Pork Chops with Oniony Mashed Potatoes and Cider Gravy

Directions

Ingredients :

2 (1-inch thick) bone-in center-cut pork chops

1 teaspoon sea salt

½ teaspoon dried thyme

½ teaspoon dried rosemary

¼ teaspoon ground black pepper

1 tablespoon vegetable oil

2 tablespoons butter

divided

2 onions

sliced

2 russet potatoes

peeled and cut into 1-inch cubes

2 cloves garlic

crushed

1 cup hard apple cider

2 tablespoons Dijon mustard

1 ½ teaspoons maple syrup

¼ teaspoon ground nutmeg

¼ cup hot milk

Methods :

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®) 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.