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Center cut pork chops cooked in an Instant Pot deliver juicy, perfectly tender results in just 20 minutes—no oven required. I developed this recipe after years of struggling with dry pork chops, and the pressure cooker transforms tough cuts into melt-in-your-mouth perfection with minimal effort. The key lies in high heat searing followed by precise pressure cooking, ensuring crisp edges while keeping the interior moist.
What makes this method special is the combination of Instant Pot's pressure cooking with traditional pan-searing techniques. You'll start by browning the chops in the pot itself, creating a flavorful crust that locks in juices during cooking.
The recipe uses a simple seasoning blend of salt, pepper, and garlic powder, but you can customize it with herbs like thyme or rosemary for added depth. With just a few ingredients and 20 minutes of active time, you'll have restaurant-quality pork chops ready for any weeknight dinner.
The result is pork chops with a golden-brown crust and tender, juicy centers that practically fall apart when cut. The Instant Pot's pressure cooking ensures even cooking throughout, eliminating the guesswork of oven temperatures and timing.
This method also works beautifully for batch cooking—double the recipe for meal prep or family gatherings. Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal that's sure to impress.
For those without an Instant Pot, I've included alternative cooking methods in the instructions, though the pressure cooker delivers the most consistent results. The recipe also addresses common concerns like proper resting time and doneness testing, ensuring you'll achieve perfect pork chops every time.
Let's get started on this foolproof method that transforms simple ingredients into a standout dinner.
Ingredients for center cut pork chops recipe instant pot
Center cut pork chops, seared and pressure-cooked for juicy perfection with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Center Cut Pork Chops 🥩 | 4 whole | 1-inch thick, bone-in preferred |
| All-Purpose Flour 🌾 | ¼ cup | For dredging, fine texture |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarsely cracked preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly toasted for depth |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Or 1/4 tsp dried thyme |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point preferred |
| Unsalted Butter 🧈 | 1 tbsp | Cold for searing |
| Low-Sodium Chicken Broth 💧 | ½ cup | Homemade or quality brand |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavors |
The center cut is non-negotiable here—look for 1-inch thick chops with visible marbling at your local butcher or Costco for the best quality. Bone-in chops stay juicier, but boneless works if that's what you've got. I always buy from Whole Foods or my trusted butcher when possible—they can trim excess fat for you. If using frozen chops, thaw them in the fridge overnight for even cooking. Fresh thyme is ideal, but dried works at one-third the amount if you're in a pinch. The kosher salt matters too—Diamond Crystal dissolves better than table salt, giving you more precise seasoning.
No fresh thyme? Dried oregano or rosemary are excellent substitutes, though thyme's earthy notes are most authentic. Running low on olive oil? Avocado oil or refined coconut oil work equally well for high-heat searing. The chicken broth can be swapped for water plus 1 tsp soy sauce if you're out, though the umami depth makes a difference. For extra crispiness, I sometimes add 1/4 cup panko breadcrumbs to the flour dredge. And if you're worried about dryness, don't skip the butter—it creates a flavorful crust that locks in moisture during pressure cooking.
Pork chops keep best in the fridge for 3-4 days when stored in an airtight container. For longer storage, wrap individual chops in parchment and freeze for up to 3 months. Thaw overnight in the fridge before cooking. The flour dredge can be prepped ahead and stored in a sealed container for 2 weeks—just shake off excess before searing. And if you're making a double batch, portion the seasoning mix into small containers for easy reuse. Leftovers reheat beautifully in the Instant Pot on 'Sauté' mode with a splash of broth.
Why You'll Love This Recipe
- No-Fuss Crispy Magic: The Instant Pot handles all the work—just sear the chops, dump in the flour mix, and let it do its thing. That golden crust? Pure magic with zero babysitting.
- Garlic-Kissed Crunch: The flour coating locks in juices while the garlic powder gives it a warm, savory punch—like a hug for your taste buds. (Yes, even on a Tuesday night.)
- Leftovers? No Problem: Cooks four chops in one go, so I always have backup for lunch or a last-minute guest. Reheats beautifully—just a quick zap in the microwave.
- Budget Meal, Big Payoff: Center cuts are affordable, and this recipe stretches them into four satisfying portions. Honestly, I’d rather spend $10 on pork than $20 on takeout.
Step-by-step instructions for center cut pork chops in the Instant Pot
Master this technique and you'll achieve restaurant-quality pork chops with crispy crusts and juicy centers every time.
Prepare the Pork Chops and Seasoning
Pat the 4 whole center cut pork chops dry with paper towels—this is crucial for achieving that crispy crust. I like to press firmly to remove all moisture, especially around the edges where the flour will adhere. Place them on a clean cutting board and season both sides generously with the 1.5 teaspoons of diamond crystal kosher salt and 1 teaspoon of freshly ground black pepper.
In a shallow dish, combine the 0.25 cup all-purpose flour, 1 teaspoon garlic powder, and 0.25 teaspoon fresh thyme leaves. This dry rub will create both texture and flavor. The garlic powder adds depth while the thyme brings a subtle herbal note that pairs beautifully with pork. Make sure the thyme leaves are finely chopped if using fresh—this ensures even distribution in the coating.
Dredge and Sear the Pork Chops
Heat a large skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil. Once the oil is shimmering but not smoking, carefully place the seasoned pork chops in the pan. I like to press down gently on each chop during the first minute—this prevents them from curling and ensures even contact with the pan.
After 1 minute, flip the chops and dredge each side in the flour mixture, pressing firmly to adhere. Return them to the skillet for another 1 minute per side until they develop a golden-brown crust. The searing step is what creates that beautiful crust while locking in juices. If the flour burns before the chops are browned, reduce the heat slightly—patience here prevents bitter flavors.
Instant Pot Cooking for Perfect Doneness
Transfer the seared pork chops to your Instant Pot and add 1 tablespoon of cold unsalted butter to the bottom. This butter will baste the chops during cooking, adding richness. Pour in the 0.5 cup low-sodium chicken broth, then place the trivet or steamer basket inside. The broth creates steam that keeps the chops moist while the butter adds flavor.
Place the pork chops on the trivet, skin-side up if they have skin, and secure the lid. Set the Instant Pot to high pressure for 8 minutes. The high-pressure setting ensures the chops cook through quickly while maintaining their juiciness. During this time, the butter will melt and baste the chops continuously, creating that perfect balance of crispy exterior and tender interior.
Finish with Lemon and Rest
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure. This gradual release prevents the chops from becoming tough. Transfer the pork chops to a plate and drizzle with 1 tablespoon of fresh lemon juice. The acidity brightens the flavors and cuts through the richness of the butter.
Let the pork chops rest for 5 minutes before serving. This resting period is essential—it allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. The lemon juice also helps maintain that crispy exterior while adding a refreshing contrast to the rich pork. Serve immediately with your favorite sides to enjoy the perfect balance of textures and flavors.
Pro Tips For Making Center Cut Pork Chops Recipe Instant Pot
- USE HIGH PRESSURE FIRST: I learned this the hard way—skipping the initial high-pressure phase leaves your pork chops dry and tough. Start with 10 minutes on high pressure, then switch to low for the remaining time. The Instant Pot’s pressure cycle works best when you let it build full force before adjusting.
- SALT THE CHOPS BEFORE FLOUR: My grandmother swore by this, and she was right: salt your pork chops generously with kosher salt (about 1 teaspoon per side) before dredging in flour. The salt dissolves into the meat first, seasoning it deeply instead of just coating the crust. Let them sit for 10 minutes—yes, even if you're impatient like me.
- DON’T OVERCROWD THE POT: I was skeptical until I tried it: give those pork chops space. If you stack them or cram them in too tight, they’ll steam instead of sear. Arrange them in a single layer, leaving at least ½ inch between each chop. The flavor difference is noticeable—your future self will thank you.
- SEAR THEM FIRST, THEN PRESSURE: This isn’t the prettiest method, but it’s the tastiest. After dredging the chops in flour, hit your Instant Pot on sauté mode and sear them for 2 minutes per side in 2 tablespoons of oil. The crust locks in moisture during pressure cooking, and the flavor jumps off the plate. Skip this when you’re lazy, but the dish is noticeably better when you don’t.
Serving suggestions for this recipe
Classic Comfort Sides
Nothing beats these pork chops with creamy mashed potatoes—I use Yukon Gold potatoes boiled until tender, then mashed with ½ cup sour cream and 4 tablespoons butter. The richness complements the chops perfectly.
For a lighter option, try roasted Brussels sprouts tossed with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and a squeeze of lemon. Both sides hold up well when made ahead, so prep them while the chops pressure cook. 🥔
Fresh Contrast Options
A crisp apple and walnut salad cuts through the richness beautifully. Toss 4 cups mixed greens with ½ cup sliced Granny Smith apples, ¼ cup candied walnuts, and a dressing of 2 tablespoons apple cider vinegar plus 3 tablespoons olive oil.
The acidity from the vinegar and tart apples balances the pork's richness. For a heartier option, serve with garlic sautéed green beans—just cook 1 lb green beans in 1 tablespoon butter with 2 minced garlic cloves for 5 minutes until tender-crisp.
Sauce Pairings
Drizzle the chops with lemon-garlic butter sauce for extra flavor. Melt 2 tablespoons butter in a pan, add 1 minced garlic clove, and deglaze with 1 tablespoon lemon juice.
For a tangy twist, try apple cider pan sauce—simmer ½ cup apple cider with 1 tablespoon brown sugar and 1 tsp Dijon mustard until slightly thickened. Both sauces elevate the dish without overpowering the natural flavors of the pork. 🍋
Bread and Extras
Warm crusty Italian bread or garlic bread soaks up any extra juices beautifully. I love toasting slices with 1 tablespoon butter and ½ teaspoon garlic powder until golden.
For a complete meal, add steamed asparagus or roasted carrots—toss 1 lb carrots with 1 tablespoon honey and ½ teaspoon thyme before roasting at 400°F for 20 minutes. The sweetness of the carrots contrasts wonderfully with the savory chops.
Make-Ahead Serving
Prep sides the night before to simplify serving. Store mashed potatoes in an airtight container in the fridge, then reheat with a splash of milk or butter. For Brussels sprouts, roast them ahead and store at room temperature—they stay crispy for hours.
If serving a crowd, arrange everything on a platter with the chops in the center, surrounded by sides. Use a wooden serving board for a rustic touch that feels special without extra effort. ✨
Nutrition facts
Frequently asked questions
Why do you recommend center cut pork chops specifically?
Center cut pork chops are the most tender and flavorful option because they come from the pork loin, which has less connective tissue than other cuts. The 1-inch thickness ensures even cooking in the Instant Pot while maintaining juiciness. Thinner cuts risk drying out, while thicker cuts may not cook through properly. When shopping, look for chops with visible marbling—the fat keeps them moist during pressure cooking.
Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops work perfectly in this recipe! Just reduce the cooking time by 1 minute (to 7 minutes at high pressure) since they cook slightly faster without the bone's insulating effect. The Instant Pot's even heat distribution ensures they cook through without drying out. For extra tenderness, consider pounding slightly thicker chops to an even ½-inch thickness before cooking.
What's the best way to test if the pork chops are fully cooked?
Use a meat thermometer to check for 145°F internal temperature in the thickest part of the chop. The 10-minute natural release after pressure cooking ensures carryover heat brings them to perfect doneness. If you don't have a thermometer, cut into one chop—the meat should be pale pink in the center with no pink or red juices. Overcooking is the main risk with pressure cooking, so always aim for 145°F rather than guessing.
Can I make this recipe without an Instant Pot?
For an oven method, sear the chops as directed, then transfer to a baking dish with ½ cup broth and 1 tbsp butter. Bake at 375°F for 15-20 minutes until reaching 145°F. For a stovetop alternative, cook the chops in the same seared pan with ¼ cup broth, covered, on low heat for 10-12 minutes. The Instant Pot's pressure cooking is faster and more forgiving, but these methods deliver excellent results too.
How do I prevent the pork chops from sticking to the Instant Pot?
First, always pat the chops completely dry before seasoning—moisture causes sticking. After searing, let them rest for 2 minutes before transferring to the Instant Pot. This allows any excess flour to set. Place the chops on a trivet or steamer basket to prevent direct contact with the bottom. If using a trivet, add the ½ cup broth first to create steam before placing the chops on top. This creates a barrier that prevents sticking while keeping the chops moist.