Pressure Cooker Pork With Tarragon Gravy
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
4-6 chops/loins
- Serves:
- 6
ingredients
- 1⁄4 cup tarragon Dijon mustard
- 1 onion, chopped
- 1 -2 tablespoon oil (divided for 2 steps)
- salt and pepper
- 2 -3 lbs boneless pork loin chops or 2 -3 lbs pork chops
- 1 cup water
- 2 tablespoons flour (for thickening the gravy, after cooking) or 2 tablespoons cornstarch (for thickening the gravy, after cooking)
directions
- Liberally season chops with salt and pepper to your taste (I used our pepper mill for fresh ground pepper, and salt, quite liberally).
- Heat 1 Tbsp oil in fry pan at high heat.
- Quickly brown the chops/boneless pork loins on each side, just to sear in juices (I had to add a bit more oil near the end) and remove from heat.
- Meanwhile, add 1 Tbsp oil in pressure cooker and add chopped onions and saute until carmelized.
- Once carmelized add 1 cup water (more or less as you want to make more or less gravy, depending on amount of meat).
- Now you are ready to put the meat into pressure cooker.
- Spread the tarragon mustard on each side of the chops and place them in the pressure cooker.
- Cook at 15 psi for 30-40 minutes (we did 30 minutes, but 40 would make it that much softer).
- When done, remove meat, and you and add the flour into the pot over high head to thicken the gravy.
Questions & Replies
Got a question?
Share it with the community!