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
Christy says
Very good! Subbed smoked paprika for liquid smoke since I do not have that. Taste even better day 2 when they sit in the sauce. For people complaining they are dry let them sit in the sauce on warm for a while. The longer they sit the more tender they get, I really don’t love pork chops but I love this recipe. The sauce definitely needs to hang on out the chops for a bit. Served with mashed potatoes and a salad. Done and done!
KAM511 says
I knew this was familiar! I tried the tenderloin recipe and loved the flavor but browned it too long I think so it overcooked. Then I found this one and it was amazing! I have a question, I accidentally received thin cut pork chops. Do you think I should just use the rub and grill or cook in a pan? I don’t know if they’d just dry out in the instapot.
RecipeTeacher says
You can use thinner chops, just shorten the time a couple of minutes. But most certainly YES the rub will work great grilled or in pan too.
Craig says
Wow, this is great. Mine was a little dry, but easy to fix with a little butter. Tender and tasty, much better than other recipes I’ve tried. Kudos!
Annette Hentz says
Do you think this recipe would work with boneless country style ribs? I have a pound in my freezer I need to do something with.
RecipeTeacher says
Hi Annette. I’m sorry I haven’t tried with country style ribs. Which I LOVE! I may have to give it a try soon though.
Annette says
Can I make this with frozen chops? How long would I cook them?
RecipeTeacher says
Hi Annette. You can indeed use frozen chops but you wouldn’t really be able to do the first part which is the browning. Ultimately the cook time would be the same because, using frozen meat, it just takes the IP longer to come to pressure.
Addie says
I used thin cut pork chops. Cooked them in the instant pot for 5 mins with a quick release, then let them sit in the covered pot for 5 mins. Came out perfect.
Diana says
Easy to make, but were a little dry. Did exact time and time release steam too. Great flavor!
Stella says
Soooo since I haven’t gotten any recipe to work correctly in my instant pot, and the fact that I was cooking 10 chops, I decided to cook on the stove in an extra large skillet. I increased the seasonings by 3, except the salt. Since I was out of chicken stock, I substituted boullion and increased liquid to 2 cups, I increased the worchester sauce by 3 and only doubled the liquid smoke. I seared chops till caramalized in a couple tablespoons of butter and olive oil. Then covered and simmered 45 minutes, uncovered and turned heat up to boil off some of the liquid. They were really tasty, Tasted like bbq oven roasted chops. They were a bit spicy due to the tripled amount of black pepper..I will adjust everything next time.
RecipeTeacher says
Hi Stella, hopefully we can find you a winner in the Instant Pot, but sounds like you certainly used this recipe to inspire an awesome dish!
James M Williams says
Thank you, can’t wait to try it!
Bonnie D says
I was going to make this in my pressure cooker, but realized I pulled out fast fry pork chops. So I just used my cast iron pan, and they turned out awesome. The best part was when I put the pork chops in the sauce, I threw on top some potatoes and radishes, some green beans on top put the lid on and cooked the whole thing in one pan. We use a similar rub for pulled pork so I knew this was going to be fantastic and it was.
RecipeTeacher says
I love using a cast iron pan! I’m glad you still got the best from the recipe, Bonnie!