Instant Pot Pork Chops are served with a rich, homemade gravy and crispy bacon. Make this pressure cooker recipe tonight for a quick and easy meal!
Using a pressure cooker infuses the meat with loads of flavor in a fraction of the time to create delicious, fall apart Instant Pot smothered pork chops.
Plus, you can make everything in the same pot, including the gravy!
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Pork chops – For this recipe, you’ll want to use bone in chops so they stay tender and juicy. It can help to make small cuts in the fat around the outside so the pork chops don’t curl when cooking.
- Bacon – Choose bacon without any additional flavoring or seasoning so it doesn’t compete with the pork. Stick the bacon slices in the freezer for a few minutes to make slicing easier.
- Egg noodles – If you’d prefer, replace these with either white or brown rice, or some roasted mashed potatoes.
- Chicken broth – Or substitute an equal amount of chicken or vegetable stock.
- Tabasco – Use whichever hot sauce is your favorite and adjust the amount based on how spicy you like your dishes to be.
How to make Instant Pot Pork Chops
Cook the pasta on the stove while the meat is in the pressure cooker, then finish the gravy and serve!
These Instant Pot smothered pork chops are rich and hearty on their own, but feel free to add a side salad or some roasted vegetables to round out the meal.
Cook the bacon and onion
- Turn on the Saute function on the Instant Pot and cook the bacon until crispy.
- Next, cook the onions in the remaining bacon fat until softened. Then, stir in the garlic and thyme with some salt and pepper.
- Once the onions are translucent, turn off the Instant Pot.
Pressure cook the pork
- Season both sides of the pork chops and layer them over the onions.
- Combine the chicken stock, soy sauce, and Tabasco in a small bowl, then pour over the pork chops.
- Then, seal the lid and vent and cook on Manual for 8 minutes. Once the timer goes off, do a Natural Pressure Release for 10 minutes, then manually release the last of the pressure.
Boil the pasta
- While the pork chops are cooking, boil the pasta until al dente.
- Reserve some of the pasta water before draining, and do not rinse the noodles.
Make the gravy and serve
- Transfer the cooked pork chops to a plate, then turn on the Saute function again.
- Make a slurry with cornstarch and water and stir it into the pot with the pasta water and vinegar.
- Allow it to simmer until thickened, stirring frequently so it doesn’t burn on the bottom.
- Then, serve the pork chops with bacon and gravy on a bed of egg noodles and enjoy!
- Storage – Keep the pasta in a separate container from the pork chops and gravy so the noodles don’t become soggy. Store in the refrigerator and use within 3 to 5 days.
- Freezing – Instant Pot smothered pork chops freeze well and are great for meal prep too! Freeze the entire batch or separate into individual portions and store for up to 3 months. Then, thaw in the refrigerator overnight before reheating.
- Reheating – Microwave all together or simmer the pork chops with gravy on the stove until warmed all the way through.
MORE PORK CHOP RECIPES
For another quick and easy pork dinner, try my Maple Cider Glazed Pork Chops. Or, here are some featuring a blend of acid and fruit:
Watch how to make this below!
Southern Instant Pot Pork Chops
- 2 lbs pork chops (See Note 1)
- 1 tsp salt divided
- 2 tsp black pepper divided
- 6 slices bacon cut into 1/2 inch pieces (See Note 2)
- 1 large white onion chopped
- 3 garlic cloves minced
- 2 tsp fresh thyme chopped
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1/2 tsp Tabasco or favorite hot sauce
- 2 tbsp cornstarch
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup fresh parsley chopped
- 1 lb egg noodles
- Season both sides of each pork chop with half of the salt and pepper. Set aside.
- Using the Saute setting on the Instant Pot, render and cook the bacon until browned. Remove some for garnish if you like and set aside.
- Add onions to the bacon and cook for several minutes. Add the garlic and thyme and season with remaining half of the kosher salt and black pepper. Saute another 2 minutes until onions are translucent. Remove half of the bacon onion mixture, set aide..
- Lay several seasoned pork chops on top of half the bacon onion mixture, top with other half the bacon onion mixture and then remaining pork chops.
- Mix together the chicken stock, soy sauce and Tabasco. Pour over pork chops. Close Instant Pot lid and cook on Manual for 8 minutes and allow for 10 minutes on natural pressure release.
- Meanwhile, bring heavily salted water to the boil and cook pasta per package directions, about 7 minutes. Reserve 1/2 cup pasta water for gravy.
- Remove pork chops from Instant Pot and tent with foil on a plate to keep warm. Turn to Saute setting. Mix together the cornstarch and water and pour into onion mixture with the reserved pasta water and apple cider vinegar. Stir to mix and cook for several minutes. Gravy will thicken.
- Transfer the drained, cooked pasta to a serving platter. Lay the pork chops on top of pasta and pour bacon onion gravy over all. Sprinkle with chopped parsley. Serve immediately.
- I use 6 bone in blade cut pork chops that are about 1/2 inch thick. Also, if using thicker, make 1 or 2 slits in the fat on the outer side of each chop so they don't curl when cooking.
- I like to place my bacon in the freezer for 2-3 minutes to firm up and it makes it easier to slice into strips, optional.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.