Mrs G'S Pork Chops With Berry Sauce - Pressure Cooker - cooking recipe

Ingredients

1/4 cup dried sweetened cranberries (or other dried fruit that is sweet and a bit tart) or 1/4 cup dried cherries (or other dried fruit that is sweet and a bit tart)
1 tablespoon vegetable oil
4 pork loin chops, about 1 inch thick
1/4 teaspoon salt, plus more
salt, to taste
1/8 teaspoon fresh ground pepper, plus more
fresh ground pepper, to taste
1/4 cup lingonberry preserves or 1/4 cup black currant jelly
1 1/2 tablespoons Dijon mustard
1/3 cup white wine vinegar (get creative and substitute your favorite fruit vinegar!)
2 tablespoons light brown sugar

Preparation

Preheat the oven to 200\u00b0F (for keeping the chops warm at the end).
In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
Meanwhile, in a small bowl, mix the preserves and mustard.
Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
Bring to high pressure (15 pounds).
Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
Use natural release. Do NOT quick release the pressure, it may toughen the meat.
Open the lid with normal caution.
Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
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.
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.
Pour any juices from the chops into the sauce and boil for a few seconds.
Season with additional salt and pepper.
Pour the sauce over the pork chops and serve immediately.