Maple Dijon Mustard Pork Chops in Pressure Cooker

• Gluten free

• Meat

  • 4 Pork chops, bone in or boneless

• Produce

  • 3 cloves Garlic
  • 1 Onion, small

• Canned Goods

  • 1/3 cup Chicken stock, unsalted homemade

• Condiments

  • 1 tbsp Dijon mustard
  • 1/4 cup Maple syrup
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 1/2 tbsp Cornstarch
  • 1 tsp Paprika
  • 1 Salt & black pepper

• Oils & Vinegars

  • 1 tbsp Peanut oil

Found on pressurecookingtoday.com

Directions

• Tenderize the pork chops with a meat tenderizer or Chinese cleaver. Generously season the pork chops with black pepper and salt. Brown pork chops with peanut oil for roughly 1.5 minutes per side and set aside. Sauté the onions for roughly 2 minutes. Add in the garlic and sauté until fragrant. Lightly season with salt and pepper. Pour in chicken stock and fully deglaze with a wooden spoon. Add in maple syrup, Worcestershire sauce, Dijon mustard, and paprika. Mix well. Place browned pork chops back into the pressure cooker. Secure lid and cook at High Pressure for 1 minute + Natural Release. Open the lid and set pork chops aside. Taste and season the sauce if necessary. Slowly stir in the cornstarch mixture to thicken the sauce until desired thickness. Optional: Pour the sauce onto the pork chops and put them under a broiler for a minute.