Delicious!!! Easy to make, using common household ingredients, and tastes oh so nice! Prepare a large casserole to feed a large family, or divide it in half and freeze one half for later. With a tossed salad and garlic toast, this is one of my favorite recipes. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 36 mins |
| Additional Time: | 5 mins |
| Total Time: | 56 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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.
- 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
| Calories | 720 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 7 g |
| Protein | 39 g |
| Saturated Fat | 12 g |
| Sodium | 1448 mg |
| Sugars | 19 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
It was a huge hit, especially the potatoes. The only change was I used regular apple cider instead of hard cider. Even though it has a large list of ingredients, they wee all items I had, except the cider. It was also easy to mark.I will definitely make again.
It was really good. There was too much juice , so I didn’t use the gravy. The potatoes were delicious! I can’t believe how much flavor two cloves of garlic bring to a dish! Will make again.
I made this recipe as written. I thought it sounded great and I’ll try something new. Not impressed with the pork chop , it was chewy and not tender at all. Wouldn’t do them like this in the pressure cooker again. Now that I said that , the mashed potatoes and onion mix with the Apple cider mixture was out of this world good. My whole family gobbled them up and my adult son took the left over mashed potatoes home. I’m not quite sure how to rate this recipe. I am going to attempt the mashed with this mixture again without the pork chops and see if I get similar results.
My boyfriend and I had fun making this in a stovetop pressure cooker. Cooking time for us was rather wonky; I recall it taking way longer than usual to come to pressure (the nozzle rose long before the steady stream of steam came out) and so it was on med-hi heat for like 12 mins before we turned it down to cook for 6 minutes (plus 5 more for natural release followed by 3 mins of quick release)… resulting in dry and weirdly flaky chops – but the excellent flavor made up for it. We scaled it to 5, and even though we didn’t have enough onions to match, it still turned out stellar. Deglazed the browned pork bits with the apple cider for the start of a nice, alcoholic (if you like that kinda taste!) gravy. Mustard really comes through. Didn’t have Dijon – used brown, but Dijon might be better. Also used fresh rosemary instead of dried – very powerful flavor. Overall loved this recipe for all its fun components! Maple syrup & nutmeg used in a subtle way? Yes please.