Super easy and delicious, perfect for cold nights. It's absolutely delicious and buttery, you'll make this time and time again.
Total Time
25min
3.5
2 Ratings
Author: Cooking with Tovia
Servings:
6
Ingredients
•
1
Boneless Pork Chops
, cut
or Chicken or Bacon
•
2
tsp
Kosher Salt
•
2.3
lb
Russet Potatoes
, peeled, cubed
•
1
Large
Onion
, diced
•
4 1/2
cups
Chicken Stock
•
2
tsp
Ground Turmeric
•
1/4
tsp
Ground Coriander
•
1/2
tsp
Ground Cumin
•
2
tsp
Ground Black Pepper
•
1/2
cup
Buttermilk
•
1
cup
Heavy Cream
•
to taste
Simply Organic Garlic Powder
•
to taste
Dried Thyme
•
2
cups
Fresh Baby Spinach
•
as needed
Olive Oil
Cooking Instructions
1.
Cut the Boneless Pork Chops (1) into small pieces.
2.
Set pressure cooker to sauté function at 390 degrees F (200 degrees C). If using a stove stop set a large pot to medium-high heat. Add Olive Oil (as needed), Onion (1), and sliced-up pork chop. Stir and cook until meat is brown, anywhere from 6 to 7 minutes.
3.
Once the pork is cooked add Kosher Salt (1 tsp). Remove the pork out and leave as much of the onion in the pot as possible.
4.
Add in the Chicken Stock (4 1/2 cups) and scrape the bottom of the pot to pull up all the browned bits. Bring to boil.
5.
Add the Russet Potatoes (2.3 lb) to the pot and cook until done.
6.
Remove some of the potatoes from the pot. Using an immersion blender puree the rest.
7.
Bring pot back up to a boil and add Buttermilk (1/2 cup), Heavy Cream (1 cup), Kosher Salt (1 tsp), Ground Black Pepper (2 tsp), Ground Coriander (1/4 tsp), Dried Thyme (to taste), Simply Organic Garlic Powder (to taste), Ground Turmeric (2 tsp) and Ground Cumin (1/2 tsp). Stir together.
8.
As it comes back up to a boil, break up the potatoes that were removed and put back into the pot. Add back in the meat and stir together. Simmer for 5 minutes.
9.
Add in Fresh Baby Spinach (2 cups) and let it simmer until spinach wilts.
10.
Serve with garnishes of choice and enjoy!
Nutrition Per Serving
CALORIES
404
FAT
18.0 g
PROTEIN
15.8 g
CARBS
45.1 g
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