Rich And Creamy Tender Lamb Chops (pressure Cooked)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 6 lamb chops, any kind
• pepper
• 2 -3 tablespoons oil
• 1 1/2 cups water
• 2 teaspoons chicken bouillon powder, or granules
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 1/2 cups sour cream
• 1 tablespoon chopped fresh parsley

Recipe

• 1 in pressure cooker, heat oil over medium heat til hot.
• 2 lightly brown peppered lamb chops on both sides, a few at a time, removing as you go onto a plate.
• 3 when all are browned, add water and chicken bouillon to pot.
• 4 scrape bottom to de-glaze and remove bits from bottom of pan.
• 5 add chops back to pot.
• 6 place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
• 7 cook for 8 minutes. turn off heat.
• 8 let pressure drop on it's own accord.
• 9 when no more steam, carefully open cooker.
• 10 remove chops to platter, cover to keep hot.
• 11 whisk in soup and heat over medium-low heat.
• 12 then whisk in sour cream and heat til just heated through over low heat. do not boil! might curdle!
• 13 stir in parsley.
• 14 pour sauce over chops.
• 15 *for extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.
• 16 **can garnish with more parsley.