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
Erin McAlpin says
Made 7 bone-in pork chops (in two batches) and they were OUTSTANDING!
The flavor and tenderness were perfect. I’ve never made pork chops because of how hard they are to cook properly, but after seeing your recipe I decided to give it a go!
I increased the seasoning and liquid by four and used the reserve liquid to cook the last three. My family loved them!!!! Best recipe I’ve made yet!!!!!
Dohn says
Absolutely the best thing made in our instant pot so far
Ashley says
Made these tonight for my husband and I. I’ve been on the lookout for a new pork recipe because mine always comes out tough and dry. These were perfect. I followed the recipe exactly and I ate two of them myself. Not dry at all. Thank you!!
RecipeTeacher says
Awesome!
Tammy says
Do you custom pressure on low medium or high for 7 minutes and I have no idea how what natural release of pressure means
RecipeTeacher says
Tammy, high pressure is almost always the default unless a specific recipes says otherwise. I’m actually going to start putting that on all my recipes as it’s come up before. Natural release is letting the pressure naturally come down after the cooking cycle, as opposed to quick release which is turning the valve to the release position.
Judy says
Made these last night and they were perfect! I didn’t use frozen chops, but I did leave them in KEEP WARM for about 45 minutes with no problem. Definitely a keeper!
Judy says
These look fantastic! I’m new to the world of IP, so I have two questions . . . I love the KEEP WARM feature–is it okay after the 12 minute NR and then the QR to leave them on the KW setting–for an hour or so? Also, have you tried this using frozen chops?
RecipeTeacher says
Thanks Judy! No the short answer is that yes, you can use frozen chops. It just takes a little longer to come to pressure. But, by using frozen, you’re not able to get the seasonings really rubbed in well or the browning good either. Pork chops that have been out of fridge for about 30 min will always produce best results. But, Judy, you can always experiment with just one or two chops and see how it works for you. As for being in for an hour after cooking, I’ve not actually left them in that long. Longest I’ve waited is about 15 min. Check back and let me know how they work out for you and thanks for the feedback!
Joyce Halvorsen says
What if I want to do this recipe with bone-in chops? Will I have to use a different time and pressure in my IP to get them done?
RecipeTeacher says
Hi Joyce, you can use the same amount of time.
Paula says
Just made these tonight. You really did name this recipe correctly! I couldn’t find my liquid smoke so I left it out and I just switched my spices around and couldn’t find my regular paprika so I used smoked paprika. I figured by using the smoked paprika it would cancel out the liquid smoke. I was right. These were just fantastic! I have NO A IDEA how anyone who made this had dry chops. Mine were super moist and cut like butter. Maybe the others who had unfavorable results had really thin cuts and cooked them too long. I think this is the way I’ll make pork chops from now on. The gravy was perfect and I didn’t need to add anything to it. I thickened it with potato starch in some water and put the IP on sauté for like two minutes to thicken. Just superb. Really, really great job on this recipe.
RecipeTeacher says
Tha am so much, Paula! I’m a big fan of smoked paprika. Found a great little spice shop just outside of Chicago recently and got some fancy smoked paprika. I think I’ll give it a try in these this week. Thanks for the feedback!
Mallery says
How much smoked paprika did you use and did you substitute I think for the regular paprika
Paula says
I did sub for the regular paprika, same amount.
Elisabeth k. says
Quick and easy, made for flavorful chops that were so tender they were literally falling apart as I took them out of the IP. Made three pork chops instead of two, just doubled the chicken broth and worcestshire sauce part of the recipe and kept everything else the same. Everything cooked to perfection, definitely recommend!
Leslie R says
Tried this recipe tonight in my new 8 qt. Instant Pot, with a couple of changes. I left out the salt and added garlic powder to the rub. Sauteed onions and added 1/2 cup of red wine to the broth, then made gravy with cornstarch. My husband and I really enjoyed it and i stored the leftovers in the innerpot to reheat tomorrow. No pot to wash tonight. Thank you so much for the recipe!
RecipeTeacher says
I LOVE using red wine in recipes like this. So glad you enjoyed, Leslie. Thanks for the feedback!
Nicky says
I am new to Instant Pot cooking and just tried this recipe. Yummy. Best pork chops I’ve ever had. I had 7 chops bone-in so I doubled all the ingredients. I kept the cooking times the same. They came out moist and tender. A winner in this house.
RecipeTeacher says
Thanks Nicky! I’m glad you liked them!
Margaret Carroll says
I made this tonight…and i gotta admit – it was pretty good! skeptical based on the mixed reviews. I made six (6) 1.5 inch chops for 9 min in the IP. Natural release at 13 min. Used the sauce to make a gravy with cornstarch. Was super tender and delish. My family enjoyed it!
RecipeTeacher says
Awesome, Margaret! So glad you liked it. Yeah making some gravy with the liquid is something we’ve been doing too. Thanks for the feedback!