Servings: Serves:  6

Meat: subheading: Meat:
Six (6) 1” - 1 1/2" thick-cut boneless pork chops Six (6) 1” - 1 ½" thick-cut boneless pork chops
1 1/2 tsp salt 1 ½ tsp salt
1 tsp black pepper 1 tsp black pepper
1 1/2 tsp parsley 1 ½ tsp parsley
1/2 tsp thyme ½ tsp thyme
1/4 tsp rosemary ¼ tsp rosemary
1 tsp garlic powder 1 tsp garlic powder
1 tsp onion powder 1 tsp onion powder
2 tsp Montreal Chicken Seasoning (optional but it does add great flavor) 2 tsp Montreal Chicken Seasoning (optional but it does add great flavor)
Oniony Mashed Potatoes: subheading: Oniony Mashed Potatoes:
3 large russet potatoes, cut into 1” cubes (skin on or off, your choice) 3 large russet potatoes, cut into 1” cubes (skin on or off, your choice)
1 cup chopped yellow onion 1 cup chopped yellow onion
1 cup pork, chicken or vegetable stock (can add 1 1/2 cups if you want more gravy) 1 cup pork, chicken or vegetable stock (can add 1 ½ cups if you want more gravy)
4 Tbl butter, unsalted 4 Tbl butter, unsalted
3-4 Tbl milk 3 to 4 Tbl milk
Pork Gravy: subheading: Pork Gravy:
3-4 Tbl flour 3 to 4 Tbl flour
1/2 cup cream ½ cup cream
2-3 tsp Montreal Chicken Seasoning 2 to 3 tsp Montreal Chicken Seasoning
Salt and pepper for taste Salt and pepper for taste

In the bottom of a pressure cooker pot add in the potatoes, onions and stock.
In a small bowl mix together the 1 ½ tsp salt, 1 tsp black pepper, 1 ½ tsp parsley, ½ tsp thyme, ¼ tsp rosemary, 1 tsp garlic powder, 1 tsp onion powder and 2 tsp Montreal Chicken Seasoning.
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.
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.
Place the lid on, set the pressure to high and cook for 15 minutes. When the 15 minutes are up, do a natural release.
Once pressure has released, take the chops out of the pot and place on a plate loosely tenting with foil.
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.
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.
Add in the Montreal chicken seasoning, salt and pepper for taste.
Plate the pork with the onion mashed potatoes and gravy.