Recipes / Dinner

Instant Pot Curried Pork Chops - Dump and Go Dinner

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Instant Pot Curried Pork Chops - Dump and Go Dinner

Regan
The Cook
4 Servings
13 Ingredients
7 Comments

These pork chops are cooked in a delicious warm curry sauce. Perfect for busy, cool fall nights!

Read More
4 Servings
13 Ingredients
7 Comments

Ingredients

  • 1 ¼ pounds Pork Chops, Boneless
  • 2 tablespoons Brown Sugar
  • 2 teaspoons Apple Cider Vinegar
  • 2 teaspoons Soy Sauce, Low Sodium
  • 1 ⅓ teaspoons Curry Powder
  • ⅛ teaspoons Ginger, Ground
  • ⅓ teaspoons Red Pepper Flakes
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 14 ounces drain Chunks Pineapple, Canned
Serving Day Ingredients
  • 2 teaspoons Water
  • 1 ⅓ teaspoons Cornstarch
  • ⅓ cups slice Green Onion (Scallion)

Containers

Supplies

  • Labels

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?

  1. Divide pork among indicated number of round containers.
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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.

  1. 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.

  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 in inner pot.
  3. In a bowl, mix pineapple and juice with brown sugar, apple cider vinegar, soy sauce, curry powder, ginger, red pepper, salt and black pepper.
  4. Pour mixture over pork.
  5. Lock cover into place and seal the steam nozzle.
  6. Cook on high pressure for 10 minutes.
  7. Naturally release pressure for 5 minutes then quick release any remaining pressure.
  8. Remove chops from instant pot.
  9. In a bowl, whisk together water and cornstarch.
  10. Add to instant pot. Cook on saute function for 3-5 minutes.
  11. Stir in green onion, serve sauce over pork.

Categories

dairy-free, traditional, summer, spring, fall, winter, nut-free, egg-free, instant-pot, low-sodium, wwfreestyle, fish-free, shellfish-free

Categories

dairy-free, traditional, summer, spring, fall, winter, nut-free, egg-free, instant-pot, low-sodium, wwfreestyle, fish-free, shellfish-free

7 Comments

Join the discussion

  1. I made 6 single serve freezer meals from this recipe. I put the 1″ thick pork chops in baggies and the other ingredients in a freezer container. I only had a 20oz pineapple can but used it between 6 servings. Cooking from frozen I seared the frozen chop on both sides first before adding the apples mixture. I was worried that it wasn’t going to be enough liquid for my mini IP so I added a little water. I didn’t need to, and won’t next time. The fruity liquid turned into a yummy gravy. I cooked it at 18 minutes pressure for the 1″ thick pork loin chop. I had it with rice and spinach for sides.

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  2. I did 3 lean chops with mine and cooked them for the 10 minutes and they came out so dry and over cooked. I was rather sad. The sauce was delicious though. I am not a huge fan of pork so was never going to be a favorite but I think the dish has potential just going to have to play with the cooking time next time.

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    1. Thanks so much for sharing, Jeri! Pressure cooking does have some variables to it and changing serving sizes and size of Instant Pot will warrant changes. If you find a way that works for you, please come back and let us (and other members) know, as well as what size IP you’re using. 🙂

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  3. I followed the instant pot directions from frozen (with the timing prescribed), and parts of my pork chops were still raw where they were touching each other! I had to bring the IP back up to pressure to cook 4 minutes longer, then did a quick-release. The pork was done, but some parts were dry, alas.

    Next time I’d also do more cornstarch — my sauce was still pretty runny (but my canned pineapple may have been more generous with the juice? Who knows). Overall not a bad meal, but not one we’re itching to make again.

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