Pressure Cooker Pork With Tarragon Gravy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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