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
Marlene says
I made this according to directions and the chops were not tender. I am new to instant pot and was under the impression pressure cooking meat would make them tender.
Linda P says
Loved this, came out perfect! Had five thin cut boneless pork chops. Seasoned (also added garlic powder) and sauteed 1-2 min each side. Removed, added 2 cups of chicken broth and the Worcestershire sauce only, no liquid smoke. Added chops back in and pressure cook for five minutes, 12 minutes natural pressure release. Hubby is picky about pork chops but couldn’t get enough of these. This is a keeper and done in less than 25 minutes, thank you!
Robin B. says
I followed the advice from Linda P. and Pressure cooked for 5 min. and 12 min Natural Pressure release. They turned out quite well and tasted delicious. My chops were quite thin, so I think I could have Pressure cooked for 4 min. and they would have been more tender. I removed them and turned IP to sautee and added thickener to make a tasty gravy. We all loved it, served with rice and salad. Thank you for sharing this recipe!! 🙂
James says
I’m afraid I have to agree 100% with Brenda’s comment.
I followed the recipe EXACTLY with one exception — I was busy watching some potatoes in the toaster oven and the Instant Pot natural release time went to 14 mins. instead of 12.
When I first read the recipe I had a feeling that the cook time was WAY too long for pork chops (given my experience with an I.P. over the past three years).
On the other hand, he stated he’d made “a dozen or so attempts” and finally perfected it, so I decided to give him the benefit of the doubt and try it.
Result? The same “barely edible” meat that Brenda experienced.
One footnote: the chops from this particular package have not been the most tender when I’ve baked or fried them; I’ll grant that. But those previous cooking attempts were not even close to converting them into the equivalent of pork jerky like this one did. They were slightly chewy but still fairly juicy, and definitely not as bad as this.
Lori says
I LOVE this recipe! So flavorful and juicy!
Question: can you make more than 2, like maybe 6? The seasoning used for searing the chops of course would need to increase, but would the liquid part need to be different? Cook time different? I would love to make these for guests!
RecipeTeacher says
Hey Lori. Yes indeed you can make more than 2, as long as they fit comfortable in your Instant Pot. You don’t want the overlapping. Increase the dry ingredients; liquids the same; cook time the same.
Monica says
I made these tonight and they were good. There was about 2 cups of liquid after taking the pork chops out. While the pork chops rested I added 2 cups of Minute Rice and pressure cooked for 4 minutes. The rice absorbed all the good broth and was very good.
Linda Fassnacht says
These pork chops had an excellent flavor and were extremely tender. I did add 2 minutes to the pressure cook time, just based on other pork chop recipes I make. This one will definitely be added to my rotation!
Brenda says
Not sure how it was so dry, followed recipe. 1″ chops….barely edible.
RecipeTeacher says
Hey Brenda, i’m so sorry this recipe didn’t work out for you! I’ve run into certain pork chops that don’t always meet my standards for being tender or juicy, no matter what I do. Was it a particular brand you used?
Ann says
The time is too long for these. This recipe is basically the same as the Best Damn Instant Pot Pork Tenderloin, and that only cooks for 2 minutes. Chops are smaller, so the time shouldn’t be longer than 2 mins.
But we love the sauce and flavor of the tenderloin recipe, so I’m going to try this one, too!
RecipeTeacher says
Hi Ann. So the cooking times of pork chops vs. pork tenderloin is indeed quite different. Pork tenderloin is a much different cut of pork and cooks considerably faster than pork loin/chops.
Lindsay McKinnon says
Oh my goodness!! These are Amazing. I had old frozen pork chops and they turned out so yummy, thank you!!
Panda says
What is the side you have with the broccoli? Do you have that recipe as well? It looks so good!
RecipeTeacher says
That would be Instant Pot Parmesan Ranch Potatoes. They’re SO good!
Lisa says
Holy cow! These pork chops are fantastic! BF said “don’t lose that recipe!” 😉