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
Demi says
This is my go to pork chop recipe now. They come out so flavorful and tender. I honestly thought I didn’t like pork chops, but evidently I just didn’t like how other people cooked them ????????♀️
bbodb3 says
This was our first attempt at this recipe and we did enjoy the taste and ease of preparing this dish. The one weakness we found with this recipe is the flavor did not permeate its way through the pork chops. We all try this recipe again, and when we do we may pause for about 20 – 30 minutes between steps 3 and 4 of the instructions to allow the pork chops to soak in the juices (and hopefully get more flavor through the pork chops). Has anyone tried that?
Bill Cronin says
Great recipe, as with the rest of his creations. Always easy and good.
Nikki S. says
I used this recipe for bone in chops. The recipe and instructions were easy to follow and the chops were fall off the bone tender and delicious! I will definitely use this recipe again!
JanetH says
I have made these several times now and my family loves them! I have these in my “make again” recipes! Thank you!
Sandee says
I have already left a review, but wanted to add a couple more comments that might be helpful…
One. This recipe is so good, and we make it so often I make extra seasoning mix and put it in an empty spice bottle. That way, whenever it is time to make these again (every two weeks or so) all I have to do is shake the seasonings right onto the chops. The seasoning mix reminds us a little of Lay’s BBQ Potato Chips, so we have nicknamed these “Lay’s Pork Chops”. I often get requests for Lay’s Pork Chops now.
Two. We are a family that tries to go organic with everything. Since I haven’t been able to find an organic liquid smoke I replaced it with organic smoked paprika. I’m not sure what we are missing out on because it is absolutely delicious this way too! Thank you (again) for the great recipe!
Chris Dunsmore says
My family did not particularly like this recipe. I did not brine the chops but all in all, even though I thought they were good, my family insisted this was not my best.
Susan says
This recipe has very good flavor, but a couple of notes should be added:
1) if you are brining the pork chops, reduce the salt (maybe even omit it) from the rub. I followed the instructions to pat the chops dry after brining but it was overly salty when finished
2) if doubling or tripling the recipe, sear the chops in twos, otherwise too much moisture is released at the same time and you don’t get good carmelization and browning (Maillard reaction)
Michele says
This is my second time making them. I use 1” boneless pork chops and they are delicious. I added a cut up apple this time and a small pack of applesauce. They didn’t last long at all.
Lorrie says
These really ate the Best Damn Pork Chops!!!!