Instructions: Spread both sides of each pork chop with mustard.

In a 2-quart pressure frypan, heat oil over high heat. Add pork chops and cook until browned on one side. Use a splatter screen or conventional lid to cover pork chops while browning.

Turn pork chops. Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. (If pressure does not immediately begin to rise, uncover and try again or add 1/4 cup of water or broth.) Adjust heat to stabilize pressure at first red ring. Cook for 7 minutes.

Remove from heat and use Touch Release Method.

Place pork chops on paper towels to absorb extra oil.

This recipe yields 3 servings.

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