Pressure Cooker Pork With Tarragon Gravy - cooking recipe

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)

Preparation

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.