PRESSURE COOKER PORK WITH TARRAGON GRAVY
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!!)
Provided by Greyhound Lover
Categories Pork
Time 40m
Yield 4-6 chops/loins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Liberally season chops with salt and pepper to your taste (I used our pepper mill for fresh ground pepper, and salt, quite liberally).
- Heat 1 Tbsp oil in fry pan at high heat.
- 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.
- Meanwhile, add 1 Tbsp oil in pressure cooker and add chopped onions and saute until carmelized.
- Once carmelized add 1 cup water (more or less as you want to make more or less gravy, depending on amount of meat).
- Now you are ready to put the meat into pressure cooker.
- Spread the tarragon mustard on each side of the chops and place them in the pressure cooker.
- Cook at 15 psi for 30-40 minutes (we did 30 minutes, but 40 would make it that much softer).
- When done, remove meat, and you and add the flour into the pot over high head to thicken the gravy.
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riaz amran
[email protected]I made this recipe for my family and they loved it! The pork was cooked perfectly and the gravy was delicious.
Mark Bizuneh
[email protected]This recipe is a keeper! The pork was so tender and the gravy was so flavorful. I will definitely be making this again.
Sunil Adhikari
[email protected]I've made this recipe several times and it always turns out great. The pork is always tender and juicy, and the gravy is flavorful and rich.
Jeanette A
[email protected]This was a great recipe. I followed the instructions exactly and the pork turned out perfect. The gravy was also very good.
Donna Dial
[email protected]I made this recipe for my family and they loved it! The pork was cooked perfectly and the gravy was delicious.
RD Specs
[email protected]This recipe is a keeper! The pork was so tender and the gravy was so flavorful. I will definitely be making this again.
Ramon _
[email protected]I've made this recipe several times and it always turns out great. The pork is always tender and juicy, and the gravy is flavorful and rich.
Shakib MIM
[email protected]This was a great recipe. I followed the instructions exactly and the pork turned out perfect. The gravy was also very good.
Zavlu-
[email protected]I made this recipe last night and it was a hit! My family loved it. The pork was cooked perfectly and the gravy was delicious.
Hiya MONI
[email protected]This recipe was amazing! The pork was so tender and juicy, and the gravy was flavorful and rich. I will definitely be making this again.