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
Judy says
Had 3 chops just over an inch thick followed recipe cups were very dry!
Totentwins says
I have a history of tough pork chops from my ip. Do you have any extra tips? It wasn’t this recipe but I have done them in the past and they are truly awful. If I do it right I bet this recipe will be a family fav.
RecipeTeacher says
A lot of times with pork chops and the Instant Pot, the thickness of the chops makes a difference with the cooking time. But another big thing is that many store bought pork chops are already brined. Even most supermarket meat section pork chops will say something like “contains a solution of 12% salt” or similar. Brining really helps pork chops stay moist and juicy when cooked. Most butcher shops or especially large fruit market/meat market type places will not have that solution in the chops (or chicken) and the meat can be tougher as a result. In this case, marinating ahead of time or brining yourself can make a big difference.
Either way, I look forward to hearing how this recipe turns out for you!
Heidi says
My husband likes a lot of flavor so I added some cayenne to the recipe. Also, did bone in chops and tripled the recipe. It was amazing. Very tender, fell right off the bone!
Amanda says
Did you adjust the time since you tripled your recipe? I have a large family and would need to make at least 8 pork chops!
Jane Boice says
Did you triple the time?
Kim N says
Just made this tonight and they were fantastic! I omitted the liquid smoke because I didn’t have any and still were the best!
Thanks
Dana says
Made these tonight. Doubled the recipe (except for the broth) and did four chops. Like you, I’d never had IP pork chops turn out well and had concluded that the IP was good for ribs and pulled pork but not chops. This turned out great—total keeper. Thanks!
RecipeTeacher says
Awesome, Dana! Glad you enjoyed!
Samantha says
Did you double the cook time?
Cathy says
Whether you cook 2 or 4 you do not increase time. The NPR is most likely what is drying out the chops because the longer they stay pressurized the longer they cook. I found this out cooking chicken breasts!!!
Lynn Anderst says
We moved about about a year and a half ago. I forgot all my about my instant pot, but pulled it out to try the pork chops. OMG! Best pork chops EVER! Actually, I also forgot how to set the timer, so I believe the chops were in there longer than you suggested. The au jus was incredible and the chops were SO TENDER! Now, I am excited to try all your other recipes. We have busy schedules, so discovering great tasting dishes that are simple and over the top wonderful, is amazing. Thank you so much!
RecipeTeacher says
I’m SO glad you liked them, Lynn!
Lupe says
Can I use beef broth instead of chicken broth?
RecipeTeacher says
You sure can. They are different flavors but beef broth still gives this recipe an excellent taste.
Mandy says
Meh, okay but nothing special except that it was quicker than cooking the chops in the oven. It did save some calories, since when I bake chops I usually add some sort of coating like sour cream or mayonnaise before baking. There was certainly less flavor than I would expect from the spice rub; it apparently washes off during cooking, leaving only a small amount of taste behind.
Linda says
Followed the recipe exactly and they were tough!
Krista Branum says
So we’re mine!
Amanda says
The only thing decent about this recipe was the seasonings. The pork was so dry we had to throw it away. The outside of the pork had plenty of seasoning, but the inside was so dry we couldn’t swallow it without choking.
RecipeTeacher says
Amanda I’m so sorry they didn’t work out for you.
Connie says
This was a fantastic recipe. Thank you