Eight porkchops sauteéd to brown then pressure cooked to tenderness. The pan drippings and the fond used as a flavor base for gravy, enhanced with onion, garlic, and mushrooms and seasoning (Italian mix, extra thyme, teaspoon of Madras curry, 1 tablespoon flour), deglazed with white wine and the pork-infused water from the pressure cooker after the last photo was taken added a can of chopped tomato on a whim.
