Instant pot pork chops are a tried and true weeknight staple. These beauties are cooked in garlic, wine, and mushroom soup and smothered in a thick gravy.
My healthy instant pot pork chops recipe is a solid, year-round weeknight meal. It is filling, flavorful, and makes use of a favorite high tech kitchen implement!
One of the greatest things about pork chops is the many, many ways they can be prepared. There’s pan searing, breading, baking, stuffing, and frying, not to mention all the different ways to season, soak, and gravy them.
In these instant pot pork chops garlic features centrally. You can also make instant pot pork chops whole30 style, cutting out the sugar, dairy, soy, and grain-based ingredients. If pork chops sound dull and tired to you, just keep reading, and allow your vision of them to be revitalized!
There will be no more barely suppressed “pork chops AGAIN?” groans around your dinner table! Don’t be surprised if these groans turn into a cheer, “Pork chops again!”
How To Make Instant Pot Pork Chops:
For instant pot pork chops you need four 1 to 1 ½ inch thick bone-in pork chops. The pork is seasoned with black pepper, and cooked in vegetable oil, minced garlic, dry white wine, condensed cream of mushroom soup, and chicken broth. The gravy is made using just water and cornstarch! And the only cooking implement you need is your trusty instant pot. To round out the meal, consider serving instant pot pork chops and rice or instant pot pork chops and broccoli!
Check out the beautiful browning on these chops!
How To Cook Pork Chops:
Here’s how to cook pork chops in your instant pot: after patting away excess moisture and seasoning, brown both sides of the pork chop in oil. Then cook the meat in the wine, garlic, soup mixture, and chicken broth for just under 30 minutes. That’s all there is to it!
How To Season Pork Chops:
Here’s how to season pork chops: remove the pork from its packaging and dry both sides using a paper towel. Place the pork on a plate, and sprinkle on a generous with salt and black pepper. Flip the pork, and do the same for the other side. Remember to follow food safety best practices when handling raw meat!
Can You Make Pork Chops Ahead Of Time?
Cooked pork chops will keep in the refrigerator for 3 – 4 days, and in the freezer for 2 – 6 months. Frozen foods are actually safe indefinitely, but the quality will deteriorate over time. I recommend making the gravy fresh before you serve; don’t try to freeze a cornstarch-based gravy!
What I Love Most About Pork Chop Recipes:
One awesome thing about pork chop recipes is how filling they are. You never have to worry about your diners leaving the table hungry. I also like that once you learn one recipe well, the rest are a breeze to master. It’s great to have pork chops in the rotation because you can season, glaze, and marinate them so many different ways!
How To Make Crock Pot Pork Chops:
Check out my recipe for Crock Pot Pork Chops! Season, brown, then cook with onions, mushrooms, celery soup, mushroom soup, wine, spices, and Worcestershire for 6 – 7 hours. Can you smell it already?
Have You Tried Stuffed Pork Chops?
Stuffed Pork Chops are the bomb! Learn how to stuff pork with onion, dates, oranges, pecans, and cherries. This recipe is one for the memory books.
How To Make Pork Chops Variations:
One common question that home cooks face is how to make pork chops in different styles so the family doesn’t get sick of them. Below I’ll walk you through seven different ways to prepare pork chops! This should provide enough variation for even the most finicky of eaters.
Pan Seared Pork Chops:
Pan seared pork chops are probably the quickest and easiest version of this dish. They are great for busy weeknights and hectic afternoons!
Breaded Baked Pork Chops:
Breaded baked pork chops require a little more finesse, but who doesn’t love good breaded meat? I especially like this recipe for picky eaters and cold winter months when we all need a little extra comfort.
The Best Stuffed Pork Chops:
If you’ve been on the lookout for the best stuffed pork chops look no further. This is the recipe for you. Stuffing brings meat to a whole nother level of elegance. Check out the photo below to whet your appetite and hopefully inspire you to try next! ♥
Fried Pork Chops:
Fried pork chops rank right up there with breaded in terms of comfort inducement and ease of eating. This recipe is fairly simple to get the hang of as well.
Even More Easy Pork Chop Recipes:
Are you tired of hearing about pork yet? No? You are a culinary marathoner! Keep reading for more easy pork chop recipes!
Honey Garlic Pork Chops:
Honey garlic pork chops offer that sweet and savory appeal that’s rare yet so alluring! Honey provides a glaze like no other, and we all know that garlic makes just about anything taste better!
Baked Boneless Pork Chops:
If you are into leaner cuts and shorter cook time, check out baked boneless pork chops. While some argue that removing the bone also removes some of the flavor, you can make up for that with creative seasoning.
Crock Pot Ranch Pork Chops:
Your crock pot has been sitting, feeling neglected through the past six variations! Last but not least, consider this crock pot ranch pork chops recipe for days when you need to set it and forget it! Check out the phot below. This recipe uses boneless pork chops!
Instant Pot Pork Chops Recipe Notes:
If you can believe it, there are a few more common takes on this instant pot pork chops recipe. For example, instant pot pork chops and apples is one delicious option if you’re in the mood for a sweeter flavor. You might also try instant pot pork chops and stuffing or instant pot pork chops and sauerkraut for a more savory version of the dish.
Instant Pot Pork Chops
- 4 Bone-in Pork Chops, 11/2 Inch Thick
- Black Pepper, To Taste
- 2 Tablespoons Vegetable Oil
- 3-4 Cloves Garlic, Minced
- 1/2 Cup Dry White Wine
- 1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
- 1 1/4 Cup Chicken Broth
- 1/2 Cup Cold Water
- 3 Tablespoons Cornstarch
- Pat the pork chops dry with paper towels to remove any moisture from packaging. Season both sides generously with black pepper.
- Add oil to Instant Pot and set on saute. When the oil is hot, brown the chops in batches, on each side, for 2-3 minutes. Remove brown chops to a plate and set aside.
- Add garlic to Instant Pot and saute just until the garlic is fragrant about 30 seconds. Pour wine into the pot, and deglaze, scraping up all the brown bits from the bottom, and simmer until the wine is reduced by half.
- Add the mushroom soup, and chicken broth to the pot and simmer, stirring until smooth, about 3 minutes. Add browned pork chops to the pot and turn them in the sauce to coat.
- Close the lid and set the pressure release valve to sealing. Set to high pressure for 15 minutes.
- Once time is complete, turn the pressure release to venting. It's safe to open the lid when the pin has dropped.
- Remove pork chops to a serving plate and loosely tent with aluminum foil to keep warm.
- Make the cornstarch slurry by whisking the cornstarch into 1/2 cup cold water in a small bowl. Turn the instant pot on to saute and whisk in the cornstarch mixture. Whisk constantly until gravy is thick, then, turn off the instant pot.
- Pour gravy over pork chops or serve on the side and serve.
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