- 2 (1-inch thick) bone-in center-cut pork chops
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 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 1/2 teaspoons maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 cup hot milk
- 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(R)) 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.
Pork Chops with Oniony Mashed Potatoes and Cider Gravy, recipe