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.
Best Damn Instant Pot Boneless Pork Chops
- Total Time: 17 mins
- Yield: 2
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
- 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 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.)
- Prep Time: 10 mins
- Cook Time: 7 mins
- Category: Dinner
- Method: Pressure cooker
- Cuisine: American
Michelle says
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?
RecipeTeacher says
So I use the 6qt Duo 7-in-1. Which size are you using?
Michelle says
I have a 3 qt mini duo 7 in 1
RecipeTeacher says
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.
Michelle says
Thank you
Michelle says
It sounds like such a great recipe!
Is it possible to do this with thinner pork chops?
RecipeTeacher says
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.
Jodie says
I made the pork chops tonight in my Insta pot, They were great! Thanks
RecipeTeacher says
Awesome, Jodie! So glad you enjoyed them!
Danielle says
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.
RecipeTeacher says
Thanks so much, Danielle!!
Maidre Valento says
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.
Shannon says
Any suggestions for cooking the pork chops from frozen?
RecipeTeacher says
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.
Denise Price says
I don’t have an instant pot. Do you have directions for the oven?
RecipeTeacher says
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.
Anna says
I forgot to buy liquid smoke, can I substitute something?
RecipeTeacher says
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. 🙂
Sarah says
I don’t care for liquid smoke either; I used smoked paprika for a lovely smoky touch without being overpowering—
Cindy says
I use Bacon to sub for liquid smoke in most recipes that call for it.
Michael Casey says
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.
SK says
If I double the recipe should I add more chicken broth?
RecipeTeacher says
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.
Jackie says
If I double the number of chops, should I double the cook time?
RecipeTeacher says
Hi Jackie. I wouldn’t double the cooking time, but try adding about 2 minutes.
Jackie says
Thank you!
Amanda says
What type of pork chop is best? Can I use pork loin cut into 1″ thick pork chops?
RecipeTeacher says
Hi Amanda… yes, absolutely. That’s what I use.
Amanda says
Great!! Thank you! I can’t wait to try it.