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
Jenny Layne says
I made this with sides of cauliflower and cheese grits. This recipe worked out so great!!! It was delicious. Thank you so much for sharing!
Tina says
I made these tonight. I don’t have an instapot, so I did them on the stove. They were so very good!!! Moist!
Wendy Neumeyer says
I’m adapting your recipe a bit, using 3 1/2 # of pork sirloin. I made it without the salt and used unsalted butter as there is ample sodium in the Worcestershire. I used smoked paprika and dropped the liquid smoke, sauteed onions in remaining butter, then added 1 T. balsamic vinegar to finish the deglaze. Then added 1 C. unsweetened applesauce to unsalted chicken stock and Worcestershire sauce. I’m just waiting on the finished product now. Thanks for the inspiration! Oh – easy cleanup tip – I mixed the sugar and spices in a gallon ziploc bag and did the old shake and bake routine with one piece of meat at a time. Sprinkle a little extra on top of everything when I put the lid on and toss the rest in the trash. There’s my timer! Fresh green beans and crusty rolls to accompany.
Brenda R says
I made these tonight as my first ever Instant Pot recipe and I was not disappointed! I made 6 chops so I tripled the rub ingredients but just doubled the liquid, minus a bit of the liquid smoke. These were a big hit with my family and I will definitely make them again. Thank you for the great recipe and for being my very easy and delicious initiation into the world of Instant Pot cooking.
RecipeTeacher says
Very cool to hear, Brenda! Welcome to the world of Instant Pot cooking!
Jan K says
I just got m insta pot a couple weeks ago, so this was my first attempt at pork chops, and they came out great! I think I cooked them maybe 2 minutes too long because I was cooking 6 rather than 2. I will definitely make them again.
Mackenzy says
Hello!
Did you have to adjust the cooking time when you tripled This recipe ? Or kept the cooking times the same ?
Hope R Buessing says
Unfortunately, the pork chops I made did not turn out as I had hoped. They looked delicious but were dry. The flavor could have been a little more intense, too. I have yet to find a pork chop recipe that is not overcooked with the instant pot. It seems like pork chops are the only meat I have not perfected with the instant pot.
RecipeTeacher says
I’m so sorry they didn’t turn out for you, Hope.
Natalie says
I made these tonight, and they were moist and tender. However, they were flavorless. We were disappointed. To be fair, I did not use liquid smoke. Not sure if that would have helped.
Alicia says
I agree with this review. They were so dry. I don’t throw food away usually, but these went in the trash.
Julie says
I made these tonight but doubled the recipe, same time to cook. They turned out excellent. Moist and very flavorful, they were a big hit! I will definitely make this again.
RecipeTeacher says
Awesome, Julie! Thanks for the feedback!
Theresa says
For those of us watching carbs or calories after the holidays, is the brown sugar necessary? Could you use a sugar substitute or leave it out altogether?
Lana says
I made these tonight with boneless center-cut chops that were only about 1/2″ thick (Target pack). Since I was cooking for the family, I did all 6 chops at once in my 8qt IP. Tripled the spice rub and seared them all at once, so they didn’t brown as much as yours but I knew that would happen with so many in the pot at once. I would sear them in batches if you want the color and you’re doing this many. I kept the liquid the same and cooked them for 5 min with 10 min release. Perfectly tender and juicy. My husband said he has never had a chop that tender in his life! Thank you! My new go-to chop recipe.
RecipeTeacher says
Love it! Glad you guys enjoyed! Yeah I try to do small batches too. The sear comes out much better that way.
Brianna says
Thank you!!! I am making these now and I got the same 1/2” Target chops and was wondering how long to cook!!!
Karen says
Mine also turned out pretty dry, which I am finding most meat I have cooked in the IP is…going to reduce the cook time and try again! The flavor was good! I would leave out the liquid smoke.
Dan says
I’m so confused! I tried 3 large 1.5” thick chops for 9 min. on high with 13 min. release as suggested. Came out dry. So I tried 4 large 1.5” thick chops for only 7 min. with 10 min. Natural release… and they were dry again! How are the rest of you getting meat that isn’t overcooked?? I used 2 cups of chicken broth instead of 1 since I had more meat than the original recipe, but I can’t imagine that is the issue…
amelia says
same. they were just DRY.
Lana says
You may be overcooking when you sear?
Shirley says
Make sure you do a NPR and one long enough.
Cort says
I made these skipped the chicken broth and used lemon juice, liquid smoke, horseradish and Worcestershire with water after browning with garlic salt mixed seasoning
And pepper. Finishing up on slow release but it smells amazing for a late night meal!
Jared says
How much horsey sauce, lemon juice, etc
What did you serve w it?