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
Kelsey Brender says
Not sure if I did something wrong but they came out waaay overcooked. 195 degrees.
Kris says
I just made this! My bf was going to throw out the pork chops because they were a day too long in the fridge but I hate waste! So I got to experiment and make them how I wanted to since he wasn’t going to eat it. These are THE BEST I’ve ever had! Super moist. A little spice. I also made purple mashed potatoes and poured the broth over them as gravy. I’m keeping this recipe!!! Thank you Jason!
RecipeTeacher says
And I thank YOU, Kris! I’m so glad you guys liked it!
Angela L bingo says
Use this every time I cook chops
A.Thomp says
Love it! I left out the pepper only because my daughter is super sensitive.
Lisa says
This recipe was perfect! I Took the suggestion and brined the pork chops for about an hour. These were the tastiest moist pork chops I think I’ve ever made. Bravo!
Nick says
Just made these using pork chops. Had to control myself I was going to eat them all. The chicken stock liquid leftovers made a nice soup. Thank you for your effort, and sharing.
Cherie says
What can I use in place of the Liquid Smoke?
RecipeTeacher says
You can just leave it out or add about a tsp of smoked paprika to the liquid.
Mike says
Hey Jason I used your rib recipe and pulled pork recipe and they turned out fantastic.
Going to use this recipe today, and was going to cook 4 or 6 in the instantpot (have a bulk pack of 12). How long would you suggest I cook 4 or 6 and would you change slow release timing?
Thanks for your help!
Shay says
Absolutely love this recipe!!!!
G says
Fixed for supper tonight, turned out better than I can cook.
Melissa Hall says
I modified this recipe slightly and it turned out great.
I thawed 8 frozen bone-in chops in the brine salt water.
Instead of seasoning the chops first, I simply sprinkled them with salt and pepper before browning them (2 at a time) in the instant pot on the sauté’ setting.
Then I created a rub using 8 Tbsp. brown sugar, 3 tsp. smoked paprika, 1.5 tsp. onion powder in a dish. I sprinkled the chops with a little more salt and pepper and smeared them in the rub, adding enough of the Worcestershire sauce to make a nice glaze and let them sit for about 15 minutes. In the future, I might have them sit like this for an hour or so in the fridge. (I wanted to make sure they kept the flavor since many commented that the flavor was lost on theirs).
Meanwhile, I sautéed a chopped onion in the instant pot after removing the chops. Then I deglazed the pot with some of the chicken broth before adding 2 cups to the pot.
I stacked the chops in the pot and set it to pressure cook for 10 minutes, trying carefully to not let the rub wash off in the broth. I stacked it in a way that only a few of the chops were completely covered and the rest of the chops were not submerged.
After 10 minutes, I let it naturally release for 20 min more because we were busy, but it probably would have been fine on a quick release. The chops were quite tender and juicy. The ones on top were much more flavorful since the broth didn’t wash away the rub. There was enough drippings of the rub into the broth to make a nice sauce or gravy if thickened up, but my family isn’t that keen on gravy. However, I did spoon a bit of the juice on the chops that lost some of the rub and they were almost as good as the others. (Next time I think I’ll use a steamer style trivet to keep all of the chops up out of the broth a just enough broth to fill the pot under the trivet.)
Kent Smith says
Excellent recipe! 5 stars!