Instant Pot Pork Chops with HK Onion Sauce

Make this kids-friendly Pressure Cooker Pork Chops in HK Onion Sauce Recipe 港式洋葱豬扒. Tender & moist pork loin chops soaked with thick & rich onion sauce. Your family will love this sweet, savory & sour umami dish that's super easy to eat!

Make this Tender & Juicy Instant Pot Pork Chops with HK Onion Sauce Recipe. Flavorful pork chops soaked in rich sweet-savory umami onion sauce. An easy meal your family (including kids) will love. 🙂

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4.94 from 29 votes

Mommy! This is so yummy! Can you teach me?

Jacky’s mom taught him how to make this Hong Kong Style Pork Chops with Onion Sauce when he was 9!

After receiving lots of fan love for our Pork Chops with HK Tomato Sauce, we decided to recreate a second classic dish for our Cha Chaan Teng 港式茶餐廳 (Hong Kong style cafes) series.

This recipe is inspired by another classic favorite – Hong Kong Style Pork Chops with Onion Sauce 港式洋葱豬扒, hence the name “HK Onion Sauce“. 🙂

We wanted to kick it up a notch by adding more complexity and boosting the depth of flavors. So, we made some modifications to the ones you’d normally get from Cha Chaan Tengs.

These flavor-boosting ingredients complement well with the original sauce and help intensify the umami flavors.

Try these tender & juicy Instant Pot Pork Chops – you’ll love the umami onion sauce!! Enjoy~ 😀

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Instant Pot Pork Chops with HK Onion Sauce

Make this Tender & Juicy Instant Pot Pork Chops with HK Onion Sauce Recipe. Delicious pressure cooker pork chops with a rich sweet-savory umami sauce. Easy meal your family will love!
4.94 from 29 votes
Print Rate This Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate: 20 minutes
Total: 30 minutes
Servings: 4
Calories: 294kcal
Author: Amy + Jacky




  • Tenderize Pork Chops: Use the backend of a heavy knife and pound both sides of the pork chops to tenderize the meat.
  • Marinate Pork Chops: Marinate the tenderized pork chops for 20 minutes with ½ tsp sugar, ¼ tsp salt, ¼ tsp sesame oil, ¼ tsp ground white pepper, 1 tbsp light soy sauce, and 1 tbsp Shaoxing wine.
  • Prepare Instant Pot Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté). Ensure your pot is as hot as it can be when you add the pork chops (Instant Pot: wait until indicator says HOT). This prevents pork chops from sticking to the pot.
  • Sauté Pork Chops: Add 1 tbsp olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Add in marinated pork chops, then let it brown for roughly 1 – 1.5 minutes on each side (don’t need to constantly flip). Don't let it burn. Remove and set aside.
  • Sauté Onions: Add in sliced onions. Add a pinch of kosher salt + ground black pepper to season if you like. Cook the onions for roughly 1 minute until softened.
  • Deglaze: Add in 1 tbsp balsamic vinegar and partially deglaze the bottom of the pot with a wooden spoon.
  • Make HK Onion Sauce: Add in 3/4 cup (188 ml) unsalted chicken stock, 1 tbsp Worcestershire sauce, 1 tbsp light soy sauce, 1 tsp sugar. Mix well and fully deglaze. Taste the seasoning and adjust with kosher salt if necessary.
  • Pressure Cook Pork Chops: Place pork chops with all the meat juice in the pot. Pressure cook at High Pressure for 1 minute, then Full Natural Release (roughly 10 minutes).
  • Taste & Thicken HK Onion Sauce: Remove pork chops and set aside. Turn heat to medium (Instant Pot: Press sauté button). Taste the seasoning and add more salt if desired. Mix the cornstarch with water, then mix it into the onion sauce one third at a time until desired thickness.
  • Serve Instant Pot Pork Chops: Drizzle the yummy HK Onion Sauce over the pork chops and serve immediately! Enjoy~ 🙂
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Recipe Notes:

Tenderize Pork Chops: Ensure to tenderize the pork chops before marinating them. Don't skip this step!
Total Cooking Time: total cooking time stated in the recipe does not include inactive time (i.e. time for marinating).


Calories: 294kcal | Carbohydrates: 9g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 769mg | Potassium: 634mg | Sugar: 4g | Vitamin C: 3.4% | Calcium: 2.1% | Iron: 7%
Course: Dinner, Lunch, Main
Cuisine: Asian, Chinese, Hong Kong
Keyword: instant pot pork, instant pot pork chops, instant pot recipes, pork chops, pressure cooker pork, pressure cooker pork chops, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Tips for Instant Pot Pork Chops

1. Purchasing Pork Chops: 

Try to choose pork chops with some fat marbling.

The pork chops we used for testing this Instant Pot Recipe were roughly 1.25 inches thick.

Pressure Cooker Pork Chops in HK Onion Sauce Recipe 港式洋葱豬扒 Ingredients

2. Best Cooking Time for Pork Chops in Instant Pot?

Many people have a love-hate relationship with pork chops because when they’re perfectly cooked, they’re deliciously tender & juicy; but when they’re overcooked, they become tough & dry. 🙁

So, we did a Pork Chops Experiment to find the best cooking time to make perfectly cooked pressure cooker pork chops.

After testing with 5 batches of tenderized pork chops, we found cooking at High Pressure for 1 minute, then Natural Release gave the most satisfying results.

3. How to Tenderize Pork Chops?

Tenderizing the pork chops is a very important step!

Pressure Cooker Pork Chops in HK Onion Sauce Recipe 港式洋葱豬扒 tenderize pork chops Chinese technique

To tenderize, use the back-end of a heavy knife or meat tenderizer (see above recipe video) and pound on the pork chops with all your might.

Make the cross patterns as shown in the above photo and do the same for both sides.

Don’t worry about using too much power as pork chops are very resilient to force. The pounding will break up the meat fibers just enough.

We inherited this traditional Chinese method from our grandparents. 🙂

Now it’s YOUR turn to take out your pressure cooker and make some Instant Pot Pork Chops with HK Onion Sauce
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi I have tried your other pork chop recipe and it was so delicious!
    I just wanna ask if I can use “white vinegar” instead of balsamic vinegar.. do u think it will work the same too?


    1. Hi Wing,

      thank you for your kind words and question 🙂

      White vinegar will work, but the flavor profile will be changed quite a bit.

      Please take care & have fun cooking

  2. This recipe was a hit! This reminded me of back in the day when my friends and I frequented a neighborhood Chinese cafe that served up food like this. It takes a little effort pounding the pork chop, but it was well worth it. Thanks Amy and Jack!

  3. Wow!These were so good! I started making them sure that they were going to be undercooked. They were perfect and yummy. I made double the recipe, used loin chops, and followed the one minute cook time. Thank you!

  4. Your recipes are amazing!!! I bought pork loin to use for the recipe. Is it correct that I would set the time for 0 with 10 minutes natural release?

    1. Hi Nicole,

      Thank you for your question 🙂

      If it is pork loin chops (pork chops), 0 minute and 10 minutes natural release will work fine!

      Have fun cooking & please take care

  5. I made this recipe twice in three days; once with pork chops and once with chicken thighs. Both times it was delicious. I had to make it the second time so I was able to get a single serving! My boys finished it off in a single sitting. Thank you for your wonderful recipes.

    1. Hi Vaness,

      Late Reply! (We were on a trip to Asia) Thank you for your question 🙂

      Yes, it is my grandma’s flavor soy sauce. It is usually more salty than the Lee Kum Kee brand so please taste and adjust accordingly.

      Have fun cooking & please take care

  6. Hi jacky and Amy,

    Ready to cook this. Is it ok to cook the chops and leave it for natural release/ keep warm for an hour/two before opening and make the sauce. Am thinking of making the chops, head out and come home after to complete the dish. Does that affect the quality of the chops?

    1. Hi Sun,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      The keep warm function will make the pork chops become dry.

      Please take care & have fun cooking

  7. I made this last night and used 0 minutes because I had pork loin chops. Came out great with plenty of sauce. All your recipes work exactly as you say they will. Thanks for your site.

    Sauce reminds me of Salisbury Steak made with ground beef. If I used ground beef patties, 4 – 4 oz ones and browned them would you still recommend 1 min at high pressure?

    1. Hi Roxanne,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      I will say 3 minutes at high pressure will be enough for ground beef patties.

      Happy New Year & please take care

  8. Another winner! Made this pork chop recipe tonight, and served it with your Michelin-star mashed potatoes. It was so delicious that 4 chops for 4 people was not enough. I make so many of your recipes that you guys are a household name for us… my kids assume you are my friends, LOL!

  9. Hi,
    Loved your recipes and it is so easy to follow.
    Can I use lamb chop for this recipe? Would the cooking time be the same?

    1. Hi Jenny,

      thank you for your kind words and question 🙂

      The flavor of this recipe may not complement with lamb chops too well. Hopefully we will release a lamp chop recipe in the near future!

      Please take care & have fun cooking

  10. Hands down the BEST pork chop recipe ever!! Although, we say that about each recipe of yours that we have made. Thank you Amy & Jacky!

  11. Yummy! Made these with butterfly chops, which were delicious, but will make with tenderized boneless as recommended next time. 5 stars! My wife loved them! Served with rice and veggie stir fry.

  12. Hi
    I made this for the first time today. Just wondering if I am missing something. The final product is very light in colour compared to yours in the picture. Did I not brown the meat enough ? My sauce seems to be more on the runny side too. What happened ?
    Thanks !

    1. Hi Brenda,

      thank you for using the recipe and question 🙂

      It sounds like too much liquid was used. As a result, the color was lighter and the sauce was diluted.

      Take care & have fun cooking

  13. Thank you for the recipe! The sauce was delicious! However the meat was a bit tough? I pounded it with a knife maybe I didn’t do it long enough?

    1. Hi Lucy,

      thank you for your kind words and question 🙂

      It could be because of overcooking. Try reducing the cooking time setting to 0 minute.

      Try to choose pork chops with some fat marbling as that will help as well!

      Take care & have fun cooking

  14. Hi A&J!
    I’m going to make this for dinner tonight. My chops are about 1/2 inches after I tenderized them. How much time do they need To be cooked? Thanks!!

    1. Hi Queenie,

      So happy to hear from you again 🙂 Hope you are enjoying the summer weather!

      0 – 1 minute pressure cooking time will be fine!

      Take care & have fun cooking

  15. How would you adjust for pork loin? I’m thinking this would taste incredible with shredded pork over egg noodles!

    1. Hi Hayley,

      Shredded pork over egg noodles with this sauce sounds like an awesome idea!
      I would recommend using pork shoulder instead of pork loin.

      It will take roughly 45 minutes and natural release for a 2″ pork shoulder.

      Take care & have fun cooking

  16. Made this today. The whole family loved it. So tasty and simple to prepare. What not to love about this recipe.

    1. Thank you so much for your kind comment Tranquility 🙂

      Happy to hear your family enjoyed the recipe!!

      Take care & have a wonderful week

  17. Amy & Jacky, made this Pork Chop recipe tonight, and Wow it was delicious and came out perfect. Your videos, pictures, step-by-step directions made it easy… usual. I had 8 chops and made some changes to ingredient quantity, but kept to one minute at high, and added a couple of splashes of Red Boat fish sauce to the marinade. Great web site – I keep returning for more delicious dinner ideas. I’m retired but wife still working, so dinner has become my domaine now. Thanks again. Mike

    1. Hi Michael!

      Hope all is well for you and your wife!

      Great idea!! Can’t say no to Red boat fish sauce 😛
      Thank you so much for your kind words once again 🙂

      Have a great week

  18. For a chuck roast, I looked at your Mississipi Pot Roast recipe and it said to cook for 45 minutes, Natural Release. Is this what I should use for chuck in this recipe?

  19. If u were to do this on the Stove how long to simmer the Pork chops for? 5-10 mins if they are boneless? Please reply soon. I love HK onion sauce & I have not stumbled upon many recipes that have this. Is chicken or beef stock better? Gonna try it soon pls reply. Thanks!

    1. Hi Lilian,

      thank you for your question 🙂

      Chicken stock will work better as beef stock is a little strong for this dish.

      It will take roughly 8 – 10 minutes on the stovetop.

      Take care!

  20. I don’t have basalmic vinegar. What can I replace it with? Can I just double the amount of Worcester sauce? ( sorry for the spelling)

    1. Hi Lisa,

      Thank you for your question 🙂

      Balsamic vinegar is quite strong and it’s usual substitution is red wine vinegar.

      You can use Worcestershire sauce to substitute. The flavor will still be good, but will be different.

      Take care & have fun cooking

  21. I absolutely love this recipe, and I love your whole website. I’d like to make this for a larger group of people – maybe about 8. If I were to double or triple the ingredients, would I need to change the cooking time? Would I need to change anything else? Thanks!!

    1. Thank you for your kind words Chelsea 🙂

      I would recommend doubling the solid ingredients and only 1.5x the liquid ingredients.

      Since the get up to pressure time will be longer, I would recommend reducing the cooking time to 0 minute + 10 minutes Release (Set Instant Pot to 0 minute).

      Take care & have fun cooking

  22. Thank you SO much for this recipe! Made it last evening after work (LOVE the instant pot… can make meals after work that I would normally have to wait until the weekend to do). This recipe really peaked my interest but I was quite convinced my husband wouldn’t like it… he goes for the more bland, old school recipes. I warned him before I served it that he would NOT like it and so he’d better figure out what he was going to eat. During the process of cooking I tasted a bit here and there and I was thinking… “OMG this is so good how could he NOT like it?” LOL. Lo & behold, he wolfed it down & said it was delicious! I wholeheartedly agreed. That onion sauce is out of this world! Pork chops were definitely THE most tender I’ve EVER had. This recipe is a KEEPER for sure! NOTE: my local liquor store did not carry the Shaoxing wine, so I had to substitute with pale dry sherry. Since I’m going to be making this recipe again (and again, and again, LOL) I will check in the larger liquor store in the area for the real thing! Thanks again…



    1. Hi Terri,

      thank you so much for your feedback and kind words on the recipe 🙂

      Happy to hear your husband liked it too. You can find Shaoxing wine in Asian supermarket as it is a popular cooking wine.

      Take care & have fun cooking

  23. Mark & I devoured this last night! Love the HK mushroom pork chops, also the HK tomato pork chops, and now these HK onion pork chops. So tasty that every drop of sauce was mopped up with mash and green beans. Would the cooking time change if we double the sauce ingredients but keep to 4 chops? Mark has already requested more sauce next time and he doesn’t need to twist my arm 🙂

    As a side note; we lost a pork chop to the dog! First time in 5 years he has stolen food from a dish waiting to be served. It must have smelled heavenly and way too tempting. And, gone in a blink. Thankfully I caught him before he wolfed the lot down, and doubly thankful they weren’t bone-in. So, the hound loved it too lol.

    We love your Instant Pot recipes! Thank you 🙂

    1. Hi Wendy and Mark,

      thank you so much for trying this HK onion sauce Pork chops 🙂

      Happy to hear you, Mark and the doggie enjoyed it!

      I would recommend decreasing the natural release time by about 2 – 3 minutes as the get up to pressure time will be longer with more sauce.

      Take care & have fun cooking

  24. Made with 6 bone in pork chops. We all loved it. Will make with 9 chops next time. Sons had two each while parents only had one. Doubled the sauce, but probably didn’t have to, because it was a LOT! Thank you again and God bless!!!

  25. I made this tonight it was wonderful!! I had 6 chops about 1/2 “ thick and have a 3 quart IP. I layered the chops and cooked them for 1 minute on high and natural release (13 min. on my pot). The chops were tender and the sauce was SO good ! I served them with mashed potatoes and green beans.

  26. I have 2 pork steaks bone in that would approximately equal 4 chops boneless. Should I cook these longer as they have bone and are larger (in width) pieces of pork? Or is the main variance the thickness of the meat?

    Also can I cook more than 2 pork steaks at the same time? Does that make a difference in cooking time — the amount of meat there is in the pot?


    1. Hi Elaine,

      Happy to hear from you and thank you for your question 🙂

      Pressure cooking is mostly dependent on thickness, but you will add a bit more time for the bone (It shields the heat from cooking the meat) as well.

      Cooking more than 2 pork steaks will be fine. You may actually want to decrease the cooking time (The get up to pressure time will increase) if you are making a large amount.

      I would brown them for a little longer and increase the cooking time to 2 minutes + Natural release.

      Happy New Year to you and your family!

    2. Hi Jacky,
      I made this yestersay with 2 steaks and they turned out really well. So just to clarify, if i want to cook for a crowd i need to increase time to 2 mins and not decrease. You say both in the reply so I’m confused.

  27. We raise and butcher our own pork, and my chops are bone in and thick. I’d like to avoid the work of boning them out, though I can if I have to. Do you think I could carefully tenderize around the bone and call it good or should I just man up and get to work deboning. :). Actually, my home grown chops are so much better than store bought ones that they might not need tenderizing….thoughts?

    1. Hi Marie,

      Thank you for your question.

      You can keep them bone-in 🙂

      You may want to saute the bone part a little longer as the bone will act as a shield and slow down the cooking for the meat around it.

      Happy New Year to you and your family

  28. Thanks a lot for all the great recipes! I have tried almost most of your chicken recipes. Just bought pork chops to try this out and looks like I only have 4 chops in my order. Can you let me know if I should still do 1 min or 0 mins since its just 4 pieces. Also should I still do 10 mins natural release? Thanks a lot in advance, cant wait to try this tonight!

    1. Hi Sandy,

      Thank you for your kind words and question 🙂

      If it is thin cut, 0 minutes + 10 minutes Natural release will work great.

      Merry Christmas & Happy New Year

  29. Hi Amy! Hi Jacky!

    I cooked this last night, doubled the chops (my small family is big on meat!) and sauce, pressure cooked for 0 minutes + Natural Release (just under 20 minutes).

    Everyone was raving about how tender and moist the chops were. Thank you, it was my very first attempt with a pressure cooker, and it turned out so amazingly delicious. Previous attempts with chops on the stove or in the oven rendered the meat tough and dry. I thought I would have to take chops off my menu for good until I found your recipe!

    I guess there is no turning back now for me. Would you please put up classic recipes of Instant Pot Roasted Chicken and Instant Pot Chicken Stew? I can’t wait for you to turn them into go-to recipes for keeps. Thanks again. You made cooking fun again and eating an experience worth waiting for.

    1. Hi Janice! 🙂

      Thank you so so much for your kind words. Amy is sitting beside me and we are so happy to hear your amazing cooking story!!

      I have added Instant Pot Chicken Stew to our long to-make list.
      Roasting a chicken in the Instant Pot is not possible so I will have to be creative with that one.

      Take care & have a great week!

  30. Thanks for the tips on cooking thin pork chop. The recipe worked out well! The pork is very tender. I did not use Worcestershire sauce and balsamic vinegar since I don’t tend to like sour flavors. What exactly do those ingredients do for this recipe? I want to learn Chinese cooking and Instant Pot, your site is perfect. So glad I found it!

    1. Hi Loretta,

      So happy to hear the result 🙂

      The Worcestershire sauce and Balsamic vinegar will balance and amplify the flavor profile quite a bit. With the correct amount, they should blend in without making the sauce sour.

      Take care & have fun cooking

  31. I am looking forward to making this recipe since I grew up eating it at restaurants. I have 10 pork chops that I plan to make that are very thin. Can I make them in one batch, or do I need to separate to 2 batches? Can you please advise on the Pressure Cook timing? I saw in several comments above you advised 0 minutes, what do you mean? Thanks!

    1. Hi Loretta,

      It’s great to hear from you again 🙂

      You will probably want to separate into 2 batches as pork chop gets overcooked easily.

      Yes, set the pressure cooking timer to 0 minute for 5 pork chops.

      Take care & have fun cooking

  32. Hi! First of all, thank you SO much for sharing your knowledge and recipes with all of us! Second, could this recipe be doubled? If so, any changes to cooking time? You guys are awesome!!

    1. Hi Afton,

      thank you so much for your kind words 🙂

      The recipe can be doubled. The cooking time will have to be reduced to 0 minute pressure cooking time to avoid overcooking.

      Take care & have fun cooking

  33. So I’m not an IP user, but I have been a pressure-cooker user for about 15 years now, with a Fagor 12-quart pot and a large saute-pan sized pot. I cooked these in my saute pressure cooker pot on high for 1 minute (which comes to full pressure in about 1 minute on my gas stove), and then it only took about 2 minutes to completely depressurize. Do you think this is fully cooked? Would you have given it an extra minute on high pressure? I haven’t tasted this as I have TMJ and probably won’t be able to eat it, but I’ll ask my fam how they like it 🙂

    1. Hi Georgia,

      thank you for your question 🙂

      Hard for me to say as pork chops can be cooked super fast.

      If you have a meat thermometer, you can check to see if it is over 145F.

      If you don’t have a meat thermometer, I would cook the pork chop for another minute.

      Take care & have fun cooking

  34. Thank you for your prompt response!! Can’t wait to try this tomorrow! Natural release 10mins then turn the knob to ‘Venting’? Sorry still pretty new to IP ?

    1. Hi Veronica,

      Glad to help 🙂

      For natural release, you will want to wait until the floating valve drops down on it’s own (It will take roughly 10 minutes).

      Then you can turn the venting knob to the venting position.

      Here is a detailed post on Natural and Quick Release.

      Take care & have fun cooking

  35. This recipe sounds delicious!! Any chance I can use this recipe using chicken instead of pork? If yes, what would the cooking time be?

    Thank you!

    1. Hi Veronica,

      thank you for your kind words 🙂

      It will work well with chicken thighs & drumsticks

      6 minutes + Natural release for bone-in chicken thighs & 8 minutes + Natural release for drumsticks.

      Take care & have fun cooking

  36. I’ve made this and turned out great!
    Question: would this method also work for cooking beef top sirloin or even ribeye steak?

    1. It’s good to hear from you Jos 🙂

      Thank you for your kind words and question.

      I would suggest using chuck roast in the pressure cooker as it is more suitable.

      Take care & have fun cooking

  37. Tried this last night, it was amazing! Our natural release was actually really fast, only like 7 minutes, I worried something was wrong! Haha…. our pork chops were slightly dry, but I think it was the cut I chose. The sauce is AMAZING! I want to try the same recipe with boneless skinless chicken thighs….. think 1 minute pressure after saute-ing should be good?

    Thanks for all your great recipes, I share them with friends all the time!

    1. Hi Jesse,

      It’s great to hear from you again 🙂

      Boneless skinless chicken thighs will take roughly 5 -6 minutes + Natural release to fully cook.

      The sauce will fit well with chicken!

      Take care & have fun cooking

  38. I just started using my Power Pressure Cooker more often this past month and decided to buy the new Instant Pot Ultra. I just received it yesterday and decided to make this as my first InstaPot recipe! I followed the recipe almost exactly, I even bought Shaoxing wine and Superior Light Soy Sauce to make sure it was authentic. It turned out really well! I was worried because pork chops can turn out dry and tough, but these weren’t dry at all. The sauce was very tasty, my husband was spooning it all over his rice.

    I’m Cantonese American and my mother used to make pork chops with onion sauce that was similar to this. The difference was that she added mushrooms and omitted the vinegar.

    One note: I did a natural release for 15 min before doing a quick release to vent. Thanks for a great recipe, I’ll definitely be making more recipes from your site!

    1. Hi Lorraine,

      Congrats on the new Instant Pot Ultra!

      thank you for your kind words and review on the recipe :)!!

      Do let us know if you come across any questions with the new machine!!

      Take care & have fun cooking

  39. By the way, when I entered my previous comment I tried to rate the recipe as 5 stars but the website wouldn’t accept star number 5 for some reason.

  40. this turned out beautifully. I slightly varied the ingredients but was careful to use the method as written, with the tenderizing, marinating, sauteeing, one minute pressure cook, and NPR, and it was wonderfully tender. I was thrilled because my previous attempt at pork chops using a different recipe was very dry and tough. I started with a pork loin roast that I sliced into chops myself, so it ended up being very cost effective.

  41. I try to eat paleo/primal. Can coconut aminos or tamari sauce be substituted for light soy sauce?

    PS You two are great!

  42. Hi Amy & Jacky,

    I’m fairly new to pressure cooking (have had my IP about a month or so now) and your site has easily become my go to place for fantastic recipes. I have made the pork chops in onion sauce a couple of times now on my quest to cook my way through your site and wanted to share something. The very first time I made it was for my parents (as a thank you for dog sitting) and after the meal my father declared that it was probably the best thing he has ever eaten. So thank you for not only great recipes but also for great memories.

    -Michael S. Hensley

    1. Hi Michael,

      thank you so much for the positive feedback 🙂

      We are so happy to hear this!!

      Keep on cooking and create more great memories!

      Let us know if you come across any questions.

      take care & have fun cooking

    1. Hi Katie,

      It’s great to hear from you again. Hope you are doing well 🙂

      Thank you for your question!

      Make sure to use pork chops with marbling. You may have to reduce the pressure cooking time to 0 minutes for very thin cut of pork chops.

      Take care & have fun cooking

  43. These recipe looks so good. I can’t wait to try it. I’m confused about one thing. I’m new to PC cooking. I thought you’re supposed to always have 1 1/2c. of liquid in the pot to cook something. Your recipe doesn’t call for that while cooking the pork chops. Obviously the recipe works but I would like some clarification on this. Thank you.

    1. Hi Brenda,

      thank you for your kind words and question 🙂
      Generally, we recommend people to use a minimum of 1 cup of liquid in the Instant Pot.

      We have tried taking an Instant Pot to high pressure numerous time with 1/4 cup of water (not recommended for extend period of cooking) and it worked.

      Here is what we wrote in our 10 Helpful Tips for New Instant Pot Users post

      As a new user, it is best to aim for one cup of total liquid when pressure cooking meat. Too much liquid will dilute the flavor and add the “going up to pressure” time and pressure release time.

      *Instant Pot recommends using at least 1 1/2 cup of liquid, but it is totally safe with 1 cup of liquid.

      Let us know if you have any questions!

      Take care & have fun cooking!

  44. I made this for dinner tonight. Super delicious and so easy! I think next time I might increase the amount of onions, they were so yummy! My hubby said the sauce was the best gravy he’s had. Since there’s only the two of us, we have leftovers for another meal, and I know it will be even better with the flavors setting in.

  45. Great recipe! The whole family loved it, including the 12 month old. So tasty! I totally trust your recipes to provide delicious and authentic Asian dishes. Love your work! Keep the awesome experiments and recipes coming please!

  46. Spot on with the sauce, I also made the Portuguese chicken as well and it was super yummy.. I love all the HK cafe style recipes you have. Really brings back childhood memories . Hope you can do some future recipes for HK style 黑椒汁, satay sauce and 白汁. Looking forward to future recipes… Thank you!

    1. Hi Irene,

      thank you so much for your comment and kind words.
      I love the gravies you mentioned. They are all on our ever-growing to make list 🙂

      Happy New Year & Have Fun Cooking

    1. Hi Chris,

      thank you for your question 🙂

      We used Worcestershire sauce as it is Umami packed.
      This recipe already contains balsamic vinegar. If we used Chinese black vinegar as well, in my opinion it will overpower the other flavor profile.

      Happy New Year & Have Fun Cooking!

  47. Thank you for the recipe! I’m Cantonese-American and these taste just like my mom’s pork chops. Next time I will add some ginger like she does.

  48. I made these pork chops last night. Meat was not as tender as expected even tho I did tenderize as directed. Maybe should have cooked more than 1 minute? HK onion sauce so-so. Had to add 2 Tbsp Katsu sauce to boost flavor.

    1. Hi Lorrie,

      thank you for your feedback 🙂
      Cooking the pork chops for more than 1 minute will overcook them and make them drier.
      For best result, choose pork chops that are well marbled.

      Happy New Year & Have fun Cooking

  49. Tried this recipe tonight, it was fantastic. Easy to follow, easy to make and delicious. This will be a favorite. Thank you for your quick response this afternoon. I am looking forward to trying more of your recipes.

    1. Hi Melanie,

      So glad to hear you enjoyed this recipe 🙂
      Thank you for taking your time to leave such a wonderful feedback.
      See you around an feel free to ask us any questions!!

      Have fun cooking!

  50. This looks amazing. Wondering if there is a substitute for the Shaoxing wine? I can’t buy it locally and it is expensive on Amazon for only one tablespoon. If I omit it will it make that much of a difference?

    1. Hi Mark,

      Dry Sherry wine is a good substitution for Shaoxing wine 🙂
      There will be a slight change to the flavor profile by omitting it.

      Have fun cooking!

  51. Thanks for the quick reply RE Rice. No worries – that’s why I have TWO IPs! I have yet to master jasmine rice but I will. 🙂

    1. Hi Sharyn,

      somehow this comment went under the radar and we didn’t receive a notification. If you still haven’t mastered Jasmine rice in the IP yet, we do have a recipe for it 🙂

      Have fun cooking!

  52. This looks amazing – as do all your recipes! Can you tell me how you would adapt to do PIP so I could make rice? Is that possible?

    1. Hi Sharyn,

      thank you for your kind comment 🙂

      Jasmine rice will come out slightly undercook in 1 minute + natural release time with the the pot in pot method.

      You will probably need at least roughly 3 minutes + natural release which will not work with this dish 🙁


    1. Hi Stephen,

      Glad to hear the onion pork chops were well received by your dinner guests. Thank you so much for using our recipe!! 🙂

      – Jacky

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