Ingredients

• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp paprika
• Sea salt and freshly cracked pepper, to season
• 12 (170g each) pork loin chops
• 1 tbs olive oil, for searing
• 1 tbs butter
• 300g bacon, coarsely chopped
• 2 brown onions, sliced
• 300g button mushrooms
• ½ cup (125mls) white wine
• 1 cup (250mls) thickened cream
• 2 tsp dried thyme
• 2 tsp dried tarragon

Sauced Thickening

• 2 tbs Worcestershire sauce*
• 1 tbs cornflour*

Garnish

• ¼ cup chopped flat leaf parsley
• Serve with steamed greens

Method

1. In a small bowl, mix the garlic powder, onion powder, paprika, salt and pepper. Sprinkle over both sides of the pork chops and set aside.
2. Press BROWN/SEAR, then press START/STOP. Add 1 tbs olive oil to the cooking pot. Preheat, add the pork and brown both sides (the pork does not need to be cooked through). Remove and set aside. You will need to do this in batches, so add a little more oil as required.
3. Add the butter, bacon, onions and mushrooms to the cooking pot and cook for about 3 minutes or until onion is soft, stirring frequently.
4. Add the white wine, cream and herbs and stir to combine. Return the pork back to pot placing on top of the mushrooms.
5. Secure the lid ensuring the steam release dial is in the ‘seal’ (closed) position. Press MANUAL and adjust the time to 15 minutes. Press START/STOP.
6. Once the cooking process is complete, allow natural pressure release.
7. Optional Sauce thickening: Remove the pork and set aside. Press SIMMER, then press START/STOP. Bring the cooking liquid to a simmer. Combine the cornflour and Worcestershire sauce. Stir into the simmering sauce and allow to thicken slightly.
8. Serve with steamed greens and scatter with chopped parsley...