Pressure Cooker Pork With Tarragon Gravy

1. 1

   Liberally season chops with salt and pepper to your taste (I used our pepper mill for fresh ground pepper, and salt, quite liberally).

2. 2

   Heat 1 Tbsp oil in fry pan at high heat.

3. 3

   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.

4. 4

   Meanwhile, add 1 Tbsp oil in pressure cooker and add chopped onions and saute until carmelized.

5. 5

   Once carmelized add 1 cup water (more or less as you want to make more or less gravy, depending on amount of meat).

6. 6

   Now you are ready to put the meat into pressure cooker.

7. 7

   Spread the tarragon mustard on each side of the chops and place them in the pressure cooker.

8. 8

   Cook at 15 psi for 30-40 minutes (we did 30 minutes, but 40 would make it that much softer).

9. 9

   When done, remove meat, and you and add the flour into the pot over high head to thicken the gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.