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
Jane says
Make pork fried rice!
Ash says
I followed to a tee. Boy, are they dry! I ate part of one & now have to figure out how to repurpose the rest.
Wayne says
Made this tonight with 8 brined 1 1/2″ chops. I did cut out the brown sugar since I’m on a program that I can’t have sugar. Didn’t miss it. I tripled the broth and cooked for 7 minutes. After cooking, I released the pressure after 10 minutes. I also chopped up a half container of small bella mushrooms that I placed on top of the chops in the pot. Everything came out great. I brined the chops for 2 hours just to make sure they didn’t dry out. . Family loved it. Will make again.
RecipeTeacher says
Dude that sounds awesome with the mushrooms. So glad you liked it!
Sandy says
Thank you for all the info, Can you use frozen pork chops?? Sandy
The Teacher Next Door says
Thank you for your tips.
Angie says
Turned out great. Very tender and delicious.
Tom says
Tryedyour pork chops did not turn out did what you said to do to a t very over done and tough Would you would think that it would be tender and the liquid would be think but is was like the broth you put in
RG says
Why would you think the liquid would thicken? You need to add flour or corn starch slurry to thicken liquid after its done if you don’t want a broth consistency.
Kim says
I just made these and they were perfect! Fork tender and juicy! I wonder if some of the issues others are having had to do with waiting 12 minutes for npr? I have made that mistake myself and meat came out dry. Never did of I am patient. Just a thought as I’ve been guilty of that.
RecipeTeacher says
I’m so glad you liked them, Kim! How long did you do your NPR?
Chrissy Ernst says
I haven’t had my instant pot for long but have loved everything I’ve cooked and this recipe was no exception. I made 8 pirkchops and adjusted amounts accordingly. They turned out great. Tender and not dry. My hubby liked them too. As I make them more often I think it will take less time. Thank you
Courtney H says
Frozen chops? Can that work? I’m not finding any information about that.
Krista Branum says
I tried these and did it exactly as was written and they did come out dry.
Cynthia says
I really wanted this recipe to work but the pork came out dry.
2 stars
Dixie Graham says
I used inch and a half pork chops so cooked them 3 minutes longer. Chops were tender, a bit dry–but the cooking juices helped with that. Good recipe — no unusual ingredients for me so I would like to make it again.
Kelli says
This was the best recipe ever! Hubby loved the gravy. He ate 2 plates full! Thank you! 🙂