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Best Damn Instant Pot Boneless Pork Chops

by 385 Comments

One inch thick, juicy, tender and delicious boneless pork chops made in your Instant Pot. Quite simply the best boneless pork chops i’ve ever made.
Instant Pot pork chops recipe
I’ve tried several pork chop recipes in the Instant Pot but honestly, have only had mediocre results. So I set out to try and make pork chops how they really should be – browned on the outside, juicy and delicious on the inside. Sounds simple enough, right? Well after a dozen or so attempts, i’ve finally got down the perfect recipe.

I’ve found the best boneless pork chops for the Instant Pot are one inch thick. Not only are they easy to come by at the grocery store, but they simply are the best thickness for pressure cooking.

Start with a simple seasoning on both sides of the pork chops of salt, pepper, onion powder, paprika and brown sugar. Then, with your Instant Pot setting on saute (high), melt a tablespoon of butter. When it’s good and hot, add the pork chops and brown each side for about 1-2 minutes. That brown sugar may char a bit, but that’s ok. Once the pork chops are a beautiful golden brown, remove from the pot and set on a plate. Press cancel to stop the saute mode and add 1 cup of chicken broth to the pot. Use a wooden spoon to “deglaze” the bottom of the pot. This step is simply scraping all the bits off the bottom. Then, add the Worcestershire sauce and Liquid Smoke. Add the pork chops directly to the liquid, secure the lid, close the seal and pressure cook for 7 minutes. When cycle is complete let naturally release for 12 minutes. Remove from pot and let rest for about 5 minutes.

instant pot boneless pork chop recipe

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Instant Pot pork chops recipe

Best Damn Instant Pot Boneless Pork Chops

★★★★★ 4.1 from 113 reviews
  • Author: Recipe Teacher
  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Total Time: 17 mins
  • Yield: 2
  • Category: Dinner
  • Method: Pressure cooker
  • Cuisine: American
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Description

One inch thick, juicy, tender and delicious boneless pork chops made in your Instant Pot. Quite simply the best boneless pork chops i’ve ever made.

Ingredients

  • 2 pork chops, boneless 1″ thick
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 1 tbs butter
  • 1 cup chicken broth
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Liquid Smoke

Instructions

  1. Mix spices and brown sugar and rub into both sides of pork chops.
  2. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.
  3. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.
  4. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.
  5. Let pork chops rest for about 5 minutes before serving.

Notes

For best results it is recommended to use brined pork chops. Packaging will usually indicate that the pork chops contain a solution (usually 12%) to maintain moisture and tenderness.

If your pork chops aren’t pre-brined as described above, it is highly recommended to use a simple brine: A solution of ¼ cup (4 tablespoons) salt to 1 quart (4 cups) of water. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from ½ hour to 2 hours before cooking. (thanks to reader Jack P.)

Keywords: pork chops, Instant Pot, pressure cooker

Recipe for Instant Pot Pork Chops

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Comments

  1. Olivia Makinson

    Hi, might be a silly question but should the Instant Pot be left on the “Keep warm” function that automatically turns on after cooking, during the 12 minute Natural Release? Or should it be turned off altogether? Thanks!

    Reply

    • RecipeTeacher

      Not a silly question at all. In fact, there are some who say it should be set to off, and some who say the “keep warm” is fine. I fall into the later category. I haven’t had any issues with leaving it on keep warm.

      Reply

    • RecipeTeacher

      Hi Kim. The time should be the same. Just make sure you have some extra rub for the additional pork chops. You will not need any additional liquid or time. But… be careful about stacking the chops. Try not to stack and fit them in as best you can.

      Reply

  3. Cathy Williams

    Son brought home a marked down 8 lb bone-in pork butt roast. Spent the afternoon breaking it down. Had enough for this recipe and bagged more for the freezer for next month and for a pork stew recipe I want to try. The only other change I did was I had a partial jar of smoked paprika that is used instead of regular paprika. The meat was fall apart tender (kept dropping back into the pot off the tongs). We were going to do sandwiches but made pulled pork nachos instead…kept picking at the platter of meat while we were creating our nachos. The recipe is properly name “best damned pulled pork” every!

    ★★★★★

    Reply

  4. Pamela Harlow

    I have made this recipe about 15 times now. These are so delicious and idiot proof. You can also use the pork chops when they are still frozen!!!

    ★★★★★

    Reply

    • Ashley Collins

      When you did yours frozen did you only do 2 pork chops? I think I have like 4-5 thin pork chops in my bag that are frozen, would I need to thaw them or just toss it in?

      Reply

  5. Mickey

    Good recipe. My chops were a little dry, will decrease cooking time next time. Also put some potatoes in foil on the rack and cooked at same time. They were very good.

    ★★★★

    Reply

  6. Michelle

    So very good! Had with simple roasted small potatoes and collard greens – preparing the greens in the pot liquor after cooking the pork. 5 minutes high pressure. Highly recommend!

    ★★★★★

    Reply

  7. Lori

    I cannot eat Liquid Smoke (results in vomiting; sister gets migraines). Is there something that can be substituted? Thank you!

    Reply

    • RecipeTeacher

      Hi Lori. You can certainly omit the liquid smoke altogether. A good substitution would be adding smoked paprika in place of the regular paprika.

      Reply

  9. Cecelia

    I’m in the turned out poor category. I had 5 pork chops so decided to give it a go. I didn’t double the ingredients in the rub as there was plenty. I did double the liquid smoke, worchestershire, and chicken broth. I didn’t brine them and I’m not sure if the package said they already were. Cooked them for 7 minutes then when it kicked on LO, I started a timer for 12 minutes, released the rest of the steam after that, and continued to leave them in there for another 4 minutes, instead of 5. Was leaving them in the instant pot with it still on LO, the wrong thing to do, as I’m thinking that’s why they were so dry? That and not brining them.

    Reply

  10. Shannon King

    Mine came out perfect. I cut out the brown sugar because we are diabetic but the rest was delicious juicy pork chops.

    ★★★★★

    Reply

    • Connie Ceban

      Try Truvia (stevia) brown sugar. We love it! Combines regular brown sugar, stevia and erithrotol. 2gm sugar, 4gm carbs 😋

      Reply

  11. Brian Hornibrook

    So, full disclosure…I made your instant pot pork tenderloin recipe & absolutely loved it & it’s now my “go to” recipe when I’m cooking pork tenderloin. So when I googled instant pot pork chop recipes and saw yours come up, I knew I needed to try it. Oh my stars! This is truly the best pork chop recipe I’ve ever made or eaten. They were super easy to make, very juicy, perfectly cooked with incredible flavor. Thank you for sharing this great recipe. I was planning on taking a picture of the finished product, but they didn’t stay around long enough for me to do so…maybe next time.

    ★★★★★

    Reply

  12. Jennifer

    I constantly share this recipe with Instapot and PC quick cooker pages. Its so delicious. My kids live it one of their favs. I’m a big briner so that tip is great! Thank you for sharing this!

    ★★★★★

    Reply

  13. Amber

    This was an absolutely wonderful recipe! I misread the cooking directions and cooked on high pressure for 12 minutes instead of 7, but they turned out PERFECT they were moist and soaked up the flavor really nicely! I made a gravy with the remaining cooking liquid as another reviewer suggested and oh man. Definitely will be keeping this one on rotation!

    ★★★★★

    Reply

  14. Susan

    Definitely earned their name…delicious-flavorful & tender. Used 1’’ pork chops from Walmart. Made 6 in my Ninja instant pot. I doubled all the ingredients, including the liquid. Didn’t have onion powder, so used 1 tsp of garlic powder & 1 tsp of tastefully simple onion seasoning. For the paprika I used smoked.. Best instant pot pork chop recipe I’ve used. Great success!

    ★★★★★

    Reply

  15. Christy

    I don’t generally leave comments on recipes, but this one was really good. It’s getting added to the permanent file.

    ★★★★★

    Reply

  18. KIMBER FLETCHER

    Just made these. My boyfriend hasn’t looked up from his plate, and now he’s talking with his mouth full. He loves them! 😂
    So easy to do. I’m going to eat now, before there isn’t any left! Thank you so much.
    Oh, now he is saying “juicy!” I am sure he is referring to the pork chops and not to me.

    ★★★★★

    Reply

  19. Melissa Young

    The BEST pork chops I’ve ever made. I’ve made these a dozen times now and I follow this recipe exactly. So delicious.

    ★★★★★

    Reply

  20. Jane

    Very good recipe and it has taught me how to brine and what a difference it makes, to chicken breasts too. I turned the sauce into a gravy with some of the juices and cornstarch; excellent. My question is how to reheat leftovers (2 chops sitting in the gravy). I have them in a glass baking dish. How should I reheat without drying them out? Many thanks!

    Reply

    • RecipeTeacher

      Thanks Jane! Yeah brining can make a huge difference for any method of cooking. For reheating, you can’t beat putting them in a pot with the gravy over low heat for a few minutes. Or, in the oven at 350 for about 10 minutes.

      Reply

  21. Lauren

    Soooo delicious!!!! I didn’t even brine the chips because I didn’t read that part until after they were cooking and they came out amazing!! I used three pork chops and added an extra minute cooking time which might have made them more tender? I also only let it depressurize for 10 minutes since everyone was saying they were dry and they were not dry at all!!! Going to make this over and over again!

    ★★★★★

    Reply

  22. Pamela

    I absolutely LOVE this recipe! I usually buy the thin chops. Tonight I doubled the recipe and made 10 single chips and it was perfect as usual. I didn’t add any extra time and they were fork tender. They’ve never been dry as long as the liquid covers the meat.

    ★★★★★

    Reply

  23. Tyler Martin

    The flavor was good, but the chops were very dry. I used chops from Costco so they were about 1 1/2 inches thick. I brined them in an apple juice/thyme/peppercorn brine for about an hour. I did two in the Instant Pot (8qt) per directions. The natural release happened within 12 minutes. I did the other three on the Traeger pellet grill at 375 degrees. They both finished at the same time. I did let them both rest for 5 to 7 minutes. The Instant Pot chops had good flavor but were pretty much inedible because of how dry they were. The chops I put on the Traeger came out much more moist and juicy. I’m wondering if the difference was the 8 quart vs. 6 quart instant pot. I know it can take longer for an 8-quart pot to come to temp so perhaps I should have cut the cooking time to 5 or 6 minutes. I might try this again and update the review, but for now, using an 8 qt. Instant Pot with these directions will absolutely ruin your pork chops!

    ★★

    Reply

  24. Erin Lau

    Loved the flavor and super easy to make. My chops were not brined so I followed the instructions to brine them and they sat for 1.5 hours however the chips were really dry after cooking. I have 6 chops in the 8qt and cooked for 7 min with natural release for 12. I will definitely try again and reduce the cook time or should I reduce the release time?

    ★★★★

    Reply

  25. Christy

    Very good! Subbed smoked paprika for liquid smoke since I do not have that. Taste even better day 2 when they sit in the sauce. For people complaining they are dry let them sit in the sauce on warm for a while. The longer they sit the more tender they get, I really don’t love pork chops but I love this recipe. The sauce definitely needs to hang on out the chops for a bit. Served with mashed potatoes and a salad. Done and done!

    ★★★★★

    Reply

  26. KAM511

    I knew this was familiar! I tried the tenderloin recipe and loved the flavor but browned it too long I think so it overcooked. Then I found this one and it was amazing! I have a question, I accidentally received thin cut pork chops. Do you think I should just use the rub and grill or cook in a pan? I don’t know if they’d just dry out in the instapot.

    ★★★★★

    Reply

    • RecipeTeacher

      You can use thinner chops, just shorten the time a couple of minutes. But most certainly YES the rub will work great grilled or in pan too.

      Reply

  27. Craig

    Wow, this is great. Mine was a little dry, but easy to fix with a little butter. Tender and tasty, much better than other recipes I’ve tried. Kudos!

    ★★★★★

    Reply

  28. Annette Hentz

    Do you think this recipe would work with boneless country style ribs? I have a pound in my freezer I need to do something with.

    Reply

    • RecipeTeacher

      Hi Annette. I’m sorry I haven’t tried with country style ribs. Which I LOVE! I may have to give it a try soon though.

      Reply

    • RecipeTeacher

      Hi Annette. You can indeed use frozen chops but you wouldn’t really be able to do the first part which is the browning. Ultimately the cook time would be the same because, using frozen meat, it just takes the IP longer to come to pressure.

      Reply

  30. Addie

    I used thin cut pork chops. Cooked them in the instant pot for 5 mins with a quick release, then let them sit in the covered pot for 5 mins. Came out perfect.

    Reply

  32. Stella

    Soooo since I haven’t gotten any recipe to work correctly in my instant pot, and the fact that I was cooking 10 chops, I decided to cook on the stove in an extra large skillet. I increased the seasonings by 3, except the salt. Since I was out of chicken stock, I substituted boullion and increased liquid to 2 cups, I increased the worchester sauce by 3 and only doubled the liquid smoke. I seared chops till caramalized in a couple tablespoons of butter and olive oil. Then covered and simmered 45 minutes, uncovered and turned heat up to boil off some of the liquid. They were really tasty, Tasted like bbq oven roasted chops. They were a bit spicy due to the tripled amount of black pepper..I will adjust everything next time.

    Reply

    • RecipeTeacher

      Hi Stella, hopefully we can find you a winner in the Instant Pot, but sounds like you certainly used this recipe to inspire an awesome dish!

      Reply

  34. Bonnie D

    I was going to make this in my pressure cooker, but realized I pulled out fast fry pork chops. So I just used my cast iron pan, and they turned out awesome. The best part was when I put the pork chops in the sauce, I threw on top some potatoes and radishes, some green beans on top put the lid on and cooked the whole thing in one pan. We use a similar rub for pulled pork so I knew this was going to be fantastic and it was.

    ★★★★★

    Reply

  37. Elizabeth Blondefield

    With 1″ boneless pork chops, seven minutes was way too long. They had good flavor, but were way overcooked.

    ★★★

    Reply

  38. Becky

    Great pork chops! They were flavorful and tender. I had 6 chops and didn’t increase any of the ingredients.

    For those complaining of dryness, remember when you let the chops rest for 5 minutes always cover them! I transfer to a platter then just put my Instant Pot lid over top. Let rest for 5 minutes then enjoy.

    ★★★★★

    Reply

  40. Vanessa

    Thank you! ThAnk YoU!! THANK YOU!!! This recipe was great…i made a few adjustments because I didn’t have liquid smoke and thinner cut chops. I adjusted the time and used smoked paprika and cumin to create a “smoke” flavor. The meat was super moist and full of flavor. My husband and son loved it…I can’t give enough kudos for this recipe. This was the first recipe I tried and We are hooked on your recipes quick, easy and full of flavor!

    ★★★★★

    Reply

  46. Mary

    I am planning on preparing these tonight for dinner. This recipe has gotten so many great reviews. I buy my pork chops from Costco and they are a little thicker than 1 inch. Do you suggest I add another minute or two to the cooking time?

    Reply

  47. Heidi

    This was my first meal in my new instapot. I did everything exactly like you said, but I left out the brown sugar. They turned out incredible! Great meal to cook for the first time. Thank you!

    ★★★★★

    Reply

  48. Tiffany Arthur

    I made 8 pork chops. I tripled the dry rub and rubbed the chops and let them sit to room temp. I did not add additional broth and pressure cooked for 10 minutes. Super tender but next I will only pressure cook for 8 minutes. Will Definitely make again.!!

    ★★★★★

    Reply

    • Ashley

      I’m new to this whole instant pot deal so my question is, did you cook all 8 chops at the same time? I made this recipe tonight and the flavor was there but they were a little dry for my taste. I had 8 chops as well but was nervous about cooking them all at one time.

      Reply

      • Renee

        If they were a little dry for you, maybe cut the cooking time down one minute and let naturally release longer, until the pin drops.

        Reply

  49. Ruth

    This was AWESOME! Used this recipe for the first time I used my new Instant pot! The entire family is in love with the recipe. Thank you

    ★★★★★

    Reply

  50. Camille

    I had 5 pork tenderloin end chops so browned them in batches. Followed the recipe exactly except I didn’t have liquid smoke so used smoked paprika in the rub. Also used beef broth. They were awesome and I made a yummy gravy by adding corn starch and cold water to the liquid and putting it to sauté to thicken it up. Will definitely make again! Thanks for the recipe😁

    ★★★★★

    Reply

    • RecipeTeacher

      Sounds perfect, Camille! Smoked paprika is a good substitute for the liquid smoke. And perfect with making the gravy too. Thanks for the feedback!!

      Reply

    • Laura

      This was so good! I did the same thing-added smoked paprika instead of liquid smoke. I also browned some onions with the chops, then after the broth, I put the strainer insert on top and added potato chunks. When done, I also made a gravy with corn starch and water. This was delish!!

      Reply

  51. Betty

    I fixed four chops, with bone-in, that we’re about a half inch thick. I doubled the dry ingredients except for the black pepper. I put Russet potatoes on top, sliced in about one inch pieces. The seasoning on the chops made them delicious. I set the Instant Pot on 4 minutes and that was perfect. The chops were fork tender. I thickened the broth with cornstarch mixed with water. I’ll definitely make this recipe again and only make two adjustments. I’ll use half the salt and half the black pepper.

    ★★★★★

    Reply

  52. Mary

    I made this recipe for supper exactly as written. I was disappointed as I thought they would come out ‘fork tender’. They did not. I used 1″ pork loin chops. They were good but not as tender as what I would bake in my oven for 2 hours at 325 degrees. These are fork tender!!! Pretty much the same recipe.
    So, what should I do, Instant Pot less time or more time?
    Any suggestions would be welcomed!
    Thank You!

    ★★★★

    Reply

    • RecipeTeacher

      I’m sorry they didn’t work out for you, Mary. As much as I love my Instant Pot, sometimes that low and slow method in the oven unbeatable. 🙂

      Reply

    • Candace

      Thanks for your idea on baking them in the oven. I suspect you didn’t use the liquid as in the recipe?
      Can you give your specific instructions? Thanks so much.

      Reply

  53. Becky Bishop

    Cooked 2 butterfly pork chops, about an inch think, according to the recipe with the exception of adding the Liquid Smoke. I was out of it so I added just a tad bit more of Worcestershire Sauce. I followed all the other directions. This recipe was a big hit with my husband! They came out so tender that I was able to cut them without a knife. The flavor was great! Definitely staying in my rotation recipes for pork chops. Love this recipe!

    ★★★★★

    Reply

  54. Gina

    The taste of these are amazing….but very very tough. Should have read the comments prior to setting the pressure cooking time to 7 minutes. I will definitely make these again, just shorten the cooking time. Thanks for sharing your recipe!

    ★★★★

    Reply

  56. Denise Martin

    This was the first time I made Pork Chops in my Instant pot. I used this recipe, the only thing is I left out the liquid smoke cause I had never heard of it. But I was making 18 pork chops so I of course had to make extra rub and added extra chicken broth and Worcestershire sauce. I cooked them for 20 minutes. It took 20 minutes for it to build pressure because i had so much broth, but I let the steam out for the 12 minutes and these had h a great flavor and you could cut them with a fork. Definitely a recipe to save.

    ★★★★★

    Reply

    • RJ

      This recipe turned out great for me with four thick boneless chops. I used smoked paprika and apple smoked sea salt and left out the liquid smoke. It was great. Last night I had NO ideas for dinner and I didn’t want to venture out so I took boneless chicken breast and seasoned them with seasoning salt and pepper. I sautéed in the IP to get them browned on each side and then sautéed some onion and celery and then put in some garlic and two cups of veggie broth (that’s all I had). I put the browned chicken on top of the rice and set the IP to 20 minutes and I went golfing for an hour and when I came back I opened up the pot and the chicken and rice was PERFECT! I added no additional seasoning and it was awesome. My wife put some of here’s on a small baking dish with some shredded cheese and used the toaster oven to brown the top and it was fantastic.
      Thats how I use the IP, to bail me out when I don’t have a ton of ingredients and even less time. Its awesome to put the lid on and come back to a practically perfect and inexpensive meal. Tonight I plan on another experiment!

      ★★★★

      Reply

      • RecipeTeacher

        I don’t know if I’m more jealous of your delicious sounding chicken and rice, or the fact that you got to go golfing yesterday. The weather in Chicago is lousy right now. 🙂

        Reply

  58. Ann Shaffer

    Delicious recipe, but next time I’ll adjust according to my tastes. I doubled the rub but will not use as much brown sugar next time, maybe use some sugar, some flour. I reduced the pepper because I don’t care much for black pepper. I put a whole bag of sauerkraut in the pot along with 8 boneless chops, cooked 9 minutes in an old fashioned pressure cooker and let pressure come down 12 minutes. Chops were not fork-tender but tender enough and flavorful if a tad sweet. Great heading on the recipe, too! How could I not try it?

    ★★★★

    Reply

  59. James Timmer

    Great stuff!! Definitely brine it, and I made a gravy by adding some corn starch and sautéing the leftover liquid a bit. Awesome.

    Reply

  60. Corliss

    Really tasty, my wife and father both ate it without complaint and they’re both picky eaters. (I reduced the amount of pepper because they both hate it.) The chops were a little overcooked for my taste, but they were still juicy and tender, so I’m okay with that. Next time I may add some garlic powder to the seasoning and reduce the NPR time by a few minutes. I’m definitely going to thicken the cooking liquid to make a gravy — Dad used some of it as an au jus for dipping and it had great flavor.

    ★★★★

    Reply

    • RecipeTeacher

      Hi Corliss. You can definitely make a gravy with the liquid. Use a little cornstarch mixed with some cold water and pour it in. Set the pot to sauté and thicken it for a minute or two. You’ll love it!

      Reply

  61. Sheri

    Looks yummy! I need to use more than 2 chops. I think there will be too many for a single layer at the bottom of the pan. Is it okay to stack them on top of each other if needed?

    Reply

  63. Jaime

    This was incredible!! I made 8 and only doubled the seasoning. They were incredibly tender and flavorful. I did brine them and that was a smart choice. Thanks for the recipe. I will be making this again.

    ★★★★★

    Reply

  64. Laurie

    I made this tonight & the family really enjoyed it. I left out the liquid smoke because I had a bad experience while pregnant 10 years ago & can’t stomach it to this day! It also seemed a waste to throw out the juice the pork chops cooked in, so I mixed 2tbs cornstarch with 2tbs of cold water, put the instant pot in sauté, then added the mixture to the juice. It made a nice gravy for potatoes, but would likely be too salty for some folks. If you like salty foods, it’s delicious!

    ★★★★★

    Reply

  65. Kim

    I just made these tonight. This was my first time using my new Instant Pot. Thanks Bill Gee for your comment on using 8 chops! I brined my center cut pork loin chops for 45 min. I followed your advise: doubled spices and broth, setting it at 12 minutes manual. I did have to brown them in 2 groups, so I dded another tablespoon of butter for the second group. By the time they were done, some spots were starting to burn. They turned out great, though!They were really juicy, and I had a lot of juice leftover. My crew of 6 says this is a keeper! Yea! So excited on my first recipe try with my new Instant Pot.

    ★★★★★

    Reply

      • Elaine

        Mine were delicious. My burn light came on so I stopped cooking. Didn’t ruin the result though. Should I have cooked it 7 minutes on high high or low pressure? I did high. Maybe that’s where I went wrong

        ★★★★★

        Reply

  66. Emily

    Excellent chops. I used four pre-brined (up to 12%) bone-in, thick-cut pork chops. Doubled the spices and added some garlic powder, but kept the liquid the same. I set it to 10 minutes on manual and did the natural pressure release for 10 minutes afterwards. They came out very tender and tasty. A family hit with a side of mashed potatoes and a green salad. I would definitely use this recipe again.

    ★★★★★

    Reply

  67. Jessica

    This was amazing. I ended up changing the cook times to 0 minutes at high pressure, and NPR-ing for ~7 minutes, and it was perfect.

    10/10 this will be made again.

    ★★★★★

    Reply

  68. Bill Gee

    I used 8 x 1 inch centercut boneless pork chops
    Doubled the spices and doubled the broth.
    Brined for 2 hours.
    Cooked high manual for 7 minutes and natural release. Rest for 5 minutes. Kinda tough. Threw it back on for 5 minutes high and 8 minute natural. Tender!! I would bring over night next time.

    ★★★★

    Reply

  69. connie campbell-slak

    I bought the Kwik Trip small pork chops wrapped in bacon, they are cooking now!!! I will update!

    Reply

  70. Pamela

    Easy to make and tasty. We used 6 1 inch chops in our 8 quart and doubled the recipe but only added 2 more mins to the cook time. There was so much liquid left in the pot- could we somehow add rice to absorb the sauce?

    ★★★★

    Reply

  72. Kim Robinson

    Ok, so I tripled the recipe. The pork shops were so dry – they literally looked like saw dust when cutting them – not kidding. Horrible. So disappointed. This was the first time using the Instant Pot. I am thinking of taking it back if everything comes out like these. What could have gone wrong? Too much liquid?

    ★

    Reply

      • Rosemary

        I bought 2 packages of thin pork chops (maybe 12-16 total). What would the cooking time be for this many?

        Reply

    • Linda Wordinger

      Hi Kim. I know how you feel. I bought an Instant Pot and wanted to try it thinking I would get Instant Pots for my family for Xmas. I was so disappointed because I just couldn’t get ANY recipe right. I figured that using an Instant Pot is learning how to cook in a new way. So, I returned the pots I had purchased for gifts, but kept mine with an attitude of perseverance and access to the internet! I’m trying this recipe for dinner tonight so I can’t tell you anything about the results, but I’m hopeful. I just wanted to echo what Rosemary has posted and encourage you not to give up on this newfangled cooking tool. I’m 63 and taking this challenge to learn something new to keep my mind energized! The recipes that have been successful give me a great sense of accomplishment 🙂 The internet is FULL of people, like Rosemary, that give us great recipes as our goal.

      Reply

      • Sherry

        Don’t give up on your Instant Pot, ladies. I have YET to make anything that hasn’t turned out. It’s great for beans, bean soups, or you can adapt any of your slow-cooker recipes to it. If your pork chops were dry, I would guess that they were cooked too long. ???

        Reply

    • Cindi Witt

      You state in your recipe ingredients to add 2 cups chicken broth. But in the instructions you only mentioned 1 cup. Is it suppose to be 1 or 2 cups you add to your Instant pot? I only used 1 cup, as I do with most liquids in the IP. Recipes I’ve tried so far. It turned out very delicious. Also, If Kim Robinson (comment above) tripled the recipe with 6 cups of chicken broth….might be the reason it over cooked the chops.

      ★★★★

      Reply

      • WS

        Perhaps you accidentally clicked on the “2X” scale (for 4 pork chops) at the top right of the recipe? That indicates 2 cups chicken broth in the ingredients. If you click back to “1X”, the recipe will indicate 1 cup chicken broth again. However, note that regardless of what scale you choose, the instructions will not change accordingly, and will always indicate “Add 1 cup chicken broth”.

        Reply

        • Amy Houfek

          OMG I just noticed this too, using 2lbs of country ribs had just started!! Added a second cup, thank goodness for comments!!

          Reply

    • WS

      Unlike regular recipes, you don’t double or triple the ingredients for the Instant Pot. If you add too much additional ingredients, the Instant Pot will take longer to heat up, causing the cooking time to increase, and probably accounts for your pork being too dry. I made 4 pork chops using the same amount of ingredients called for 2 chops, and it worked out great!

      Reply

      • RecipeTeacher

        That “2x, 3X” part was an automatic function that was recently added to the theme. It didn’t take into effect that Instant Pot recipes don’t work that way so i’ve disabled that feature. Thank you for bringing it to my attention.

        Reply

    • Steve Turton

      Kim…I think the easiest meat in the IP is Ribs…they turn out perfect. I don’t know why chops are so hard…

      ★

      Reply

    • GCross

      I had same experience followed directions for 2 – inch thick chops. Very dry and not much flavor
      Don’t understand what I did wrong other that not brining which I didn’t see on recipe until after I had made them:(

      ★

      Reply

  73. Brown

    This is a really good recipe to follow. I didn’t make any tweaks to it and my pork chops came out wonderfully. The coloring was beautiful and it was very tasty.

    ★★★★

    Reply

  74. Pam

    Yummy! I’ve never brined and they always come out moist (didn’t see that note to brine or buy brine earlier). I do make sure to release after 5mins as recipe says. We use Costco pork chops and I sometime slice them in half. Usually use just a tad less liquid smoke since it adds a strong taste, but love this recipe.

    This week before I put the lid on I put the egg Accessory over chops for stand and placed a steamer accessory full of cut up potatoes and cooked as recipe says (no foil over potatoes). Came out perfect to make mashed potatoes. Added a mix or cornstarch/water (2 tbd each) to liquid after removing pork chops to make gravy. This was a easy and really good!!

    Reply

    • Joanna

      Can I cook chops from frozen? If so, tips would be awesome. I never know when I’ll be home or what nights so would love recipes that can cook fairly quickly from frozen!

      Reply

  75. William Brockman

    I just made these using pork sirloin chops from Costco at $1.49lb, very lean. Only change I made was to add some bacon to the butter for browning. The recipe is pretty darn marvelous…prep time is near nothing. The end result is a interesting flavor, hard to describe, just works so well. Thanks.

    ★★★★★

    Reply

    • RecipeTeacher

      Glad you like em, Kelly! The recipe site does work with chicken. I’ve actually done chicken thighs this way last week and it was awesome. Only difference is, after the browning, I then cooked them on the trivet. But for sure give chicken breasts a go.

      Reply

      • Treece

        I love this recipe.. I’ve used it twice this week with pork chops and chicken. I used the broth in my green beans, even added a bit to my mac n cheese dish because I didn’t have enough milk, + olive oil so it would be smooth and creamy being that I use extra cheeses. The spices together just makes an awesome taste!! Next thing I’ll add a little bacon because it seemed like it’d be good in the saute stage.. mm 🙂

        ★★★★★

        Reply

  78. Randy Moore

    Just made this tonight. The best porkchops ever. Almost cut with a fork. Added sweet vermouth to liquid and made a gravy. Winner.

    ★★★★★

    Reply

    • RecipeTeacher

      Awesome, Randy, thank you! Oh some sweet vermouth into the gravy sounds absolutely amazing. I’m gonna try it next time!

      Reply

  79. Kristy

    I brined for 1/2 hour and followed instructions. A lot of work for a relatively bland and dry chop. A hot sear, less life I’d and shorter cooking time. Same goes for your Parmesan ranch red potatoes. Good flavor, but too smooshy.

    ★★

    Reply

  80. carol castellow

    if i wanted to cook potatoes at the same time should i put them in foil and do i change the cooking time?

    Reply

    • RecipeTeacher

      I would cut the potatoes up, wrap in foil and keep the time the same. Ive done that and they’ve come out great.

      Reply

    • Cyndi Tantalo

      I have made these pork chops and going to make tonight too! I also cooked potatoes at the same time. I quartered them and did not wrap in foil. They took on the smoky flavor. Hubby loved them. Pork chops in my house have never been so tender and juicy..

      Reply

  82. Diane

    The flavor is really good on these chops but timing is off. For perfect medium rare chops you want an internal temp of 145. I had two 1 1/4” thick bone in chops. After browning them I pressure cooked for 2 minutes then did a quick release of the steam. Remove and let rest 3 minutes. Slightly pink and perfect!

    Reply

      • Ernie

        Oh, I definitely love and recommend a mid-rare boneless pork chop. I followed Diane’s tip and will definitely use this recipe again. Thanks.

        ★★★★

        Reply

        • Tom Zutell

          Dian was spot on. The original directions for this recipe turns out leather. Dian cut the cooking time by 80 %; I had that suspicion when I was following the recipe. Follow Dian’s lead.

          ★

          Reply

      • Pork chop bob

        Oh the biggest problem with America! They overcook their pork! I’m from America and there is nothing wrong with a slightly undercooked pork chop. Dont worry enjoy!

        Reply

      • Mariea

        I’m with you, i would never eat or feed undercooked pork to anyone so many by gone day nightmare stories of pork, this sounds delicious and is on the menu for the weekend as directed of course

        ★★★★★

        Reply

    • Kate

      Going to try tonight using Diane’s recommendation of high pressure for 2 minutes followed by a quick release. I hate overcooked pork and thought 7 min plus SR sounded too long.

      Reply

  83. Ronda Hanneman

    Delicious! Brined four 1″ thick chops for 30 minutes then followed the rest of the recipe exactly. Pork was fork-tender, moist, and scrumptious. A definite hit with the family!

    ★★★★★

    Reply

  84. Lauri

    These are so good!! I used 4 pork chops, and doubled all the spices to account for that. I kept all the liquid ingredients the same as suggested. I brined the pork chops about 30 mins before cooking, and they are great! The meat is a little tough, but pork chops are a tougher meat in general. Brining longer would likely soften them up even more. Overall very pleased and will definitely make again!!

    ★★★★★

    Reply

  85. Angie

    These were amazing. I usedmonk fruit sweetener instead of brown sugar. I extended the cooking tone by 4 minutes and I had very thin pork chops and they were amazing and tender. Not dry or tough at all. When I have had meat be tough in a instant pot I always turn it back on and cook longer and it comes out perfect.

    Reply

  86. Pat

    I’m trying the recipe for the first time. If I want to cook 4 pieces of pork, do I just double all the in gredients, but leave the cooking time the same?

    Reply

      • Pat Doering

        I saw your response too late! I did double the liquid, and the pork was so dry I couldn’t eat it! Was the extra liquid the problem? I really wanted this to work. I followed the directions to the letter!

        Reply

  87. Holley

    Great recipe,cut my 2inch chop in half cooked them with 2med. Sized red potatoes for 11min. Perfect. Didn’t have any brown sugar made my own. How great is the internet

    Reply

  88. Jack Charles Poulter

    Aa basic brine solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from 1/2 hour to 2 hours before cooking.

    Reply

  89. Michelle

    I made these tonight and flavor is really delicious. Mine turned out a little dry but my fault and I will definitely make again. I didn’t have time to brine and my chops were about 3/4”. Next time I’ll get from the butcher counter where they are thicker and will also brine. I thickened up the sauce with cornstarch, so delicious.

    Reply

  90. Carol Thompson

    I had same problem as others, too dry. Flavor excellent. Will try low pressure next time, this recipe is worth perfecting.

    Reply

  91. Jeannine

    I have never replied to any recipe before but must for this one. I followed the recipe exactly as presented and was greatly disappointed! It smelled so good but couldn’t enjoy these pork chops, they were too tough.

    Reply

    • RecipeTeacher

      Ugh I’m SO sorry it didn’t work out for you, Jeannine. I know for many that using brined pork chops really seems to make a difference.

      Reply

      • Meg

        These were yummy! I didn’t see the note about brining until after I had everything cooking in the pot. 🤦🏻‍♀️ Maybe move that note up in the post? Or add to the main recipe portion? Might help others in the future. 🙂

        Reply

  92. Tara R

    Super flavorful! I think I might have over cooked. But I’m gonna make this recipe again and lower the cook time by a few min. I wish I had made more! 😍

    ★★★★★

    Reply

  93. Marilee

    This recipe looks amazing! I am wondering if this same recipe could be made with boneless chicken breasts instead of pork. Has anyone tried this? I have substituted pork for chicken in other recipes and it turns out great. I wonder if this recipe would turn out too. Thanks.

    Reply

    • Natalie

      I’m wondering the same thing. I just pulled my chops out of the freezer so I don’t think they’ll be completely thawed by the time I need to cook them.

      Reply

  95. Tony

    Made these tonight, following the recipe exactly, and was somewhat disappointed. While the flavor was really good, the meat was very tough and dry. I thickened the juice from the pot into a sauce and that helped when eating them.

    ★★

    Reply

  98. Kennedy Hardman

    Hello! I’m new to the instant pot world. If I double the pork chops do I need to adjust the time? Thanks for your help! I’m hoping to make these in the next day or two.

    Reply

  99. Terri

    I made 5 chops. Doubled other ingredients. I used chops slightly over 1″. The flavor was good and the meat was very tender, but extremely dry. I’m jealous of everyone whose chops turned out juicy because I am sure they would have been wonderful!

    Reply

  102. Lindsey

    Just made this tonight and it was excellent! I was out of my personal stash of paprika so I used the red flake packets that Pizza Hut delivers lol this gave it a nice kick of heat! I used 1.5 inch pork chops that were partially frozen at 12 minutes on manual with a 10 min npr. They were super moist and probably one of the best most flavorful recipes I’ve ever made.

    Reply

  103. Ruth Lerner

    I used 8 pork chops and tripled the rub and liquid. I could have just doubled it. I also thickened the juice and used on the pork chops and the rice I made as a side. Is make this again.

    Reply

  104. Dawn

    I JUST made these. Waiting to eat as I am now making Mac and cheese in the IP (need 2 IP’s!!) and steamed peas.
    Had to taste a pork chop, however. Excellent! Looking forward to my meal.

    Followed recipe—made 12 pork chops (7-quart DUO). Tripled seasoning rub, and used 2 cups of broth.

    Reply

  105. Jenny Layne

    I made this with sides of cauliflower and cheese grits. This recipe worked out so great!!! It was delicious. Thank you so much for sharing!

    Reply

  107. Wendy Neumeyer

    I’m adapting your recipe a bit, using 3 1/2 # of pork sirloin. I made it without the salt and used unsalted butter as there is ample sodium in the Worcestershire. I used smoked paprika and dropped the liquid smoke, sauteed onions in remaining butter, then added 1 T. balsamic vinegar to finish the deglaze. Then added 1 C. unsweetened applesauce to unsalted chicken stock and Worcestershire sauce. I’m just waiting on the finished product now. Thanks for the inspiration! Oh – easy cleanup tip – I mixed the sugar and spices in a gallon ziploc bag and did the old shake and bake routine with one piece of meat at a time. Sprinkle a little extra on top of everything when I put the lid on and toss the rest in the trash. There’s my timer! Fresh green beans and crusty rolls to accompany.

    Reply

  108. Brenda R

    I made these tonight as my first ever Instant Pot recipe and I was not disappointed! I made 6 chops so I tripled the rub ingredients but just doubled the liquid, minus a bit of the liquid smoke. These were a big hit with my family and I will definitely make them again. Thank you for the great recipe and for being my very easy and delicious initiation into the world of Instant Pot cooking.

    Reply

      • Jan K

        I just got m insta pot a couple weeks ago, so this was my first attempt at pork chops, and they came out great! I think I cooked them maybe 2 minutes too long because I was cooking 6 rather than 2. I will definitely make them again.

        Reply

  109. Hope R Buessing

    Unfortunately, the pork chops I made did not turn out as I had hoped. They looked delicious but were dry. The flavor could have been a little more intense, too. I have yet to find a pork chop recipe that is not overcooked with the instant pot. It seems like pork chops are the only meat I have not perfected with the instant pot.

    Reply

  110. Julie

    I made these tonight but doubled the recipe, same time to cook. They turned out excellent. Moist and very flavorful, they were a big hit! I will definitely make this again.

    ★★★★★

    Reply

  111. Theresa

    For those of us watching carbs or calories after the holidays, is the brown sugar necessary? Could you use a sugar substitute or leave it out altogether?

    Reply

  112. Lana

    I made these tonight with boneless center-cut chops that were only about 1/2″ thick (Target pack). Since I was cooking for the family, I did all 6 chops at once in my 8qt IP. Tripled the spice rub and seared them all at once, so they didn’t brown as much as yours but I knew that would happen with so many in the pot at once. I would sear them in batches if you want the color and you’re doing this many. I kept the liquid the same and cooked them for 5 min with 10 min release. Perfectly tender and juicy. My husband said he has never had a chop that tender in his life! Thank you! My new go-to chop recipe.

    ★★★★

    Reply

  113. Karen

    Mine also turned out pretty dry, which I am finding most meat I have cooked in the IP is…going to reduce the cook time and try again! The flavor was good! I would leave out the liquid smoke.

    ★★★

    Reply

    • Dan

      I’m so confused! I tried 3 large 1.5” thick chops for 9 min. on high with 13 min. release as suggested. Came out dry. So I tried 4 large 1.5” thick chops for only 7 min. with 10 min. Natural release… and they were dry again! How are the rest of you getting meat that isn’t overcooked?? I used 2 cups of chicken broth instead of 1 since I had more meat than the original recipe, but I can’t imagine that is the issue…

      ★

      Reply

  114. Cort

    I made these skipped the chicken broth and used lemon juice, liquid smoke, horseradish and Worcestershire with water after browning with garlic salt mixed seasoning
    And pepper. Finishing up on slow release but it smells amazing for a late night meal!

    Reply

  115. Erin McAlpin

    Made 7 bone-in pork chops (in two batches) and they were OUTSTANDING!
    The flavor and tenderness were perfect. I’ve never made pork chops because of how hard they are to cook properly, but after seeing your recipe I decided to give it a go!
    I increased the seasoning and liquid by four and used the reserve liquid to cook the last three. My family loved them!!!! Best recipe I’ve made yet!!!!!

    Reply

    • Ashley

      Made these tonight for my husband and I. I’ve been on the lookout for a new pork recipe because mine always comes out tough and dry. These were perfect. I followed the recipe exactly and I ate two of them myself. Not dry at all. Thank you!!

      Reply

    • RecipeTeacher

      Tammy, high pressure is almost always the default unless a specific recipes says otherwise. I’m actually going to start putting that on all my recipes as it’s come up before. Natural release is letting the pressure naturally come down after the cooking cycle, as opposed to quick release which is turning the valve to the release position.

      Reply

  118. Judy

    Made these last night and they were perfect! I didn’t use frozen chops, but I did leave them in KEEP WARM for about 45 minutes with no problem. Definitely a keeper!

    ★★★★★

    Reply

  119. Judy

    These look fantastic! I’m new to the world of IP, so I have two questions . . . I love the KEEP WARM feature–is it okay after the 12 minute NR and then the QR to leave them on the KW setting–for an hour or so? Also, have you tried this using frozen chops?

    Reply

    • RecipeTeacher

      Thanks Judy! No the short answer is that yes, you can use frozen chops. It just takes a little longer to come to pressure. But, by using frozen, you’re not able to get the seasonings really rubbed in well or the browning good either. Pork chops that have been out of fridge for about 30 min will always produce best results. But, Judy, you can always experiment with just one or two chops and see how it works for you. As for being in for an hour after cooking, I’ve not actually left them in that long. Longest I’ve waited is about 15 min. Check back and let me know how they work out for you and thanks for the feedback!

      Reply

  120. Paula

    Just made these tonight. You really did name this recipe correctly! I couldn’t find my liquid smoke so I left it out and I just switched my spices around and couldn’t find my regular paprika so I used smoked paprika. I figured by using the smoked paprika it would cancel out the liquid smoke. I was right. These were just fantastic! I have NO A IDEA how anyone who made this had dry chops. Mine were super moist and cut like butter. Maybe the others who had unfavorable results had really thin cuts and cooked them too long. I think this is the way I’ll make pork chops from now on. The gravy was perfect and I didn’t need to add anything to it. I thickened it with potato starch in some water and put the IP on sauté for like two minutes to thicken. Just superb. Really, really great job on this recipe.

    Reply

    • RecipeTeacher

      Tha am so much, Paula! I’m a big fan of smoked paprika. Found a great little spice shop just outside of Chicago recently and got some fancy smoked paprika. I think I’ll give it a try in these this week. Thanks for the feedback!

      Reply

  121. Elisabeth k.

    Quick and easy, made for flavorful chops that were so tender they were literally falling apart as I took them out of the IP. Made three pork chops instead of two, just doubled the chicken broth and worcestshire sauce part of the recipe and kept everything else the same. Everything cooked to perfection, definitely recommend!

    Reply

  122. Leslie R

    Tried this recipe tonight in my new 8 qt. Instant Pot, with a couple of changes. I left out the salt and added garlic powder to the rub. Sauteed onions and added 1/2 cup of red wine to the broth, then made gravy with cornstarch. My husband and I really enjoyed it and i stored the leftovers in the innerpot to reheat tomorrow. No pot to wash tonight. Thank you so much for the recipe!

    ★★★★★

    Reply

  123. Nicky

    I am new to Instant Pot cooking and just tried this recipe. Yummy. Best pork chops I’ve ever had. I had 7 chops bone-in so I doubled all the ingredients. I kept the cooking times the same. They came out moist and tender. A winner in this house.

    ★★★★★

    Reply

  124. Margaret Carroll

    I made this tonight…and i gotta admit – it was pretty good! skeptical based on the mixed reviews. I made six (6) 1.5 inch chops for 9 min in the IP. Natural release at 13 min. Used the sauce to make a gravy with cornstarch. Was super tender and delish. My family enjoyed it!

    Reply

    • RecipeTeacher

      Awesome, Margaret! So glad you liked it. Yeah making some gravy with the liquid is something we’ve been doing too. Thanks for the feedback!

      Reply

  126. Lisa

    I plan on making this tomorrow night for dinner. I have 6 thick chops, about 1.5 inches. I’ve never made pork chops in my IP and curious how I can arrange 6 to fit. What do you suggest? Can I stand them on their side or should I later them on racks? Please advise me =)

    Reply

  127. Estela

    Turned out awesome! Used my own Mexi-Rub and followed the recipe just as is! Definitely a keeper! Thanks!

    ★★★★★

    Reply

    • RecipeTeacher

      Hi Magda, you might want to do them in batches. And probably double the rub ingredients so you have enough for all the chops.

      Reply

  130. Sandra R Godsey

    I have found that if you don’t wait for natural release on most meat recipes, your meat will be dry. If alot of connective tissue, err on side of an extra minute or two while cooking under pressure to break those fibers down…trying this recipe tonight!

    Reply

  131. Kathy Truelove

    Love the recipe for you chops and potatoes, but there is only two fo us and the recipe is for 4 people. Would they work if I cut the recipes in half?

    Reply

  132. Caroline

    My husband had bought really thick pork chops, at least 1.5”, so I just sauteed a little longer, added 2 minutes to the instant pot time, and allowed steam to release for a few minutes longer. I also didn’t have Worcestershire sauce so added some soy sauce instead…all this to say they still turned out very tender and flavorful! New to the instant pot and wanted an easy recipe for pork chops, and this was perfect!

    ★★★★★

    Reply

  134. Veronica

    Sadly these came out bland and dry. I also used a thinner cut of chop about 1” thick. I also added additional salt. To make it edible I made the sauce into gravy by adding more salt and garlic and cornstarch slurry. I followed the recipe to a T also.

    Reply

  135. Jerri

    I just got my Instant Pot and this is the first thing I made. The Pork Chops were so moist and tender. The only difference I made was I topped each chop with onion and made grave with caramelized onions, flour, liquid from the Instant pot, lightened the color with 1/2 and 1/2. Made mashed potatoes and green beans. Just delicious. Thank you for sharing the recipe

    ★★★★★

    Reply

  138. Linda Crawford

    Hello Recipe Teacher,
    The chops sound so delicious and I want to try this recipe, however, every time I have cooked pork chops in my IP, they always came out tough. After reading all the reviews, I think I probably should brine them first (not sure what that is).
    I live in Costa Rica and pork is tough here. Also, hard to get chops larger than 1/2″. Tried to show the butcher (yes, they are definitely butchers because they can destroy meat) before and I have to laugh because they would come out thick on one end and skinny on the other, so I quit asking, haha!
    So my two questions would be:
    1) Do you have a recipe for “brine”?
    2) Should I allow pressure to naturally release for 12 minutes or less time due to being 1/2 the size?
    I look forward to hearing from you and giving this a try.

    Reply

    • RecipeTeacher

      Hi Linda… some great questions! I’ll post a simple brine post shortly. Basically, heat 4 cups of water in a pot on the stove and add 4 tablespoons of salt. Let he water cool (very important), then let the pork chops sit in the solution for at least a couple of hours while refrigerated. You can do overnight too. And as simple as that, your chops are brined. But again, i’ll post more on that shortly.

      As for thinner pork chops, you may have to adjust the times, but for 1/2″. i’d reduce the pressure cooking time to about 5 minutes and the natural release to about 10 minutes. Again, you may have to play around with the times a bit.

      I hope this helps. I’m looking forward to hearing how it goes. Thanks for posting!

      Reply

  139. Lisa McCauley

    A lot of comments here! Wow though! My husband and 3 sons absolutely loved dinner tonight. My chops were from Trader Joe’s 5 in all so I doubled plus a bit on the ingredients. Came out perfectly! There is an Apple tree not far and I found a recipe for instant pot applesauce
    And I used your recipe for garlic Parmesan baked asparagus plus some rolls. Great and amazing Sunday dinner with my family. Thank you!

    Reply

  140. Bridget

    Mine were dry. Followed recipe exactly other than adding some mini potatoes…the multi colored ones in a little bag. They were good.
    I did recipe in my Instant Pot mini just because it was already out.
    I swear that pot runs hotter. Anyone else have that experience? (My poached eggs done for only 1 minute come out hard boiled in the Mini.)

    Reply

  142. Beth Davis

    I made 3 pork chops that weren’t quite 1” thick and they were fork tender and delicious. I took some of the broth from IP and spooned over meat after shredding pork chops.
    Served with mashed potatoes and steamed
    cabbage.
    Yummy ?

    Reply

  147. Wayne

    Made this tonight with 8 brined 1 1/2″ chops. I did cut out the brown sugar since I’m on a program that I can’t have sugar. Didn’t miss it. I tripled the broth and cooked for 7 minutes. After cooking, I released the pressure after 10 minutes. I also chopped up a half container of small bella mushrooms that I placed on top of the chops in the pot. Everything came out great. I brined the chops for 2 hours just to make sure they didn’t dry out. . Family loved it. Will make again.

    ★★★★★

    Reply

  149. Tom

    Tryedyour pork chops did not turn out did what you said to do to a t very over done and tough Would you would think that it would be tender and the liquid would be think but is was like the broth you put in

    Reply

    • RG

      Why would you think the liquid would thicken? You need to add flour or corn starch slurry to thicken liquid after its done if you don’t want a broth consistency.

      Reply

  150. Kim

    I just made these and they were perfect! Fork tender and juicy! I wonder if some of the issues others are having had to do with waiting 12 minutes for npr? I have made that mistake myself and meat came out dry. Never did of I am patient. Just a thought as I’ve been guilty of that.

    Reply

  151. Chrissy Ernst

    I haven’t had my instant pot for long but have loved everything I’ve cooked and this recipe was no exception. I made 8 pirkchops and adjusted amounts accordingly. They turned out great. Tender and not dry. My hubby liked them too. As I make them more often I think it will take less time. Thank you

    ★★★★

    Reply

    • Dixie Graham

      I used inch and a half pork chops so cooked them 3 minutes longer. Chops were tender, a bit dry–but the cooking juices helped with that. Good recipe — no unusual ingredients for me so I would like to make it again.

      ★★★★

      Reply

    • Pam

      I’m so glad to see someone tried it without the smoke. I love smoked foods but for some reason really dislike Liquid Smoke. Now I’ll try this recipe with confidence…it’s all on YOU, Larry…will I have a good dinner tonight? 🙂

      Reply

  156. Tracy

    Made these tonight
    Had 4 inch thick chops
    Doubled recipe with exception of pepper and added 2 additional minutes to manual cook time. Best darn chops we ever had. New addition to my recipe log. This was the second time I used my instant pot and I love it. Thank you.

    ★★★★★

    Reply

  157. Grace

    I made these tonight. I had four pork chops and doubled the other ingredients.i used the same time and only natural release 8 minutes. They were delicious and tender. I only buy pork chops from Kroger because they are the best. Other places could be tough. Thanks for the recipe. I will be making these again.

    ★★★★★

    Reply

  158. Jayn

    Excellent flavor but, like many others mine came out pretty dry. I think next time I won’t cook them as long and see what happens, or shorten the release time. Still very yummy!

    ★★★★

    Reply

  159. Margie

    As other reviewers have noted, the pork chops certainly were NOT juicy or tender. I followed the recipe to the letter, with the exception of adding about 1/2 cup more of broth. With that said, they were tasty, Also keep in mind pork chops are not an extremely tender meat anyway unless cooked low and slow in a crockpot (at least that is my experience). The pork chops were not dry, but certainly this was not a winner.

    ★★

    Reply

    • RecipeTeacher

      Hi Margie. Im so sorry they didn’t work out for you in terms of tenderness and juiciness. I’m glad you liked the flavor though! As with just about any pork chop recipe, sometimes the cut of the chop or if there’s a solution added can make a difference. I hope you have better luck if you try again.

      Reply

  161. Wendy

    Made this the other night with 4 boneless chops about 1”thick. The rub flavor was good but they were extremely dry. I added an extra minute since there were 4 chops instead of 2 as recommended. I just haven’t had luck getting moist pork chops in the instant pot yet. Should I try decreasing the time? They were really dry.

    Reply

    • RecipeTeacher

      Hi Wendy. I’m so sorry your pork chops came out dry. Many supermarket pork chops will have small wording on the package that says something to the effect of “contains a solution of salt and water”. This is called “brining”. The process of brining meat always makes it more tender and juicy. I’m wondering if the chops you used maybe weren’t brined? Also, i’m going to be updating the recipe soon to include more information about brined pork chops, as I hate when anyone has less than excellent results with the recipe.

      Reply

  162. Elaine V Arnold

    I would think that they would be juicier if they were thicker. Think I’ll adjust the natural release time in half next time or would you suggest reducing the cook time? Thanks for your response, much appreciated!

    Reply

  163. StefMilo

    Hello. When you say ‘manual’ do you mean High? I wanted to try this but my sister said hers came out very dry and wondered if the temp was too high.

    Reply

    • Elaine

      I look forward to seeing the response. Made this tonight. Ours were almot 2 inches thick and came or pretty dry. Also if you don’t like it spicy reduce the amount of pepper. Would love to know about high, medium or low. Otherwise delicious flavor and so easy to make.

      Reply

      • RecipeTeacher

        Hi Elaine,
        Sorry your came out on the dry side. I’ve had the best luck with 1-inch thick chops. I wonder if that may have altered your results.

        Reply

          • RecipeTeacher

            Hi Nan. Yes, some cookers have it labeled differently, but, ‘manual’ and ‘pressure cook’ (on high) is what you want.

  164. Jane

    I come back with reviews. This is awesome. My friends and husband love the taste. It is cool. I even tried to add some more chili and pepper to make the strong flavor.

    ★★★★★

    Reply

  166. Totentwins

    I have a history of tough pork chops from my ip. Do you have any extra tips? It wasn’t this recipe but I have done them in the past and they are truly awful. If I do it right I bet this recipe will be a family fav.

    Reply

    • RecipeTeacher

      A lot of times with pork chops and the Instant Pot, the thickness of the chops makes a difference with the cooking time. But another big thing is that many store bought pork chops are already brined. Even most supermarket meat section pork chops will say something like “contains a solution of 12% salt” or similar. Brining really helps pork chops stay moist and juicy when cooked. Most butcher shops or especially large fruit market/meat market type places will not have that solution in the chops (or chicken) and the meat can be tougher as a result. In this case, marinating ahead of time or brining yourself can make a big difference.

      Either way, I look forward to hearing how this recipe turns out for you!

      Reply

  167. Heidi

    My husband likes a lot of flavor so I added some cayenne to the recipe. Also, did bone in chops and tripled the recipe. It was amazing. Very tender, fell right off the bone!

    ★★★★

    Reply

  168. Kim N

    Just made this tonight and they were fantastic! I omitted the liquid smoke because I didn’t have any and still were the best!
    Thanks

    Reply

  169. Dana

    Made these tonight. Doubled the recipe (except for the broth) and did four chops. Like you, I’d never had IP pork chops turn out well and had concluded that the IP was good for ribs and pulled pork but not chops. This turned out great—total keeper. Thanks!

    Reply

  170. Lynn Anderst

    We moved about about a year and a half ago. I forgot all my about my instant pot, but pulled it out to try the pork chops. OMG! Best pork chops EVER! Actually, I also forgot how to set the timer, so I believe the chops were in there longer than you suggested. The au jus was incredible and the chops were SO TENDER! Now, I am excited to try all your other recipes. We have busy schedules, so discovering great tasting dishes that are simple and over the top wonderful, is amazing. Thank you so much!

    ★★★★★

    Reply

  172. Mandy

    Meh, okay but nothing special except that it was quicker than cooking the chops in the oven. It did save some calories, since when I bake chops I usually add some sort of coating like sour cream or mayonnaise before baking. There was certainly less flavor than I would expect from the spice rub; it apparently washes off during cooking, leaving only a small amount of taste behind.

    ★★★

    Reply

  175. Kathy

    I tried this recipe tonight and loved the flavor, but the chops were dry as a bone!!!! Any suggestions to adjust cooking and/or natural release time?

    Reply

  177. Elaine

    Delicious! I only cooked 2 chops. Since we’re not into spicy I’d reduce the amount of black pepper but I’m sure it would be perfect for 4 chops. This will forever be our go to for when we cannot grill. I also used 1/2 butter & 1/2 sesame oil. Yum, ty!

    ★★★★★

    Reply

  178. Dana

    Delicious recipe. I had 5 pork chops that were not very think. Doubled the rub and kept the liquid the same. Cooked the same time as recipe called for since chops were thinner. Will be making these again.

    Reply

    • RecipeTeacher

      Hi Julie,
      The slow cooking method would definitely need to be adjusted, but i’d still season the same and sear both sides in a pan on the stovetop. Then slow cook in the liquid. I always like low and slow in a slow cooker. Probably set on low for 6 hours. I may try to adapt the recipe specifically for slow cookers.

      Reply

  180. Jessica

    I only have bone in pork chops and I planned to make this tonight . Do I have to do anything different with the time and will they be good still ? Thanks !

    Reply

    • RecipeTeacher

      Depending on the thickness, you might have to adjust the cooking time and add another couple of minutes.

      Reply

  181. Daniel Murray

    Made this recipe for supper last night – this is about the third recipe we have made in our InstaPot since we have gooten it. The only difference I added Smoked Paprika and about 1/2 tsp of Garlic powder – cooked up great, almost fork tender The only issue I have with the InstaPot cook times is the time it takes to get up to temperature – need to ensure you include that into you timeing as well. Used some nice plump boneless port chops – all center cut and everything turned out great. I also like the rub, going to keep that recipe around for a dry rub for ribs.

    ★★★★★

    Reply

  182. Linda

    You advised “Denise” above how to make these chops if you don’t have an InstaPot. You said after the chops have marinated in the liquids, to brown the chops with the sugar/spices, and then put in 350degree oven for 20-25 mins. My question is……do you put the chops back in the marinade before putting in oven, or do you just put the chops in the oven without the liquid?

    Reply

    • RecipeTeacher

      Hi Linda, no, do not put it back in the liquid to cook in the oven, The Instant Pot uses a different cooking method than convection heat. Pressure cookers require liquid (usually water, broth based), to come to pressure inside a sealed container.

      Reply

  183. Dan

    These were absolutely awful. I had to triple it, because you can’t feed a family of 6 with 2 pork chops. I used bone in pork chops and they came out tender, but the flavor was horrendous. No trace of the brown sugar I added, and it was incredibly peppery and too spicy from the paprika. Back to the drawing board.

    ★★

    Reply

    • RecipeTeacher

      Sorry they were’t to your liking, Dan. When increasing a recipe such as this, it can always be a matter of taste in regards to things like the pepper, paprika, etc.

      Reply

  184. Linda Chaney

    With regard to the OVEN recipe (don’t have an InstaPot), once the chops are browned, do you put the chops back into the chicken broth/liquid smoke/Worcestershire Sauce overnight marinade before putting in the oven?

    Reply

    • RecipeTeacher

      I’ve not used this exact recipe for oven chops. You could certainly try marinating them in the broth/liquid smoke/Worcestershire sauce, then brown with brown sugar and seasonings, then go about 25 min in oven at 350.

      Reply

  185. Michelle

    Will this recipe work in a mini instant pot? If so what would be the cooking time & how many chops can be put in at a time?

    Reply

  186. Michelle

    It sounds like such a great recipe!
    Is it possible to do this with thinner pork chops?

    ★★★★★

    Reply

    • RecipeTeacher

      Hi Michelle. I’ve used thinner chops but never quite got the same tenderness. You can certainly use the same recipe and adjust the times for a minute or two less. Be sure to do a full natural release.

      Reply

  188. Danielle

    I made these tonight and they truly are the best damn pork chops ever. I followed the recipe exactly and I wouldn’t change a thing. I would serve this to company! Thank you for sharing.

    ★★★★

    Reply

    • Maidre Valento

      I’m confused. If they were “the best damn pork chops ever”, why only 4 stars? I’m genuinely curious – what would they need in order to get that extra star? I’m about to try this recipe and would love to know what that extra star would take. Thanks.

      Reply

    • RecipeTeacher

      Hi Shannon. Usually the actual cooking time is the same, it just takes longer for pot to come to pressure. Might also be harder to to do the sauteing. That said, I have not tested a version of this recipe from frozen yet.

      Reply

    • RecipeTeacher

      That’s a great question Denise, here’s what i’d do… marinate the pork chops in chicken broth/Worcestershire sauce/Liquid Smoke for a few hours or overnight. Season chops as directed, brown on stovetop for a couple of minutes per side, then put in 350 degree oven for about 25-30 min. Remove from oven and let rest for 5 min before serving. Note: oven time may need to be adjusted, but this is probably a good starting point.

      Reply

    • RecipeTeacher

      It’s such a unique flavor that there’s really not a true substitute. You should be fine without it. The Worcestershire sauce provides most of the flavor to the broth/water. The liquid smoke is just kinda an added bonus. But when you get a chance to pick some up, I think you’ll like it. 🙂

      Reply

      • Sarah

        I don’t care for liquid smoke either; I used smoked paprika for a lovely smoky touch without being overpowering—

        Reply

      • Michael Casey

        Made 3 pork loin chops, substituted liquid smoke with chipotle mango & smoked paprika used it with the rub.
        Took a bite to see how it tasted, just about finished one whole chop before my potatoes & peas were done. So tender & delicious. For 3 chops used 9 minutes for pressure.

        ★★★★★

        Reply

    • RecipeTeacher

      You shouldn’t need to, but i’ve not tested the recipe with the meat stacked, or out of the liquid. While 1 cup of liquid should be plenty to bring it to pressure, if you’ve got a lot of pork chops, can’t hurt to add another 1/2 cup.

      Reply

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