Pork Chops with Oniony Mashed Potatoes and Cider Gravy

I usually just use my pressure cooker for making beans but have been experimenting with bone-in meats and enjoying the results! Caramelized onions really boost the flavor in the mashed potatoes, and you can't go wrong with a gravy that has apple cider and Dijon mustard!

• Preparation Time: 15 mins
• Cooking Time: 36 mins
• Total Time: 51 mins
• Calories: 720 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 1 tablespoon vegetable oil
• ¼ cup hot milk
• ¼ teaspoon ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 cloves garlic, crushed
• 1 teaspoon sea salt
• 2 tablespoons Dijon mustard
• 2 onions, sliced
• 2 tablespoons butter, divided
• 1 cup hard apple cider
• 2 (1-inch thick) bone-in center-cut pork chops
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 1 ½ teaspoons maple syrup

Recipe Instructions

Step 1

Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.

Step 2

Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.

Step 3

Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.

Step 4

Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.

Step 6

Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.

Step 7

Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.