INSTANT POT BONE IN PORK CHOPS – POT BONE IN PORK RECIPE

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This Instant Pot Bone-in 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!

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!

  • Pork chops: I use 3/4 inch bone-in pork chops for this recipe. You can get them from the meat section in your grocery store.
  • Heavy cream and broth: These form the base for the gravy. I use beef broth, but you can really use any you have on hand.
  • 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.

How To Make Instant Pot Bone-In Pork Chops

  1. Chop the onions and garlic and set aside. In a bowl, mix the salt, black pepper, and smoked paprika together. Rub both sides of the pork chops with the salt and pepper mix.
  2. Turn instant pot to sauté mode and add olive oil. Add the pork chops to the instant pot and brown them, about 2 minutes per side. 
  3. 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.
  4. Pour in your broth and scrape any brown bits from the bottom of the pot. 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.
  5. 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.
  6. 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.

Make It In The Slow Cooker

This pork chops recipe is easy to adapt to a slow cooker(crockpot).

The steps are the same up to when you place the pork chops in the instant pot. Instead, you place them in the slow cooker and cook for 3-4 hours.

Storing And Reheating

Store the 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 sides or vegetables. You can also eat them with cauliflower rice.

Tips And Variations

  • I use 3/4 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.

Recipe

Instant Pot Bone-in Pork Chops

This Instant Pot Bone-in 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!

  • Course: Main Course
  • Cuisine: American 
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  •  Servings: 4 
  • Calories: 458kcal

Ingredients

  • 4 bone-in pork chops 3/4 inch thick
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 small onion diced
  • 1 1/2 cups beef broth
  • 1/2 cup heavy cream
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1/2 tsp cumin
  • 1 tbsp salt
  • 1 tbsp chopped parsley optional to garnish
  • 1 tbsp cayenne pepper optional

Instructions

  1. Chop the onions and garlic.
  2. Mix the salt, smoked paprika and black pepper together.
  3. Rub both sides of the pork chops with the salt and pepper mix.
  4. Turn instant pot to sauté mode and add olive oil.
  5. Brown pork chops in batches, about 2 minutes per side.
  6. Remove from instant pot and set aside.
  7. Add garlic and onions and saute till fragrant.
  8. Add the broth and scrape any brown bits from the bottom of the pot.
  9. Add the heavy cream and the browned pork chops.
  10. Seal the lid and turn the instant pot to high pressure for 10 minutes (it will take about 10 minutes to reach pressure).
  11. Once done, allow the instant pot to naturally release all the way.
  12. Remove pork chops from the gravy and set aside.
  13. Turn the instant pot off and back to sauté mode.
  14. Add cumin, cayenne pepper (if desired), and add more salt if needed.
  15. Pour over pork chops and serve.

Notes

This recipe serves 4 and contains 1 net carb per serving.

  • To use a slow cooker or crockpot, cook it for 3-4 hours.
  • I use 3/4 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.

Nutrition

Calories: 458kcal | Carbohydrates: 2g | Protein: 36g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 1839mg | Potassium: 620mg | Fiber: 1g  | Sugar: 1g | Vitamin A: 837IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg