Pressure Cooker Pork With Tarragon Gravy |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I just purchased my very first Pressure Cooker (a 5.25 quart / 5 liter Kuhn Rikon, made in Switzerland !!) and I was looking for an easy way to make some boneless Pork loins that I got from Costco with what I had in the fridge (which was very little!). This was only the 2nd thing I ever made in this device. Because we like to try different mustards and had previously purchased the Tarragon Dijon mustard (in our case Edmond Fallot brand made in France), we took a chance and thought we would try it, since it was in the fridge . It is an unusual green mustard with a strong taste. Basic method is to quickly sear/brown the chops on each side in a fry pan, and then add to the pressure cooker and set the timer. Voila! We liked it - maybe you might too (actually we could not believe how well the mustard worked out). Plus this recipe is easy peasy! Believe me I am a terrible cook....my European husband actually rated it at least a 4 ! (thank you Lord I can finally make something he likes!!) I am sure this could be improved, so I welcome suggestions. But we were pleasantly surprised at how tasty this was (or maybe I was still in shock from my husband liking it!!) Ingredients:
1/4 cup tarragon dijon mustard |
1 onion, chopped |
1 -2 tablespoon oil (divided for 2 steps) |
salt and pepper |
2 -3 lbs boneless pork loin chops or 2 -3 lbs pork chops |
1 cup water |
2 tablespoons flour (for thickening the gravy, after cooking) or 2 tablespoons cornstarch (for thickening the gravy, after cooking) |
Directions:
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. Heat 1 Tbsp oil in fry pan at high heat.
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. Meanwhile, add 1 Tbsp oil in pressure cooker and add chopped onions and saute until carmelized.
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. Now you are ready to put the meat into pressure cooker.
7. Spread the tarragon mustard on each side of the chops and place them in the pressure cooker.
8. Cook at 15 psi for 30-40 minutes (we did 30 minutes, but 40 would make it that much softer).
9. When done, remove meat, and you and add the flour into the pot over high head to thicken the gravy.
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