Best 11 Pressure Cooker Orange Glazed Pork Chops Recipes

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Embark on a culinary journey with our pressure cooker orange glazed pork chops, a symphony of flavors that will tantalize your taste buds. Succulent pork chops, infused with a delightful blend of tangy orange marmalade, aromatic spices, and zesty citrus, come together in this quick and easy recipe. Perfectly cooked in a pressure cooker, these juicy chops are then glazed with a luscious orange sauce, caramelized to perfection. Alongside the pork chops, we present a medley of delectable sides that will elevate your dining experience. Roasted vegetables, bursting with natural sweetness, provide a colorful and nutritious accompaniment. Creamy mashed potatoes, a classic comfort food, add a velvety texture and richness to the meal. Finally, a refreshing citrus salad, with its vibrant flavors and tangy dressing, offers a delightful contrast to the savory main course. Prepare to indulge in a culinary masterpiece that combines convenience, flavor, and a touch of elegance.

Let's cook with our recipes!

PORK CHOPS WITH ORANGE MARMALADE GLAZE



Pork Chops with Orange Marmalade Glaze image

Using an Instant Pot® (pressure cooker) is a great way to cook pork chops because the result is always tender and moist. This recipe has an easy glaze with a slightly sweet Asian flavor. It uses a jar of orange marmalade as a shortcut and along with a 4-minute cooking time, this recipe is perfect for any day of the week.

Provided by Anne Symes

Categories     Entrées

Time 29m

Number Of Ingredients 13

4 boneless center cut pork chops (at least 1-inch thick)
salt and freshly ground black pepper
1 teaspoon vegetable oil
1 onion (chopped into 1-inch chunks)
1/2 cup chicken stock
1 1/2 cups baby cut carrots, whole
8 ounces sliced water chestnuts
1 orange, (sliced)
1/2 cup + 2 Tablespoons, orange juice
12 ounces orange marmalade
2 teaspoons soy sauce
1 Tablespoon honey
1 1/2 cups sugar snap peas

Steps:

  • Pre-heat the pressure cooker using the BROWN OR SAUTE setting. Season the pork chops with salt and freshly ground black pepper. Add the oil and brown the pork chops on both sides. Remove the browned chops and set aside.
  • Add the onion to the cooker and saute until the onion starts to brown and soften - about 8 minutes. Add the chicken stock and stir, scraping up any brown bits on the bottom of cooker. Add the carrots, water chestnuts, orange slices and 1/2 cup of orange juice into the cooker. Stir to combine, pushing the sliced down into the liquid. Return the browned pork chops to the cooker, placing them on top of the vegetables and liquid. Turn the cooker off.
  • In a small bowl whisk together orange marmalade, soy sauce, honey, and two tablespoons of orange juice. Spoon half of this mixture onto the pork chops and reserve the other half to add to the sauce at the end. Lock the lid in place.
  • Pressure Cook on High for 4 minutes.
  • Let the pressure drop Naturally and carefully remove the lid. Transfer the pork chops and vegetables to a platter and cover loosely with foil. Reserve half a cup of the braising liquid from the pressure cooker and discard the rest. Return the pressure cooker to the BROWN OR SAUTE setting. Add reserved braising liquid, sugar snap peas and reserved orange marmalade mixture. Bring the sauce to a boil and simmer until it thickens - about 3 minutes. Serve the pork chops and vegetables over rice, pouring the sauce evenly over the top.

Nutrition Facts : Calories 527 kcal, Carbohydrate 78 g, Protein 32 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 363 mg, Fiber 4 g, Sugar 66 g, ServingSize 1 serving

ORANGE GLAZED PORK CHOPS



Orange Glazed Pork Chops image

Orange Glazed Pork Chops with only five ingredients are ready in minutes and make a delicious dinner on a weeknight or weekend.

Provided by Cathy

Categories     Main Course

Number Of Ingredients 6

1.5 lbs boneless pork chops, 3/4" thick
salt and pepper
2 tbsp vegetable oil
3/4 cup fresh orange juice, strained to remove pulp
3/4 cup packed light brown sugar
1 tbsp Dijon mustard

Steps:

  • Remove pork chops from the refrigerator and season generously with salt and pepper. Let them sit out for 20 minutes to come to room temperature.
  • In a small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.
  • Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
  • Once the internal temperature in the thickest part of the meat reaches 145° F, remove from the pan onto a plate. Let rest for 3 minutes before serving.
  • While meat is resting, pour out any excess oil from the pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits. Let boil, while stirring constantly, about 2 minutes or until thickened.
  • Pour a little bit of glaze over each pork chop and serve immediately.

Nutrition Facts : Calories 372 kcal, Carbohydrate 32.2 g, Protein 35 g, Fat 10 g, SaturatedFat 2.8 g, Cholesterol 98 mg, Sodium 209 mg, Fiber 0.1 g, Sugar 30.3 g, UnsaturatedFat 3.1 g, ServingSize 1 serving

CHIPOTLE ORANGE GLAZED PORK CHOPS



Chipotle Orange Glazed Pork Chops image

Provided by Ellie Krieger

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons maple syrup
2 tablespoons orange juice concentrate
1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

Steps:

  • In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
  • Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams

PRESSURE COOKER ORANGE GLAZED PORK CHOPS RECIPE - (4.6/5)



Pressure Cooker Orange Glazed Pork Chops Recipe - (4.6/5) image

Provided by Renna

Number Of Ingredients 12

1 tablespoon vegetable oil
4 thick cut pork chops, about 1 1/4 inch thick
Salt and pepper
1 cup chicken stock or broth
1 teaspoon orange zest
1/4 t dried thyme
1/4 t onion powder
1/2 cup orange marmalade
2 tablespoon fresh orange juice
1 tablespoon apple cider vinegar
2 teaspoon soy sauce
1 teaspoon cornstarch

Steps:

  • With lid off, heat oil on high or brown till sizzling, add salted and peppered pork chops and brown on both sides. Add broth, zest, thyme, onion powder to cooker and secure lid. Cook on high for 15 minutes. Release pressure naturally for 10 minutes then quick release and remove chops and rest under foil. Drain and discard all cooking liquid Set cooker on high or brown and whisk all remaining ingredients into cooker to create glaze. Cook just until combined and simmering. Toss chops in glaze before serving.

CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY



Cranberry-Orange Glazed Pork Chops Recipe by Tasty image

Looking for a hearty dinner ready in less than 30 minutes? Glazed with jewel-toned cranberry sauce and orange marmalade kicked up with ginger and red pepper flakes, these pork chops taste as good as they look. Serve with your favorite side dishes for a weeknight meal that's anything but ordinary.

Provided by Chris Salicrup

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 cup cranberry sauce
¼ cup orange marmalade
2 teaspoons extra virgin olive oil
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
4 bones in pork chops
2 tablespoons canola oil
1 tablespoon fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
  • Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
  • Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
  • Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
  • Transfer the pan to the oven and bake for 5-7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
  • Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
  • Enjoy!

Nutrition Facts : Calories 635 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 0 grams, Protein 35 grams, Sugar 29 grams

ORANGE-GLAZED PORK LOIN



Orange-Glazed Pork Loin image

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless pork loin roast (5 pounds)
GLAZE:
1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup cold water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges

ORANGE GLAZED PORK CHOPS



Orange Glazed Pork Chops image

A sensational combination of orange marmalade, fresh sage, soy sauce and garlic is the basis for a quick and easy marinade for grilled pork chops. Prep time includes 30 minutes marination. Cook time depends on the thickness ot the chops.

Provided by Lorac

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops
1/3 cup orange marmalade
1 tablespoon chopped fresh sage
2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons orange liqueur (Grand Marnier) (optional)
salt
fresh ground black pepper

Steps:

  • In a small bowl, combine marmalade, sage, soy, garlic, Grand Marnier, salt and pepper.
  • Pour over chops, and marinate for 30 minutes (I put the chops and marinade in ziplock bags).
  • Grill the chops, reserving the marinade.
  • While the chops are cooking, add the marinade to a small saucepan, bring to a boil, then remove from heat.
  • To serve, spoon glaze over the pork chops and garnish with sage leaves.

PORK CHOPS WITH ORANGE GLAZE



Pork Chops with Orange Glaze image

"I came across the recipe for this glaze in a grilling manual but wasn't satisfied with it. I kept the combination of orange marmalade and lime juice and adapted the seasonings to my liking," explains Helen Faddis of Gloucester, Massachusetts. "It's also great on spareribs and chicken."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon cornstarch
1/8 teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon water
1/4 cup orange marmalade
1 tablespoon lime juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
2 bone-in pork loin chop (3/4 inch thick)
1 small lime, thinly sliced

Steps:

  • In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened. , Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 546mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 31g protein.

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



Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots image

This is a great, quick and easy weeknight meal. The one-pot pressure cooker makes clean-up a snap and brings dinner to the table quickly!

Provided by txjackson

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 8

4 3/4-inch thick bone-in pork chops
salt and ground black pepper to taste
¼ cup butter, divided
1 cup baby carrots, or more to taste
1 onion, chopped
1 cup vegetable broth
3 tablespoons Worcestershire sauce
4 whole russet potatoes, or more to taste

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.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 60.3 g, Cholesterol 100.6 mg, Fat 21.9 g, Fiber 5.4 g, Protein 34.6 g, SaturatedFat 11.3 g, Sodium 403.6 mg, Sugar 6.6 g

PRESSURE-COOKER PORK CHOPS



Pressure-Cooker Pork Chops image

Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. -Sue Bingham, Madisonville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth, divided

Steps:

  • In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.

Nutrition Facts : Calories 257 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

ORANGE-GLAZED PORK CHOPS



Orange-Glazed Pork Chops image

"This recipe from my niece is not only a snap to prepare, it's delicious, too," says field editor Nila Towler of Baird, Texas. A sweet orange glaze perks up these tender pork chops, and there's plenty of sauce to flavor the accompanying rice as well.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 boneless pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup packed brown sugar
1/2 cup thawed orange juice concentrate
Hot cooked rice

Steps:

  • Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice.

Nutrition Facts :

Tips:

  • Use a good quality pork chop for the best flavor.
  • To save time, you can use store-bought orange marmalade instead of making your own.
  • If you don't have a pressure cooker, you can cook these pork chops in a Dutch oven over medium heat for about 30 minutes, or until cooked through.
  • Serve these pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Pressure cooker orange glazed pork chops are a delicious and easy-to-make meal that is perfect for a busy weeknight. The pork chops are cooked to perfection in the pressure cooker, and the orange glaze adds a sweet and tangy flavor. Serve these pork chops with your favorite sides for a complete meal that the whole family will enjoy.

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