Instant Pot Cinnamon Apple Pork Chops

Name: Instant Pot Cinnamon Apple Pork Chops
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 bone in pork chops, at least 1 inch thick; 1 tablespoon olive oil; 1 teaspoon dried rosemary; 1 tablespoon brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon mustard powder; 1/4 teaspoon allspice; Salt and pepper to taste; 1/2 cup applesauce; 1/2 cup low sodium chicken broth; 1 cinnamon stick; 2 sprigs fresh rosemary; 2 Granny Smith apples, peeled and chopped; 1 cup butternut squash, cubed; 1 tablespoon cornstarch; 1 tablespoon water

Juicy pork chops are pressure cooked with tender apples and butternut squash in a warm, spiced sauce.

By Daily Recipes Book· 🌍 American· August 26, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

There is something so comforting about the smell of cinnamon and apples filling the house. These pork chops are a favorite in my home because they stay incredibly moist, and using the Instant Pot means we can have a special, cozy dinner ready in a fraction of the time it takes to use the oven.

I find that cooking the apples and squash separately for just a minute after the pork ensures they stay perfectly tender instead of turning to mush. It is a simple extra step that makes a world of difference in the texture of your final meal.

Ingredients

4 bone in pork chops, at least 1 inch thick
1 tablespoon olive oil
1 teaspoon dried rosemary
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon mustard powder
1/4 teaspoon allspice
Salt and pepper to taste
1/2 cup applesauce
1/2 cup low sodium chicken broth
1 cinnamon stick
2 sprigs fresh rosemary
2 Granny Smith apples, peeled and chopped
1 cup butternut squash, cubed
1 tablespoon cornstarch
1 tablespoon water

Instructions

1
Mix the dried rosemary, brown sugar, cinnamon, nutmeg, mustard powder, allspice, salt, and pepper in a small bowl. Rub this mixture evenly over both sides of the pork chops.
2
Set your Instant Pot to Sauté mode and heat the olive oil. Sear the pork chops for 2 to 3 minutes on each side until browned. Remove the chops to a plate.
3
Pour the chicken broth and applesauce into the pot. Use a wooden spoon to scrape up all the brown bits from the bottom of the pot to prevent a burn warning.
4
Stir in the cinnamon stick and fresh rosemary sprigs. Place the metal trivet inside the pot and set the pork chops on top.
5
Seal the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes before manually releasing any remaining steam. Remove the chops to a plate and cover with foil to rest.
6
Add the chopped apples and butternut squash to the pot. Close the lid and cook on high pressure for 1 minute. Quickly release the steam and remove the fruit and squash with a slotted spoon.
7
Set the pot back to Sauté mode. Whisk the cornstarch and water together and stir into the liquid in the pot. Simmer for 2 to 3 minutes until the sauce thickens.
8
Serve the pork chops topped with the cooked fruit, squash, and the thickened sauce.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. When serving, I like to plate the pork chops over a bed of mashed potatoes or steamed greens to soak up all that delicious spiced sauce.

#pork #dinner #autumn #easy #comfort food

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