These pork chops deliver fork-tender results without the long cook time. My pressure cooker method locks in juices while breaking down fibers for perfect texture.
With just 20 minutes of active cooking, you’ll have a meal that tastes slow-cooked. This technique works for both bone-in and boneless cuts.
Ingredients for Pressure Cooker Pork Chops
Center-cut pork chops and pantry spices create this pressure cooker masterpiece with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut preferred |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and cooking |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for even seasoning |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt substitute |
| Onion Powder 🧅 | 1 tsp | Enhances depth of flavor |
| Dried Thyme 🌿 | ½ tsp | Rubbed between fingers to release oils |
| Smoked Paprika 🌶️ | ½ tsp | Adds subtle smoky depth |
| Chicken Broth 🍲 | 1 cup | Low-sodium to control seasoning |
| Heavy Cream 🥛 | ½ cup | Full-fat for rich sauce |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
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The pork chops are the foundation. Bone-in, center-cut at 1-inch thickness yields the most consistent results—avoid thin cuts that overcook. Source from Whole Foods or Costco for quality marbling. For the broth, Swanson offers reliable low-sodium options, but homemade stock elevates the dish significantly if available.
No bone-in chops? Boneless at 1.5 inches thick works but reduce pressure time by 2 minutes. Missing smoked paprika? Regular paprika plus a pinch of liquid smoke mimics the flavor. Heavy cream can be swapped for half-and-half (less rich) or coconut milk (dairy-free). Dijon mustard alternatives include whole grain mustard for texture or yellow mustard in a pinch.
Store raw pork in the coldest part of your fridge—use within 2 days or freeze for 6 months. The finished dish keeps 3-4 days refrigerated and reheats well. For make-ahead, undercook slightly before storing to prevent drying when reheated.
Why You’ll Love This Recipe
- Set It Forget It: I toss the pork chops in with olive oil, salt, pepper, and garlic powder, seal the lid, and walk away—dinner practically makes itself.
- Garlicky Perfection: That garlic powder works its magic in the pressure cooker, giving the pork chops a deep, savory flavor that’s ridiculously good.
- Weeknight Hero: Between us, this is my go-to for busy evenings when I need something hearty and fast.
- Budget Friendly: Bone-in pork chops are affordable, and this recipe stretches them into a meal that feels way more indulgent than it is.
Step-by-Step Instructions for Pressure Cooker Pork Chops
Here’s the method. Straightforward, tested, works every time.
Step 1: Season and Sear the Pork Chops
Pat the bone-in pork chops dry with paper towels to ensure a good sear. Season both sides evenly with the 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried thyme, and 0.5 tsp smoked paprika. Rub the spices in gently to adhere.
Set your pressure cooker to sauté mode and add 1 tbsp olive oil. Once hot, add the pork chops in a single layer, being careful not to overcrowd. Sear for 3-4 minutes per side until deep golden brown. Remove and set aside.
Step 2: Deglaze and Build the Sauce Base
With the pressure cooker still on sauté mode, add the remaining 1 tbsp olive oil if needed. Pour in the 1 cup chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom. This deglazing step is crucial for flavor development and prevents burning.
Stir in the 1 tbsp Dijon mustard until fully incorporated into the broth. The mixture should look slightly cloudy as the mustard emulsifies. Return the seared pork chops to the pressure cooker, along with any accumulated juices.
Step 3: Pressure Cook to Fork-Tender Perfection
Secure the lid and set the pressure cooker to high pressure for 8 minutes. It will take about 10-15 minutes to come to pressure. Once cooking is complete, allow for a natural pressure release for 5 minutes, then quick-release any remaining pressure.
Carefully open the lid, tilting it away from you to avoid the hot steam. The pork chops should be fork-tender and register an internal temperature of at least 145°F. If they’re not quite done, simply secure the lid and cook for an additional 2-3 minutes on high pressure.
Step 4: Finish with Creamy Mustard Sauce
Remove the pork chops to a serving platter and cover loosely with foil to keep warm. Set the pressure cooker to sauté mode again and let the cooking liquid simmer for 2-3 minutes to reduce slightly.
Stir in the 0.5 cup heavy cream and let it simmer for another 2 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning if needed, though the initial seasoning should be perfect.
Step 5: Serve with Fresh Garnish
Spoon the creamy mustard sauce over the pork chops, allowing it to pool slightly on the serving platter. Sprinkle with the 0.25 cup fresh parsley for a pop of color and freshness. The sauce should be velvety and rich, complementing the tender, juicy pork chops perfectly.
Serve immediately while hot. The pork chops should be tender enough to cut with a fork but still hold their shape. Each serving will have a generous portion of the flavorful sauce.
Pro Tips For Making Pressure Cooker Pork Chops
- Sear First, Pressure After: I learned this the hard way—browning the pork chops in olive oil before pressure cooking adds depth of flavor that skipping this step just can’t match. About 3-4 minutes per side on high heat does the trick.
- Pat Them Dry: Sounds weird, but it works: drying the chops with a paper towel before seasoning guarantees a better sear instead of steaming in their own moisture.
- Skip Overcrowding: After burning a batch, I finally figured out that leaving space between chops in the pressure cooker keeps them from stewing. Cook in batches if needed.
- Use Thick Cuts: My butcher swore by this, and she was right: bone-in pork chops at least 1-inch thick hold up to pressure cooking without turning tough or dry.
Serving Suggestions for This Recipe
Plating Presentation
I always arrange pork chops on a warm platter to keep them hot. Spoon that creamy mustard sauce generously over each chop, letting it cascade naturally. The sauce should pool slightly around the edges for visual appeal.
Garnish Like a Pro
Fresh parsley isn’t just for color—it adds a bright finish. I chop it finely and sprinkle just before serving. For extra flair, add a pinch of smoked paprika on top to echo the rub’s flavor. 🌿
Side Dish Pairings
Buttery mashed potatoes soak up that sauce beautifully. I use Yukon Golds for their creamy texture. Roasted Brussels sprouts with a balsamic glaze add a nice contrast to the richness.
Bread for Sauce
A crusty baguette or warm dinner rolls are essential for mopping up every last drop. I toast slices lightly and rub with a garlic clove for extra flavor. The sauce is too good to waste.
Wine Matching
A crisp white like Sauvignon Blanc cuts through the creaminess. For red lovers, a light Pinot Noir works surprisingly well. I prefer a chilled Riesling with its hint of sweetness. 🍷
Family-Style Service
For casual meals, I serve everything on a large board. The pork chops look stunning surrounded by sides, with small bowls of extra sauce. It encourages sharing and makes the meal feel special.
Nutrition Facts
Frequently Asked Questions
Can I use boneless pork chops instead?
Yes, but adjust the pressure time to 6 minutes for 1.5-inch thick cuts. Boneless cooks faster and can dry out if overdone. Always check internal temp reaches 145°F.
What if my pressure cooker doesn’t have a sauté function?
Sear the chops in a skillet first, then transfer to the pressure cooker with broth. This ensures you still get that crucial browning for flavor development.
How do I prevent the sauce from curdling?
Temper the heavy cream by stirring in a ladle of hot liquid first. Then slowly add the warmed cream to the cooker. This prevents sudden temperature shock.
Can I make this ahead of time?
Cook the chops but undercook by 1-2 minutes. Store in fridge for up to 3 days, then reheat with extra broth to prevent drying.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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