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1
Preheat the oven to 200u00b0F (for keeping the chops warm at the end).
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2
In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
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3
In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
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4
Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
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5
Meanwhile, in a small bowl, mix the preserves and mustard.
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6
Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
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7
Bring to high pressure (15 pounds).
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8
Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
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9
Use natural release. Do NOT quick release the pressure, it may toughen the meat.
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10
Open the lid with normal caution.
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11
Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
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12
Using a wooden spoon, stir the vinegar and brown sugar into the PC, scraping up any browned bits from the bottom and sides of the pan.
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13
Cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. Add the dried/soaked cranberries to sauce.
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14
Pour any juices from the chops into the sauce and boil for a few seconds.
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15
Season with additional salt and pepper.
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16
Pour the sauce over the pork chops and serve immediately.
