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Instant Pot Cranberry Maple Orange Pork Chops - Dump and Go Dinner

<p>After a dip in a simple citrus marinade these AIP Cranberry Maple Orange Pork Chops are baked to succulent perfection atop a bed of sweet potatoes and red onions.</p>
4 Servings Recipe By

Ingredients

  • 1 1/3 pounds Pork Chops, Bone-In
  • 3 1/2 cups peel and dice Sweet Potato
  • 1/4 cups slice Onion, Red
  • 1/2 cups Orange Juice
  • 1/4 cups Maple Syrup
  • 1 teaspoon Sea Salt
  • 1 1/2 teaspoons Cinnamon
  • 1 teaspoon mince Garlic, Cloves
  • 1/3 cups Cranberries, Fresh
  • 2 teaspoons chop Rosemary, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 5 oz pork and 2/3 cup vegetables
  • 366 Calories
  • 14g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 104mg Cholesterol
  • 565mg Sodium
  • 27g Total Carb
  • 2g Fiber
  • 16g Total Sugars (Includes 12g Added Sugars)
  • 32g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients into Instant Pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Natural release pressure for 5 minutes then quick release any remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents in pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Natural release pressure for 5 minutes then quick release any remaining pressure.

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