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
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
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
Denise Kays says
I had 8 pork chops and made 2, batches. Followed the recipe to a T and they tuned out with no taste at all. Very bland!
Harold Burton says
Have used this method a couple of times, and it really is fool proof.This is my go to recipe for grilling chicken for one.
Harold Burton
Emma says
Hi, do I absolutely need to use liquid smoke or can I leave that out?
RecipeTeacher says
Hi Emma, nope, you can leave it out.
Dorene Richardson says
I made this for my family today. The seasoning was spot on. I used three pork chops so I added a pad more of butter. Came out delicious!! This will definitely be a go to for pork chops in our home.
A Padilla says
I can’t even begin to tell you how anxious I get when making pork chops because they always come out dry unless you brine 24 hours in advance. I had left over pork loin steaks that my mother-in-law left and thought I would try with this recipe. When thawing out the pork, I realized she had cut the steaks in half, so they were only 1/2 inch thick so I freaked out more but continued with the recipe. OMG, so glad that I did!!! Even though the steaks where thinner I thought they might dry out quicker, but followed the recipe and everything was so JUICY!!! AMAZING!!!! This recipe is a keeper!
Elaine says
This recipe (spices etc) works really nicely for pork loin.
Heidi says
If I triple ingredients for 6 chops, how long would I cook it for?
RecipeTeacher says
Hi Heidi,
The one thing to be aware of is that you don’t want the meat to be stacked on top of each other. If you have room for all 6, the cooking time should still be the same.
Liz says
Hi Teacher!
I did this recipe with 2 chops and it was WONDERFUL (even without the liquid smoke). I’d like to cook 4 chops now and I have trivets that I can stack. Would the time still be the same?
RecipeTeacher says
Hey Liz. That’s an excellent question! I’ve not tried the stacked trivets yet, but in theory, the time should be the same, especially if they are stacked enough apart as to not be touching. Of course, now I HAVE to try it! I’ll let you know my results.
Dianne C Henson says
Just tried this last night-good flavor. I did use your brine solution. My chops were just a little thicker than an inch & turned out on the verge of being dry. Next time I’ll cook for 6 min. and then natural release time should be perfect. Will try more of your recipes for sure!
Ocean says
What would be the time for partially frozen chops?
RecipeTeacher says
The time will be the same, it will just take the chops a little longer to come to pressure. I do, however, recommend fully defrosted chops when available for best results.
Ann says
My husband is not a pork chop fan. I made this recipe and he was favorable about the flavor. He suggested a thinner chop next time. At least it is a start.
EVA says
By far the BEST pork chops we’ve ever had. Only wish we had found this recipe sooner! We will absolutely make this again. Served with avocado & buttered noodles. YUM!
Kendra Longwell says
I’m going to cook in a big insta pot tomorrow for mother’s day and have 9 chops to cook. I get upping ingredients but would I change the time cooked?
RecipeTeacher says
9 chops could really crowd the pot. Maybe do two batches.