Why You’ll Love This Pressure Cooker Pork With Tarragon Gravy Recipe
When you’re looking for a comforting meal that’s both easy and flavorful, you’ll love this Pressure Cooker Pork with Tarragon Gravy recipe.
The magic of the pressure cooker means I can whip up tender, juicy pork in no time. I adore the rich, savory gravy that tarragon mustard brings, adding a unique twist to traditional flavors.
It’s perfect for busy weeknights or cozy weekends with family. Plus, the cleanup is a breeze, letting me spend more time enjoying the meal and less time scrubbing dishes.
Trust me, once you try this dish, it’ll become a go-to favorite in your home!
Ingredients of Pressure Cooker Pork With Tarragon Gravy
When it comes to whipping up a delicious family meal, the ingredients play a vital role. For this Pressure Cooker Pork with Tarragon Gravy, you’ll need a handful of simple yet flavor-packed items that come together to create something truly special.
The beauty of this dish lies in how these ingredients work together to infuse the pork with moisture and flavor, ensuring every bite is tender and satisfying. So, let’s explore what you’ll need to make this mouthwatering dish.
Here’s what you’ll need:
- 1/4 cup tarragon Dijon mustard
- 1 onion, chopped
- 1-2 tablespoons oil (divided for two steps)
- Salt and pepper, to taste
- 2-3 lbs boneless pork loin chops or pork chops
- 1 cup water
- 2 tablespoons flour or cornstarch (for thickening the gravy)
Now, let’s talk about these ingredients for a moment. The tarragon Dijon mustard is a star here, offering a unique blend of tangy and herbaceous notes. If you can’t find tarragon Dijon, regular Dijon works too, but you might want to toss in a pinch of dried tarragon for that herbal punch.
As for the pork, boneless loin chops are great because they cook evenly and stay juicy, but don’t hesitate to experiment with other cuts if you prefer. Just remember, the thicker the cut, the longer the cooking time.
And hey, when it comes to seasoning, don’t be shy with the salt and pepper. After all, we want those flavors to pop! So gather these ingredients, and let’s get cooking.
How to Make Pressure Cooker Pork With Tarragon Gravy
Alright, let’s plunge into the deliciousness of making Pressure Cooker Pork with Tarragon Gravy. First things first, you’ll want to grab those 2-3 lbs of boneless pork loin chops or pork chops. I mean, what’s a pork dish without the pork, right?
Start out by giving them a good seasoning with salt and pepper. Don’t be shy here; you want those flavors to really come alive. I usually go a little overboard with the pepper—who doesn’t love a bit of a kick in their meal?
Next, heat up 1 tablespoon of oil in a fry pan over high heat. We’re talking hot, hot, hot—just be careful not to set off your smoke alarm. Sear those seasoned chops for a couple of minutes on each side, just until they’re beautifully browned. This step is all about locking in those juices.
Once they’re golden and tempting, pull them off the heat and set them aside. Now, in your pressure cooker, toss in another tablespoon of oil and add 1 chopped onion. Sauté until they’re caramelized, which is just a fancy way of saying you want them all sweet and golden brown.
Once those onions are doing their caramelized dance, pour in 1 cup of water. This is where the magic starts to happen. You’ll place your lovely pork chops in the pressure cooker now, spreading 1/4 cup of tarragon Dijon mustard on each side of the chops. It’s like giving them a flavor hug.
Close the lid and cook at 15 psi for 30-40 minutes. I usually go for the 30 minutes mark, but if you want the pork to practically melt in your mouth, go for the full 40.
When the cooking time is up, carefully release the pressure and remove your meat. Now, for the pièce de résistance: to thicken that glorious gravy, sprinkle in 2 tablespoons of flour or cornstarch into the pot over high heat, stirring until it’s beautifully thickened.
And there you have it, a hearty meal that’s sure to impress!
Pressure Cooker Pork With Tarragon Gravy Substitutions & Variations
After mastering the basics of Pressure Cooker Pork with Tarragon Gravy, you might be wondering how to personalize or tweak the recipe to suit your taste or dietary preferences.
You can swap the pork for chicken or turkey for a lighter option. If you’re avoiding gluten, use cornstarch instead of flour for thickening.
For an extra flavor kick, try adding garlic or substituting the tarragon mustard with honey mustard. If you prefer a creamier gravy, stir in a splash of heavy cream after thickening.
Feel free to play with herbs; dill or parsley can offer a delightful twist!
What to Serve with Pressure Cooker Pork With Tarragon Gravy
Serving Pressure Cooker Pork with Tarragon Gravy opens up a world of delicious pairing possibilities.
I love serving this dish alongside creamy mashed potatoes, as they soak up that rich gravy beautifully.
Roasted vegetables, like carrots and Brussels sprouts, add a vibrant touch and balance the flavors perfectly.
If you’re in the mood for something lighter, a simple green salad with a tangy vinaigrette complements the dish nicely.
Also, consider crusty bread to mop up any leftover gravy.
No matter what you choose, these sides will elevate your meal and create a delightful dining experience. Enjoy!
Additional Tips & Notes
While preparing Pressure Cooker Pork with Tarragon Gravy, it’s helpful to keep a few tips in mind to enhance your cooking experience.
First, don’t rush the browning process; properly searing the meat locks in flavors. If you want a richer gravy, consider adding a splash of white wine or chicken broth before thickening.
For a smoother texture, whisk the flour or cornstarch into a little cold water before adding it to the pot.
Finally, always let the pressure release naturally for tenderness. Enjoy experimenting with variations, like adding garlic or mushrooms for extra depth!
Happy cooking!