Pork Chops with Oniony Mashed Potatoes and Cider Gravy

Name: Pork Chops with Oniony Mashed Potatoes and Cider Gravy
Prep time: 15 min
Cook time: 36 min
Total time: 56 min
Ingredients: 2 (1-inch thick) bone-in center-cut pork chops; 1 teaspoon sea salt; 0.5 teaspoon dried thyme; 0.5 teaspoon dried rosemary; 0.25 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; 1.5 teaspoons maple syrup; 0.25 teaspoon ground nutmeg; 0.25 cup hot milk

4.5

(4)

4 Reviews

3 Photos

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!

Submitted by LauraF

Published on November 18, 2017

Prep Time:

15 mins

Cook Time:

36 mins

Additional Time:

5 mins

Total Time:

56 mins

Servings:

Yield:

2 servings

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Ingredients

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Original recipe (1X) yields 2 servings

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

Directions

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.

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.

Nutrition Facts (per serving)

720	Calories
30g	Fat
65g	Carbs
39g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 720
% Daily Value *
Total Fat 30g	38%
Saturated Fat 12g	62%
Cholesterol 114mg	38%
Sodium 1448mg	63%
Total Carbohydrate 65g	24%
Dietary Fiber 7g	25%
Total Sugars 19g
Protein 39g	77%
Vitamin C 52mg	57%
Calcium 143mg	11%
Iron 14mg	77%
Potassium 1568mg	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.