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This boneless pork loin chops Instant Pot recipe transforms tough cuts into melt-in-your-mouth perfection in just 30 minutes. After years of perfecting pork at my Atlanta restaurant, I developed this method to deliver restaurant-quality tenderness without hours in the oven.
The secret? A quick sear followed by controlled pressure cooking that locks in juices.
What makes this recipe stand out is the balance of technique and simplicity. You'll start with a simple seasoning blend, then sear the chops to build flavor before pressure cooking them to juicy perfection.
The Instant Pot handles all the work while you prepare sides—no need to monitor the stove constantly. I've tested this method dozens of times, and it never fails to deliver chops that are tender enough to cut with a fork.
By the time you're done, you'll have perfectly cooked pork loin chops with a golden crust and moist interior, ready to be served with your favorite sides. The pressure cooking method ensures even cooking throughout, eliminating the guesswork of traditional methods.
This is the kind of recipe that makes weeknight dinners feel special without requiring hours in the kitchen.
Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal. The chops reheat beautifully too, making this an excellent option for meal prep. Let's get started on creating tender, flavorful pork loin chops that will impress anyone at your table.
Ingredients for boneless pork loin chops instant pot
Restaurant-quality pork loin chops start with these simple but transformative ingredients—juicy, tender, and packed with flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Loin Chops 🥩 | 1 ½ lb | Even thickness, 1-inch thick |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing, high smoke point |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Fresh Rosemary Sprigs 🌿 | 2 whole | Finely chopped, 1 tbsp total |
| Fresh Thyme Leaves 🌿 | ¼ cup | Packed, stems removed |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for basting |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness |
| Low-Sodium Chicken Broth 💧 | ½ cup | For deglazing |
| Cornstarch 🌾 | 1 tbsp | For thickening pan juices |
| Fresh Parsley Leaves 🌿 | 0.1 cup | Chopped, for garnish |
The pork loin chops are the star, so look for even 1-inch thickness—this ensures consistent cooking. Costco or local butchers often have pre-cut boneless loin chops that fit perfectly. If you're buying a whole loin, ask the butcher to cut it into 4 even chops. The freshness of your herbs matters too—rosemary and thyme should smell vibrant, not dried out. I always grab extra because they make such a difference in the final flavor. For the olive oil, avoid the cheap stuff—look for extra-virgin with a high smoke point, like California Olive Ranch or Bertolli.
No fresh rosemary? Dried works at one-third the amount, but it won’t have the same punch. Short on chicken broth? Water plus 1 tsp soy sauce gets you close. The cornstarch is key for those silky pan juices—don’t skip it. For the vinegar, lemon juice works too, but apple cider adds a subtle sweetness that pairs beautifully with pork. If you’re prepping ahead, marinate the chops for up to 4 hours—the acid in the vinegar and garlic tenderizes the meat. Just don’t overdo it, or the chops might get too soft before cooking.
The chops reheat beautifully—just 5 minutes on high in the Instant Pot with a splash of broth. Store leftovers in an airtight container for 3-4 days or freeze for 3 months. I like to portion them into single servings before freezing so I can pull out exactly what I need. For meal prep, double the batch and freeze half—nothing beats coming home to perfectly cooked chops after a long day. The pan juices? Save them! They’re perfect for drizzling over roasted veggies or mashed potatoes.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this method—just a quick sear in olive oil, a sprinkle of salt and pepper, and crushed garlic cloves tossed right on top. The Instant Pot handles the rest while I’m still washing the cutting board.
- Garlic-Kissed Magic: That moment when the pork comes out with a golden crust and the garlic has caramelized just enough to make every bite taste like a hug. Honestly, it’s the kind of flavor that makes people ask, “What’s in this?”
- Weeknight to Potluck: Same recipe, endless uses. Serve it sliced over crusty bread with a drizzle of olive oil for a lazy Sunday brunch, or pile it onto salads for a picnic. My kids even beg for it cold in sandwiches—yes, really.
- Leftovers That Don’t Suck: The pork stays juicy and tender for days, so I make a double batch and freeze half. Reheat in the Instant Pot or oven, and it’s like you just cooked it fresh. Budget win, and zero waste.
Step-by-step instructions for pressure-cooked pork loin chops
Here's how to transform tough pork chops into melt-in-your-mouth perfection using your Instant Pot.
Prep and Season the Pork Loin Chops
Pat the 1.5 lb boneless pork loin chops completely dry with paper towels—this ensures maximum crispiness when they sear. Place them on a cutting board and season both sides generously with the 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp freshly ground black pepper. I like to press the salt crystals into the meat so they adhere well and penetrate slightly during the quick sear.
While the chops season, prepare the herb marinade by finely chopping the 2 whole fresh rosemary sprigs (you should have about 1 tbsp chopped) and the 0.25 cup fresh thyme leaves. Add these to a small bowl with the 4 minced garlic cloves, 2 tbsp extra-virgin olive oil, and 1 tbsp apple cider vinegar. Mix well to create a fragrant paste that will infuse the chops with herbaceous depth.
Sear the Chops in the Instant Pot
Set your Instant Pot to "Sauté" mode and allow it to heat for 2 minutes. Add the 2 tbsp unsalted butter to the pot and let it melt completely, watching for golden bubbles to form. This butter will create a rich, flavorful crust on your chops.
Carefully place the seasoned pork loin chops in the Instant Pot, working in batches if needed to avoid crowding. Sear each chop for 2-3 minutes per side until they develop a deep golden-brown crust. This step is crucial—it locks in juices and creates that restaurant-quality sear that makes all the difference. Remove the chops and set them aside on a plate.
Deglaze and Build the Herb Sauce
With the chops removed, immediately pour in the 0.5 cup low-sodium chicken broth and scrape up all the browned bits from the bottom of the pot using a wooden spoon. This deglazing captures all the flavor that would otherwise be lost. Return the pot to "Sauté" mode and add the herb marinade you prepared earlier.
Let the mixture simmer for 2-3 minutes until it reduces slightly and becomes fragrant. This creates a beautiful, herb-infused sauce that will later coat your chops. Press 1 tbsp cornstarch mixed with 1 tablespoon water through a fine-mesh strainer into the sauce, stirring constantly until it thickens to a glossy consistency. The sauce should coat the back of a spoon smoothly.
Pressure Cook to Perfect Tenderness
Return the seared pork loin chops to the Instant Pot, spooning some of the herb sauce over each one. Secure the lid, set the valve to "Sealing," and cook on "High Pressure" for 12 minutes. This precise time ensures the chops reach an internal temperature of 145°F without becoming dry—exactly what we want for juicy, tender results.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure. This gradual release prevents the chops from becoming tough. The natural release helps maintain their moisture while the quick release at the end ensures they're perfectly cooked through.
Rest and Serve with Herb Sauce
Carefully remove the pork loin chops from the Instant Pot and transfer them to a serving platter. Tent loosely with aluminum foil and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
While the chops rest, pour the remaining herb sauce through a fine-mesh strainer to remove any herb stems, then drizzle it generously over the chops. Garnish with the chopped 0.1 cup fresh parsley leaves for a pop of color and freshness. Serve immediately with your favorite sides—roasted vegetables or crusty bread pair beautifully with these herb-infused chops.
Pro Tips For Making Boneless Pork Loin Chops Instant Pot
- SEAR FIRST, THEN PRESSURE: The Instant Pot’s sauté function isn’t just for show—use it to brown the chops in olive oil over medium-high heat for 2-3 minutes per side. I used to skip this, thinking the pressure would handle everything, but that crispy crust makes all the difference when you’re dealing with lean pork loin.
- SALT THE GARLIC SMASH: Mince those garlic cloves thin—almost like a paste—so they dissolve into the oil instead of sitting in clumps. A quick smash with the flat side of your knife first speeds this up, and don’t forget to sprinkle a pinch of salt over the garlic while it cooks. It’ll mellow out the sharpness and add depth.
- DON’T OVERLOAD THE POT: Two chops per quart of liquid is the sweet spot—any more, and they’ll steam instead of sear. I learned this after a batch turned out soggy; the Instant Pot’s pressure works best when the meat has room to circulate. If you’re cooking four, do it in two batches.
- REST BEFORE OPENING: Hit the quick-release button, but wait 5 full minutes before lifting the lid. The pork will hold its juices longer, and your knife won’t slide off a raw center. I know, I know—you’re hungry—but rushing this step is how you end up with dry chops. Cover them loosely with a towel while you wait.
Best sauces and condiments for this dish
Classic Herb Sauce
This rosemary-thyme sauce is the star of your Instant Pot pork loin chops. I use the same herb blend I developed at my restaurant—2 tbsp chopped rosemary, 0.25 cup thyme, and 4 minced garlic cloves—simmered with apple cider vinegar for brightness.
The cornstarch slurry thickens it beautifully, creating a glossy finish that clings perfectly to the chops. 🌿
Creamy Garlic Parmesan
For a richer option, blend ½ cup heavy cream with ¼ cup grated Parmesan, 2 minced garlic cloves, and 1 tbsp butter after pressure cooking.
The cream adds luxurious texture while the Parmesan brings depth. I often add a pinch of nutmeg for warmth—it pairs beautifully with pork. Perfect for special occasions!
Spicy Honey Mustard
Combine 2 tbsp Dijon mustard, 1 tbsp honey, 1 tsp sriracha, and 1 tbsp apple cider vinegar to create a sweet-spicy glaze. Brush this over the chops during the last 2 minutes of natural release for a caramelized finish.
The heat cuts through the richness while the honey adds natural sweetness—trust me, your guests will ask for this recipe! 🌶️
Apple Cider Glaze
Simmer ½ cup apple cider with 1 tbsp brown sugar and 1 tsp cinnamon until reduced by half. Strain and drizzle over the chops before serving. This autumnal sauce adds a touch of warmth that complements the pork's natural sweetness.
I love serving this with roasted apples on the side for a complete fall meal.
Classic Pan Juices
Don't waste that flavorful pan sauce! After removing the chops, reduce the deglazed juices by 50% on high heat, then whisk in 1 tbsp butter for richness.
This simple sauce is perfect for drizzling over potatoes or as a quick gravy. It's the kind of flavor you'd pay extra for at a restaurant!
Make-Ahead Sauce Tip
Prep your herb sauce the night before and store it in an airtight container in the fridge. Reheat gently on the stove before drizzling—it'll taste even more developed.
I always double the batch because it reheats beautifully for future meals. The flavors actually improve overnight as the herbs infuse deeper. 💡
Nutrition facts
Frequently asked questions
Can I use bone-in pork chops instead of boneless?
Yes, but you'll need to adjust the cooking time. Bone-in chops take about 15 minutes on high pressure (instead of 12) and require 15 minutes natural release. The bone adds extra moisture, so they're actually even more tender. Just be sure to place them bone-side down during searing to prevent cracking.
What if my Instant Pot doesn't have a "Sauté" function?
No problem! Use the "Manual" or "Pressure Cook" setting instead. Add your butter and broth to the pot, then select the "Sauté" equivalent (usually marked by a flame icon). For newer models without this feature, cook on "Pressure Cook" with the lid off for 2-3 minutes to melt the butter before proceeding with the recipe.
How do I know when the chops are fully cooked?
Use a meat thermometer to check for 145°F internal temperature. The 12-minute pressure cook time should get you there, but thicker chops may need 1-2 extra minutes. If you don't have a thermometer, cut into the thickest part - juices should run clear, not pink, and the meat should be fork-tender.
Can I make this recipe with frozen pork chops?
Not recommended for best results. Frozen chops release moisture during pressure cooking, which can make them soggy. If you must use frozen, thaw them completely in the fridge overnight first. For a quick thaw, use the "Sauté" function with 1 cup water and the chops submerged for 15 minutes before following the recipe.
What sides pair best with these chops?
Anything hearty that complements the herb flavors! Try roasted Brussels sprouts with bacon, garlic mashed potatoes, or a crisp arugula salad with lemon vinaigrette. For a Southern touch, serve with cornbread and steamed green beans. The herb sauce also makes an excellent drizzle for roasted vegetables or buttered noodles.