Pork Chops With Oniony Mashed Potatoes And Cider Gravy

• 2 (1-inch thick) bone-in center-cut pork chops
• 1 teaspoon sea salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter, divided
• 2 onions, sliced
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 2 cloves garlic, crushed
• 1 cup hard apple cider
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons maple syrup
• 1/4 teaspoon ground nutmeg
• 1/4 cup hot milk

1. Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
2. Turn on a multi-functional pressure cooker (such as Fagor(R)) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
3. Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
4. Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
6. Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
7. Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.

pork chops, salt, thyme, rosemary, ground black pepper, vegetable oil, butter, onions, russet potatoes, garlic, apple cider, mustard, maple syrup, ground nutmeg, hot milk

Taken from www.allrecipes.com/recipe/261648/pork-chops-with-oniony-mashed-potatoes-and-cider-gravy/ (may not work)