These Instant Pot pork chops are quick and easy to make. They are simply seasoned with salt and pepper and are super delicious with a sprinkling of parsley or with your favorite sauce.
I love making pork chops for dinner. My preference is the center cut bone-in loin chops because both the bone and the marbling add so much flavor to the meat.
The problem with this cut is that it is often over-cooked. Dry, more like shoe leather than juicy, tender pork. I blame the old public service announcements about the dangers of eating undercooked pork. These days pork only needs to reach 145°F to be safe. (Note that dry overcooked pork is not just an issue with chops. Learn how to deal with this for roasting pork butt and shoulder, and for loins too).
Why Cook Pork Chops in the Instant Pot?
If you have been afflicted by the fear of undercooking pork, I have the answer, the Instant Pot. Cooking at a high temperature for a short amount of time keeps the meat juicy and using the sauté function creates a beautiful golden crust. I have the Instant Pot DUO Plus 8 Qt, and I absolutely love it.
The salt and pepper I use to season the chops may seem simple but I think you will agree that the results are anything but plain.
If you are ready to overcome the over-cooked-pork-chop syndrome, give this method of cooking pork chops a try!
Questions and Answers about Pork Chops in the Instant Pot
Do I have to sear the pork chops before cooking them in the instant pot?
No. You can just pressure cook them in the instant pot. They’ll end up a pale color which isn’t as appetizing if they’re served plain. But if you brush them with a sauce, then it will be fine. To brown them more easily, you can put them under the broiler. This is a good option for if you’re doing a large batch also. The only thing is, once you’ve already got them on a pan under the broiler, you might as well just finish cooking them there since they don’t take very long, 3-4 minutes per side.
My pork chops turned out tough/dry. What did I do wrong?
The more I use my Instant Pot, the more I learn that it isn’t a super-exact science. Or, maybe it is, but I haven’t figured out the perfect equation yet. Different Instant Pots are different sizes, and pork chops are different sizes and thicknesses too. A little bit of this is, therefore, going to be learning what works for your own particular situation. For my 8 qt. Instant Pot with nice thick pork chops (an inch or so), the times listed in the recipe work perfectly. If your pork chops turn out tough, you might want to reduce the time by a couple of minutes. Also, do make sure that you are doing a natural release for at least 5 minutes before turning the valve. This is because the rapid change in temperature from the high heat pressure to unpressured can make the meat seize up and be tougher.
What is the best way to cook pork chops for 4 people? What about for 2 people?
The recipe below calls for 4 thick pork chops. I like doing 4 chops like that in the instant pot because they all fit in there. To cook 4 chops on the stove, you need a really big skillet. If you don’t have a big skillet, then you’d need to cook them in batches or use two skillets. So, for 4 chops, I like the instant pot, or broiling as mentioned above. For 2 pork chops, I prefer to use the stovetop-then-oven method outlined here. You can also cook 2 pork chops in the air fryer if you have one. For now, I can tell you what I do. I season them with salt, pepper, and garlic powder. Then I mist them with an olive oil mister or cooking spray. Then they go into the air fryer at 400°F for 5-8 minutes, depending on their thickness.
What is the best way to cook pork chops for a crowd?
If you’re making pork chops for more than 4 people, you could do them in the instant pot. Don’t sear them first. Just follow the pressurizing instructions. I’d definitely do some kind of sauce for these afterward though. You can either make a gravy like this while the chops cook. Or heat up some BBQ sauce and brush it on the chops after they’re done cooking. Another thing I love to do is to take the hot cooked pork chops and arrange them on a serving platter. Top each chop with 2 tablespoons of shredded mozzarella cheese and 2 tablespoons of heated up tomato sauce. That’s great as is since the heat from the chops and the sauce melt the cheese. To make it even better, while the pork chops are cooking, mix some panko breadcrumbs with a touch of olive oil, salt, pepper, and garlic powder. Toast them in a dry pan until golden. Let them cool. Sprinkle those crunchy and flavorful crumbs over top of the tomato sauce. You can make a big platter of chops like that with very little effort. A total crowd-pleaser for sure!
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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