How long it takes: about 35 minutes Equipment you’ll need: Instant Pot Servings: 4 Boneless pork chops have a reputation for being dry, tough, and flavorless but this recipe is anything but. (My breaded pork chops with herbs and Parmesan are also pretty great, if I do say so myself.) A few simple tricks help these pork chops come out perfect in the Instant Pot. First, we give the pork chops a good sear using the sauté mode. This alone adds lots of flavor to the equation. Then the chops are pressure cooked with broth and seasonings which infuses them with savory goodness and tenderizes them. The last step is making a gravy to spoon over your Instant Pot pork chops and maybe mashed potatoes too? (Who am I kidding? Mashed potatoes are never a maybe!)
Instant Pot Pork Chops
Never dry and bland. Instant Pot pork chops won’t disappoint! Searing them first, then pressure cooking, ensures that they’re juicy and flavorful. Perfect for a weeknight. With the tender chops and rich gravy, this Instant Pot pork chops recipe has a Sunday dinner vibe but it’s on the table ready to eat in just over 30 minutes so it works well for weeknights, too. Budget-friendly. Pork chops are affordable and readily available. Almost everything else on the ingredient list is a pantry staple. Make simple side dishes like roasted green beans or honey glazed carrots for an easy dinner that will stretch your grocery budget!
Ingredient Notes
Boneless Pork Chops: The recipe is written for pork chops that are 1½ inches thick. You can use thinner or thicker pork chops, too; the recipe card will tell you how to adjust the cooking time. You can also use bone-in pork chops if you prefer. Kosher Salt and Ground Black Pepper: Freshly ground black pepper has more flavor than store-bought ground pepper but either kind will work. Olive Oil and Butter: I like to use a combination of oil and butter to sear the pork chops. Yellow Onion and Garlic: These savory ingredients infuse flavor into the pork chops as they pressure cook and they also add texture to the gravy. Low-Sodium Chicken Broth: Using low-sodium broth helps keep the salt levels in check. Chicken stock also works since it’s typically not salted. Worcestershire Sauce: This pantry staple is a superstar ingredient for adding depth and umami. Dried Rosemary, Thyme, and Sage: Dried herbs are another pantry staple that add flavor to the pork. Cornstarch: Commonly used as a thickener, cornstarch is gluten-free. If you are on a keto diet, use a different thickener such as xanthan gum, almond flour, or ground flaxseed. Fresh Parsley (optional): Chopped parsley adds a nice balance to the richly flavored pork.
How To Make Instant Pot Pork Chops
Brown the meat. Season both sides of the pork chops with salt and pepper and sear them in the Instant Pot with olive oil and butter, using the Sauté setting. Do two chops at a time, unless you can fit all four in a single layer. Cook the onions and garlic. Add the chopped onions to the Instant Pot. Sauté until they are softened and translucent. Add the garlic and cook for 1 minute, or until it smells fragrant. Don’t brown the garlic or it may taste bitter. Deglaze the pan. Pour in a cup of chicken broth and scrape up any browned bits from the bottom of the pot. This adds flavor and prevents the Instant Pot from giving you a burn warning. Add seasoning and put the chops back in the pot. Stir in the Worcestershire sauce and dried herbs, then return the pork chops to the pot in a single layer. Pressure cook the pork chops. Depending on how thick your pork chops are, set the Instant Pot for the desired amount of time (the recipe card will give you specific times). Allow the Instant Pot to naturally release pressure for 10 minutes after the timer goes off. Make the gravy. Stir together cornstarch and chicken broth. Remove the pork chops from the pan and make the gravy with the cornstarch mixture. Simmer until the gravy thickens. Taste the gravy to check the seasoning. You may need to add more salt and pepper. Serve. Pour the gravy over the pork chops and garnish with chopped fresh parsley, if desired.
Tips For Success
Sear in a single layer. If you can’t fit them in all at once, you’ll need to do it in batches. If you need to do it in batches, do 2 pork chops per batch. When we tested this recipe, we found that if you do 3 first, and then 1, the open space in the pot has the tendency to burn. Once they’re browned and you’re pressure cooking them, it’s okay if the chops overlap. Pay attention to thickness of the chops. We tested different thicknesses of pork chops and included cook time information in the recipe card notes. Thicker pork chops will take slightly longer to cook.
Take It Up A Notch
Add mushrooms: Sauté sliced mushrooms with the onion to create a flavorful mushroom gravy to spoon over your pork chops. Deglaze with wine: Pour ¼ cup of dry white wine into the Instant Pot to deglaze it. Once it’s mostly cooked off, add the chicken broth. Make it creamy. For a richer gravy, stir in a tablespoon of heavy cream or sour cream at the end.
What To Serve With Pork Chops
Vegetable Sides: Air fryer green beans, roasted broccoli, and zucchini casserole are fantastic with Instant Pot pork chops. Salad: Keep it light with this warm kale salad with roasted root vegetables. Omit the gravy. Potatoes: A classic pairing! Try mashed red potatoes, oven roasted sweet potatoes, baked potatoes, or stovetop scalloped potatoes (skip the gravy). Grains: Pork chops are great alongside roasted mushroom risotto, Instant Pot polenta, and quinoa salad with Brussels sprouts and pepitas.
Storage & Reheating Tips
Refrigerate/Freeze: Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat: Warm up the pork chops and gravy in the microwave or in a skillet set over medium heat until warmed through. I usually chop the meat in bite-sized pieces before reheating it so it warms up evenly. in your Instant Pot!
