Instant Pot Cranberry Maple Orange Pork Chops

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.
4 Servings Recipe By Pin Print
Instant Pot Cranberry Maple Orange Pork Chops

Ingredients

  • 1 ⅓ pounds Pork Chops, Bone-In
  • 4 tablespoons Coconut Oil
  • 3 ½ cups peel and dice Sweet Potato
  • ¼ cups slice Onion, Red
  • ½ cups Orange Juice
  • ¼ cups Maple Syrup
  • 1 teaspoon Sea Salt
  • 1 ½ teaspoons Cinnamon
  • 1 teaspoon mince Garlic, Cloves
  • ⅓ cups Cranberries, Fresh
  • 2 teaspoons chop Rosemary, Fresh

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 Pork Chop
  • 688 Calories
  • 29g Fat
  • 12g Sat Fat
  • 128mg Cholesterol
  • 683mg Sodium
  • 733mg Potassium
  • 57g Carbs
  • 4g Fiber
  • 25g Sugar
  • 45g Protein
  • 17 WW+ Points
  • 16 WW SmartPoints

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. Place pork chops in inner pot. Sear using the saute function for 2 minutes per side. Remove from instant pot.
  3. Melt coconut oil in pot. Add sweet potatoes and red onion. Saute for 10 minutes, or until potatoes are tender.
  4. Combine orange juice, maple syrup, and sea salt in a bowl.
  5. Place pork chops in pot, on top of vegetables. Pour orange juice mixture over meat and vegetables. Sprinkle with cinnamon, garlic, cranberries, and rosemary.
  6. Lock cover into place and seal steam nozzle.
  7. Set on meat/stew setting or manually set for 15 minutes.
  8. 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. Place pork chops in inner pot. Sear using the saute function for 2 minutes per side. Remove from instant pot.
  2. Melt coconut oil in pot. Add sweet potatoes and red onion. Saute for 10 minutes, or until potatoes are tender.
  3. Combine orange juice, maple syrup, and sea salt in a bowl.
  4. Divide vegetable mixture, orange juice mixture, pork chops, cinnamon, garlic, cranberries, and rosemary among indicated number of round containers.
  5. 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. **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.**
  2. Place frozen contents in pot and saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Set on the manual setting for 15 minutes.
  5. Natural release pressure for 5 minutes then quick release any remaining pressure.

6 Comments

Join the discussion
  1. Am I understanding the freezer directions correctly?

    It sounds like we’re to just sear the outsides of the pork chops, but not cook them completely, then freeze them.

    Is this a food safe thing to do? Partially cooking the meat, then freezing and finishing the cooking later?

    Thank you! I’m loving the OAMM Instant pot recipes. I almost quit trying my Instant pot until I found yours. They’re the best!

  2. What about substituting blueberries instead of cranberries? Blueberries are more plentiful. Not sure if it would go with the orange juice though. Can the pork chops be cooked frozen? I buy meat in bulk, divide and freeze.

  3. I’m fairly new to Instant Pot cooking. I didn’t have huge success with this recipe.
    1. The meat was tender and flavored well, except I wanted something to counter/compliment the cinnamon. (Suggestions? I tried a little salt & pepper, but it needs more.)
    2. My other disappointment was that the sweet potatoes were…mush–the consistency of baby food. That’s been my main disappointment in using the instant Pot: cooked meat; mushy vegetables. Any suggestions are welcome. πŸ™‚

    1. Totally understandable Debbie! As for the mushy potatoes, that can be a drawback to cooking meat and potatoes at the same time. One is more done than the other. What most users do in that case is cooked the meat 1/2-3/4 of the way, and then release the pressure and add the potatoes and finish the meat with the side with the last 1-2-1/4 of the time. Aka you cook in two parts. Let us know if that helps!

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