The Instant Pot is the ideal way to make pork chops without drying them out. This is a problem since most commercial pork is very lean. Even when you use a premium product like Chairman’s Reserve, you have to take care not to overcook the pork. Your pork will be juiciest if you remember that it need only be cooked to 137˚ F and not to the ridiculously high temperatures of yore.
We bought two large double chops to illustrate the technique.
- 2 large pork chops
- 1 Tb olive oil
- 6 oz apple juice (one small drink box is enough)
- 3 apples, cored and sliced (you don’t have to peel them)
- Salt, pepper
- Set the Instant Pot to Saute (high) and add the olive oil.
- Dry the chops, season them and saute them until slightly browned.
- Turn off the pot and pour out the oil and any rendered fat.
- Add the apple juice and the sliced apples.
5. Close the pot and set to Manual for 10 minutes
6. Let the pressure reduce slowly (NPR) and open the pot.
7. Remove the chops and keep them warm
8. Pour out the apple juice and any other juices.
9. Puree the apples using an immersion blender. This also chops up the peels into the applesauce.
Serve the chops with a side of applesauce.
It is important that you let the pressure reduce slowly so that the meat juices don’t boil off. In this case, the pot was back to normal pressure in about 10 minutes.
The resulting chops were very tender and juicy. We measured the temperature of the two chops: it was nearly 165˚ F, so we suggest that for these large chops, 8 minutes would have been enough, and for smaller, single chops, 5 minutes is probably plenty.
The applesauce is very good with the pork chops, but is probably a bit porky to eat later by itself, so don’t overdo it.