Oh for the love of pork chops, especially these Instant Pot Pork Chops that consistently turn out moist and tender. The sweet and tangy sauce adds a flavor twist that will make this dish one of your new favorites.
Don't you just love a nice, thick, juicy pork chop that is teeming with flavor? The trick when cooking pork chops is to make sure they don't dry out. Pork is a delicious lean meat. But that leanness means you need to be careful how you cook them so they don't turn out like leather.
My family just loves this Instant Pot Pork Chop recipe and I especially love it because it is an easy pork chop recipe that comes out perfect every time.
Fortunately the Instant Pot is perfect for cooking meats to perfection and retaining all those wonderful juices. It can make less expensive cuts of meat more tender. You can sear the chops initially, as in this recipe, to get that wonderfully brown exterior.
What We Love About This Recipe
Perfectly Cooked. Super moist and tender pork chops are achieved unlike most other cooking methods. If you are an amazing cook or chef, you can cook perfect pork chops, but pressure cooking pork chops gives the home cook an edge in serving amazing pork chops.
Balanced Flavors. The sweetness of the figs and honey, the balsamic vinegar, and pungent rosemary come together in a delicious buttery sauce. This sauce is an outstanding complement to the rich pork chops.
5 Ingredients. Pork chops, balsamic vinegar, dried figs, rosemary, and honey are the main ingredients in this pork chop recipe. I haven't included in the number of ingredients the salt, pepper, broth, and cooking oils which are standard pantry ingredients. If you want to count them, then 10 ingredients is the magic number for these Instant Pot pork chops.
Pork Selection. You will need boneless pork chops. You can use bone-in chops if the bone isn't too large and the chops will fit in the inner pot nice. You have the option of not choosing the most expensive pork chops available. While I would recommend a quality pork chop, the pressure cooking process makes pork chops that are moist and full of flavor.
These Instant Pot pork chops are served with a simple side salad and a light drizzle of vinaigrette. If you want other ideas for what to serve with pork chops, then check out Sautéed Broccoli with Garlic or Sautéed Green Beans for some easy side dishes that go great with pork chops.
If you are looking for make using your Instant Pot even easier, check out my post on How To Use The Instant Pot.
Instant Pot Pork Chops
- 4 boneless pork loin chops about 1-inch thick
- Kosher salt and freshly ground black pepper
- 2 tbsp vegetable oil (approx.)
- 1 cup reduced-sodium chicken broth (see tip)
- 3 tbsp balsamic vinegar
- ¼ cup finely chopped dried figs
- 1 tsp chopped fresh rosemary
- 1-½ tbsp liquid honey
- 2 tbsp butter, quartered
- Season pork with salt and pepper. Set your Instant Pot to sauté on More. When the display says Hot, add 1 tbsp oil and heat until shimmering. Working in batches, add chops and cook, turning once, for 2 minutes per side or until browned on both sides, adding more oil as needed between batches. Using tongs, transfer chops to a plate as they are browned.
- Stir broth into the pot and bring to a simmer, scraping up any browned bits from the bottom. Return chops and any accumulated juices to the pot. Press Cancel.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 3 minutes.
- When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted horizontally into the thickest part of a chop should register 145°F (63°C) and the pork should be no longer pink but still juicy. (If more cooking time is needed, continue pressure cooking on High for 1 minute.) Using tongs, transfer chops to a platter and tent with foil.
- Set your Instant Pot to sauté on Normal. Add vinegar and cook, stirring occasionally, for 5 minutes or until liquid is reduced by half. Stir in figs, rosemary and honey; cook, stirring often, for 2 minutes or until sauce is reduced by half. Stir in butter until melted. Return chops and any accumulated juices to the pot and turn to coat in sauce.
- Transfer chops to a serving platter and spoon sauce over top. Serve immediately.
- You can use a Low-Sodium Instant Pot Chicken Stock in place of the store-brought chicken broth.
- The pork chops may not be as pink in the middle as you are used to when cooking to medium-rare using a dry cooking method, but they will still be very juicy and tender.