Craving a restaurant-quality meal without the fuss? These Instant Pot Sweet Dijon Pork Chops are your answer! Imagine tender, fall-off-the-bone pork chops bathed in a luscious sauce that perfectly balances tangy Dijon mustard, a hint of sweetness, and warm spices. The best part? Your pressure cooker does all the heavy lifting, delivering a deeply flavorful dinner in under 30 minutes. Say goodbye to dry, boring pork chops and hello to your new weeknight favorite!
Ingredients
• 2 pounds / 900g Pork Chops, thick-cut
• ½ tsp / 3g Salt
• ¼ tsp / 0.5g Black Pepper, freshly ground
• 1 tbsp / 15ml Olive Oil
• 1 cup / 240ml Chicken Broth
• 2 tbsp / 30g Dijon Mustard
• 2 tbsp / 30g Sweetener, (e.g., brown sugar or maple syrup)
• ½ tsp / 1g Ginger, freshly grated
• ½ tsp / 1g Cinnamon, ground
Instructions
1. Directions
2. Pat the pork chops dry with a paper towel and season generously on both sides with salt and pepper.2. Set your Instant Pot to the SAUTE function on high heat. Add the olive oil and allow it to heat up until it shimmers.3. Carefully place the pork chops in the hot pot, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until a golden-brown crust forms. Remove the pork chops and set them aside.4. While the pork is searing, whisk together the chicken broth, Dijon mustard, sweetener, grated ginger, and cinnamon in a small bowl until well combined.5. Pour a splash of the broth mixture into the hot pot to deglaze, scraping up any flavorful browned bits from the bottom with a wooden spoon.6. Return the seared pork chops to the pot and pour the remaining sauce mixture over them.7. Secure the lid, set the steam release valve to ‘Sealing’, and select the MANUAL or PRESSURE COOK function. Cook on HIGH pressure for 15 minutes.8. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Serve the pork chops immediately, drizzled with the pan sauce.
Nutritional Information
• Per Serving: Calories 650 | Total Fats 40g | Net Carbs 3g | Protein 57g | Fiber 1g
Pro Tips
• for Perfect Pork Chops
• For best results, use thick-cut, bone-in pork chops (at least 1-inch thick). They stay much juicier during pressure cooking than thinner, boneless cuts.
• Don’t skip the searing step! It creates a beautiful, caramelized crust and adds a deep, savory flavor to the final dish that you can’t get from pressure cooking alone.
• Allowing a 10-minute natural pressure release helps the meat to rest and reabsorb its juices, resulting in more tender and flavorful pork chops.
• If you prefer a thicker sauce, remove the cooked pork chops and switch the Instant Pot back to SAUTE mode. Whisk in a slurry of 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water and simmer until the sauce has thickened to your liking.
FAQ
Q: What kind of pork chops are best for this recipe
A: For the best results, use thick-cut, bone-in pork chops that are at least 1-inch thick. This cut stays much juicier and more tender during pressure cooking compared to thinner or boneless options.
Q: Is searing the pork chops really necessary
A: Yes, searing is a crucial step. It creates a golden-brown, caramelized crust that adds a deep, savory flavor to the pork chops and the sauce that you can’t achieve with pressure cooking alone.
Q: How can I make the Dijon sauce thicker
A: To thicken the sauce, remove the cooked pork chops from the Instant Pot. Set the pot to SAUTE mode. Whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the sauce. Simmer until it reaches your desired thickness.
Q: Can I use boneless pork chops instead
A: While the recipe recommends bone-in for best results, you can use boneless pork chops. You may need to reduce the pressure cooking time slightly to avoid overcooking them, typically to around 10-12 minutes.
