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
Ingredients
- 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
Reviews
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.
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.