MSMAMACHIC

I’m currently in a season of life where my attention is divided between studying pathophysiology and pharmacology, chasing after George, soccer games, doling out life advice to my kids on work ethic and discipline, fitting a few workouts in per week, and planning my days in one-week increments with daily adjustments.

To say I’m strapped is an understatement.

Most days, I’m braless and looking busted. I don’t shower until 3pm. I rarely fix my hair or makeup. I rotate through a multi-coloured sweatpants collection and leave the house maybe twice per week; hence, I feel physically vulnerable and socially inadequate around other adults as my main social interactions are with Derk, my kids and our shih-tzu, Gary.

Let me tell you something: this is not my sexy season.
This is my put-your-head-down-and-get-to-the-finish-line season…without losing all the other progress I’ve made in nutrition, fitness, family relationships, and finding balance between learning new concepts and letting my brain rest.

So here’s an Instant Pot recipe for anyone having a week, or a whole damn season, like this.

Without my Instant Pot and a trunk full of Epicure spices, my meals would not fly.

Pork Chops in Epicure Wintry Mushroom Soup Sauce

Ingredients

• 1 package pork chops
• 1 large yellow onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups chopped mushrooms
• 1–2 packages Epicure Wintery Mushroom Soup seasoning
• Chicken broth (as needed)
• Butter or oil
• 1 cup lactose-free milk (1–2%)

Instructions

1. Spray the inside of your Instant Pot with a little oil, then layer the pork chops in the bottom of the pot.
2. Add about 1 cup chicken broth.
3. Pressure cook for 20 minutes.
4. Remove the pork chops from the pot, trim off any visible fat, and drain the grease from the pot.
5. Set the Instant Pot to sauté. Add 1–2 tbsp butter or oil.
6. Add chopped onion, carrots, celery, and mushrooms. Sauté until onions are translucent and vegetables begin to soften.
7. Add Epicure Wintery Mushroom Soup seasoning and mix until vegetables are well coated.
8. Layer the cooked pork chops back on top.
9. Add 2–4 cups chicken broth (depending on how many pork chops you’re cooking).
   The liquid should sit at the level of the meat and veggies.
10. Pressure cook for 10 minutes.
11. Near serving time, add 1 cup lactose-free milk and set the Instant Pot to simmer to thicken the mushroom sauce.

Serving Suggestions

• Serve with rice, polenta, or potatoes
• Top with grated parm, maybe some tangy feta, or fresh herbs if you’re feeling frisky

Life in Chaos Suggestions

Freeze multiple portions into freezer meals for weeks when you don’t have the capacity to meal prep or cook.
This is seriously such a hack for keeping protein-forward, macro-friendly food around at all times.