Recommended Equipment:
Ingredients
- 1 tablespoon butter
- 2 medium onions (cut into slim wedges)
- 4 THICK CUT pork chops (do NOT use thin chops or they’ll dry out – America’s/New York cut is best; shoulder or sirloin haven’t turned out well for me)
- salt + pepper to taste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch
- ⅓ cup sour cream
Instructions
- Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
- Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot.
- Pressure cook: Close instant pot and set valve to sealing. Choose "pressure cook" for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
- Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of cornstarch and 1 tablespoon water.
- Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.
Nutrition
More recipe information
Join my Newsletter to Get Recipes in Your InboxA few tips for this recipe:
Don’t skip browning the meat.
It adds an extra layer of flavor for almost no extra effort.
Unless…
You want to cook the chops from frozen?
No problem!
In this case you can obviously not brown them (unless you have 15-30 minutes to just start defrosting the meat – then definitely do that and brown the chops as written in the recipe!), but it’s brilliant for anyone who cannot plan 5 minutes into the future. Ahem, *raises hand*
I have done this more times than I’d ever care to admit… And I’ve only had my instant pot for a short few months.
Just add a couple of minutes to the cooking time, and you’ll be all set.
USE THE RIGHT CHOPS!!!!!!
This is VERY important. Otherwise, you’ll end up with dry, tough, overcooked meat.
Do not use quick sear, thin-cut, slim chops.
I haven’t had good results with sirloin or shoulder chops. Generally, thick-cut New York/America’s Cut pork chops turn out best.
You can also use bone-in rib chops, just add a few minutes to the cooking time.
Thicken the sauce to your taste.
The sauce doesn’t cook down because the IP has a lid on, so you need to thicken it once the meat is done.
If you like a thinner sauce, simply simmer the liquids for a while on the sauté setting.
And what you’ll end up with is an amazing main dish, one that’s ready in just a short 30 minutes – EVEN if you’re as incapable of thawing meat for dinner as I am.
Before we finish up our chat about pork chops, here are a few mildly embarrassing facts about myself:
I’m currently listening to the soundtrack of Twilight: Breaking Dawn Part 1.
It’s the wedding song.
I watched the movie during nap time today, and it was glorious. #momconfessions
I ugly cried.
Maybe I’m also crying right now, just because of the song.
But it might also be because I have this awful love-hate relationship with my instant pot.
It blew up (and there’s a spot on my kitchen ceiling to prove it) when I first used it to cook black beans.
It failed me when I tested my turkey pumpkin chili, and I had to transfer everything to my stovetop pressure cooker mid-cooking.
Also, it’s just generally a miserable git, and I named it Mabel so I could have a proper argument with my kitchen appliance.
But it’s also amazing. It makes the best chicken tortilla soup. The quickest job of any legume. And the most tender pork chops.
These are so tender, I didn’t know it was possible. This Instant Pot thing does some kind of magical sorcery to pork chops.
Maybe it’s vampire sorcery.
Or a wolf thing.
I don’t even care. It’s delicious.
Pair that with a creamy sauce and a large pile of mashed potatoes, and you’ve got yourself a deal.
Oh and just FYI, I have skipped to the song Flightless Bird now.
Don’t worry, my eyes are just wet from thinking about the onion in this recipe.
Have I found you….. Well, anyways, what I HAVE found is a perfect pork chop recipe.
More delicious instant pot pork chop recipes:
Instant Pot Creamy Mushroom Pork Chops
Instant Pot Honey Mustard Pork Chops
Gina bigness says
Very good recipe
Nora says
Thank you so much for your review, Gina! I appreciate your time.
Tara says
Can you cook fingerling potatoes with the pork chops?
Nora says
Tara, yes you absolutely can! I recommend leaving them whole, or they may end up overcooked. I usually place a high trivet over the chops and add the potatoes there to steam. Works perfectly!
Samantha says
Turned out great. Used thick loin chops, cooked for 4mins, so tender and perfect. Son and husband licked their plates clean.
Nora says
So glad to hear this, Samantha! My husband does the same when we have this, haha!
Victoria says
We love this recipe!! It’s super easy and tastes delicious. I haven’t found many pork chop recipes that I like. They are usually too dry and have little flavor. This is a keeper!!
Nora says
I’m so glad, Victoria! Thanks for coming back to leave a review, I appreciate it. And I fixed your typo, no worries 🙂
Dianna says
this was easy to make but a little bit Bland. I think I would add some more spices to it
Nora says
Thanks for sharing your thoughts, Dianna! I appreciate your input. I think a lot of the flavor comes from browning the pork well, but different brands of spices can be different in strength/flavor, too. Definitely adjust the amount of seasoning to suit your taste!
Lydia says
My husband likes so much he requested them for this week. So easy and delish. Thanks so much for the recipe.
Nora says
I’m so glad to hear this, Lydia! Thanks for coming back to leave a review, I appreciate your time.
Devanne Newville says
I only have 2 pork chops. Would I need to change the time?
Nora says
No, the time stays the same, Devanne! Hope that helps 🙂
Jenn says
Just made this tonight. It’s delicious. I only used two chops but the full amount of liquid because half didn’t look like enough for the Pot. I do not regret the choice one bit… I reduced the sauce some with the saute as you recommended. Did orzo instead of mashed potatoes and served with baked apples… will def make this recipe a bookmark.
Jenn says
Oh! Also I increased cooking time to 30 minutes because my chops were super thick.
Diane says
I made this last nite w half in thick pork chops n they turned out really good n so soft! I had 6 pieces so browned 3 at a time, removing them to a plate while doing so..s&p both sides as I was browning..I set it to 30 minutes after reading reviews for more time..they came out perfect! Don’t need any knives to eat these! I also added fresh sliced mushrooms before pressurizing…this beats my way of doing it in a large pan in the oven for 1-1/2 hrs!
Nora says
Glad to hear it, Diane! And I love the addition of the mushrooms!
Sheryl says
Have made this exactly as the recipe twice and both times cooked at pressure for 20 minutes. (Cut my own 1.5” chops from a tenderloin). Excellent recipe…thank you!
Nora says
So glad to hear it, Sheryl!
Siggy says
Best pork chops ever! As others have stated – didnt even need a knife they were that tender! And absolutely delish sauce! I didn’t have beef stock on hand so substituted chicken and that’s what I’ll use next time too. Thnx for sharing 😋
Nora says
Glad to hear it, Siggy! Thanks for coming back to leave a review, I appreciate it!
Rene says
Tried these tonight and they were really tender. I used thick bone-in pork chops. I did not have beef stock so I used beef broth. I felt they needed more flavor. I will make it again and add some garlic. I will also thicken the sauce with corn starch. I will use stock next time as I’m sure it would give it a more intense flavor. Pressure cooked these chops for 15 minutes.
Nora says
Thanks for your review, Rene! I like your idea of adding garlic to the sauce – sounds so good!
Barb Albright says
After reading so many different recipes on cooking pork chops I thought I’d give this one a try..I was hesitant, since so many people kept saying how tough they came out..I followed the recipe exactly..these were the most delicious pork chops I’ve had in years..We could cut them with a fork, so moist..We do live in México where the meat can be tough….This one will be used over and over…My husband is still talking on how good they came out…
Nora says
Thank you so much for your nice comment, Barb! I have never had the pork chops come out tough either, and I know many people who make their pork chops in the Instant Pot successfully. So glad they came out great for you, too!
Jen says
I really wanted to love this one — and the flavor was good, but the end result was just OK. I will try it again. I followed some of the comments and added some time (15 mins total pressure) because the chops were thick. They were tough, and despite adding cornstarch and flour – the sauce just never really thickened up. Really wanted to love this one — but will give it another go.
Nora says
Hi Jen, this is definitely not how they should come out! Sorry you didn’t have a better experience. The 8 minutes are actually for thick-cut pork chops, and they should definitely not come out tough. Please make sure to allow the 5 minutes of natural pressure release, or the meat fibers won’t have a chance to relax after time in the pressure cooker. Some cuts of pork also just tend to turn out dry, so make sure to use regular old thick-cut chops. Did you bring the sauce to a simmer on the sauté setting to thicken it? Adding cornstarch and simmering should definitely thicken it up! Otherwise you might have to add a tad more cornstarch.
Stacy says
I don’t have any onions, would onion flakes be ok to add that flavor?
Nora says
Hi Stacy! I have never tried that, so I can’t say if it would work for sure. Sorry!
Sandy Martin says
I made the pork chops for dinner tonight. With the thickness of the chops I increased the cooking time. The Gravy is excellent
Nora says
I’m very happy to hear this, Sandy. Thank you so much for coming back to leave a review – I appreciate your time!
Kelly says
I’m daydreaming about having pork chops at lunch at The Cullen Table!
Nora says
Oooh, now I’m daydreaming, too!
Ckreugs says
I love this post SO MUCH for two reasons: 1) a delicious looking pork recipe that is now on the dinner menu for tonight. 2) Twilight 😂
Nora says
Twilight forever 😂 Hope you’ll enjoy the pork chops!
Melissa J Garner says
I want to double the recipe. Obviously I double the ingredients but what about the cooking times etc?
Nora says
No need to double the cooking time. You might need to add a few extra minutes if your chops aren’t thin-cut and it will take a little extra time to get to pressure. But generally, the cooking time is the same when doubling the recipe. Hope that helps!
Susan says
I made these tonight and the flavor was very good. I used 1/2 inch pork chops and they were a little tough. Do I need to cook them longer or less time. I would love to try them again. They are so easy to make.
Nora says
Hi Susan, I would try cooking them a little longer if they were still tough. I’m glad the flavors worked out great for you!
Tluther says
Made these tonight, there were very good but needed more time. I will increase the time to 25 minutes next time. Thanks!
Nora says
Hi Tammy, the cooking time depends on the thickness of your chops! Glad you figured out you needed to cook yours a little longer – and I’m happy to hear they turned out fine.
Ali says
Hi, do you think this recipe would work okay in a regular slow cooker?
Jeanie says
I can’t afford the fancy cooking gadgets, so do you have a way to fix those yummy sounding pork chops and sour cream with just a electric range with regular oven and some sort of old fashioned cooking pot?
Nora says
Hi Jeanie, absolutely. You can just brown them in a skillet and then simmer in the recipe’s liquid until done (preferably with a lid on). Finish the sauce as directed in the recipe, too. The chops will not be quite as tender as in a pressure cooker, but still plenty delicious.
Carol says
Thank you for a great recipe. I used very thick boneless pork chops and cooked them for 15 minutes and they were perfect! The sauce is very yummy!
Nora says
Happy to hear this, Carol! Thanks for taking the time to leave a recipe review – I much appreciate it.
Maya says
Hi – can this be made in a regular crock pot?
Nora says
Maya, I’m not sure! I have never cooked pork chops in my crockpot. Sorry!
Lisa says
Yes! They’re delicious in a crockpot!
Robin says
I made these using thick boneless chops, increased cooking time to 35 minutes and they were delicious! Thank you for the recipe!
Nora says
Robin, I’m glad the chops turned out so well for you! Thanks for leaving a review – I appreciate it.
Pat Ryan says
Don’t have beef broth on hand. Can I use chicken stock instead?
Nora says
Yes Pat, that will work just as well!
Mary says
Made these for dinner last night and it was so good! Only just got an Instapot and this was the perfect recipe for a newbie!!
Liz says
This sounds absolutely amazing and I cannot wait to test it out!!
Phyllis says
I heard that sour cream can be frozen, and then, when thawed, mix up a bit and used for baking. Would it work for this pork chope recipe when mixed into the sauce?
Courtney says
I love these. I’ve made them twice. I added mushrooms the first time and discovered my sour cream had gone to be with the lord so I used my instant pot yogurt. It. Is. Awesome.
The second time I didn’t have mushrooms but it was good anyway.
Nora says
Haha Courtney, your comment made me smile! So glad you enjoy this recipe, it’s one of my favorites when I need to get a quick and hearty meal on the table! Good to know it works with yogurt, and adding mushrooms is SO good, too!