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4 boneless pork chops, at least 1 inch thick

1 tablespoon Dijon mustard

1 teaspoon dried thyme

½ teaspoon rubbed sage

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground black pepper

1 teaspoon salt

2 tablespoons olive oil

1 tablespoon butter

1-½ cups yellow onion, thinly sliced (about 1 small onion)

1 tablespoon brown sugar

2 cloves garlic, minced

1-½ cups chicken broth (or dry white wine)

1 tablespoon Worcestershire sauce

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon chopped fresh parsley, optional for garnish

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1. In a small bowl, combine the dried thyme, sage, paprika, onion powder, garlic powder, salt and pepper. Set aside. Rub the pork chops on all sides with the mustard and season with the herb and spice mixture.

2. Hit the saute button on your pressure cooker. Add the olive oil and let it heat before adding the pork chops. Sear the pork chops on each side for two to three minutes until a golden crust forms. Place them on a plate.

3. In the empty Instant Pot, melt the butter and add the onions. Saute for three to four minutes until the onions begin to soften. Add the brown sugar and cook for another three to four minutes until the onions are golden.

4. Add the garlic and cook for 30 seconds until fragrant. Pour in the broth or wine to deglaze the bottom of the pan. Stir in the Worcestershire sauce and season with additional salt and pepper.

5. Return the pork chops and their juices to the Instant Pot, nestling them in the sauce. Seal the lid and set to cook on high pressure for five minutes.

6. Once the cook time has elapsed, allow the pressure to naturally release for at least eight minutes, then release any remaining pressure.

7. Remove the chops to a serving plate and return the Instant Pot to saute mode. Whisk together the water and cornstarch, then pour it into the cooking liquid. Stir to combine and bring to a simmer until the gravy thickens.

8. To serve, smother the gravy over the pork chops and garnish with fresh parsley.

Can you use bone-in pork chops for this recipe?

Yes. Bone-in pork chops may also be used for this Instant Pot pork chops recipe. If you opt for bone-in chops, you will likely need to increase the cooking time in step five by at least five minutes, depending on the size and thickness of the pork chops. Make sure to also naturally release the pressure for 10 to 15 minutes to ensure they come out fully cooked and supremely tender.

Can you stack pork chops in an Instant Pot?

While it’s best to sear the pork chops in a single layer, you may stack the chops while pressure cooking if they won’t fit in a single layer. For more pressure-cooking basics, check out our complete Instant Pot cooking guide.

What internal temperature do the pork chops need to reach?

From a food safety perspective, pork should be cooked to a minimum internal temperature of 145°F. If you would like your pork to be well done, you may cook it to 160°. Check out our guide on the internal temperature of pork for more details.