Pressure Cooker Pork Chops and Acorn Squash Recipe


  • 6 boneless pork loin chops (4 ounces each)
  • 2 medium acorn squash, halved lengthwise, seeded and sliced
  • 1/2 cup packed brown sugar
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons butter, melted
  • 1 tablespoon orange juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon browning sauce, optional
  • 1/2 teaspoon grated orange zest


  • Place pork chops in a 6-qt. electric pressure cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°.

Nutrition Facts

1 serving: 349 calories, 11g fat (5g saturated fat), 65mg cholesterol, 416mg sodium, 42g carbohydrate (23g sugars, 3g fiber), 24g protein.

Originally published as Harvest Pork Chops in Skinny Instant Pot

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