If you’re craving a comfort-food classic that’s both rich in flavor and effortless to make, this Instant Pot Sour Cream Pork Chops Recipe is an absolute winner. Tender, juicy pork chops bathed in a creamy, tangy sauce with caramelized onions—this dish transforms simple ingredients into a weeknight dinner favorite you’ll want to make again and again. The Instant Pot makes quick work of what could be a long cook, locking in all the juicy goodness while allowing you to savor every bite without the fuss.
Ingredients You’ll Need
It’s amazing how just a handful of carefully chosen ingredients can come together to create such a hearty meal. Each one plays a vital role, from the caramelized sweetness of the onions to the tangy richness of sour cream, making this recipe both simple and flavorful.
- 1 tablespoon butter: Adds a luscious richness to soften and brown the onions perfectly.
- 2 medium onions (cut into slim wedges): Bring sweet, caramelized notes that deepen the overall sauce flavor.
- 4 thick cut pork chops: The star protein, offering juicy, tender bites when pressure cooked correctly.
- Salt + pepper to taste: Essential seasonings that enhance all the flavors in the dish.
- 1 cup beef stock: Provides a savory, rich base that complements the pork and melds the sauce together.
- 1 teaspoon Worcestershire sauce: Adds an umami punch and subtle complexity.
- 1 teaspoon cornstarch: Optional, but perfect for thickening the sauce to a silky consistency.
- 1/3 cup sour cream: The creamy, tangy finish that truly makes these pork chops stand out.
How to Make Instant Pot Sour Cream Pork Chops Recipe
Step 1: Brown the Onions and Pork
Start by setting your Instant Pot to sauté mode and melting the butter until it’s foaming beautifully. Toss in the sliced onions, letting them soften and develop that lovely translucent glow. Push the onions to one side, then carefully place the pork chops into the pot, seasoning them generously with salt and pepper. Browning the pork chops seals in the juices and adds incredible depth to your final dish—it’s truly worth the little extra effort here.
Step 2: Add the Sauce
Once the chops are nicely browned, turn off the sauté function. Pour in the beef stock and Worcestershire sauce, using a wooden spoon to scrape up all those delicious browned bits lingering on the bottom of the pot. These bits are flavor gold, so don’t skip this step! The mixture now forms the base of your savory sauce that will coat the chops perfectly.
Step 3: Pressure Cook the Pork Chops
Seal the Instant Pot by closing the lid and setting the valve to sealing. Select “pressure cook” mode and program it for 8 minutes. Let the magic happen as the Instant Pot tenderizes the pork chops to perfection. Once done, allow a natural pressure release for 5 minutes to keep the meat juicy, then carefully release any remaining pressure before opening the lid.
Step 4: Thicken the Sauce
If you enjoy a thicker sauce, now’s the time to remove the pork chops and keep them warm under foil. Switch the Instant Pot back to sauté and let the sauce simmer gently for a few minutes. For extra body, whisk together the cornstarch with a tablespoon of water to make a slurry, then stir it into the simmering sauce until it reaches your desired consistency. Watching this sauce thicken and shine is really satisfying.
Step 5: Add the Sour Cream
Turn off the Instant Pot and give the sauce a few moments to cool slightly. This helps prevent the sour cream from curdling when you stir it in. Fold in the sour cream until the sauce is silky and irresistible. Pour this velvety sauce generously over the pork chops and get ready to indulge in one of the coziest dinners you’ll make all week.
How to Serve Instant Pot Sour Cream Pork Chops Recipe
Garnishes
Add a pop of color and freshness with a sprinkle of chopped fresh parsley or chives on top of each pork chop. These bright green herbs not only elevate the presentation but complement the creamy sauce with a hint of herbal brightness. A light dusting of paprika can also bring warmth to the plate visually and on the palate.
Side Dishes
The rich sauce begs for hearty and simple sides. Classic mashed potatoes are a fail-safe partner, soaking up all that luxurious sauce. Roasted green beans or steamed broccoli add just the right crunch and color contrast while keeping the meal balanced. For a twist, try buttery egg noodles or creamy polenta—both are fantastic for sopping up every last drop of this incredible sauce.
Creative Ways to Present
For a cozy family dinner, plate the pork chops on a big platter with the sauce ladled liberally over the top, inviting everyone to help themselves. When entertaining, consider layering pork chops over a creamy bed of mashed potatoes individually on plates, finishing with a fresh herb sprig for a restaurant-worthy touch. You could even serve the chops sliced thin over buttered spaetzle for a unique spin that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Sour Cream Pork Chops keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even further overnight, so the next day’s meal is just as delightful. Make sure to keep the sauce and chops together so none of that creamy goodness dries out.
Freezing
If you want to stash some for longer, freeze the pork chops and sauce separately in freezer-safe containers or bags for up to 3 months. Sous vide or slow cooker fans, this is your chance to prep ahead for a fuss-free future meal. When ready to eat, thaw overnight in the fridge and reheat gently to avoid splitting the sour cream sauce.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally to maintain the sauce’s creamy texture. Avoid boiling to prevent the sour cream from curdling. Alternatively, microwave in short bursts, stirring in between, until warmed through. Serve immediately for the best taste and texture.
FAQs
Can I use thin-cut pork chops for this Instant Pot Sour Cream Pork Chops Recipe?
While thick-cut pork chops are recommended for juicy results, you can use thin-cut chops; just reduce the pressure cooking time to avoid overcooking and drying them out. Keep an eye on the chops to ensure they stay tender.
Is sour cream the only dairy option I can use in this recipe?
Sour cream brings a unique tang and creaminess, but you can substitute with Greek yogurt or crème fraîche if preferred. Just be cautious with temperature so the dairy doesn’t curdle.
Can I make this recipe in a regular pot on the stove?
Absolutely! Brown the onions and pork chops in a skillet, then simmer with stock and Worcestershire sauce in a covered pan over low heat until the pork is tender (about 25-30 minutes). Finish with sour cream as directed for that creamy sauce.
How do I know when the pork chops are fully cooked in the Instant Pot?
The 8-minute pressure cook time with natural release is based on thick-cut pork chops and yields tender, juicy meat. If unsure, use a meat thermometer to check that the internal temperature has reached 145°F (63°C), which is safe for pork.
Can I add mushrooms or other vegetables to the Instant Pot Sour Cream Pork Chops Recipe?
Yes! Adding mushrooms alongside the onions during sautéing is a marvelous way to boost umami flavors. Other quick-cooking vegetables like bell peppers can be added, but avoid overcrowding so the pork cooks evenly.
Final Thoughts
This Instant Pot Sour Cream Pork Chops Recipe feels like a warm hug in food form. It brings together simple ingredients in a way that feels special and comforting without any complicated steps. Whether you’re cooking for family or just treating yourself, it’s a dish that promises satisfaction with every bite. Give it a try and watch how easily this recipe becomes a beloved meal in your rotation.
Print
Instant Pot Sour Cream Pork Chops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Sour Cream Pork Chops recipe delivers tender, juicy pork chops smothered in a creamy, flavorful sauce made with sautéed onions, beef stock, Worcestershire sauce, and sour cream. Ready in under 30 minutes, this comforting dish is perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 tablespoon butter
- 2 medium onions, cut into slim wedges
- 4 thick cut pork chops
- Salt and pepper, to taste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 1/3 cup sour cream
Instructions
- Brown onions and pork: Set the Instant Pot to sauté mode. Add the butter and cook the onions until they are softened and fragrant. Push the onions to one side of the pot, then add the thick cut pork chops. Season them with salt and pepper and brown on both sides for a few minutes.
- Add sauce: Turn off the sauté mode. Pour in the beef stock and Worcestershire sauce, scraping any browned bits from the bottom of the pot to incorporate that rich flavor into the sauce.
- Pressure cook: Close the Instant Pot lid, set the valve to sealing, and select the pressure cook function for 8 minutes. When cooking is complete, allow a natural pressure release for 5 minutes, then manually release any remaining pressure before opening the lid.
- Thicken: For a thicker sauce, remove the pork chops and cover them to keep warm. Set the Instant Pot back to sauté mode and simmer the sauce for a few minutes. If you want it thicker, stir in a slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon water and cook until the sauce thickens.
- Add cream: Turn off the Instant Pot and let the sauce cool for a few seconds to temper. Stir in the sour cream until smooth and creamy. Serve the sauce generously over the pork chops for a delicious, creamy finish.
Notes
- Use thick-cut pork chops for juicier results that won’t dry out during pressure cooking.
- Adjust salt and pepper to taste before serving as beef stock can vary in saltiness.
- For a dairy-free version, substitute sour cream with coconut cream or a plant-based alternative.
- Be sure not to boil the sauce after adding sour cream to prevent curdling.
- The natural pressure release is important to keep the meat tender and moist.
