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Tender, fall-off-the-bone pork chops in Instant Pot with creamy garlic Parmesan sauce. This is one of the best Instant Pot pork chop recipes, best served with rice or spaghetti.
Instant Pot Pork Chops Recipe
If you love pork chops, you are going to love this easy, healthy and the best pork chops in Instant Pot, with creamy garlic Parmesan sauce and gravy!
These tender, fall-off-the-bone pork chops are pressure cooked with garlic, heavy whipping cream and Parmesan cheese.
Recipe Ingredients
This recipe calls for only five (5) basic ingredients:
- Bone-in pork chops
- Garlic
- Chicken broth
- Heavy whipping cream
- Parmesan cheese
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Cooking Tips
Here are my secrets and tips for this crazy delicious and best tasting pork chop dinner recipe:
- Use pork chops that are at least 1-inch thick.
- Use real shredded Parmesan cheese.
- Cayenne pepper is my secret ingredient; it adds heat and extra zing to any recipes.
- Always use “Saute” mode on your Instant Pot to reduce the sauce to a thicker and creamier consistency.
Frequently Asked Questions
Yes, you can use frozen pork chops for this recipe. You can choose any kind of pork chops you like, for example: sirloin, rib eye, blade chops, porterhouse chops. To learn more about how to pick pork chops, click here.
Frozen pork chops will take longer to cook in an Instant Pot so please increase the cook time to 10 minutes.
This recipe is only 428 calories per serving.
What To Serve With This Recipe
Serve pressure cooker pork chops with rice, for example cilantro lime rice. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Instant Pot Pork Chops
Ingredients
- 1 1/2 lbs. (750g) bone-in pork chops, at least 1-inch (2.5cm) thick
- salt
- ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, peeled
- 2/3 cup chicken broth
- 1/8 teaspoon cayenne pepper
- 2/3 cup heavy whipping cream
- 1/4 teaspoon salt , or to taste
- 1/3 cup shredded Parmesan cheese, plus more for garnishing
- 1 tablespoon chopped Italian parsley leaves
Instructions
- Season the pork chops with salt and ground black pepper.
- Turn on the Sauté mode on your Instant Pot. Once the pot is fully heated (to prevent the pork chops from sticking), add the olive oil.
- Pan-sear the pork chops until both sides are slightly browned. (You can use a regular skillet or a non-stick skillet for this.)
- Add the garlic and chicken broth to the Instant Pot. Sprinkle cayenne pepper over the pork chops. Cover the pot, select Manual, and set it to High Pressure for 8 minutes.
- When it beeps, perform a Quick Release. Once the valve drops, carefully remove the cover and add the heavy whipping cream, salt, and shredded Parmesan cheese. Stir to mix well, then switch to sauté mode to reduce the sauce to a thicker consistency, about 2-3 minutes.
- Top with parsley and shredded Parmesan cheese, then serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was very good! I even did the rice in a pot in pot for the first time,,,, was perfect
Hi Phyllis, thanks for trying my Instant Pot pork chops recipe. Please try more recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
My sauce didn’t thicken at all I tried saute 2 times but still runny, is there another way to thicken it?
That’s very strange. You need to saute longer, take out the pork chops and use Saute mode to reduce the sauce. There is no way the sauce won’t reduce and becomes thicken.
Same. I added a corn starch slurry (use some of the cream or water, add cornstarch or arrowroot powder and whisk until smooth). I also took the chops out, allowing the gravy to boil and stirring frequently, not constantly.
I don’t have whipping cream. Could I use almond milk?
Yes I think it will be fine!
Is the cooking time in a 6 quart Instant Pot the same if you double this recipe? I will be making this for 8 people. Sounds so good!! I would imagine that you would have to remove the chops before adding the heavy whipping cream, correct? Thanks
I think same time should be fine, but I am not sure since I didn’t try. There is no need to remove the pork chops before adding the whipping cream.
I used way too much Cayenne (a full teaspoon) and extra cream and broth which took this recipe into outer space but WOW – delicious. Chops were so tender and tasty. Still recovering from the flavor explosion. Thank you.
Yes cayenne pepper is super spicy, you need just 3 heavy dashes the most. Thanks for trying the recipe and do try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi Rasa !
I love this recipe, however, I don’t have a slow cooker. Do you a recipe I could use to make this dish in a pan?
Best,
Robert
If I’m using a crock pot, do I add the heavy cream, salt, and shredded Parmesan at the beginning of the process?
No to heavy cream because it will curdle. I would add towards the end.
Trying this tonight, I’ll let you know how it turns out. Just from some quick research I did I’ll probably add the cream into the crockpot for the final hour of cooking. I can’t wait to try it!!
Awesome please let me know.
Absolutely delicious!! Love the sauce!! Thank you for sharing!
Thanks Kelly for trying my Instant Pot pork chops recipe.
Should the 8 minute high pressure cooking occurring while the valve is sealed, ie steam should not be escaping during these 8 minutes, right? After the 8 minutes are up, we do Quick Release? Sorry, newbie to Instant Pot.
Yes.
can you double the recipe?
Yes