If you’ve tried cooking pork chops in your pressure cooker and found them to still be tough and chewy after cooking, you’re not alone. Pressure cooking is often touted as a fast, foolproof way to make fall-off-the-bone tender meat, so it can be frustrating when your pork chops don’t turn out as tender as you expected.
The good news is that with a few easy tweaks, you can get beautifully tender, juicy pork chops from your pressure cooker every time. In this article, we’ll walk through the most common reasons why pork chops might turn out tough when pressure cooked and give tips to ensure tender results.
Cut of Pork
The first thing to look at is the specific cut of pork you’re using. Not all pork chops are created equal when it comes to tenderness.
The best cuts of pork for pressure cooking are:
- Boneless pork loin chops
- Bone-in center cut pork chops (sometimes labeled pork rib chops)
- Pork shoulder steaks (also called pork butt steaks or pork blade steaks)
These cuts come from muscles in the pig that don’t get much exercise, so they are naturally more tender. Other cuts like bone-in pork loin chops or sirloin chops come from more well-exercised muscles and will be tougher.
Here’s a visual guide to the different cuts of pork:
| Tender Cuts | Less Tender Cuts |
|---|---|
| Boneless loin chops | Bone-in loin chops |
| Center cut chops | Sirloin chops |
| Shoulder steaks | Country-style ribs |
So if you want the most tender pressure cooked pork chops, look for boneless loin chops, center cut bone-in rib chops, or shoulder steaks.
Size and Thickness
The size and thickness of your pork chops also affects tenderness when pressure cooking. Thicker chops from larger roasts or loins will generally take longer to fully cook through to tender. If the chops are very thick, the inside might not reach a high enough temperature during the pressure cooking time to break down the tough muscle fibers and collagen.
For best results, choose pork chops that are 1-1.5 inches thick. Much thinner and they may end up overcooked and dry, while much thicker will make it hard for the interior to fully cook through.
Not Enough Liquid
Having the right amount of liquid in the pressure cooker pot is crucial for even cooking and ensuring tender meat. Pressure cookers work by creating steam pressure, and without enough steam the contents won’t heat evenly.
For pork chops, you’ll generally want around 1 cup of liquid in the pot. This can be water, broth, wine, sauce, or a combination. The liquid helps to gently steam the pork chops and break down connective tissue.
If your pressure cooker manual recommends more or less liquid for pork chops, follow that amount. But in general 1 cup is a safe starting point.
Cooking Time
Getting the cooking time right is also key to perfect tender pork chops. Undercooking will lead to toughness while overcooking makes the meat dry.
Most pressure cooker recipes recommend cooking pork chops for 7-10 minutes at high pressure. However, cooking time can vary based on the cut, thickness, and amount of chops you’re cooking.
Here are some timing guidelines for common pork chop amounts:
| No. of Chops | Thickness | Cooking Time |
|---|---|---|
| 2 chops | 1 inch | 6 minutes |
| 4 chops | 1 – 1.5 inches | 8-10 minutes |
| 6 chops | 1 – 1.5 inches | 10-12 minutes |
Get to know your own pressure cooker and adjust cooking times as needed. It’s also a good idea to verify doneness using a meat thermometer to be sure the pork has reached 145°F internally.
Natural Release vs. Quick Release
How you release the pressure after cooking also impacts tenderness. The general rule of thumb is to allow for natural pressure release, meaning you let the pressure come down on its own instead of manually venting the cooker.
Natural release causes the meat to essentially continue cooking as it slowly loses pressure. This extra time helps break down connective tissue more thoroughly.
Quick releasing immediately vents the steam so there is no carryover cooking. While quick release is handy for time-saving, it can sometimes lead to tougher meat texture.
For pork chops, allowing the pressure to come down naturally for 10-15 minutes after cooking is ideal. Then you can quick release any remaining pressure.
Not Resting
Finally, letting the pork chops rest before slicing is an easy step that ensures the juiciest, most tender results. Resting gives time for the proteins to relax and reabsorb any juices released during cooking.
Give pork chops a good 5-10 minute rest on a cutting board after removing them from the pressure cooker and before slicing or serving. Tenting loosely with foil helps keep them warm.
Tips for Perfect Pressure Cooker Pork Chops
Here are a few more tips to get fail-proof tender pork chops from your pressure cooker:
- Trim excess fat to prevent greasiness
- Season well with salt, pepper, herbs, spices, etc
- Brown chops first for richer flavor (optional)
- Add aromatics like onions, garlic, broth, vinegar, etc.
- Layer chops in cooker, meat side down
- Use natural release method before quick releasing
- Check internal temperature after cooking
- Let chops rest 5-10 minutes before serving
Common Pressure Cooker Pork Chop Recipes
Now that you know the secrets to tender, juicy pressure cooked pork chops, here are some delicious recipe ideas to try:
Basic Pressure Cooker Pork Chops
This easy recipe uses boneless pork loin chops cooked with onion, garlic, broth, and spices for classic flavor.
Creamy Mushroom Pork Chops
Pork chops cook up tender in a sauce of mushrooms, cream, sherry, and thyme.
BBQ Pork Chop Skillet
Cook bone-in pork chops with potatoes and corn in a sweet and tangy barbecue-flavored sauce.
Braised Pork Chops and Apples
Savory, fall-off-the-bone chops are cooked with apple, onion, cider vinegar, and applesauce.
Pork Chops with Garlic Gravy
Try boneless pork loin chops smothered in an easy garlic and herb gravy.
Garlic Parmesan Pork Chops
Golden pork chops topped with melty Parmesan and parsley are bathed in a garlicky sauce.
Balsamic Glazed Pork Chops
Pork shoulder steaks cooked with sweet balsamic vinegar and Dijon make an easy weeknight dinner.
Cajun Pork Chop Stew
Boneless pork chops, peppers, onions, and spices make up this hearty Cajun-inspired stew.
Conclusion
With the right cut of pork, thickness, liquid amount, cook time, release method, and resting, you can absolutely get mouthwateringly tender pork chops from your pressure cooker. Pay attention to the common mistakes and follow the tips outlined above, and you’ll have fall-off-the-bone pork chops ready in a fraction of the traditional cooking time.