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
- Prep Time: 10 mins
- Cook Time: 7 mins
- 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.)
- Category: Dinner
- Method: Pressure cooker
- Cuisine: American
Keywords: pork chops, Instant Pot, pressure cooker
Melinda
I was so excited to make these. And with such good seasonings I was so disappointed how bland they turned out. I gave the two stars because they did come out juicy but that was the only good thing.
★★
susan burch
It would have been great if the’brining’ had been at the top of the recipe 🙂
RecipeTeacher
I am indeed going to make that change.
Debra
Well…it’s accurately named! Tried other IP chop recipes but wasn’t impressed. This did it! You have a new follower. Thanks from hubby too!
★★★★★
Andrew Childers
This turned out so well. It was definitely a hit and definitely something I’ll make again. Thank you! The recipe lives up to its name!
★★★★★
Megan
These turned out SOOO good! Very, very moist and had tons of flavor. I tripled everything in the recipe, and cooked in the instant pot for 12 minutes on high pressure and let slow release for 12 minutes. So good! Will definitely be making this again!
★★★★★
Lianna
Hi there!
For step 4 is it on high or low manual pressure cook?
RecipeTeacher
High pressure
Nicole
Oh. Em. G. I made this recipe last night. Instead of just rubbing the dry ingredients in i coated them like breaded pork chops. I added Garlic. I had 4 so i doubled the dry ingredients and added about 4 or 5 minutes to the cooking time. It was delish!
Thank you! Cant wait to try more recipes.
Olivia Makinson
Hi, might be a silly question but should the Instant Pot be left on the “Keep warm” function that automatically turns on after cooking, during the 12 minute Natural Release? Or should it be turned off altogether? Thanks!
RecipeTeacher
Not a silly question at all. In fact, there are some who say it should be set to off, and some who say the “keep warm” is fine. I fall into the later category. I haven’t had any issues with leaving it on keep warm.
Kim
What if you double the recipe? What is the cooking time?
RecipeTeacher
Hi Kim. The time should be the same. Just make sure you have some extra rub for the additional pork chops. You will not need any additional liquid or time. But… be careful about stacking the chops. Try not to stack and fit them in as best you can.
Cathy Williams
Son brought home a marked down 8 lb bone-in pork butt roast. Spent the afternoon breaking it down. Had enough for this recipe and bagged more for the freezer for next month and for a pork stew recipe I want to try. The only other change I did was I had a partial jar of smoked paprika that is used instead of regular paprika. The meat was fall apart tender (kept dropping back into the pot off the tongs). We were going to do sandwiches but made pulled pork nachos instead…kept picking at the platter of meat while we were creating our nachos. The recipe is properly name “best damned pulled pork” every!
★★★★★
Pamela Harlow
I have made this recipe about 15 times now. These are so delicious and idiot proof. You can also use the pork chops when they are still frozen!!!
★★★★★
Ashley Collins
When you did yours frozen did you only do 2 pork chops? I think I have like 4-5 thin pork chops in my bag that are frozen, would I need to thaw them or just toss it in?
Jill
Have you always used brined pork chops? Does it really make a huge difference?