Pork Chops with Oniony Mashed Potatoes and Cider Gravy recipe
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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
Nutrition Info
- 720.1 caloriescarbohydrate: 64.9 gcholesterol: 114.2 mgfat: 29.8 gfiber: 7 gprotein: 38.6 gsaturatedFat: 12.4 gservingSize: -sodium: 1447.9 mgsugar: 18.6 gtransFat: : -unsaturatedFat: : -
Directions Pork Chops with Oniony Mashed Potatoes and Cider Gravy
Directions
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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.