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
I don’t generally leave comments on recipes, but this one was really good. It’s getting added to the permanent file.
DWAYNE M ORSAK says
I’M ABOUT TO TRY RECIPE BUT I NEED TO MAKE 4 CHOPS, WHAT DO I ADD TO LIQUID (STOCK) AND TIME?
RecipeTeacher says
Liquid and time stays same. Add a little more rub.
Julie says
Will bone in chops work the same as boneless?
Melissa Erwin says
How do I cook 9-10 1 in thick chops? More liquid?
RecipeTeacher says
Hi Melissa. For that many I would suggest doing it in a couple of batches.
KIMBER FLETCHER says
Just made these. My boyfriend hasn’t looked up from his plate, and now he’s talking with his mouth full. He loves them! ????
So easy to do. I’m going to eat now, before there isn’t any left! Thank you so much.
Oh, now he is saying “juicy!” I am sure he is referring to the pork chops and not to me.
RecipeTeacher says
Lol, I love it!
Lyssa says
OMG! Kimber, I know that your review is from QUITE some time ago, so you very likely won’t see this, BUT if you do, I AM DYING!! Your comment about the Boyfriend talking with his mouth full, eventually saying “YUMMY”, and unfortunately you assuming that it was surely in reference to the pork chops and not yourself, OHHH FRIEND, I know what you’re talking about and I feel your pain!! lol How sad is it that the other half (almost ALWAYS A MALE HALF in this situation) will show far more desire and pure pleasure towards DINNER, than what we can normally expect to hear as a compliment towards ourselves??!! I mean not always, but a really good piece of meat, yeah, I have a hard time getting between my man and THAT!! Haha. I’m sure there are plenty of women who can sympathize right there with us…
Melissa Young says
The BEST pork chops I’ve ever made. I’ve made these a dozen times now and I follow this recipe exactly. So delicious.
Jane says
Very good recipe and it has taught me how to brine and what a difference it makes, to chicken breasts too. I turned the sauce into a gravy with some of the juices and cornstarch; excellent. My question is how to reheat leftovers (2 chops sitting in the gravy). I have them in a glass baking dish. How should I reheat without drying them out? Many thanks!
RecipeTeacher says
Thanks Jane! Yeah brining can make a huge difference for any method of cooking. For reheating, you can’t beat putting them in a pot with the gravy over low heat for a few minutes. Or, in the oven at 350 for about 10 minutes.
Lauren says
Soooo delicious!!!! I didn’t even brine the chips because I didn’t read that part until after they were cooking and they came out amazing!! I used three pork chops and added an extra minute cooking time which might have made them more tender? I also only let it depressurize for 10 minutes since everyone was saying they were dry and they were not dry at all!!! Going to make this over and over again!
RecipeTeacher says
Thanks, Lauren!
Pamela says
I absolutely LOVE this recipe! I usually buy the thin chops. Tonight I doubled the recipe and made 10 single chips and it was perfect as usual. I didn’t add any extra time and they were fork tender. They’ve never been dry as long as the liquid covers the meat.
Tyler Martin says
The flavor was good, but the chops were very dry. I used chops from Costco so they were about 1 1/2 inches thick. I brined them in an apple juice/thyme/peppercorn brine for about an hour. I did two in the Instant Pot (8qt) per directions. The natural release happened within 12 minutes. I did the other three on the Traeger pellet grill at 375 degrees. They both finished at the same time. I did let them both rest for 5 to 7 minutes. The Instant Pot chops had good flavor but were pretty much inedible because of how dry they were. The chops I put on the Traeger came out much more moist and juicy. I’m wondering if the difference was the 8 quart vs. 6 quart instant pot. I know it can take longer for an 8-quart pot to come to temp so perhaps I should have cut the cooking time to 5 or 6 minutes. I might try this again and update the review, but for now, using an 8 qt. Instant Pot with these directions will absolutely ruin your pork chops!
CJ says
Brining shortens the cooking time. You will need to factor that into your cooking time as well.
Erin Lau says
Loved the flavor and super easy to make. My chops were not brined so I followed the instructions to brine them and they sat for 1.5 hours however the chips were really dry after cooking. I have 6 chops in the 8qt and cooked for 7 min with natural release for 12. I will definitely try again and reduce the cook time or should I reduce the release time?