Instant Pot Recipe for Thin Pork Chops: Pressure-Cooked Juiciness in Minutes

I never thought thin pork chops could be this juicy until I tried them in the Instant Pot. My grandmother’s vague recipe notes finally made sense with pressure cooking.

This method locks in moisture that thin cuts usually lose on the stovetop. In just 10 minutes under pressure, you get fork-tender pork with a perfectly cooked center every time.

The secret is a quick sear before pressure cooking, building flavor without overcooking. A simple pan sauce ties it all together for restaurant-quality results at home.

Serve with mashed potatoes or roasted vegetables. This foolproof technique works for weeknight dinners or Sunday suppers.

Ingredients for Instant Pot Recipe for Thin Pork Chops

Thin pork chops, a few spices, and pantry staples—pressure cooker does the rest.

The pork chops are everything here. Bone-in stays juicier, but boneless works if that’s what you’ve got. Look for cuts about 1/4-inch thick—any thinner and they’ll overcook. My butcher at Whole Foods always hooks me up with the right thickness. Ask them to slice a pork loin into thin chops if you can’t find pre-cut. Avoid pre-packaged ones that are too thin or uneven.

No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Chicken broth can be vegetable broth in a pinch, but the flavor will be milder. Heavy cream swaps for half-and-half (just reduce the sauce a bit longer). Dijon mustard is worth it, but yellow mustard works too. The thyme can be dried at one-third the amount, or swap in rosemary if you’re feeling adventurous.

Pork chops keep in the fridge for 3-4 days or freeze for 3 months. The pan sauce is best fresh but reheats nicely—just whisk in a splash of broth if it thickens too much. Leftovers? Shred the pork for sandwiches the next day (don’t skip this trick).

Step-by-Step Instructions for Instant Pot Thin Pork Chops

Here’s the method that guarantees tender, flavorful pork chops with minimal effort.

Step 1: Season the Thin-Cut Pork Chops

Pat the 1.5 lb thin-cut pork chops dry with paper towels to ensure a good sear. In a small bowl, combine the 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp smoked paprika.

Rub this seasoning blend evenly over both sides of each pork chop, pressing gently so it adheres. This step builds the flavor foundation. Let the seasoned pork chops sit at room temperature for 5-10 minutes while you prep the rest.

Step 2: Sear the Pork Chops in the Instant Pot

Set your Instant Pot to the “Sauté” function on normal heat. Add 1 tbsp olive oil and let it heat until shimmering. Working in batches if needed, add the pork chops and sear for 2-3 minutes per side until golden brown.

Don’t overcrowd the pot—this prevents proper browning. The pork chops should release easily when ready to flip. Transfer the seared pork chops to a plate and set aside.

Step 3: Deglaze and Pressure Cook

With the Instant Pot still on “Sauté,” add the remaining 1 tbsp olive oil, then the 1 tbsp all-purpose flour. Stir for 30 seconds to cook the flour. Slowly pour in the 0.5 cup chicken broth, scraping the bottom to release any browned bits.

Return the pork chops to the pot, stacking if necessary. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 3 minutes. The pork chops are thin, so they’ll cook quickly. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Step 4: Finish with Creamy Thyme Sauce

Remove the pork chops and set aside. Set the Instant Pot to “Sauté” again. Stir in the 1 tbsp butter, 1 tbsp Dijon mustard, and 1 tbsp fresh thyme leaves, cooking for 1 minute until fragrant.

Slowly whisk in the 0.25 cup heavy cream and simmer for 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed. Return the pork chops to the pot, spooning the sauce over them to coat.

Step 5: Rest and Serve

Let the pork chops rest in the sauce for 2-3 minutes to soak up the flavors. The sauce should cling lightly to the chops, with a velvety texture. Serve immediately while hot.

Each bite should deliver juicy, tender pork with a rich, creamy sauce that’s infused with thyme and a hint of smokiness. The pork chops should be cooked through but still moist, with a light crust from the sear.

Wine and Beer Pairings for This instant pot recipe for thin pork chops

Crisp White Wines

A dry Sauvignon Blanc from New Zealand cuts through the creamy sauce beautifully. Its citrus and herb notes complement the thyme. I like Kim Crawford or Oyster Bay for this pairing. 🍷

Light Red Wines

For red lovers, try a light-bodied Pinot Noir from Oregon. The bright acidity and red fruit flavors won’t overwhelm the pork. Eyrie Vineyards makes an excellent version that’s widely available.

Wheat Beers

A German-style Hefeweizen like Weihenstephaner offers banana and clove notes that pair surprisingly well with the smoked paprika. The carbonation cleanses your palate between bites.

Amber Ales

An American Amber Ale with its caramel malt and moderate hop bitterness balances the richness. New Belgium Fat Tire is my go-to choice for this dish. The malt sweetness complements the pork’s natural flavors.

Non-Alcoholic Option

For a booze-free pairing, try sparkling apple cider with a squeeze of lime. The effervescence and sweet-tart flavor work wonderfully with the creamy sauce. I keep Martinelli’s on hand for this exact purpose.

Temperature Tip

Serve your wine slightly chilled—50-55°F for whites, 60-65°F for reds. This enhances the flavors without muting them. I learned this the hard way serving reds too warm. 💡

Frequently Asked Questions