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
Angie says
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.
RecipeTeacher says
Very cool, Angie! Thanks for the feedback!
Pat says
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?
RecipeTeacher says
You don’t need to double the liquid, just make sure you have enough rub.
Pat Doering says
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!
Holley says
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
Jack Charles Poulter says
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.
Michelle says
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.
Carol Thompson says
I had same problem as others, too dry. Flavor excellent. Will try low pressure next time, this recipe is worth perfecting.
Jeannine says
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.
RecipeTeacher says
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.
Meg says
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. 🙂
RecipeTeacher says
I’m glad you liked them, Meg! And you’re right about the notes. I’m gonna update it. Thanks for the feedback!
RecipeTeacher says
Thanks for the feedback, Meg! Yeah I’m gonna move the notes about the brine up.
Tara R says
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! ????
Marilee says
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.
Whitney says
Is the recipe the same if I’m using frozen pork chops?
Natalie says
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.