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
Just made this tonight. The best porkchops ever. Almost cut with a fork. Added sweet vermouth to liquid and made a gravy. Winner.
★★★★★
Awesome, Randy, thank you! Oh some sweet vermouth into the gravy sounds absolutely amazing. I’m gonna try it next time!
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.
★★
I didn’t like these at all–especially the liquid smoke. My chops came out rubbery and gross.
★
if i wanted to cook potatoes at the same time should i put them in foil and do i change the cooking time?
I would cut the potatoes up, wrap in foil and keep the time the same. Ive done that and they’ve come out great.
First time using the IP … followed the recipe and the pork was Excellent! Thanks for the easy recipe
★★★★★
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!
Not sure if you want pork Medium Rare. Maybe you are thinking of beef?
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.
★★★★
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!
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.
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!
★★★★★
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!!
★★★★★
Awesome, Lauri! Thanks for the feedback!
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.
Very cool, Angie! Thanks for the feedback!
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?
You don’t need to double the liquid, just make sure you have enough rub.
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!
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
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.
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.
I had same problem as others, too dry. Flavor excellent. Will try low pressure next time, this recipe is worth perfecting.
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.
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.
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. 🙂
I’m glad you liked them, Meg! And you’re right about the notes. I’m gonna update it. Thanks for the feedback!
Thanks for the feedback, Meg! Yeah I’m gonna move the notes about the brine up.
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! 😍
★★★★★
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.
Is the recipe the same if I’m using frozen pork chops?
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.
★★
Tried this tonight and turned out great. Thanks!
★★★★★
I’m making these for the second time! They are so yummy!!
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.
No, you don’t ever usually need to increase cooking time when increasing amounts for any recipe.
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!
Brine your chops first!
Why does this cone up under Keto recipes? Brown sugar is not Keto.
Hi Alyce. Where does it come up under Keto? I don’t actually feature and keto diet recipes.
Anyone have a wine pairing suggestion? Making this tonight 🙂
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.
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.
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.
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!
I made these tonight. I don’t have an instapot, so I did them on the stove. They were so very good!!! Moist!
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.
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.
Very cool to hear, Brenda! Welcome to the world of Instant Pot cooking!
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.
Hello!
Did you have to adjust the cooking time when you tripled This recipe ? Or kept the cooking times the same ?
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.
I’m so sorry they didn’t turn out for you, Hope.
I made these tonight, and they were moist and tender. However, they were flavorless. We were disappointed. To be fair, I did not use liquid smoke. Not sure if that would have helped.
I agree with this review. They were so dry. I don’t throw food away usually, but these went in the trash.
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.
★★★★★
Awesome, Julie! Thanks for the feedback!
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?
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.
★★★★
Love it! Glad you guys enjoyed! Yeah I try to do small batches too. The sear comes out much better that way.
Thank you!!! I am making these now and I got the same 1/2” Target chops and was wondering how long to cook!!!
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.
★★★
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…
★
same. they were just DRY.
You may be overcooking when you sear?
Make sure you do a NPR and one long enough.
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!
How much horsey sauce, lemon juice, etc
What did you serve w it?
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!!!!!
Absolutely the best thing made in our instant pot so far
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!!
Awesome!
Do you custom pressure on low medium or high for 7 minutes and I have no idea how what natural release of pressure means
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.
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!
★★★★★
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?
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!
What if I want to do this recipe with bone-in chops? Will I have to use a different time and pressure in my IP to get them done?
★★★★
Hi Joyce, you can use the same amount of time.
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.
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!
How much smoked paprika did you use and did you substitute I think for the regular paprika
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!
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!
★★★★★
I LOVE using red wine in recipes like this. So glad you enjoyed, Leslie. Thanks for the feedback!
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.
★★★★★
Thanks Nicky! I’m glad you liked them!
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!
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!
I dont have liquid smoke , is there anything I can r replace it with?
Hi Allie. If you don’t have liquid smoke just leave it out.
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 =)
Hi Lisa, depending on the size of the pork chops, I try to lay them all down in the liquid. If you can’t get them all to fit, you may need to do a couple of batches.
Should the liquid cover the chops?
Turned out awesome! Used my own Mexi-Rub and followed the recipe just as is! Definitely a keeper! Thanks!
★★★★★
sounds great will try. Hard to find good instant pot recipes
★★★★
I agree. I will be trying this one too 🙂
★★★★
Sounds delicious! What should I change if I want to make 9 chops? Same amount of liquid?
Thank you!
Hi Magda, you might want to do them in batches. And probably double the rub ingredients so you have enough for all the chops.
As you said best damm pork chops ever!!!. For extra pork chop added 2 minutes, so tender!!!!
★★★★★
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!
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?
Kathy, you can cut the dry ingredients if you want, but keep liquids the same.
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!
★★★★★
I’ve made these twice and both times they were amazing!!! Followed the recipe. Soooo good! Juicy, tender, flavorful!
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.
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
★★★★★
Where is the recipe for the potatoes next to the pork? They look like some really good cheesey potatoes!
Hi Misty… Here’s the link for my Instant Pot Parmesan Ranch Potatoes!
https://recipeteacher.com/instant-pot-parmesan-ranch-potatoes/
I made these tonight. After browning them in the instant pot first, they looked so good. Then after they were fully done cooking, I pulled them out and started to cut them up, they were super tough and noone liked them. We ate them anyways and added some BBQ sauce to it. Dont think I will be making these again.
★
Hi! Is there a way to convert this recipe to be used in a crock pot?
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.
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!
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!
Did you cook it for the same length of time doubling the recioe?
following ….. I want to cook 4 pork chops- do I double the time, too ??? or same time ???
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.)
I added cornstarch and water to the remaining liquid and made it a gravy, very delicious.
Made these tonight and it was very tender. Done a gravy and was so good
★★★★
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 ?
Just wondering how I should adjust things for 8 boneless chops…as far as ingredients and cooking times?
I’ve been successful each time.
Make pork fried rice!
I followed to a tee. Boy, are they dry! I ate part of one & now have to figure out how to repurpose the rest.
★
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.
★★★★★
Dude that sounds awesome with the mushrooms. So glad you liked it!
Thank you for all the info, Can you use frozen pork chops?? Sandy
Thank you for your tips.
Turned out great. Very tender and delicious.
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
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.
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.
I’m so glad you liked them, Kim! How long did you do your NPR?
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
★★★★
Frozen chops? Can that work? I’m not finding any information about that.
I tried these and did it exactly as was written and they did come out dry.
★★
I really wanted this recipe to work but the pork came out dry.
2 stars
★★
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.
★★★★
This was the best recipe ever! Hubby loved the gravy. He ate 2 plates full! Thank you! 🙂
Made them tonight without the liquid smoke. They were awesome! Thanks for the recipe.
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? 🙂
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.
★★★★★
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.
★★★★★
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!
★★★★
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.
★★
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.
I gave it my all. LOL. FWIW, Hubby is easy to please and he thought they were just fine! 🙂
★★★
Best pork chops! Super fast and easy, and super juicy!
★★★★★
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.
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.
brining chops does make a difference.. I even brine a whole chicken. it does make a difference if you don’t know the quality of the meat
★★★★
I had poor results also. Followed recipe exactly and chops where done but very dry.
It is the thickness of the chops that govern required time, not the number. IMO, you did not need the extra minute.
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!
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.
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.
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.
Hi, RecipeTeacher! I’m new to Instant Pot cooking. When you say manual, do you mean high pressure?
Hi Nan. Yes, some cookers have it labeled differently, but, ‘manual’ and ‘pressure cook’ (on high) is what you want.
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.
★★★★★
Had 3 chops just over an inch thick followed recipe cups were very dry!
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.
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!
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!
★★★★
Did you adjust the time since you tripled your recipe? I have a large family and would need to make at least 8 pork chops!
Did you triple the time?
★★★
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
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!
Awesome, Dana! Glad you enjoyed!
Did you double the cook time?
Whether you cook 2 or 4 you do not increase time. The NPR is most likely what is drying out the chops because the longer they stay pressurized the longer they cook. I found this out cooking chicken breasts!!!
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!
★★★★★
I’m SO glad you liked them, Lynn!
Can I use beef broth instead of chicken broth?
You sure can. They are different flavors but beef broth still gives this recipe an excellent taste.
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.
★★★
Followed the recipe exactly and they were tough!
★
So we’re mine!
This was a fantastic recipe. Thank you
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?
Mine were tough! Any suggestions?
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!
★★★★★
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.
I don’t have a insta pot, can I make these in the crock pot? Would I do anything different?
Thx
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.
I have 6 boneless chops how can I make this for that many in my instant pot?
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 !
Depending on the thickness, you might have to adjust the cooking time and add another couple of minutes.
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.
★★★★★
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?
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.
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.
★★
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.
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?
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.
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?
So I use the 6qt Duo 7-in-1. Which size are you using?
I have a 3 qt mini duo 7 in 1
I can fit about 4 in my 6qt Instant Pot. I’d imagine you can get 2 or 3 in yours, depending on the size of the pork chops. The times should all be the same.
Thank you
It sounds like such a great recipe!
Is it possible to do this with thinner pork chops?
★★★★★
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.
I made the pork chops tonight in my Insta pot, They were great! Thanks
★★★★★
Awesome, Jodie! So glad you enjoyed them!
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.
★★★★
Thanks so much, Danielle!!
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.
Any suggestions for cooking the pork chops from frozen?
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.
I don’t have an instant pot. Do you have directions for the oven?
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.
I forgot to buy liquid smoke, can I substitute something?
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. 🙂
I use Bacon to sub for liquid smoke in most recipes that call for it.
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.
★★★★★
If I double the recipe should I add more chicken broth?
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.
If I double the number of chops, should I double the cook time?
Hi Jackie. I wouldn’t double the cooking time, but try adding about 2 minutes.
Thank you!
What type of pork chop is best? Can I use pork loin cut into 1″ thick pork chops?
Hi Amanda… yes, absolutely. That’s what I use.
Great!! Thank you! I can’t wait to try it.