PORK CHOPS WITH MUSTARD AND SAGE GRAVY - PRESSURE COOKER RECIPE

PORK CHOPS WITH MUSTARD AND SAGE GRAVY

DINNER AT HOME

Craving a Pork Chop so I went back to my favorite Pressure Cooker Cookbook by

Bob Warden.  Bob's Great Food Fast Cookbook is tops on my list and just think a just two years ago I had never used a Pressure Cooker.  Seems like every recipe I do out of his Cookbook is pretty darn good.  These Pork Chops were no exception.  Amazed to see how moist these Chops were after pressure cooking.  I actually could cut them with a fork and some of the meat fell off the bone.  I added a few of my own touches to this recipe (Apples and Cream) because I love Sage with Apples and we had some cream in the refrigerator that I wanted to use up.  Recipe came out awesome.  Loved the sauce and saved the leftovers to use on some fresh fish.  

Highly recommend the Bob Warden cookbook which you can purchase online;

http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798

PORK CHOPS WITH MUSTARD AND SAGE GRAVY

PORK CHOPS WITH MUSTARD AND SAGE GRAVY RECIPE

INGREDIENTS ARE READY TO GO

HEAT THE OIL

PLACE PORK CHOPS INTO PRESSURE COOKER ON BROWN SETTING

BROWN CHOPS ON BOTH SIDES

ADD THE CHICKEN STOCK, SAGE, BROWN SUGAR AND GARLIC POWDER

I THREW IN SOME APPLES JUST TO CHANGE IT UP A BIT

PRESSURE COOK ON HIGH FOR 15 MINUTES

RELEASE THE STEAM AND THIS IS WHAT YOU HAVE

REMOVED PORK CHOPS AND WRAPPED THEM IN FOIL

PORK CHOPS WRAPPED IN FOIL

DRAINED OFF HALF OF THE LIQUID

SET BACK TO BROWN SETTING

ADD MUSTARD AND THE CORNSTARCH MIXTURE

MIX IT ALL UP

STIR AND LET THICKEN

ADD THE BUTTER

 ADDED 1/4 CUP OF CREAM AND MIXED IT UP AGAIN

LET IT THICKEN A BIT AND THEN POUR OF THE PORK CHOPS

PORK CHOPS WITH MUSTARD AND SAGE GRAVY