it hardly qualifies as a recipe but I was asked to share so here goes. 

Thousand Island Dressing

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Thousand Island Dressing

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Homemade Thousand Island Dressing

Ingredients

  • 3/4 cup of mayonnaise (not Miracle Whip!)
  • 2 heaping tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon garlic powder

Instructions

  1. Combine all ingredients in glass jar.
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And that’s all there is to it. I like to mix it up in a small glass jar with a lid so I can refrigerate leftovers. Bonne Maman jam jars are perfect for this and the lids are cute.

The best thing about this salad dressing recipe is that it uses ingredients I always have on hand. I can whip up a batch in less than two minutes and it’s delicious, too!

It’s also really good on hamburgers or as a french fry dipping sauce.

 

Thousand Island dressing

 

Thousand Island Dressing

 

Salad Set

salad set

Salad Samurai

 

Bonne Maman preserves

Menu Monday ~ Guest Post Recipe Roundup

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I love doing theme menus once in awhile to break up the monotony. This week we are going to focus on reader recipes which have been shared with me as guest posts.

Menu Monday - guest post recipes

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Menu Monday – Guest Post Recipes

 

Did you know I used to have a blog called Dee’s Kitchen? I shared my recipes and also hosted guest posts many Fridays. I rolled all of those posts over to this blog when I started it. However, they aren’t formatted properly and many don’t have photos. One of these days I’ll fix them. Maybe. But in the meantime there’s no reason not to share the yummy goodness of some of those guest post recipes.

I’ve linked to a guest post recipe each day. Keep in mind that there may not be a photo and the formatting is likely to be rather wonky. I also haven’t checked to see if there are broken links.

Still, these are some really tasty recipes and I’m certain you’ll find a few to try.

Monday

Let’s start out with a vegan recipe for Meatless Monday.

Tuesday

This casserole recipe was created by one of my cousins. Click on it to read more about the name of the recipe. 

Wednesday

I know some people think of soup as just a cold weather meal but I love soup year round! 

Thursday

This next recipe comes from a blogging friend who lives in England!

Friday

Y’all know how much I love New Orleans dishes, right? Yum!

Saturday

We usually have some sort of project going on Saturdays so it’s a good time for a simple meal. 

Sunday

I don’t often cook a big meal on Sundays but sometimes a special meal just sounds like a good thing to do. 

 

What’s on YOUR menu this week?

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Do you have a favorite recipe you’d like to see featured on Life With Dee? Check out the easy guidelines:

Guest Post Guidelines

 

Instant Pot – Love mine!

Instant Pot

 

Menu Monday - guest post recipes