Pork Chops with Oniony Mashed Potatoes and Cider Gravy
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Ingredients56 m servings 720 cals
Original recipe yields 2 servings
- Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
- Turn on a multi-functional pressure cooker (such as Fagor(R)) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
- 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.
- 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.
- Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
- 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.
- Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.
- Cook's Notes:
- I don't like underdone meat, so 8 minutes worked well for me. Try 7 minutes if you don't mind some pink in the center.
- I found the gravy at the bottom of the pot thick enough without having to simmer it. Set on Simmer for 5 minutes if you want a thicker gravy.
Per Serving: 720 calories; 29.8 g fat; 64.9 g carbohydrates; 38.6 g protein; 114 mg cholesterol; 1448 mg sodium. Full nutrition
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