Instant Pot Pork Chop Recipe

A savory pork chop dinner is a reliable staple of any American dinner table, and thanks to this recipe from Food52  that prepares a mean pork chop meal with a sauce of mushrooms and Parmesan, it’s never been easier to cook an outstanding, traditional suppertime classic in an instant pot.

This recipe utilizes the invention that has truly revolutionized the kitchen industry and cooking landscape alike: the Instant Pot pressure cooker. As this appliance is able to sear, brown, sauté, and sear foods in practically no time at all thanks to its pressurized cooking system, you can cut half the guesswork out of cooking and focus on your ingredients, preparation, and playing instead.


2 lbs of two bone-in pork chops (approximately 1 ½ inch thick)

1 ½ teaspoons of kosher salt (divided)

¾ teaspoons of freshly ground black pepper (divided)

½ cup all-purpose flour

3 tablespoons of extra-virgin olive oil (divided)

8 ounces of cremini or baby Bella mushrooms (sliced)

2 cloves of garlic (minced)

½ cup of dry white wine

½ cup of low-sodium chicken stock

1 teaspoon of cornstarch

¼ cup of heavy cream

2 cups of baby spinach

¼ cup of freshly grated Parmesan cheese

1 teaspoon of freshly squeezed lemon juice

¼ teaspoon of red pepper flakes


  1. Begin preparing your pork chops by rubbing 1 tsp. kosher salt and ½ tsp black pepper onto the edges and both sides of each pork chop. Then, dredge (or thoroughly dip) each pork chop into your flour, ensuring that both sides are evenly coated. Afterward you may discard any unused flour.
  2. Turn on your Instant Pot’s Sauté setting, then set it to that and heat 1 tbsp of your vegetable oil in it. Once the oil is shimmering, be sure to add one pork chop at a time and cook it until it is golden brown on both sides. This should take approximately 3 minutes per side. Once cooked, transfer the seared pork chops to a plate, setting it aside.
  3. Add your remaining two tablespoons of olive oil to the Instant Pot, heating it before you add your mushrooms. You’ll want to cook the mushrooms until they are softened, which will take about 4 minutes. When this is achieved, add your garlic and cook the minced cloves until they are quite fragrant (about 30 seconds). Season the pot with your remaining ½ tsp kosher salt and ¼ teaspoon of black pepper. Add your white wine in order to deglaze the pot and use a wooden spoon to scrape up any browned bits found at the bottom of the pot. Stir in your chicken stock, thus combining all of your ingredients.
  4. If you’re using a newer model of Instant Pot such as an 8-quart capacity model, be sure to remove the inner pot at this stage and let it cool for 5 to 10 minutes prior to the pressure cooking step. This will help you to avoid potential burns during the cooking process.
  5. At this point you may return both pork chops and any accumulated juices to the Instant Pot. When placing your pork chops inside, position your two bones into the sauce in opposite directions so that they may each fit evenly inside.Lock your lid and set the pot to Manual (high pressure) for five minutes. After this time, open the valve completely to quickly release all remaining pressure.
  6. Remove your pork chops and place them on a serving platter. Create a slurry by combining your cornstarch and cream before adding it to the pot. Thicken the sauce by gently warming the Instant Pot’s contents as they cook on the Sauté setting. As your sauce warms, stir in your baby spinach, Parmesan, lemon juice, and red pepper flakes. Allow your spinach to wilt slightly and then spoon your sauce over your pork chops.
  7. Serve and enjoy!

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Garlic Butter Pork Chops Recipe recently posted an amazing recipe that just had to share!  We have two words for you: Pork Chops.

Americans eat almost 50 pounds of pork per person each year, according to the U.S. Department of Agriculture Food Safety and Inspection Service.  Pork chops deliver iron, potassium and other essential nutrients, while being about as lean as chicken.   One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Pork chops deliver a big boost of complete protein. Men get 43 percent of their recommended daily intake, and women gain 52 percent from a 3-ounce pork chop. Proteins are found in every cell in the body, where they contribute to the structure and maintenance of tissues. They deliver messages between cells, cause muscles to contract and carry important substances. For example, the hemoglobin that carries oxygen is a protein. Other important substances made from protein include antibodies, enzymes and some hormones.

If pork chops are cooked well, they can be the ultimate comfort meat. Once you figure out how to make a tender, juicy chop, it becomes a staple in the weekly rotation of dinners.  This baked pork chop is super juicy and tender thanks to the garlic butter thyme sauce and it’s super-fast and easy. Prep time is only 5 MINUTES! Cook time is only 10-12 MINUTES!! What?! This recipe is also low-carb, paleo and whole30 (use Ghee instead of butter) and gluten-free.

Good quality butter (if possible organic or grass-fed butter)
Fresh thyme
Salt and ground black pepper
Pork Chops

First, preheat the oven to 375°F.
Then, season well pork chops with salt and pepper. The amount of salt and pepper here will depend on your taste.
Third, prepare the butter sauce by placing four tablespoons of butter in a small glass bowl and melt it in the microwave or stove. Once it’s melted, add chopped thyme and garlic. Stir well and set aside.
In a cast iron skillet, heat olive oil over medium heat and when the skillet is really hot add pork chops and sear them until they get a nice golden and brown look. It’s will take about 4 minutes on each side.
Pour garlic butter mixture over the pork chops and place skillet in the oven.

Pork chops should stay in the oven until they have reached 145 degrees Fahrenheit internal temperature. You can measure it by inserting a meat thermometer into the thickest part of pork chop. In my option the best way to make juicy and tender pork chops is by searing on the stove using a cast iron skillet and then, finish cooking them in the oven. The reason being is: the pork chops will get a nice, brown and beautiful crust on the outside, and they will be very juicy and tender inside.

Remove skillet from the oven and using a spoon, pour some of the delicious butter sauce left in the skillet onto the pork chops before serve. Enjoy!!

Sides that go well with Baked Pork Chops:
Golden Cauliflower Rice
Garlic Parmesan Roasted Brussels Sprouts
Mushroom Cauliflower Rice Skillet
Whole30 Mashed Cauliflower

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