Instructions

1. In the bottom of an 8 qrt pressure cooker pot add in the potatoes, onions and stock.
2. In a small bowl mix together the 1 1/2 teaspoon salt, 1 teaspoon black pepper, 1 1/2 teaspoon parsley, 1/2 teaspoon thyme, 1/4 teaspoon rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder and 2 teaspoon Montreal Chicken Seasoning.
3. Pat the chops dry and add them to a large plastic bag. Dump the spice rub over the chops, seal the bag and coat all sides of the chops with the seasoning.
4. Take chops out of the bag and place on top of the potatoes. If there is extra seasoning in the bag, dump that in the pot too.
5. Place the lid on, set the pressure to high and cook for 15 minutes. When the 15 minutes are up, do a natural release of 10 minutes then carefully release the rest of the pressure manually.
6. Once pressure has released, take the chops out of the pot and place on a plate loosely tenting with foil.
7. Remove the potatoes and onions from the pot and place in a large bowl. Leave the liquid in the pot as you’ll need that to make the gravy. Gently mash and add in the butter and milk. Adjust for taste.
8. Set the pressure cooker to browning to make the gravy. In a small bowl whisk together the flour and cream to a slurry. Once the mixture starts to bubble whisk in the flour mixture. Cook until thick and bubbly.
9. Add in the Montreal chicken seasoning, salt and pepper for taste.
10. Plate the pork with the onion mashed potatoes and gravy.