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
Kathy says
I tried this recipe tonight and loved the flavor, but the chops were dry as a bone!!!! Any suggestions to adjust cooking and/or natural release time?
Michelle says
Mine were tough! Any suggestions?
Elaine says
Delicious! I only cooked 2 chops. Since we’re not into spicy I’d reduce the amount of black pepper but I’m sure it would be perfect for 4 chops. This will forever be our go to for when we cannot grill. I also used 1/2 butter & 1/2 sesame oil. Yum, ty!
Dana says
Delicious recipe. I had 5 pork chops that were not very think. Doubled the rub and kept the liquid the same. Cooked the same time as recipe called for since chops were thinner. Will be making these again.
Julie says
I don’t have a insta pot, can I make these in the crock pot? Would I do anything different?
Thx
RecipeTeacher says
Hi Julie,
The slow cooking method would definitely need to be adjusted, but i’d still season the same and sear both sides in a pan on the stovetop. Then slow cook in the liquid. I always like low and slow in a slow cooker. Probably set on low for 6 hours. I may try to adapt the recipe specifically for slow cookers.
Tonya says
I have 6 boneless chops how can I make this for that many in my instant pot?
Jessica says
I only have bone in pork chops and I planned to make this tonight . Do I have to do anything different with the time and will they be good still ? Thanks !
RecipeTeacher says
Depending on the thickness, you might have to adjust the cooking time and add another couple of minutes.
Daniel Murray says
Made this recipe for supper last night – this is about the third recipe we have made in our InstaPot since we have gooten it. The only difference I added Smoked Paprika and about 1/2 tsp of Garlic powder – cooked up great, almost fork tender The only issue I have with the InstaPot cook times is the time it takes to get up to temperature – need to ensure you include that into you timeing as well. Used some nice plump boneless port chops – all center cut and everything turned out great. I also like the rub, going to keep that recipe around for a dry rub for ribs.
Linda says
You advised “Denise” above how to make these chops if you don’t have an InstaPot. You said after the chops have marinated in the liquids, to brown the chops with the sugar/spices, and then put in 350degree oven for 20-25 mins. My question is……do you put the chops back in the marinade before putting in oven, or do you just put the chops in the oven without the liquid?
RecipeTeacher says
Hi Linda, no, do not put it back in the liquid to cook in the oven, The Instant Pot uses a different cooking method than convection heat. Pressure cookers require liquid (usually water, broth based), to come to pressure inside a sealed container.
Dan says
These were absolutely awful. I had to triple it, because you can’t feed a family of 6 with 2 pork chops. I used bone in pork chops and they came out tender, but the flavor was horrendous. No trace of the brown sugar I added, and it was incredibly peppery and too spicy from the paprika. Back to the drawing board.
RecipeTeacher says
Sorry they were’t to your liking, Dan. When increasing a recipe such as this, it can always be a matter of taste in regards to things like the pepper, paprika, etc.
Linda Chaney says
With regard to the OVEN recipe (don’t have an InstaPot), once the chops are browned, do you put the chops back into the chicken broth/liquid smoke/Worcestershire Sauce overnight marinade before putting in the oven?
RecipeTeacher says
I’ve not used this exact recipe for oven chops. You could certainly try marinating them in the broth/liquid smoke/Worcestershire sauce, then brown with brown sugar and seasonings, then go about 25 min in oven at 350.