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Pressure Cooker Pork Chops and Acorn Squash

My husband and I are crazy for the squash we grow in our garden. For a sweet and tangy dish, we pressure-cook it with pork chops and orange juice. —Mary Johnson, Coloma, WI
  • Total Time
    Prep: 15 min. Cook: 5 min.
  • Makes
    6 servings


  • 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.

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  • Nicole
    Nov 11, 2020

    I added extra liquid to avoid getting a burn notice on my IP. The squash came out great but the pork was extremely dry. Next time I will try converting the recipe into a slow cooker recipe rather than IP.

  • Kate
    Dec 18, 2019

    This was a tasty change of pace. I halved the recipe for the pork and squash, but used the full amount of sauce to meet the IP's minimum liquid requirement. My prep took much longer because it was difficult to slice the squash. The pork was dry. Next time (yes, a next time because this is almost a dump recipe) I will peel the acorn squash, sear one side of the pork chops, remove them, place the squash slices (or large cubes) on the bottom, topped by the pork chops with browned side up, and then pour the sauce over. Acorn squash may be starchy, but I lost weight on the following day's weigh-in.