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
Tony says
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.
Larecia Laney says
Tried this tonight and turned out great. Thanks!
Sam says
I’m making these for the second time! They are so yummy!!
Kennedy Hardman says
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.
Virginia says
No, you don’t ever usually need to increase cooking time when increasing amounts for any recipe.
Terri says
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!
DRoss says
Brine your chops first!
Alyce says
Why does this cone up under Keto recipes? Brown sugar is not Keto.
RecipeTeacher says
Hi Alyce. Where does it come up under Keto? I don’t actually feature and keto diet recipes.
Michelle says
Anyone have a wine pairing suggestion? Making this tonight 🙂
Lindsey says
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.
Ruth Lerner says
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.
Dawn says
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.