Instant Pot Cinnamon Apple Pork Chops
User Reviews
5
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Prep Time
45 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
443 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Cinnamon Apple Pork Chops
Description
This recipe begins by preparing a spice rub of dried rosemary, brown sugar, ground mustard, cinnamon, nutmeg, and allspice which is massaged into the pork chops. The pork is then seared in olive oil in the Instant Pot using the sauté function until browned on both sides, developing a golden crust and sealing in juices. After removing the pork, cinnamon sticks, minced fresh rosemary, applesauce, and chicken broth are added to the pot to form a flavorful cooking liquid.
The pork chops are pressure cooked on a trivet above the liquid for 10 minutes, followed by a natural release and quick release of pressure. The apples and butternut squash are then added and cooked under pressure briefly to soften. The sauce is thickened with a cornstarch slurry combined with brown sugar and cinnamon to create a sweet-spiced glaze that complements the pork and vegetables.
The finished meal presents tender pork chops infused with warm autumn spices and balanced by the sweetness of apples, applesauce, and squash. This dish pairs well with simple sides and showcases how pressure cooking can produce moist meat and flavorful vegetables in a short time.
Ingredients
Meat and Veggies:
- 2 tablespoons olive oil
- 4 pork chops 1 - 1 1/2 inches thick, bone-in
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups butternut squash 1 inch pieces, cubed
- 2 apple thickly sliced or chopped, Granny Smith variety
- 1 cinnamon stick
- 2 rosemary minced, sprigs
- 1/2 cup applesauce unsweetened
- 1 1/2 cups chicken broth
Rub:
- 1 teaspoon rosemary dried
- 2 tablespoons brown sugar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
Sauce:
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
Instructions
Make the Rub:
- Mix the rub ingredients in a small bowl and rub the mixture into pork chops.
Saute:
- Set the Instant Pot to Sauté, on medium heat. Once it reads “hot,” add the oil and brown the pork chops for about 2-3 minutes per side.
- Transfer to a plate and set aside.
- Add the cinnamon stick, rosemary, applesauce, and broth to the pot. Mix to combine, place a trivet and arrange the pork chops onto it.
Pressure Cook the Meat:
- Cover with the lid, lock it, and make sure the valve points to sealing. After that, cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Remove the pork chops and arrange them on a plate to rest. Cover with foil to keep them warm.
Pressure cook the Apples and Squash:
- Add the apples and butternut squash to the pot and pressure cook for 1 minute followed by a quick release.
- Using a large slotted spoon, remove the veggie and add to the plate with the pork.
Make the Sauce:
- Click on saute.
- Mix 1 tablespoon of cornstarch with water until dissolved, and it with the brown sugar and cinnamon to the pot.
- Boil down until thickened, about 2-3 minutes. Taste and adjust for salt and pepper.
Serve:
- Pour the sauce over the pork chops, apples, and butternut squash and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 424mg | 18% |
| Potassium | 1044mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
| Vitamin A | 7516IU | 150% |
| Vitamin C | 25mg | 28% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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