Pork Chops with Apples Thyme and Dijon Mustard Pressure Cooker Recipe

Pork Chops With Apples Thyme And Dijon Mustard Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 7 minutes at HIGH pressure

• 4 (8-ounce) bone-in pork loin or rib chops, ¾ to 1 inch thick
• sea salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 medium to large tart apple, such as Fuji, quartered, cored, and diced
• 2 medium shallots, chopped (about 1/3 cup)
• 1 teaspoon chopped fresh thyme
• ½ cup dry white wine or dry hard apple cider
• ½ cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon grainy mustard, such as Pommery Moutarde de Meaux
• 3 tablespoons creme fraiche (optional)

Method

1. Lightly season the chops with salt and pepper
2. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
3. Brown the chops in batches on both sides
4. Use tongs to transfer the browned chops to a plate
5. Add the apples and shallots; stir for a minute
6. It’s okay if they brown slightly
7. Add the thyme, cider, and broth and bring to a boil, scraping up any browned bits from the bottom of the pot
8. Return the chops and any accumulated juice to the pot, overlapping them to fit
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 7 minutes
13. Remove the pot from the heat
14. Open the cooker with the Quick Release method
15. Be careful of the steam as you remove the lid
16. Transfer the chops to a platter and tent with aluminum foil
17. Boil the liquid in the pot for a few seconds
18. Stir in the mustards and creme fraiche, if using
19. Once you add the mustard, do not boil again
20. Serve the chops immediately, with the sauce spooned over
21. Serve with rice or baked potatoes

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Full List of Pork Recipes