Instant Pot Cranberry Maple Orange Pork Chops - Dump and Go Dinner
4
Servings
10
Ingredients
10
Comments
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
10
Ingredients
10
Comments
Ingredients
- 1 ⅓ pounds Pork Chops, Bone-In
- 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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Divide all ingredients among indicated number of bags. Seal, label and freeze.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Add all ingredients into Instant Pot.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 15 minutes.
- Natural release pressure for 5 minutes then quick release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 5 oz pork and 2/3 cup vegetables Amount Per Serving
- Calories
- 366
- Total Fat
- 14g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 104mg
- Sodium
- 565mg
- Total Carbohydrates
- 27g
- Fiber
- 2g
- Sugar
- 16g
- Protein
- 32g
- WW Freestyle
- 11
10 Comments
Join the discussionAm 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!
Debbie, you are understanding them correctly. Yes, this is absolutely safe to do – we are committed to food safety. You can read more here: https://onceamonthmeals.com/blog/series/kitchen-tips/meat-cooking-methods-part-1/
We are so happy to hear that you’re loving our IP recipes! ?
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.
You’re welcome to substitute blueberries instead of cranberries if you find them more plentiful! Please let us know how it turns out! We’re all about cooking from frozen around here! 🙂 To cook from frozen you would follow the third set of directions: https://onceamonthmeals.com/support/recipes-three-sets-directions/ Enjoy!
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. 🙂
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!
This meal was very tasty, but my sweet potatoes also turned to mush. I have cooked meat and sweet potatoes together in the instant pot before without the potatoes turning to mush when cooked from raw. I think cooking them first in this recipe almost guaranteed that they would turn to mush. Next time, I would add them in later or else cook them from raw with the meat.
Hi! I want to make this today but want to use 5lb of pork tenderloin bc that is what I have on hand…any suggestions on how to modify this recipe? Thanks!
Hi April,
That sounds large for a pork tenderloin – but if so – we would shoot for 5 mins. (assuming it’s fresh and not frozen). If it’s a pork roast loin then we would shoot more for 15 minutes. Either way make sure that you use a thermometer to test that the internal temperature reaches 145º. We hope this is helpful.
This was delicious– hubby even declared that this is how we should do our Thanksgiving sweet potatoes. I did find that the potatoes got mushy, and it was too heavy on the cinnamon for me. Next time I’ll reduce the cinnamon by a third and cut the potatoes in large chunks.