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
Larry says
Made them tonight without the liquid smoke. They were awesome! Thanks for the recipe.
Pam says
I’m so glad to see someone tried it without the smoke. I love smoked foods but for some reason really dislike Liquid Smoke. Now I’ll try this recipe with confidence…it’s all on YOU, Larry…will I have a good dinner tonight? 🙂
Tracy says
Made these tonight
Had 4 inch thick chops
Doubled recipe with exception of pepper and added 2 additional minutes to manual cook time. Best darn chops we ever had. New addition to my recipe log. This was the second time I used my instant pot and I love it. Thank you.
Grace says
I made these tonight. I had four pork chops and doubled the other ingredients.i used the same time and only natural release 8 minutes. They were delicious and tender. I only buy pork chops from Kroger because they are the best. Other places could be tough. Thanks for the recipe. I will be making these again.
Jayn says
Excellent flavor but, like many others mine came out pretty dry. I think next time I won’t cook them as long and see what happens, or shorten the release time. Still very yummy!
Margie says
As other reviewers have noted, the pork chops certainly were NOT juicy or tender. I followed the recipe to the letter, with the exception of adding about 1/2 cup more of broth. With that said, they were tasty, Also keep in mind pork chops are not an extremely tender meat anyway unless cooked low and slow in a crockpot (at least that is my experience). The pork chops were not dry, but certainly this was not a winner.
RecipeTeacher says
Hi Margie. Im so sorry they didn’t work out for you in terms of tenderness and juiciness. I’m glad you liked the flavor though! As with just about any pork chop recipe, sometimes the cut of the chop or if there’s a solution added can make a difference. I hope you have better luck if you try again.
Margie says
I gave it my all. LOL. FWIW, Hubby is easy to please and he thought they were just fine! 🙂
Charlotte says
Best pork chops! Super fast and easy, and super juicy!
Wendy says
Made this the other night with 4 boneless chops about 1”thick. The rub flavor was good but they were extremely dry. I added an extra minute since there were 4 chops instead of 2 as recommended. I just haven’t had luck getting moist pork chops in the instant pot yet. Should I try decreasing the time? They were really dry.
RecipeTeacher says
Hi Wendy. I’m so sorry your pork chops came out dry. Many supermarket pork chops will have small wording on the package that says something to the effect of “contains a solution of salt and water”. This is called “brining”. The process of brining meat always makes it more tender and juicy. I’m wondering if the chops you used maybe weren’t brined? Also, i’m going to be updating the recipe soon to include more information about brined pork chops, as I hate when anyone has less than excellent results with the recipe.
Roger says
brining chops does make a difference.. I even brine a whole chicken. it does make a difference if you don’t know the quality of the meat
Krista Branum says
I had poor results also. Followed recipe exactly and chops where done but very dry.
Wayne says
It is the thickness of the chops that govern required time, not the number. IMO, you did not need the extra minute.
Elaine V Arnold says
I would think that they would be juicier if they were thicker. Think I’ll adjust the natural release time in half next time or would you suggest reducing the cook time? Thanks for your response, much appreciated!
StefMilo says
Hello. When you say ‘manual’ do you mean High? I wanted to try this but my sister said hers came out very dry and wondered if the temp was too high.
Elaine says
I look forward to seeing the response. Made this tonight. Ours were almot 2 inches thick and came or pretty dry. Also if you don’t like it spicy reduce the amount of pepper. Would love to know about high, medium or low. Otherwise delicious flavor and so easy to make.
RecipeTeacher says
Hi Elaine,
Sorry your came out on the dry side. I’ve had the best luck with 1-inch thick chops. I wonder if that may have altered your results.
Nan says
Hi, RecipeTeacher! I’m new to Instant Pot cooking. When you say manual, do you mean high pressure?
RecipeTeacher says
Hi Nan. Yes, some cookers have it labeled differently, but, ‘manual’ and ‘pressure cook’ (on high) is what you want.
Jane says
I come back with reviews. This is awesome. My friends and husband love the taste. It is cool. I even tried to add some more chili and pepper to make the strong flavor.