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
Jerri says
I just got my Instant Pot and this is the first thing I made. The Pork Chops were so moist and tender. The only difference I made was I topped each chop with onion and made grave with caramelized onions, flour, liquid from the Instant pot, lightened the color with 1/2 and 1/2. Made mashed potatoes and green beans. Just delicious. Thank you for sharing the recipe
Misty says
Where is the recipe for the potatoes next to the pork? They look like some really good cheesey potatoes!
RecipeTeacher says
Hi Misty… Here’s the link for my Instant Pot Parmesan Ranch Potatoes!
https://recipeteacher.com/instant-pot-parmesan-ranch-potatoes/
Christina says
I made these tonight. After browning them in the instant pot first, they looked so good. Then after they were fully done cooking, I pulled them out and started to cut them up, they were super tough and noone liked them. We ate them anyways and added some BBQ sauce to it. Dont think I will be making these again.
Breanna says
Hi! Is there a way to convert this recipe to be used in a crock pot?
Linda Crawford says
Hello Recipe Teacher,
The chops sound so delicious and I want to try this recipe, however, every time I have cooked pork chops in my IP, they always came out tough. After reading all the reviews, I think I probably should brine them first (not sure what that is).
I live in Costa Rica and pork is tough here. Also, hard to get chops larger than 1/2″. Tried to show the butcher (yes, they are definitely butchers because they can destroy meat) before and I have to laugh because they would come out thick on one end and skinny on the other, so I quit asking, haha!
So my two questions would be:
1) Do you have a recipe for “brine”?
2) Should I allow pressure to naturally release for 12 minutes or less time due to being 1/2 the size?
I look forward to hearing from you and giving this a try.
RecipeTeacher says
Hi Linda… some great questions! I’ll post a simple brine post shortly. Basically, heat 4 cups of water in a pot on the stove and add 4 tablespoons of salt. Let he water cool (very important), then let the pork chops sit in the solution for at least a couple of hours while refrigerated. You can do overnight too. And as simple as that, your chops are brined. But again, i’ll post more on that shortly.
As for thinner pork chops, you may have to adjust the times, but for 1/2″. i’d reduce the pressure cooking time to about 5 minutes and the natural release to about 10 minutes. Again, you may have to play around with the times a bit.
I hope this helps. I’m looking forward to hearing how it goes. Thanks for posting!
Lisa McCauley says
A lot of comments here! Wow though! My husband and 3 sons absolutely loved dinner tonight. My chops were from Trader Joe’s 5 in all so I doubled plus a bit on the ingredients. Came out perfectly! There is an Apple tree not far and I found a recipe for instant pot applesauce
And I used your recipe for garlic Parmesan baked asparagus plus some rolls. Great and amazing Sunday dinner with my family. Thank you!
Michelle says
Did you cook it for the same length of time doubling the recioe?
Teresa Bartley says
following ….. I want to cook 4 pork chops- do I double the time, too ??? or same time ???
Bridget says
Mine were dry. Followed recipe exactly other than adding some mini potatoes…the multi colored ones in a little bag. They were good.
I did recipe in my Instant Pot mini just because it was already out.
I swear that pot runs hotter. Anyone else have that experience? (My poached eggs done for only 1 minute come out hard boiled in the Mini.)
Meghan says
I added cornstarch and water to the remaining liquid and made it a gravy, very delicious.
Stephanie Dunbar says
Made these tonight and it was very tender. Done a gravy and was so good
Beth Davis says
I made 3 pork chops that weren’t quite 1” thick and they were fork tender and delicious. I took some of the broth from IP and spooned over meat after shredding pork chops.
Served with mashed potatoes and steamed
cabbage.
Yummy ?
Kelly says
Just wondering how I should adjust things for 8 boneless chops…as far as ingredients and cooking times?
Larry Morin says
I’ve been successful each time.