Pressure Cooker Pork Chops

You want something different tonight, right?  Try these pepper jelly chops.

This is something you can whip up in total, prep time to plate, about 40 minutes and it comes out perfect each and every time.  The pepper jelly is not hot at all and when combined with the beef broth it’s just heaven. Feel free to experiment with the jellies too! Maybe pineapple preserves with some chopped up jalapeños or raspberry chipotle jelly with chipotle hot sauce.

It’s forgiving too…sometimes I use bone in chops, sometimes, center cut, thick, thin, you can even use lamb chops if you want.  I’ve used peaches, mango, pear, and apples.  Fresh, frozen, or dried.  Whatever I have on hand.



4 bone in pork chops
2 tablespoons butter
1 tablespoon olive oil
1 peach diced
1/4 cup pepper jelly
salt and pepper to season chops
1/2 cup beef broth


Season the pork chops with salt and pepper. Set the pressure cooker to the browning setting and heat butter and olive oil. Brown your chops on both sides. Remove the chops and add beef broth, pepper jelly, and chopped peaches. Saute for about five minutes. Add a trivet to the bottom of your pressure cooker and place the chops on top. Sometimes I remove the contents, put my trivet, pork chops on that, then pour the contents back over the chops.  Sometimes I don’t.

Pressure for 15 minutes on high and let the pressure come down naturally. If you find your gravy is a little thin, go ahead and reduce it to your liking.

**NOTE: I just want to say about the time, it’s all a matter of what you are working with and preference. The chops I usually buy are not thin, but not thick either. If you are going with really thick chops you’ll want to increase the cooking time to between 20-25 minutes. Also, I love my chops so tender they fall off the bone. If you like to cut yours with a knife, reduce the pressure accordingly.


Pressure Cooker Pepper Jelly Pork Chops - Dinner In MinutesClick To Tweet

32 thoughts on “Pressure Cooker Pepper Jelly Pork Chops”

  1. I make my own pepper jelly and use one funky chopped up red anahime pepper in the whole it looks good and has just a touch of a bite!

    1. I’m so down with that! Since I moved, I don’t have my peppers anymore. I miss them. I bet your pepper jelly would be delicious in this!

    1. This is the perfect recipe for that jar of pepper jelly sitting around!

      I would love to link up and I’ll add it to my list of link parties!

  2. Your Pepper Jelly Pork Chops will be delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back soon!
    Miz Helen

    1. This is not peppery or spicy or greenie tasting AT ALL. But, yeah, I think a peach/apricot preserve would be lovely.

  3. I’m always looking for a new way to cook pork chops and now I have a reason to buy a pressure cooker. Thanks for sharing with us at Celebrate Your Story and I hope you’re having a great weekend.

  4. Hi Jaxx, a pleasure to meet you. This looks delicious. Pressure cooking is awesome. I bet this dish has some kick. Thank you for sharing this lovely meat at Dishing It & Digging It. I am pleased to feature this dish on this Sunday’s DI&DI. Happy cooking.

    1. Pressure cooking is where it’s at! I got my first electric pressure cooker about 10 years ago and have never EVER looked back.

      Glad you came by Linda and am honored about the feature! Wow!

    1. I’m sure it would be delicious with chicken or beef. You may want to change the fruit up if you use beef…maybe cherries, figs?

  5. I’m so glad you stopped in to take a look. You’ll love this. Super quick, easy, and the fruit is forgiving. Sometimes I use fresh, sometimes, frozen, this last time I used chopped dried mango.

  6. Pepper Jelly Pork Chops!! What a fantastic combo!! Thanks for sharing at our Instant Pot Link Party! Please join us again next time!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.