Deliciously tender Instant Pot Pork Chops smothered with a creamy ranch sauce. This easy pork chop recipe is a perfect one-pot meal for busy weeknights!
Flavorful Pork Chops Recipe
Pork chops are tasty and versatile – they have a mild flavor and can be seasoned and flavored in many different ways. Pork chops are also a good source of protein and are relatively affordable, making them a budget-friendly choice for homemade meals.
Additionally, they are a quick dinner option, taking only minutes to cook on the stovetop, grill, oven, or Instant Pot!
This Instant Pot Pork Chops recipe is so easy and tasty, you won’t believe it’s low carb AND Keto-friendly!
Simple yet full of flavor, prepared with only a handful of ingredients you likely have sitting in your pantry, this recipe is a delicious way to serve boneless pork chops, seared until golden brown and completely cooked through in the Instant Pot.
How to Cook Pork Chops in the Instant Pot:
HOORAY for Instant Pot Recipes – thank you for simplifying my life, IP, especially on busy soccer nights and dance recitals. I heart you!
Friends, you can throw this crowd pleasing dish together in no time!
- Start with rubbing a bit of our homemade Ranch Seasoning Mix over the pork chops. Store-bought Ranch Seasoning Mix will also work.
- Set the Instant Pot to “Sauté” and, when oil is hot, sear all the pork chops on both sides, about 2 minutes per side. Sear two pork chops at a time.
- Then, you want to remove the pork chops and add garlic to the Instant Pot.
- Deglaze the bottom of the IP with chicken broth; put the pork chops back in, seal the lid, and cook on “Manual” at HIGH PRESSURE for 7 minutes.
- Do a Natural Pressure Release, about 10 minutes, and then a quick release. Pork Chops are done when internal temperature reaches 145F.
- Open the lid and remove pork chops to a plate; keep them covered.
- Set the Instant Pot to “Sauté”; bring mixture to a simmer.
- Whisk in heavy cream – you can also use half & half or evaporated milk.
- Add in 2 teaspoons of Ranch Seasoning Mix. You can use less or more – adjust to your taste. Start with one teaspoon, taste, and see if you want more.
- Bring to a gentle simmer for 3 minutes, or until sauce has slightly thickened.
- Add the chops back into the sauce, allow to simmer for 1 minute, or until heated through.
- Garnish with dried herbs and serve.
Juicy and packed with flavor, this is the ultimate Pork Chop Recipe that is ready in less than 30 minutes! For a complete low-carb dinner, serve over mashed cauliflower with a side of steamed or oven roasted vegetables.
How To Store Leftover Pork Chops
- To Refrigerate: Store completely cooled pork chops in an airtight container. Keep in the fridge for up to 3 days.
- To Freeze: Store completely cooled pork chops in an airtight container or freezer bag. Keep in the freezer for up to 3 months.
Pork Chops Recipes to Try:
- Ranch Pork Chops
- Skillet Pork Chops in Creamy Mushroom Sauce
- Creamy Dijon Pork Chops
- Crock Pot Pineapple Barbecue Sauce Pork Chops
ENJOY!
Instant Pot Pork Chops Recipe with Creamy Ranch Sauce
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon dried dill weed
- ¾ teaspoon dried chives
- salt and fresh ground pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 1-inch thick boneless pork chops, (if the pork chops are thinner than 1-inch, they won't need to cook as long – reduce time by a minute or two, depending on their thickness)
- 1 teaspoon ranch seasoning mix, or to taste
- 4 cloves garlic, minced
- 1 ¼ cup low sodium chicken broth
- 1 cup heavy cream, you can also use Half & Half or Evaporated Milk
- 2 teaspoons Ranch Seasoning Mix
- dried dill weed and dried chives, for garnish
Instructions
- Prepare Ranch Seasoning Mix by combining all ingredients together in a small mixing bowl. (Store-bought Ranch Seasoning Mix will also work)
- Grease pork chops with cooking spray.
- Measure out 1 teaspoon of the prepared ranch seasoning mix (or to taste) and season the pork chops.
- Set the Instant Pot to “Sauté”; add olive oil and butter.
- Once the butter is melted and hot, sear the pork chops for about 2 minutes per side or until golden brown. Sear two pork chops at a time.
- Remove pork chops from the Instant Pot; set aside.
- Add minced garlic to the pot and cook for 20 seconds.
- Pour ¼ cup chicken broth and use a wooden spoon to scrape up the bits from the bottom of the pot.
- Stir in remaining chicken broth and add pork chops to the pot in the liquid.
- Seal the lid, and cook on “Manual” at HIGH PRESSURE for 7 minutes.
- Do a Natural Pressure Release for 10 minutes. After 10 minutes, do a Quick Release. Check the pork chops for doneness; pork is cooked through when the internal temperature registers at 145˚F. Cook time depends on the size of the pork chops. Look for 1-inch thick chops. IF pork chops aren't cooked through, place them back in the IP, cover with the lid, and let stand a minute or two. The residual heat will help to cook them through.
- Open the lid and remove pork chops to a plate; keep them covered.
- Set the Instant Pot to “Sauté”; bring the remaining liquid to a simmer.
- Whisk in the heavy cream.
- Add in 2 teaspoons of Ranch Seasoning Mix. You can use less or more – adjust to your taste. Start with one teaspoon, taste, and see if you want more.
- Bring to a gentle simmer for 3 to 4 minutes, or until sauce has slightly thickened.
- Add the pork chops and released juices back into the sauce; allow to simmer for 1 minute or until heated through.
- Garnish with dried herbs and serve.
Notes
- Use Fat-Free Half & Half to reduce calories.
- Store completely cooled pork chops in an airtight container. Keep in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
