Pressure Cooker Pork Chops and Applesauce

Make this quick & easy 1-minute pressure cooker pork chops and simple homemade applesauce. Moist & tender pork chops drizzled with warm cinnamon applesauce. Yum!!

Make this quick and easy 1-minute pressure cooker pork chops and homemade applesauce. Moist and tender pork chops drizzled with warm cinnamon applesauce. Perfect simple dinner for those hectic nights! 😀

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Pressure cooker pork chops drizzled with tender cinnamon applesauce makes a great sweet and savory dish that is homey and comforting to eat. Love how pressure cooking brings out the original flavors of the pork chops. YUM!

However, it’s such a dilemma cooking pressure cooker pork chops because it’s cooked in a flash. When they’re overcooked, they will become tough and dry. If you use quick release to avoid overcooking the pork chops, the juice will get squeezed out of the meat.

Though you can cook the pork chops longer to overcook them to a point where the meat fibers break down and become tender again, but the flavors of the meat will be gone.

So let’s find out how to make moist and tender pressure cooker pork chops! 😀

Pressure Cooker Pork Chops and Applesauce Recipe ingredients

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Ingredients for Pressure Cooker Pork Chops and Applesauce Recipe

We kept the ingredients list short as this is meant to be a quick and easy meal. 🙂

Make this quick & easy 1-minute pressure cooker pork chops and simple homemade applesauce. Moist & tender pork chops drizzled with warm cinnamon applesauce. Yum!!

Pressure Cooker Pork Chops and Applesauce Recipe Experiment

We’ve bought a few packs of pork chops (1.25 inches thick) to test this recipe over a few days. We’ve tested this recipe by pressure cooking the pork chops at high pressure with our Instant Pot Electric Pressure Cooker.

Here are the results:

Test 1 – 12 minutes, Natural Release: the pork chops were overcooked, the cooking time was not long enough to break down the fibers in the meat to bring out the tenderness. The result was a bit better than Test 2’s results due to using natural release.

Test 2 – 10 minutes, Quick Release: the pork chops were overcooked, the quick release didn’t help.

Test 3 – 5 minutes, 5 minutes Natural Release: the pork chops were still overcooked. The 5 minutes of natural release was not enough as there was still a lot of pressure inside.

Test 4 – 5 minutes, Quick Release: the pork chops were fully cooked, the results were not bad, however, the meat was a bit dry due to using quick release.

Test 5 – 1 minute, Natural Release: the pork chops were flavorful, tender, moist, and juicy.

Perhaps high pressure at 0 minutes, natural release may have better results, but we’re just going to stop here because we ran out of pork chops and apples. And I think I’m starting to dream about pork chops in my sleep. LOL~

Tips for Pressure Cooker Pork Chops and Applesauce Recipe

Purchasing pork chops: Try to choose pork loin chops with some marbling of fat. As a reference, the thickness part of our pork chops is roughly 1.25 inches thick.

Pressure Cooker Pork Chops and Applesauce Recipe, thickness of the pork chops
Preparation:
Slice the apples thinly (as shown in the picture below) because you want to extract as much of their juice into the sauce as possible within a relatively short cooking time.

Pressure Cooker Pork Chops and Applesauce Recipe. Cut the apples thinly
In Step 1:
Be sure to season the pork chops generously with kosher salt and ground black pepper.

Pressure Cooker Pork Chops and Applesauce Recipe, season generously with Kosher salt and grounded black pepper
In Step 3:
 It’s tricky to brown meat in the Instant Pot because it’s hard to control the temperature and the pot’s surface is not completely flat. So, if you’re using an Instant Pot to brown the meat, make sure your pot is as hot as it can be before you add the oil (indicator will says HOT).

Also, make sure the whole bottom of the pot is covered with oil and don’t flip the pork chops back and forth, just let it sit and brown. This will prevent the pork chops from sticking to the pot.

Pressure Cooker Pork Chops and Applesauce Recipe, brown the pork chops
In Step 8:
After you remove the pork chops, check the pork chops’ internal temperature to reach at least 145°F, so it’s safe to eat! We have no intentions to kill anyone with this 1-minute pressure cooker pork chops. 😛

Pressure Cooker Pork Chops and Applesauce Recipe, measure the internal temperature of the pork chops

We also use this Food Thermometer to monitor the temperature for poor-man sous vide, as we find the measurement to be quite accurate.

Watch How To Make Pressure Cooker Pork Chops and Applesauce Recipe Video

Can’t see the cooking video? Watch it here.

Now it’s YOUR turn to take out your pressure cooker and cook some Pressure Cooker Pork Chops and Applesauce!

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5.0 from 5 reviews
Pressure Cooker Pork Chops with Applesauce
 
Prep
Cook
Total
 
Make this quick & easy 1-minute pressure cooker pork chops and simple homemade applesauce. Moist & tender pork chops drizzled with warm cinnamon applesauce.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Quick Meals, Sauce, Side Dish
Cuisine: American
Serving: 2 - 4
Ingredients
  • 2 – 4 pork loin chops (we used center cut, bone-in)
  • 1 tablespoon grapeseed oil or olive oil
  • 1 small onion, sliced
  • 3 cloves garlic, roughly minced
  • 2 gala apples, thinly sliced
  • 2 pieces whole cloves (optional)
  • 1 teaspoon cinnamon powder
  • 1 tablespoon honey
  • ½ cup unsalted chicken stock or water
  • 2 tablespoons light soy sauce (not low sodium soy sauce)
  • 1 tablespoon butter
  • Kosher salt and ground black pepper to taste
  • 1 ½ tablespoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
  1. Prepare the Pork Chops: Make a few small cut around the sides of the pork chops so they will stay flat and brown evenly. Season the pork chops with generous amount of kosher salt and ground black pepper.
  2. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the pork chops into the pot (Instant Pot: wait until the indicator says HOT). This will prevent the pork chops from sticking to the pot.
  3. Brown the Pork Chops: Add grapeseed oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned pork chops into the pot, then let it brown for roughly 2 – 3 minutes on each side (don’t need to keep flipping). Remove and set aside.
  4. Sauté the Onion and Garlic: Reduce the heat to medium (Instant pot: press cancel button, then press sauté button). Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrance.
  5. Create the Applesauce: Add in the thinly sliced gala apples, whole cloves (optional) and cinnamon powder, then give it a quick stir. Add the honey and partially deglaze the bottom of the pot with a wooden spoon.
  6. Deglaze and Taste: Add chicken stock and light soy sauce, then fully deglaze the bottom of the pot with a wooden spoon. Taste the seasoning and add more salt and pepper if desired.
  7. Pressure Cook the Pork Chops: Place the pork chops back with all the meat juice into the pot. Close lid and pressure cook at high pressure for 1 minute for both electric and stovetop pressure cookers. Turn off the heat and Let it fully natural release (roughly 10 minutes). Open the lid carefully.
  8. Taste and Thicken the Applesauce: Remove the pork chops and set aside. Turn heat to medium (Instant Pot: Press sauté button). Remove the cloves and taste the seasoning one more time. Add more salt and pepper if desired. Add butter and stir until it has fully dissolved into the sauce.
  9. Optional Step: Mix the cornstarch with water and mix it into the applesauce one third at a time until desired thickness.
  10. Serve: Drizzle the applesauce over the pork chops and serve immediately with side dishes!
Notes
Try to choose pork loin chops with some marbling of fat.

Slice the apples thinly because you want to extract as much of their juice into the sauce as possible within a relatively short cooking time.

Make sure to check the pork chops' internal temperature with a Food Thermometer. Temperature needs to be at least 145°F.

Looking for more Pressure Cooker Pork Chops Recipes?

 

Make this quick & easy 1-minute pressure cooker pork chops and simple homemade applesauce. Moist & tender pork chops drizzled with warm cinnamon applesauce.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I have frozen chops. Can you make these chops from frozen without browning them first?
    If so do I need to adjust the cooking time?
    Thanks for all the great recipes!

    1. Hi Sharon,

      thank you for your question 🙂

      You can make these from frozen without browning.

      Make sure all the chops are at least partially submerged in the liquid. You will probably want to increase the cooking time by a minute.

      Take care & have fun cooking
      Jacky

  2. I cannot wait to try this recipe, do you think I could stuff these with a bread type stuffing? What timing changes would I need to make if any? Thank you for all of your wonder recipes.

    1. Hi Karen,

      thank you so much for your kind words and question 🙂

      The stuffing will become quite mushy & soft due to the high temperature and liquid.

      Take care & have fun cooking
      Jacky

  3. Hello,
    first of all, I have loved every single one of your recipes I’ve tried so far! this is my go-to site for IP dishes that never fail! thank-you so much!
    my question about the applesauce pork chops: I have 6 boneless chops I’d like to cook (about 3 lbs). do you recommend increasing ingredient portions by 1.5 or 2x? and increasing the cook and release times at all? thanks!

    1. Hi Karin,

      thank you so much for your kind words & question 🙂

      I would recommend increasing the solid ingredient portions by 1.5x.

      The liquid ingredients should stay the same.

      Since the get up to pressure time will be longer, I would recommend decreasing the cooking time to 0 minute and 10 minutes release. (Set the IP to 0 minute with the – button)

      Take care & have fun cooking
      Jacky

  4. Easiest ribs I have ever made. I will never go back to cooking them in an oven. Thank you for a quick easy meal that my family loved!

  5. Right…..I was so excited about doing the Apple Sauce Pork Chops and followed the ingredients/ method meticulously and also read all the reviews. What on earth did I do wrong? I did 1min/Manual/NPR as instructed (after sautéing etc)…..the pork chops were virtually inedible. Tough as old boots. The sauce was ‘ok’ after thickening up. So disappointed and dinner ruined

    1. Hi Gill,

      I am so sorry to hear the result 🙁

      It sounds like the pork chops were overcooked. Perhaps the pork chops were very lean or too much liquid was used.

      Do you recall what kind of apples were used?

      Take care & have an awesome week!
      Jacky

  6. This is the BEST recipe!! I have made it several times.
    I found it also works great with pears instead of apples, if I don’t have any apples on hand (I used less cinnamon).
    And, I thickened the sauce after I removed the chops, reheat the pot on Saute and let it reduce. I love this recipe!! Thank you!

    1. Thank you so much for your kind review on the recipe Joan 🙂

      Yes, pears pair extremely well with pork as well! Thank you for sharing your cooking experience with us.

      Take care & have fun cooking
      Jacky

  7. Hi Amy and Jacky
    I just made this for my husband and me. We liked it a lot. I used boneless chops cut from a loin roast. I should have set my instant pot for 0 minutes because with 1 minute and and about 6 minutes natural pressure release, the chops were close to 170 degrees F. Still they tasted good and had good texture.
    Do you have any suggestions for how to use the left over applesauce gravy?
    Thanks for the recipe!

    1. Hi Cyndie,

      thank you so much for your kind comment and question 🙂

      I would use the leftover applesauce gravy for another pork dish or add on top of a healthy salad.

      Take care & have fun cooking
      Jacky

  8. I made this tonight. I was skeptical of the one-minute cook time, so I thought I’d start with two minutes (which still seems short!). I had some pretty big chops so I thought it would be okay. They turned out great! (I might even try only one minute next time. 🙂 ) I followed the recipe as written (using the corn starch option) and it really turned out well. I have not had much luck with pressure cooker recipes but I printed this one and will keep it in my stash. Thank you!

    1. Hi Shuli,

      thank you for your question 🙂

      The cooking time can stay the same or reduced by a minute to 0 minutes + natural release.

      Take care & have fun cooking
      Jacky

  9. Hi! I was planning on trying this recipe tonight but have a couple questions. My chops are bone-in but aren’t as thick as yours. They are probably 3/4-1 inch thick at the very most. Should I adjust the time? Also, shouldn’t chops be submerged completely in the liquid while pressure cooking? Thank you in advance!

    1. Hi Alexa,

      thank you for your questions 🙂

      You will probably want to adjust the time to 0 minutes + 10 minutes Natural release.
      The chops don’t have to be submerged completely in the liquid 🙂

      take care & have fun cooking
      Jacky

    1. Hi Jenny,

      thank you for your question.
      If your pork chop is frozen, the timing will not have to be changed if they are partially submerged into the liquid.

      Happy New Year & Have Fun Cooking!
      Jacky

  10. Great flavor, but the pork chops were very overcooked (chewy and dry). When opened the pressure cooker lid, the internal temperature of the pork chops was over 190F!!! I followed the directions exactly: I cooked for 1 minute on high pressure and natural release, and I cancelled the keep warm function as soon as the cooking completed. Next time should I:
    1) cook on low pressure and follow all other directions the same, or
    2) cook on high pressure and reduce the cook time to zero minutes and natural release, or
    3) cook for 1 minute and cut natural release for a specific amount of time, say 8 minutes?

    1. Hi Jody,

      thank you for your feedback and question.
      Definitely try reducing the cooking time to zero minutes and natural release as a start.

      Do note, the liquid level and food volume plays an important role on the time of getting up to pressure stage and natural release stage. Those stages will also cause food to undercooked or overcooked.

      Happy New Year & Have Fun Cooking!
      Jacky

    1. Hi Leigh,
      Thanks for your question.
      Tefal cook4me cooks food under pressure at 70 kPa on High Pressure mode, which is very similar to Instant Pot’s.
      So yes! All our pressure cooker recipes are suitable for Tefal cook4me. 🙂
      Have fun pressure cooking!
      Amy

  11. I have an IP, when you indicate in the recipe to turn the heat off am I to hit cancel? This turns the countdown off. Or does that refer to a stove top cooker? Wasn’t sure if the keep warm setting was adding too much cook time to the chops. Thanks for your help.

    1. Hi Linda,

      Thank you for your comment and question 🙂
      Yes, the turn the heat off part is mainly for other electric and stovetop pressure cookers.
      It will not make a difference for the Instant Pot as the manufacturer stated the keep warm function will not kick in until the temperature drops below 176°F.

      Have fun cooking!
      Jacky

    1. Hi Gwen,
      thank you for your question.
      For this dish, you should place the pork chops directly at the bottom of the inner pot.

      Have fun cooking!
      Jacky

  12. Love your site and recipes,the pork chops were perfect,now on to your ribs. I appreciate your time and effort,also the little pieces of information you insert as you go. My go to site for pressure cooking. Thank You.

    1. Hi Rick,

      Thanks for making us smile with your kind words and support!! 🙂 We’re so glad that you enjoyed the pork chops and recipes.
      Looking forward to hear your update on the ribs! Hope you’ll enjoy them too. 😀

  13. Cooked these pork chops last night and turned out terrific. Very good flavour and the chops were cooked to perfection – tender and juicy. Definitely recommend using the cloves.
    Appreciate your time and trouble to make this recipe available.

    1. Hello Lindsay,

      Thanks for trying our recipe and your words of kindness.
      We’re so glad to hear that the pork chops turned out great!! 🙂

  14. Earlier today, we had a brief discussion about pork loin. I did a bit of research about brining pork, took 2, nearly 1″ thick pork loin chops (boneless) from the deep freeze and brined for about 8 hours. I used your 1 minute with a 10 minute NPR method and they were perfect, moist and tender. I forgot to brown them so they would have looked getter but may have been over cooked had I done that. I will continue to experiment.

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