Instant Pot Pork Chops with Apples

I’ve created a new Instant Pot recipe below.  More Instant Pot recipes will follow soon in the future…

Recipe notes:

My pet peeve is dry pork chops, and for this very reason, many of my previous recipes use thicker pork chops to ensure a juicy chop.  But the Instant Pot pressure cooker, used at the proper setting and timing, ensures some pretty tender thinner pork chops, which have a tendency to overcook.  In fact, they may be so tender, the bone falls off the meat and into the onion/apple mixture. Be careful to remove those stray bones before serving!

This recipe is sugar free for a reason.  You don’t need it!  Enjoy the sweetness of the apples complimenting the onions and pork without having to slather on a sugary glaze.

Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!

Instant Pot or Slow Cooker Pork Chops with Apples

Serves 4
Course Main Dishes
Cuisine Keto, Low Carb, NSNG, Paleo

Ingredients
  

  • 4 bone-in 1/2” thick pork chops
  • Salt & pepper for seasoning
  • 1 tablespoon olive oil
  • 1 yellow, brown, or sweet onion, thinly sliced
  • 1 teaspoon minced garlic
  • 1 apple, cored and thinly sliced
  • 1 teaspoon cinnamon
  • 1/4 cup chicken broth

Instructions
 

  • Season pork chops with salt and pepper, set aside.
  • Turn Instant Pot to Sauté setting, add olive oil and sauté onions in olive oil until soft, about 3-5 minutes. Add garlic, toss, and cook one more minute. Add apple slices and cinnamon, toss and sauté for an additional 2 minutes. Pour in chicken broth, season with salt and pepper, stir, and let sauté one more minute.
  • Add in pork chops, put on lid, and turn to Manual setting (on high pressure) for 3 minutes. Make sure valve seal on lid is in the “Sealed” position. After Manual cycle completes 3 minutes, let cook for 8 minutes, then flip the valve seal on the lis is flipped to “Release” to release remaining pressure. This will prevent the pork chops from overcooking. Chops should be done through, or insert a meat thermometer to make sure it’s 145-160 degrees. Serve immediately, topped with onion and apple mixture.
  • If cooking in slow cooker:
  • Heat up oil in sauté pan to medium high, sauté onions in olive oil until soft, about 3-5 minutes. Add garlic, toss, and cook one more minute. Add apple slices and cinnamon, toss and sauté for an additional 2 minutes. Pour in chicken broth, season with salt and pepper, stir, and let sauté one more minute.
  • Pour entire mixture into slow cooker and add in pork chops. Cover and cook on high for 3-4 hours. Serve topped with onion and apple mixture.
Tried this recipe?Let us know how it was!

 

SaveSave

SaveSave

SaveSave

Share

10 Comments:

  • Still a newbie to Instapot so just wondering when you say cook for 8 minutes more do you mean add another 8 minutes to the manual setting or let it sit there for 8 minutes while it does a natural release and then release the remaining pressure? my instapot goes into warm mode and natural release when my manual setting time is done. Thanks!

    • EDITING TO CLARIFY: Set the IP on manual for 3 minutes. Let the pressure build up, cook for 3 minutes at high pressure (in reality this should be 15 minutes b/c the pressure of the IP must build and then the 3 minutes of cooking at high pressure occurs). Then DON’T TOUCH ANYTHING for 8 mins while IP de-pressurizes and THEN flip the release valve to venting to release the pressure quickly, until the silver float valve is back down completely. Then it’s safe to open the lid.

      If the pork chops are super thin or boneless, you can switch the vent from sealing to venting immediately after the cook time (also known in Instant Pot world as Quick Release) to let out the pressure so you can open the lid before the thin chops get overcooked.
      XOXO
      Anna

  • I’m a newbie too, and the cooking directions are confusing. What is the manual cycle? My pot doesn’t have that button on it. And so based on the last comment, don’t release the pressure? Thank you!

    • The model of IP that I use (link in above post) has a Manual button on the bottom row of the panel, second button from the left. When using manual, all you do is hit “manual” then select the number of minutes. In this case, “3.” Then you don’t have to press anything else, it will just start the cycle in a few seconds. Then yes you still release the pressure, especially if you are using thin pork chops. Here’s more clarification:

      Set the IP on manual for 3 minutes, lid sealed, release valve set to sealed. Let the pressure build up, cook for 3 minutes at high pressure (in reality this should be 15 minutes b/c the pressure of the IP must build and then the 3 minutes of cooking at high pressure occurs). Then DON’T TOUCH ANYTHING for 8 mins while IP de-pressurizes and THEN flip the release valve to venting to release the pressure quickly, until the silver float valve is back down completely. Then it’s safe to open the lid.

      If the pork chops are super thin or boneless, you can switch the vent from sealing to venting immediately after the cook time (also known in Instant Pot world as Quick Release) to let out the pressure so you can open the lid before the thin chops get overcooked.
      XOXO
      Anna

  • Courtney / Reply

    Since I dont have an instant pot, can this be done in a crockpot? Or what would you recommend?

  • Courtney / Reply

    Nevermind, I spose I should be read the whole thing :/

  • Mine came out way overdone; not sure why. The flavors were tasty and I agree, sweet enough without sugar so will make again

    • I say try releasing the seal for a quick release venting and that way you can grab the chops out of there faster next time.
      xoxo
      Anna

  • Jane Reed / Reply

    Instant Pot instructs you to always use at least 1 cup liquid, else it won’t seal. How do you get around that.

    • This recipe uses 1/4 cup of chicken broth which is sufficient for the thin pork chops. Plus the apples and onions release a lot of liquid.
      XO
      Anna

Leave a Reply

Your email address will not be published. Required fields are marked *

Sift Through Topics
More Recipes from Anna!
Sign up and receive a FREE set of recipes from Anna’s cookbooks. You’ll also receive updates that include new recipes and stand-up shows. No spam…just the good stuff!


CLICK HERE FOR FREE ACCESS!