Healthy Instant Pot Pork Chops on a black plate with parsley from Gourmet Done Skinny

Instant Pot Pork Chops

  • myWW Points:Blue: 9 Smart Points; Green: 9 Smart Points; Purple: 9 Smart Points per 3 oz cooked pork chop with 1/4 c. sauce.
  • Author: Amy Lawrence
  • Prep Time: 30 min
  • Cook Time: 2 min
  • Total Time: about 60 min
  • Yield: 4 1x
  • Category: Main
  • Method: Brining/Instant Pot
  • Cuisine: American


These tender and moist Instant Pot Pork Chops with Onion Gravy are a huge hit at my house. You won’t believe how easy they are to make! Even my keto following husband loves them! The secret to moist and tender chops is the brining. Don’t skip this step!

Some of you know how I love to brine my chicken, well, the same goes for pork chops! They are more moist and tender than other recipes and cooking them in the Instant Pot takes such little time. You end up looking like a rock star for so little effort! Serve them with a side of broccoli and you have a complete meal!



  • 4 bone-in pork chops,  about 1 inch thick(trim off as much visible fat as you can)
  • 4 T. kosher salt
  • 4 c. water
  • freshly ground black pepper
  • 1 t. oil
  • olive oil mister
  • 1 1/2 T. butter
  • 2 large yellow onions, thinly sliced
  • 1/2 c. parmesan chicken broth or use regular chicken broth
  • 1/2 c. dry white wine
  • 1/2 T. Worcestershire sauce
  • 1 T. fresh thyme, chopped
  • 3 cloves garlic, finely minced
  • 2 T. light sour cream or nonfat Greek yogurt
  • 2 T. cornstarch (if desired to make the onion juices thicker)


  1. First brine the pork chops. In a 9×13 pan, combine 4 T. kosher salt, 4 c. water. Add pork chops and allow to sit at least 30 minute up to 24 hours. (If brining longer than 1 hour, put in refrigerator). Remove from brine, allow to drain on paper towels.
  2. Press Saute on Instant Pot . Spray pot with olive oil mister and add oil. Lightly salt them. Sprinkle pepper on each side of pork chops. 
  3. When hot, add pork chops (in batches) and brown for at least 2 minutes on each side. Remove from pan.
  4. Spray pot again with olive oil mister and add 1 1/2 T. butter. Add onions. Cook for about 8-10 minutes. During the last minute or so, add in minced garlic. Turn off Instant Pot. Mixture may begin sticking to pot, but don’t worry, we’ll deglaze it next. But don’t let the onions burn.
  5. Add parmesan chicken broth and wine. Scrape bottom of pot a bit with wooden spoon or spatula. Add pork chops back in, Worcestershire sauce, and thyme.
  6. Seal vent on Instant Pot. Press manual and cook on high pressure for 1-2 minutes (see notes). Allow to natural release for 5-7 minutes.
  7. Remove pork chops. Check temperature, it should be at least 145°. Add sour cream/yogurt to onion mixture. Combine well. Serve pork chops with a spoonful of onion sauce on top.


If you like your pork chops on the medium side, then pressure cook for 2 minutes and do the natural release for 7 minutes.  

I like to cut the pork chops off the bone into cubes and put them back into the sauce.

If a thicker sauce is desired, take a few tablespoons of the onion juice mixture and put it in a small bowl or glass.  Add 1-2 T. cornstarch.  Stir well and add the cornstarch slurry back into the Instant Pot.  Press Sauté on the Instant Pot and cook the gravy for a few minutes until thickened.