Instant Pot Pork Chops
These tender and juicy Instant Pot Pork Chops are so flavourful and made with a perfectly seasoned outer crust smothered in a luscious homemade gravy. Serve with a side of potatoes and this restaurant-quality meal is ready in under an hour!
Servings: 8 pork chops
Calories: 259kcal
Ingredients
- 8 bone in or boneless pork chops 6 lbs
- 2 large garlic cloves grated
- 2 tsp oregano dried
- 1 tsp thyme dried
- 1 1/2 tsp smoked paprika
- 1 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp oil for frying
- 1 cup any broth low sodium
- 1/4 cup white or red wine
- 1/4 cup cold water
- 3 tbsp cornstarch
- 1 tbsp parsley for garnish
Instructions
- Trim extra fat from the pork chops.
- In a small bowl, combine oregano, smoked paprika, thyme, salt and pepper. Set aside.
- Lay pork chops on a plate or board and rub with garlic on both sides.
- Then sprinkle with spice mixture on both sides as well.
- On 6 or 8 quart Instant Pot, press Saute and wait until displays says Hot.
- Swirl a bit of oil to coat and brown pork chops for 2 minutes per side, working in batches and transferring onto the plate.
- Add broth and wine, and deglaze the pot.
- Add trivet and pile up pork chops on top of it.
- Press Pressure Cook on High or Manual for 15 minutes.
- After wait 5 minutes and release pressure by turning valve to Venting.
- Transfer pork chops onto a platter and remove trivet. Press Saute.
- In a small bowl, whisk cold water with cornstarch and when juices are bubbling, slowly add slurry while whisking. Cook until gravy has thickened. Press Cancel.
- Now you can pour gravy over pork chops on the platter. Or reserve 1 cup gravy, place chops back in the pot and pour gravy on top. Garnish with parsley.
- Serve pork chops with mashed potatoes or cauliflower mash (low carb) pouring gravy on top.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 4 days. To reheat place pork chops in a baking dish, with gravy. Cover with foil and reheat in the oven at 350 degrees F until thoroughly heated.
- Freeze: Freeze in airtight bag for up to 3 months. Keep them wrapped individually if you plan to only take out one or two at a time. Freeze the gravy in separate airtight containers.
- Smaller portion: Feel free to cut recipe in half if serving 2-3 people.
- Replace wine with extra broth.
- Smaller Instant Pot: For 6 quart Instant Pot, cut all ingredients in half except broth + wine and cornstarch + water. For 3 quart Instant Pot, use 1/3 of ingredients except broth + wine and cornstarch + water. Same cook time.
- Frozen pork chops: Skip browning and add 2 minutes to cook time.
- Thick cut chops: Add a few minutes additional cook time.
Nutrition
Serving: 1pork chop | Calories: 259kcal | Carbohydrates: 4g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 429mg | Fiber: 1g | Sugar: 1g