This Instant Pot Pork Chops recipe is destined to be one of your favorite dinners. Heavy cream, beef stock, and aromatic spices come together to make a creamy and delicious dish!
❤️ Why You'll Love It
Hearty and easy to toss together, this recipe is one for the books. These bone-in pork chops are very well flavored, and once you taste them, you'll never settle for bland pork chops again.
Using an instant pot for this recipe is just so convenient and you don't have to worry about dry pork chops anymore. You can be sure it would be flavorful and juicy every time!
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🧾 Ingredients
- Pork chops: I use ¾ inch bone-in pork chops for this recipe. You can get them from the meat section in your grocery store. You can also use boneless pork chops if you wish.
- Heavy cream and broth: These form the base for the gravy. I use beef broth, but you can also use chicken broth. You can also use a bit of sour cream in place of heavy cream.
- Spices: Smoked paprika, cayenne pepper, black pepper, cumin, and salt.
- Aromatics: Garlic and onions, to add even more flavor!
- Parsley or cilantro: to garnish.
- Olive oil: to fry the onions and garlic. You can substitute it with butter.
🔪 How To Make This Recipe
- Chop the onions and garlic and set aside. In a small bowl, mix the salt, black pepper, and smoked paprika together. Rub both sides of the pork chops with the salt and pepper mix.
- Turn instant pot to saute mode and add olive oil. Add the pork chops to the instant pot and brown them, about 2 minutes per side.
- When done with browning the pork chops, remove them from the instant pot and set aside. Add the chopped garlic and onions and sauté till fragrant.
- Pour in your broth and scrape any brown bits from the bottom of the pot using a wooden spoon. This is known as 'deglazing your instant pot,' and it is a step you don't want to miss. Not only does it add to the flavor, but it also prevents a burn notice from your instant pot.
- Pour in the heavy cream and add browned pork chops. Seal the lid and turn the instant pot to high pressure for 10 minutes. It will take about 10 minutes to come to pressure. Once the timer goes off, allow the instant pot to naturally release all the way.
- Remove the pork chops and set aside. Turn the instant pot back to sauté mode. Add the cumin, cayenne (optional), and add more salt if needed. Let it simmer for a few minutes as the liquid reduces a bit to a gravy consistency. Pour the gravy over the pork chops and serve.
This recipe serves 4 and contains 1 net carb per serving.
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🔪 Make it in the Slow Cooker
You can make these tender pork chops easily in a slow cooker(crockpot).
The steps are the same up to when you place the pork chops in the instant pot. Instead, place them in the slow cooker and cook them for 3-4 hours.
🥫Storing and Reheating
Store these easy pork chops in an airtight container in the fridge for up to 4 days. You can also store it in the freezer for up to a month.
To reheat in the microwave, cover with a damp paper towel over the top. This will keep the pork chops moist and prevent them from drying out.
You can also reheat them on the stove using a wide skillet. Just add a little water or broth and simmer on low heat, covered.
🍽️ What To Eat With Pork Chops
Pork chops go great with a variety of side dishes or vegetables. You can also eat them with cauliflower rice.
Some of my other favorite sides are:
💭 Tips and Variations
- I use ¾-inch bone-in chops for this recipe. If you use thicker-sized pork chops, you might have to cook them a bit longer.
- You can omit the cayenne pepper to make it less spicy.
- When pressure cooking meats, naturally releasing the pressure causes the juices to sink back into the meat without drying it out. Do not quick-release the instant pot pressure, or the pork chops might become dry and rubbery.
- I use a 6qt instant pot for this recipe. Depending on your instant pot's size, you might be able to fit in all the pork chops at the same time or do it in batches. But don't overcrowd the pot.
- If your sauce is too thin for your liking, you can let it simmer a little longer, as this will reduce the excess liquid. There's no need to use a thickening agent.
- If your sauce gets too thick, add a bit of broth, a little bit at a time, until the desired consistency is reached.
👩🍳 Frequently Asked Questions
It depends on the cut of pork you're cooking. Pork chops take about 10 minutes, while pork shoulder takes about one hour.
Yes, you can overcook pork chops in the instant pot. Cooking it for too long makes it tough and rubbery. You also want to allow the pressure naturally release all the way.
📚 Related Recipes
Check out these other instant pot recipes!
📖 Recipe
Instant Pot Pork Chops
Ingredients
- 4 bone-in pork chops ¾ inch thick
- 2 tablespoon olive oil
- 2 garlic cloves
- 1 small onion diced
- 1 ½ cups beef broth
- ½ cup heavy cream
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- ½ teaspoon cumin
- 1 tablespoon salt
- 1 tablespoon chopped parsley optional to garnish
- 1 tablespoon cayenne pepper optional
Instructions
- Chop the onions and garlic.
- Mix the salt, smoked paprika and black pepper together.
- Rub both sides of the pork chops with the salt and pepper mix.
- Turn instant pot to sauté mode and add olive oil.
- Brown pork chops in batches, about 2 minutes per side.
- Remove from instant pot and set aside.
- Add garlic and onions and saute till fragrant.
- Add the broth and scrape any brown bits from the bottom of the pot.
- Add the heavy cream and the browned pork chops.
- Seal the lid and turn the instant pot to high pressure for 10 minutes (it will take about 10 minutes to reach pressure).
- Once done, allow the instant pot to naturally release all the way.
- Remove pork chops from the gravy and set aside.
- Turn the instant pot off and back to sauté mode.
- Add cumin, cayenne pepper (if desired), and add more salt if needed.
- Pour over pork chops and serve.
Notes
- To use a slow cooker or crockpot, cook it for 3-4 hours.
- I use ¾ inch bone-in chops for this recipe. If you use thicker sized pork chops, you might have to cook them a bit longer.
- You can omit the cayenne pepper to make it less spicy.
- When pressure cooking meats, naturally releasing the pressure, causes the juices to sink back into the meat without drying it out. Do not quick-release the instant pot pressure, or the pork chops might become dry and rubbery.
- I use a 6qt instant pot for this recipe. Depending on your instant pot's size, you might be able to fit in all the pork chops at the same time or do it in batches. But don't overcrowd the pot.
- If your sauce is too thin for your liking, you can let it simmer a little longer, as this will reduce the excess liquid.
- If your sauce gets too thick, add a bit of broth, a little bit at a time, until the desired consistency is reached.
So yummy! The whole family (even the picky ones) liked it. I did 6 chops and increased ingredients accordingly. I only used a small amount of cayenne. Only negative for me was it took over an hour for natural release and I didn't plan on that. I chose to thicken with a little arrowroot. Definitely going in our rotation. Thanks for the recipe!
I'm glad you enjoyed the pork chops, Heather!
Can I thicken it with flour instead of heavy cream?
Yes, you can. Since my blog is low carb, I tend to stay away from high carb ingredients, but if you're not on a low carb diet, flour will work just fine.
Super tasty recipe for low carb pork chops! Next time I will try to thicken the gravy with some xanthan gum but the flavor was spot on. I did use both the cumin and cayenne and feel that is a must to fully pull this all together. I served with cauliflower rice and sautéed baby spinach and the gravy was an excellent compliment to that as well. Thank you!
Thanks for the feedback, Tracy. I'm so glad you enjoyed the recipe!
Can you use evaporated milk instead of heavy cream?
You can if you're not following a low carb or keto diet.