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
William Brockman says
I just made these using pork sirloin chops from Costco at $1.49lb, very lean. Only change I made was to add some bacon to the butter for browning. The recipe is pretty darn marvelous…prep time is near nothing. The end result is a interesting flavor, hard to describe, just works so well. Thanks.
Kelly says
I am obsessed with these! Any chance it would work with boneless chicken breast?
RecipeTeacher says
Glad you like em, Kelly! The recipe site does work with chicken. I’ve actually done chicken thighs this way last week and it was awesome. Only difference is, after the browning, I then cooked them on the trivet. But for sure give chicken breasts a go.
Treece says
I love this recipe.. I’ve used it twice this week with pork chops and chicken. I used the broth in my green beans, even added a bit to my mac n cheese dish because I didn’t have enough milk, + olive oil so it would be smooth and creamy being that I use extra cheeses. The spices together just makes an awesome taste!! Next thing I’ll add a little bacon because it seemed like it’d be good in the saute stage.. mm 🙂
Dale says
Easy, fast and delicious recipe.
Randy Moore says
Just made this tonight. The best porkchops ever. Almost cut with a fork. Added sweet vermouth to liquid and made a gravy. Winner.
RecipeTeacher says
Awesome, Randy, thank you! Oh some sweet vermouth into the gravy sounds absolutely amazing. I’m gonna try it next time!
Kristy says
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.
Robyn says
I didn’t like these at all–especially the liquid smoke. My chops came out rubbery and gross.
carol castellow says
if i wanted to cook potatoes at the same time should i put them in foil and do i change the cooking time?
RecipeTeacher says
I would cut the potatoes up, wrap in foil and keep the time the same. Ive done that and they’ve come out great.
Cyndi Tantalo says
I have made these pork chops and going to make tonight too! I also cooked potatoes at the same time. I quartered them and did not wrap in foil. They took on the smoky flavor. Hubby loved them. Pork chops in my house have never been so tender and juicy..
Cindy says
First time using the IP … followed the recipe and the pork was Excellent! Thanks for the easy recipe
Diane says
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!
Vlad Nixon says
Not sure if you want pork Medium Rare. Maybe you are thinking of beef?
Ernie says
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.
Tom Zutell says
Dian was spot on. The original directions for this recipe turns out leather. Dian cut the cooking time by 80 %; I had that suspicion when I was following the recipe. Follow Dian’s lead.
Pork chop bob says
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!
Kathy says
I agree, pork chops need to be cooked to 165!
Mariea says
I’m with you, i would never eat or feed undercooked pork to anyone so many by gone day nightmare stories of pork, this sounds delicious and is on the menu for the weekend as directed of course
Kate says
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.
Nancy says
How did they turn out Kate?
Ronda Hanneman says
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!
Lauri says
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!!
RecipeTeacher says
Awesome, Lauri! Thanks for the feedback!