Pressure Cooker Pork Chops And Acorn Squash Recipes

INSTANT POT® SWEET ACORN SQUASH

Steps:

• Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash.
• Add 1 cup of water into an electric pressure cooker (such as Instant Pot®) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve.
• Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer's instructions. Unlock lid, carefully remove squash, and serve.

PRESSURE COOKER PORK CHOPS AND ACORN SQUASH

Steps:

• 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°.

PORK WITH SQUASH AND APPLES

Steps:

• Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
• Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
• Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
• Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS

Steps:

• Season pork chops with salt and ground black pepper.
• Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
• Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

PORK CHOPS IN THE PRESSURE COOKER

Steps:

• Brown pork chops in a bit of olive oil in the pressure cooker, remove excess oil,and put pork chops back in. Add green pepper and onion, carrots, potatoes, and mushrooms. Mix tomato sauce/soup with water to equal 12 oz. Add to pressure cooking pot. Secure lid of pressure cooker and bring up to pressure. Cook for 10-15 minutes. Remove from heat and let the cooker come down from pressure on its own.

PORK CHOPS & ACORN SQUASH

Steps:

• Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.

FALL PORK CHOPS AND ACORN SQUASH

Steps:

• Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
• Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
• Mix together remaining ingredients, except peas.
• In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
• Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
• Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
• Pour cooking liquid over all and serve.