Ingredients
Equipment
Method
Freezer Meal Prep
- Add the pork chops, onion, garlic salt, ketchup, brown sugar, white vinegar, honey, soy sauce, ginger, mustard and cherry juice to a large freezer bag.
- Press out as much air as you can, seal the bag and gently move everything around so the chops are coated in the sauce.
- Lay the bag flat, label it with the recipe name and Instant Pot instructions and freeze for up to 3 months.
Instant Pot Cooking Instructions (From Thawed)
- Thaw the freezer meal overnight.
- When it's time to cook, set your Instant Pot to Sauté and melt the butter. Lift the pork chops straight from the thawed bag and sear lightly on both sides. You only want a little colour, not fully cooked chops.
- Pour the remaining sauce from the bag over the chops and switch off Sauté.
- Seal the lid of your Instant Pot. Cook on High Pressure for 12 minutes.Let the pot naturally release for 10 minutes, then release any leftover pressure.
- Remove the pork chops and set aside.Turn Sauté back on and let the cooking liquid bubble.To thicken the sauce you can either use British Bisto gravy granules and sprinkle in 1 to 2 tablespoons onto the sauce, whisking until thick and glossy.Or you can use a cornstarch slurry if you prefer.
Same Day Instant Pot Version (No Freezer Step)
- If you are not building a freezer stash that day, you can make this from fresh ingredients as follows: Mix the sauce ingredients in a bowl.Sear the pork chops in melted butter on Sauté.Pour the sauce mixture over the top.Cook on High Pressure for 12 minutes with a 10 minute natural release.Thicken the sauce the same way as above.
Instant Pot Cooking Instructions (From Frozen Method)
- If you forget to thaw the bag, you can still make this straight from frozen.You will not get the golden sear, so the meat will be softer and more likely to fall apart. Here's the instructions from frozen: Run the sealed bag under cool water for a minute to loosen it.Tip the frozen block into the Instant Pot and add ¼ cup water around the sides.Seal the lid. Cook on High Pressure for 20 minutes.Let it naturally release for 10 minutes, then release any remaining pressure.Thicken the sauce the same way as above.
Notes
- Cherry juice brings sweetness and a gentle fruit flavour without making the meat mushy.
- Thin boneless pork chops work best for this timing. Very thick chops may need a couple of extra minutes.
- The vinegar in the sauce can smell strong while cooking, but the final flavour is balanced and mild.
- This is a rich sauce. Serving it with rice or mashed potatoes helps stretch it across more portions.
Storage
- Store leftover pork and sauce in an airtight container in the fridge for 3 to 4 days.
- Reheat gently in a saucepan or microwave with an extra spoonful of sauce to keep the meat moist.
- Leftovers freeze well in their sauce for up to 2 months. Thaw overnight in the fridge and reheat slowly.
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- Check out all out other Instant Pot Recipes HERE!
Nutrition information is automatically calculated, so should only be used as an approximation.