Ingredients

• 2 , 1-inch thick
• 1 teaspoon sea salt
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried rosemary
• 0.25 teaspoons ground black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter , divided
• 2 onions , sliced
• 2 russets potatoes , peeled and cut into 1-inch cubes
• 2 cloves garlic , crushed
• 1 cup hard apple cider
• 2 tablespoons Dijon mustard
• 1.5 teaspoons maple syrup
• 0.25 teaspoons ground nutmeg
• 0.25 cups hot milk

Instructions

1. 1 Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
6. 6 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.
7. 7 Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.

Nutrition per serving