Pork Chops with Oniony Mashed Potatoes and Cider Gravy
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
2 russet potatoes
peeled and cut into 1-inch cubes
2 cloves garlic
1 cup hard apple cider
2 tablespoons Dijon mustard
1 ½ teaspoons maple syrup
¼ teaspoon ground nutmeg
¼ cup hot milk
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.
There are no reviews for this recipe yet, use a form below to write your review