Honey Garlic Instant Pot Pork Chops
Boneless pork chops, first seared, then cooked in Instant Pot until tender and juicy, with a delicious honey garlic sauce.
Boneless pork chops, first seared, then cooked in Instant Pot until tender and juicy, with a delicious honey garlic sauce.
- 1/4 cup honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp butter
- 1/2 tsp chili powder
- 1/4 tsp ground white pepper
- 2 boneless pork chops ((about 1 inch thick))
- 1/2 tsp kosher salt ((plus more to taste))
- 1 tbsp all purpose flour
- 5 cloves garlic ((peeled and pressed))
- 1 cup broth ((vegetable or chicken))
- 2 tbsp white wine vinegar
- Carbohydrate 21.3378616632398 g
- Cholesterol 15.2515625065405 mg
- Fat 5.85804323908509 g
- Fiber 0.406802512390338 g
- Protein 0.714575184938781 g
- Saturated Fat 3.66237368024964 g
- Serving Size 1 1 serving (76g)
- Sodium 45.8657240986899 mg
- Sugar 20.9310591508495 g
- Trans Fat 0.426324194395419 g
- Calories 139 calories
Step-by-step
- In a small bowl, combine salt, chili powder, onion powder, garlic powder, white pepper and all purpose flour.
- Season the pork chops with the dry rub mix, making sure to coat the edges as well as both flat sides of each chop.
- Set Instant Pot to sauté and give it about 8-10 minutes to preheat. Add the butter.
- When the butter is melted, quickly add the pork chops and sear until browned, about 2 minutes per side.
- Remove the pork chops and set aside. Turn off the Instant Pot.
- Add the pressed garlic and cook for about 30 seconds, stirring constantly.
- Add the broth and scrape the brown bits stuck to the bottom of the pot.
- Add the honey and the white wine vinegar, and stir well. Taste for salt and adjust if needed.
- Return the pork chops back to the pot, placing them right in the liquid. They don't need to be submerged all the way.
- Secure the lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes.
- When done, allow pressure to naturally release for 12 minutes.
- After 12 minutes, quick release the rest, remove lid and pork chops.
- Cover the pressure cooker and make sure the pressure valve is sealed. Set for MANUAL, HIGH pressure for 7 minutes cook time.
- When the pressure cook time is up, let the pressure cooker naturally release for 10-12 minutes.
- After the 10-12 minutes, open the valve completely to quickly release all the remaining pressure.
- Remove the pork chops from the Instant Pot and let rest for 3-5 minutes before serving.
- Serve the chops with the honey garlic sauce from the pot.
Most cooks drop lean pork directly into liquid and wonder why the meat turns gray and stringy. High pressure alone does not guarantee tenderness. Lean protein requires a protective surface barrier and precise timing to retain moisture. This recipe relies on a flour and spice rub. Flour acts as a thickening agent for the sauce while sealing the exterior during the initial sauté phase. Searing creates Maillard browning at 300 degrees Fahrenheit, developing complex savory compounds that balance the heavy sweetness of honey. Deglazing the stainless steel insert with white wine vinegar releases those caramelized bits into the broth. Acidity breaks down residual sugars and cuts through the density of the glaze. Pork cut thickness matters greatly here. Use chops measuring one inch thick. Thinner cuts will overcook during the mandatory seven-minute pressure cycle and the subsequent twelve-minute natural release window. Letting the meat rest for five minutes off heat allows contracted muscle fibers to relax and redistribute juices. Swapping chicken broth for vegetable broth alters the final sodium balance significantly. Adjust added kosher salt accordingly to compensate for different stock concentrations.
