A super quick instant pot supper recipe, these Instant Pot Maple Garlic Pork Chops have an amazing savoury-sweet flavor with just a few minutes of work! Ready to eat in less than 20 minutes, it’s a perfect Instant Pot recipe for busy weeknight suppers.

Instant Pot Pork Chops Recipe

My love for my instant pot is well established… it is my saving grace on days when I have forgotten to thaw some meat for supper or I have a last minute work project that is interfering with my supper prep time.

If you’re here on this post – you’re probably also a fan of the magical Instant Pot, so I am preaching to the choir!

I also love the Instant Pot’s ability to keep the moisture in cuts of meat that are known for being dry, and really infusing flavor in a short amount of time.

Pork chops are notorious for being dry, tough and flavorless – and these Maple Garlic Pork Chops are the complete opposite! Juicy, succulent and incredibly flavorful with a savoury-sweet flavor profile that is well developed with garlic for acidity and herbs for earthiness. Using maple sugar (or maple syrup) adds a rounded sweetness that is not saccharine and adds an almost roasted caramel profile to the recipe that is well balanced with the other savoury elements.

I used maple sugar since I had it on hand – mine is from Crown Maple (the same brand I used in our Hibiscus Maple Iced Tea recipe). Maple syrup is a perfectly fine substitute – just don’t alter the amount of the cooking liquid.

(Would you look at how juicy that pork chop looks?! I could definitely go for another one right now…)

Using bone-in pork chops also add some flavor and leaving the fat on for the cooking process adds flavor and moisture – even if you choose to cut it away before eating, do yourself a favor and leave it on for cooking. (You can always save the fat scraps for starting soup!)

My pork chops were HUGE (two of them filled my Instant Pot – as you can see in the pictures below) so I only needed two, but if you’re using smaller (or boneless) pork chops, you will need 4 for this recipe.

You can also easily double or triple this recipe, just increase the ingredients and cooking time accordingly (I’ve included the changes for doubling the recipe here but you’ll have to do the other math on your own).

These Maple Garlic Pork Chops took about 6 minutes of prep time and cooked for an additional six (ten if you’re doubling this recipe) – with the pressure-building times and releases, plan on about 20 minutes from starting this recipe to setting it out on the table. (I like to use the time that the instant pot is doing it’s thing to prepare the side dishes and get ahead of any washing up so that I don’t have a mountain of dishes to clean at the end of the day. We just did simple green beans and corn on the cob because the pork chops were easily the star of this meal – and the portions were so hearty that there wasn’t room for anything too carb-laden.)

These pork chops also work great for meal prepping – they were still juicy and perfect when I reheated one the next day, just be sure to add a bit of that cooking liquid to the container before refrigerating.

Looking for more Instant Pot Recipes? Check out our full collection here!

Ingredients for Garlic Maple Pork Chops

• 2 large pork chops, bone-in preferably – 4 small pork chops
• 2 Tablespoons olive oil or butter
• 1/4 cup maple sugar
• 4 cloves garlic, minced (about 1 1/2 Tablespoons)
•  1 teaspoon oregano
• 1 teaspoon thyme
• 1/2 cup water, broth, or apple cider
• 2 tablespoons butter
• Salt and pepper, to taste

Tip: some people prefer their pork chops to brine before using. To do this, soak the pork chops in 2 cups water with 2 Tablespoons coarse salt and a dash of vinegar.

Tip #2: you can use the equivalent amount of brown sugar or maple syrup instead of the maple sugar.

If cooking 4 large pork chops:

• 4 large pork chops, bone-in preferably – 8 small pork chops
• 4 Tablespoons olive oil or butter
• 1/2 cup maple sugar
• 8 cloves garlic, minced (about 1 1/2 Tablespoons)
•  2 teaspoon oregano
• 2 teaspoon thyme
• 1/2 cup water, broth, or apple cider
• 4 tablespoons butter
• Salt and pepper, to taste

Tip: if cooking 4 large bone-in pork chops, increase the cooking time to 10 minutes and double-check for doneness with your meat thermometer.

Kitchen Tools You May Find Helpful

• Instant Pot
• Measuring cups and spoons
• Tongs
• Spatula
• Garlic mincer or sharp knife
• Internal meat thermometer

How to Make Instant Pot Pork Chops

First, if you want to brine your pork chops, dissolve the salt in the water and vinegar and place in a sealable container, along with the pork chops.

Refrigerate overnight or up to two days.

When ready to cook, pat the pork chops dry and add the olive oil to the Instant Pot.

Select the Sauté setting and sear (brown) the pork chops on either side, about 2 minutes each side. (If they don’t flip over easily give them another 30 seconds or so.)

Remove the seared pork chops to a plate temporarily as you prepare the “sauce.”

Add the garlic and saute until golden brown.

Stir in the butter and herbs and cook until fragrant.

Add the maple sugar and stir to combine.

Add in the liquid and stir to break up any clumps of herbs.

Add the pork chops back in, spoon over some of the herbs and garlic, and then turn off the saute setting.

Secure the IP lid, set to manual for 6 minutes, and then natural or quick release.

Check the pork chops with an internal thermometer to ensure they are fully cooked – 145F minimum.

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Instant Pot Maple Garlic Pork Chops

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Ingredients

• 2 large pork chops, bone-in preferably
• 2 Tablespoons olive oil or butter
• 1/4 cup maple sugar 
• 4 cloves garlic, minced (about 1 1/2 Tablespoons)
•  1 teaspoon oregano
• 1 teaspoon thyme
• 1/2 cup water, broth, or apple cider
• 2 tablespoons butter
• Salt and pepper, to taste 

Instructions

1. First, if you want to brine your pork chops, dissolve the salt in the water and vinegar and place in a sealable container, along with the pork chops.
2. Refrigerate overnight or up to two days.
3. When ready to cook, pat the pork chops dry and add the olive oil to the Instant Pot.
4. Select the Sauté setting and sear (brown) the pork chops on either side, about 2 minutes each side. (If they don't flip over easily give them another 30 seconds or so.)
5. Remove the seared pork chops to a plate temporarily as you prepare the "sauce."
6. Add the garlic and saute until golden brown.
7. Stir in the butter and herbs and cook until fragrant.
8. Add the maple sugar and stir to combine. 
9. Add in the liquid and stir to break up any clumps of herbs.
10. Add the pork chops back in, spoon over some of the herbs and garlic, and then turn off the saute setting.
11. Secure the IP lid, set to manual for 6 minutes, and then natural or quick release.
12. Check the pork chops with an internal thermometer to ensure they are fully cooked - 145F minimum.

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These Instant Pot Garlic Maple Pork Chops are going to change everything you thought you knew about pork chops! Succulent, flavorful and super quick to make, this is a recipe is going to go into high rotation once your family tastes it!

For more delicious Instant Pot recipes, check out our Instant Pot Hawaiian Pot Roast recipe or our Instant Pot Taco Pasta recipe.