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.
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.
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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
- 1/2 teaspoon onion powder
- 1 tbs butter
- 1 cup chicken broth
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon Liquid Smoke
Instructions
- Mix spices and brown sugar and rub into both sides of pork chops.
- 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.
- 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.
- 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.
- 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 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. (thanks to reader Jack P.)
Keywords: pork chops, Instant Pot, pressure cooker
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.
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!
Thank you, can’t wait to try it!
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.
★★★★★
I love using a cast iron pan! I’m glad you still got the best from the recipe, Bonnie!
The seasoning is very good, but the chops turned out overdone and dry.
How do I adjust the time for bone-in pork about 3/4″ thick?
Hi Leslie, keep it the same.
With 1″ boneless pork chops, seven minutes was way too long. They had good flavor, but were way overcooked.
★★★
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.
★★★★★
Totally live up to the name!
★★★★★
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!
★★★★★
That’s awesome, Vanessa! Great call on the smoked paprika and cumin. Thank you for the feedback!!
How much cooking time if using bone in chops please
Same time
how long should i cook for 2″ chops??
Hi Chris. Do the same time but if it needs more when done, just put in for another 3-5 minutes.
Tender, flavorful, just ummm, ummm, good!! Thank you for this EASY, quick recipe!
★★★★★
Awesome! Thanks Serelia!
Can I change the chicken broth out for beef broth?
Yes indeed. It will of course have a different flavor but will still be very good.
Loved these pork chops so good I used thin pork chops and came out great
★★★★★
Excellent! Thanks for the feedback, Kimberly!
Can anyone tell me what they would recommend for a cook time with thin pork chops?
Dependi g how thin, just a minute or two less.
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?
Hi Mary. I’d keep the time the same.
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!
★★★★★
Thanks, Heidi! Many more great Instant Pot meals await!
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.!!
★★★★★
Excellent! Yeah letting the meat come to room temperature really helps. Thanks for the feedback, Tiffany!
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.
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.
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
★★★★★
Aww that’s great! Thank you, Ruth!!
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😁
★★★★★
Sounds perfect, Camille! Smoked paprika is a good substitute for the liquid smoke. And perfect with making the gravy too. Thanks for the feedback!!
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!!
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.
★★★★★
Nice, Betty!! Sounds perfect.
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!
★★★★
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. 🙂
I would soak the chops in milk. The longer the better, Same with chicken.
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.
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!
★★★★★
Awesome! You can never go wrong with a little extra Worcestershire sauce. Thanks for the feedback, Becky!
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!
★★★★
Hi Gina. Sorry they came out tough for you. Was the chop very lean? Usually pork chops with good marbling come out the most tender.
If we are using 4 boneless pork chops, should we increase the cook time to 14 minutes?
No. Keep time the same.
how about the ingredients for 4? what do I double? the broth?
Hi Brenda. Just double the dry ingredients. Not the liquid.
Extremely dry and tough they reminded me of my great aunt petunia’s shoes.
★
Oh man. Well… I’m sure aunt Petunia was a lovely woman at least. 🙂
I haven’t tried it yet but it sounds delicious. I’m wondering, where do the 24.5g of carbs come from?
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!
★★★★
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. 🙂
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?
★★★★
Great stuff!! Definitely brine it, and I made a gravy by adding some corn starch and sautéing the leftover liquid a bit. Awesome.