These tender and moist Instant Pot Pork Chops with Onion Gravy are a huge hit at my house. You won’t believe how easy they are to make! Learn my secret to moist and tender chops! Even my keto following husband loves them!
Some of you know how I love to brine my chicken, well, the same goes for pork chops! They are more moist and tender than other recipes and cooking them in the Instant Pot takes such little time. You end up looking like a rock star for so little effort! Serve them with a side of broccoli and you have a complete meal!
Why are these Instant Pot Pork chops healthier?
- Instead of using a lot of butter or oil, the pork chops and onions are browned with a small amount of oil and butter. Using an olive oil mister (paid link) helps reduce the amount you need.
- Most recipes for pork chops include browning the chops in flour, I’ve omitted this ingredient.
- Many brining recipes call for sugar as well as salt. While it does add flavor, it does add calories as well so I omit the sugar.
- Instead of lots of butter and cream to make the sauce, I’ve substituted the Parmesan Chicken Broth for flavor. Much less calories but still big on taste!
- Instead of 17/18 WW Freestyle Points (around 650 calories), these pork chops are 8/9 Freestyle Points (about 450 calories).
What is the secret to these moist and tender pork chops?
The secret is in the brining! Brining makes the pork more moist! You don’t even have to brine it too long but I do like it brined longer. The easiest way for me to do it is the night before or even in the morning. Be sure and use kosher salt (paid link) for brining as table salt is twice as concentrated as kosher salt (paid link). Find out more about the science of brining.
Do I have to brine the pork chops?
No, but for best results and tender moist pork, brine the pork chops at least 30 minutes, up to 24 hours. Do not use a metal bowl.
Can I use boneless pork chops?
You can, but the bone in tastes better. They tend to get overdone in the Instant Pot without the bone. If you do use boneless, set the pressure cook to 1 minute, then natural release for about 3 minutes.
Can I use frozen pork chops?
You can, but it’s better to put the frozen pork chops in the brine and allow them to thaw before cooking. If you cook them frozen, you will miss out on the brining and thus the tenderness of the pork chop. You will definitely need to add time. I would add at least 2 minutes of pressure cooking time.
Really? 1 minute for cooking time?
Yes! The reason is that pork is a very lean meat and is often overcooked. Technically there’s more cooking time than 1 minute as you brown the pork chops first, then the Instant Pot takes a bit to heat up and the natural release time helps to finish the cooking. Be sure and check the pork with a meat thermometer (paid link) when it’s finished, it should be at least 145°. If for some reason it’s not at least 145°, then push the Saute button and cook until they are at the correct temperature.
If you like your pork on the medium side, pressure cook them for 2 minutes and natural release for 7 minutes.
I like a thicker gravy, what can I do?
This gravy is more like a sauce but if you want it a bit thicker, take a few tablespoons of the onion mixture and put it in a small bowl. Add 1-2 T. cornstarch. Stir well and add the cornstarch slurry back into the Instant Pot. Press Sauté on the Instant Pot and cook the gravy a few minutes until thickened.
How to make Instant Pot Pork Chops with Onion Gravy in Pictures:
Brine the pork chops for at least 30 minutes (up to 24 hours) in salt water.
Slice the onions thinly.
Dry the pork chops with paper towels. Lightly salt and pepper the pork.
Heat the Instant Pot until hot, then brown the pork chops.
Remove the pork, add the butter and brown the onions until golden.
Add the pork chops back in and remaining ingredients except for the sour cream/yogurt. Cook on high pressure for 1-2 minutes. Allow to natural release for 5-7 minutes. Remove pork chops. Mix in sour cream/yogurt to onion mixture. Serve pork chop with a spoonful of gravy.
Instant Pot Pork Chops
- 4 bone-in pork chops about 1 inch thick(trim off as much visible fat as you can)
- 4 T. kosher salt
- 4 c. water
- freshly ground black pepper
- 1 t. oil
- olive oil mister
- 1 1/2 T. butter
- 2 large yellow onions thinly sliced
- 1/2 c. parmesan chicken broth or use regular chicken broth
- 1/2 c. dry white wine
- 1/2 T. Worcestershire sauce
- 1 T. fresh thyme chopped
- 3 cloves garlic finely minced
- 2 T. light sour cream or nonfat Greek yogurt
- 2 T. cornstarch if desired to make the onion juices thicker
- First brine the pork chops. In a 9x13 pan, combine 4 T. kosher salt, 4 c. water. Add pork chops and allow to sit at least 30 minute up to 24 hours. (If brining longer than 1 hour, put in refrigerator). Remove from brine, allow to drain on paper towels.
- Press Saute on Instant Pot . Spray pot with olive oil mister and add oil. Lightly salt them. Sprinkle pepper on each side of pork chops.
- When hot, add pork chops (in batches) and brown for at least 2 minutes on each side. Remove from pan.
- Spray pot again with olive oil mister and add 1 1/2 T. butter. Add onions. Cook for about 8-10 minutes. During the last minute or so, add in minced garlic. Turn off Instant Pot. Mixture may begin sticking to pot, but don't worry, we'll deglaze it next. But don't let the onions burn.
- Add parmesan chicken broth and wine. Scrape bottom of pot a bit with wooden spoon or spatula. Add pork chops back in, Worcestershire sauce, and thyme.
- Seal vent on Instant Pot. Press manual and cook on high pressure for 1-2 minutes (see notes). Allow to natural release for 5-7 minutes.
- Remove pork chops. Check temperature, it should be at least 145°. Add sour cream/yogurt to onion mixture. Combine well. Serve pork chops with a spoonful of onion sauce on top.
for some reason, my pork chop still turned out dry. I followed the steps exactly. Plus, it seems like there is not a lot of flavor and the white wine smell is a bit much.
I’m so sorry they turned out dry. Did you use bone-in pork chops and the homemade parmesan broth? I noticed that I didn’t explain to boil the mixture for a few minutes after you add the wine. That may be why it was a bit too much wine smell. Usually you cook that off. I’ll update the recipe soon. Thanks for letting me know!
You’ve built a great site here, Amy, and your hard work shows. Brining is better known in the US than here in the UK, but my thick, on-the-bone pork chops were cooked your way in the Instant Pot after 2 hours in brine — they came out tasty, tender and moist. Our local pork butcher raises his own pigs to animal welfare standards, and the meat beats the supermarket’s hands down. It’s nice to support your local guy, even if you pay a tad more. Will spread the word about you, and come back soon.
Thanks Keith! Glad your pork came out tasty, tender and moist! And yes, I’m a big fan of supporting the local guy for sure. We have a wonderful butcher right down the street from us.