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.
Recipe
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
A.B. says
Extremely dry and tough they reminded me of my great aunt petunia’s shoes.
RecipeTeacher says
Oh man. Well… I’m sure aunt Petunia was a lovely woman at least. 🙂
Denise Martin says
This was the first time I made Pork Chops in my Instant pot. I used this recipe, the only thing is I left out the liquid smoke cause I had never heard of it. But I was making 18 pork chops so I of course had to make extra rub and added extra chicken broth and Worcestershire sauce. I cooked them for 20 minutes. It took 20 minutes for it to build pressure because i had so much broth, but I let the steam out for the 12 minutes and these had h a great flavor and you could cut them with a fork. Definitely a recipe to save.
Addie Bambridge says
I haven’t tried it yet but it sounds delicious. I’m wondering, where do the 24.5g of carbs come from?
RJ says
This recipe turned out great for me with four thick boneless chops. I used smoked paprika and apple smoked sea salt and left out the liquid smoke. It was great. Last night I had NO ideas for dinner and I didn’t want to venture out so I took boneless chicken breast and seasoned them with seasoning salt and pepper. I sautéed in the IP to get them browned on each side and then sautéed some onion and celery and then put in some garlic and two cups of veggie broth (that’s all I had). I put the browned chicken on top of the rice and set the IP to 20 minutes and I went golfing for an hour and when I came back I opened up the pot and the chicken and rice was PERFECT! I added no additional seasoning and it was awesome. My wife put some of here’s on a small baking dish with some shredded cheese and used the toaster oven to brown the top and it was fantastic.
Thats how I use the IP, to bail me out when I don’t have a ton of ingredients and even less time. Its awesome to put the lid on and come back to a practically perfect and inexpensive meal. Tonight I plan on another experiment!
RecipeTeacher says
I don’t know if I’m more jealous of your delicious sounding chicken and rice, or the fact that you got to go golfing yesterday. The weather in Chicago is lousy right now. 🙂
Ann Shaffer says
Delicious recipe, but next time I’ll adjust according to my tastes. I doubled the rub but will not use as much brown sugar next time, maybe use some sugar, some flour. I reduced the pepper because I don’t care much for black pepper. I put a whole bag of sauerkraut in the pot along with 8 boneless chops, cooked 9 minutes in an old fashioned pressure cooker and let pressure come down 12 minutes. Chops were not fork-tender but tender enough and flavorful if a tad sweet. Great heading on the recipe, too! How could I not try it?
James Timmer says
Great stuff!! Definitely brine it, and I made a gravy by adding some corn starch and sautéing the leftover liquid a bit. Awesome.
RecipeTeacher says
Awesome! Glad you liked it, James. Thanks for the feedback!
Corliss says
Really tasty, my wife and father both ate it without complaint and they’re both picky eaters. (I reduced the amount of pepper because they both hate it.) The chops were a little overcooked for my taste, but they were still juicy and tender, so I’m okay with that. Next time I may add some garlic powder to the seasoning and reduce the NPR time by a few minutes. I’m definitely going to thicken the cooking liquid to make a gravy — Dad used some of it as an au jus for dipping and it had great flavor.
RecipeTeacher says
Hi Corliss. You can definitely make a gravy with the liquid. Use a little cornstarch mixed with some cold water and pour it in. Set the pot to sauté and thicken it for a minute or two. You’ll love it!
Sheri says
Looks yummy! I need to use more than 2 chops. I think there will be too many for a single layer at the bottom of the pan. Is it okay to stack them on top of each other if needed?
Shauna says
I’ve stacked them several times and they still turn out well!
Andrina Methew says
Yummyyyy !!!!!!!!!!!!!!! Its too tasty
Jaime says
This was incredible!! I made 8 and only doubled the seasoning. They were incredibly tender and flavorful. I did brine them and that was a smart choice. Thanks for the recipe. I will be making this again.
Laurie says
I made this tonight & the family really enjoyed it. I left out the liquid smoke because I had a bad experience while pregnant 10 years ago & can’t stomach it to this day! It also seemed a waste to throw out the juice the pork chops cooked in, so I mixed 2tbs cornstarch with 2tbs of cold water, put the instant pot in sauté, then added the mixture to the juice. It made a nice gravy for potatoes, but would likely be too salty for some folks. If you like salty foods, it’s delicious!