Orange Marmalade Pork Chops

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.

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How to Cook Boneless Pork Chops in an Instant Pot® (Pressure Cooker)

The key to making moist and tender pork chops in a pressure cooker is not to over-cook them, and the key to not over-cooking is to pay attention to the thickness of the chops you are cooking. This recipe for orange marmalade pork chops calls for boneless chops that are at least one-inch thick. If your chops are thinner than one inch, you can drop the cooking time by one to two minutes, but it’s much easier to over-cook a thin pork chop. You can use bone-in or boneless pork chops, but I recommend making sure they are at least 1-inch thick. 

After seasoning simply with salt and pepper, the first step towards success is to sear the pork chops. Searing not only adds flavor to the dish, but also gives them a nice brown color.  Then, it’s as simple as sautéing some onions, loading in the rest of the vegetables, adding liquid, returning the chops and pressure cooking for a quick 4-minutes. You can even add some fresh oranges slices to infuse even more flavor to the dish.                                                                                          Seared pork chops in pressure cooker with vegetables

How Long to Pressure Cook Pork Chops

Orange marmalade pork chops only take 4 minutes using one-inch pork chops, but plan for a little extra time because it’s very important to use a natural release when cooking pork chops. It’s the natural release that helps to keep them really tender. It could take as long as 10 to 15 minutes for the natural release, so make sure you figure that in to your prep and cooking time.                                                                                  

Sauce for Pork Chops

You’ve completed a quick cook time and patiently waited for the pressure to release naturally, but your food will still be very hot and it’s a good idea for the pork chops to rest before you cut into them. Resting only takes about 3 to 5 minutes and in those 3 minutes, you can simmer the liquid in the pot so that it thickens into a delicious sauce for your chops. This recipe includes vegetables already so all you need is a little rice to go along with it.  There you have it, easy and juicy pressure cooker pork chops! If you like pork chops with a creamier sauce and a tangy flavor, try my pressure cooker Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons.  

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Pork Chops with Orange Marmalade Glaze

  • Prep Time: 10 m
  • Cook Time: 4 m
  • Natural Release: 15 m
  • Total Time: 29 m
  • Servings:


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Pressure Cook on High for 4 minutes.

  5. 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.

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Comments (8)Post a Reply

  1. I would really like to know how to make this recipe using a stove oven. Don’t have a pressure cooker or any other device. Looks delicious.

    1. You can bake the pork chops in the oven at 375ºF for about 20-25 minutes and steam the veggies on the stove top.

  2. Step 2 of the inspections says to add the water chestnuts along with the carrots and oranges. However, water chestnuts are not listed in the ingredients. What amount of water chestnuts are used in this recipe?

    1. Sorry Rosa, that ingredient was missing from the recipe. I’ve adjusted the recipe. You can use 1 -5oz. can of sliced water chestnuts.

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