Instant Pot Pork Chops are so tender and juicy every single time! They take a fraction of the time to make and are perfect to serve with mashed potatoes and green beans (or your favorite vegetable). The pan gravy from the pork chop drippings is utterly divine and you’ll want to slather everything in it!
Ingredients for Instant Pot Pork Chops
- Boneless pork chops – you may use bone-in pork chops too but they may take a little longer to cook because of the bone!
- Salt and pepper – seasoning combo for the pork chops.
- Smoked paprika – this will give a subtle smokey flavor that is really enticing.
- Butter – salted butter is preferred but unsalted works. You just might need a bit more salt in your dish. Season to taste!
- Onion – yellow, white, whatever you have on hand!
- Garlic – we love fresh garlic cloves here.
- Chicken broth – if you have some homemade on hand, this would be the perfect time to use it!
- Worcestershire sauce – this gives a wonderful depth of flavor.
- Dijon mustard – this paired with the worcestershire sauce really tie the flavors together.
- Brown sugar – a hint of sweetness in this gravy paired with the pork chops is so good!
- Fresh thyme – brings earthiness to the dish and a pop of color. Fresh thyme is best as I think dried thyme can be too potent, however, if that’s all you have, go ahead and use it but start off small!
- All purpose flour – this is optional but I like to use it because I like my gravy a bit thicker. This is definitely up to your preference!
Instant Pot Pork Chop Recipe Tips and Variations
- Use thick-cut pork chops about 1 to 1 1/2 inches thick. If you use thin ones, they will dry out too fast and be tough.
- Make sure the Instant Pot’s setting for sear is on high and you allow time for the insert to get hot. The hotter it is, the better the sear on your pork chops for that beautiful browned exterior and sealing in the moisture.
- Double-check to make sure your Instant Pot’s vent is on seal before you start the cooking process. This is one of the biggest mistakes people make when using a pressure cooker!
- Add more herbs to the gravy like sage and rosemary for a boost in flavor.
- Splash a little red wine into the gravy to give it a bold and rich flavor.
Oven Roasted Pork Chops may be a better recipe for you!
To ensure your pork chops from drying out, highly suggest searing the pork chops first to lock in the moisture. Additionally, don’t overcook them.
You definitely can! You would have to skip the browning and searing of the pork chops and jump straight into the recipe.
When a thermometer is inserted into the center of the pork chop, if it registers at least 145 °F, then they are good to go!
Allow pork chops to come to room temperature before putting in an airtight container with a lid. Pork chops will be good for up to four days. To reheat, pop in the microwave with a little bit of liquid (if the gravy is too thick) and heat through until warmed.
Serve Instant Pot pork chops with a side of Smashed Potatoes, Roasted Cauliflower, Bacon Brussels Sprouts, or Roasted Delicata Squash. Make Garlic Herb Parker House Rolls to sop up all that delicious gravy!
Instant Pot Pork Chops
- 4 (536 g) boneless pork chops, about 6 to 8 ounces total
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons (28 g) salted butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 cups (473 ml) chicken broth
- 1 tablespoon worcestershire sauce
- 2 tablespoons dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons all purpose flour, optional
- Pat pork chops dry with a paper towel. Season pork chops on both sides with salt, pepper and smoked paprika.
- Set the Instant Pot to Sauté mode on high. Add the butter to the pot. Once melted, add pork chops and sear for 3-4 minutes on each side. Depending on the size of your pork chops/the size of your Instant Pot, you may have to do this in batches. Remove pork chops from the pot and set aside.
- Add in onion and sauté for 3-5 minutes, until translucent. Add in garlic and continue cooking for 1-2 minutes.
- Pour in the chicken broth, Worcestershire sauce, dijon mustard, brown sugar and thyme, scraping any brown bits off the bottom of the pot. Bring to a simmer, then add the pork chops back in.
- Close and seal the lid and set the Instant Pot to high pressure for 10 minutes. Once the cooking time is done, allow for natural pressure release for 10 minutes, then carefully open the lid.
- To make gravy, remove the pork chops from the pot and set aside. Turn the pot to Sauté. Whisk together the flour with 1-2 teaspoons of water or chicken stock to make a slurry, then whisk into the remaining broth mixture in the pot. Bring a simmer for a few minutes, until thickened, then serve over the pork chops with mashed potatoes.
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