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
1 Comments
These pork chops are cooked in a delicious warm curry sauce. Perfect for busy, cool fall nights!
4 Servings
13 Ingredients
1 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 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. Combine pineapple and juice, brown sugar, apple cider vinegar, soy sauce, curry powder, ginger, red pepper flakes, salt and black pepper in a bowl. Divide among indicated number of round containers.
  2. Divide pork among containers. Label and freeze containers.

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. Thaw: In fridge
  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 of container in inner pot.
  4. Lock cover into place and seal the steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Naturally release pressure for 5 minutes then quick release any remaining pressure.
  7. Remove chops from instant pot.
  8. In a bowl, whisk together water and cornstarch.
  9. Add to instant pot. Cook on saute function for 3-5 minutes.
  10. Stir in green onion, serve sauce over pork.

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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
380
Total Fat
19g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
85mg
Sodium
290mg
Total Carbohydrates
24g
Fiber
1g
Sugar
21g
Protein
31g
WW Freestyle
13
Diabetic Exchanges: 2 Fat
1 Fruit
0 Milk
1 Other Carb
0 Starch
0 Veg
4 Lean Meat
  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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