Instant Pot Sour Cream Pork Chops

A Comforting and Flavorful Meal Made Easy

There’s nothing better than a home-cooked meal that’s both rich in flavor and easy to make. Instant Pot Sour Cream Pork Chops are the perfect comfort food—tender, juicy, and coated in a creamy, savory sauce that’s packed with deliciousness.

If you love meals that taste like they’ve been slow-cooked for hours but come together in a fraction of the time, this recipe is for you!

What makes this dish extra special is the creamy sour cream sauce. It adds a smooth, tangy richness that perfectly balances the pork flavors. Plus, using the Instant Pot means less time standing over the stove and more time enjoying dinner with your family.

Whether you’re making this for a cozy weeknight meal or a weekend dinner with loved ones, these pork chops are sure to impress.

I love this recipe because it’s quick, budget-friendly, and uses simple ingredients that you probably already have in your kitchen. The Instant Pot does all the heavy lifting, making sure the pork chops turn out perfectly tender every time.

Plus, this dish pairs wonderfully with mashed potatoes, rice, or even buttered noodles, making it a versatile option that fits into any meal plan.

Want to make dinner extra special without spending hours in the kitchen? This Instant Pot Sour Cream Pork Chops recipe is a must-try!

About Sour Cream Pork Chops

This dish takes classic pork chops to the next level with a rich and creamy sauce made from sour cream, broth, and flavorful seasonings. Unlike traditional fried or baked pork chops, this recipe locks in moisture and tenderness using the Instant Pot’s pressure-cooking magic.

What sets this recipe apart from others is the deliciously tangy and creamy sauce. Many pork chop recipes use a basic gravy, but the addition of sour cream gives this dish a velvety texture and a slightly tangy kick that makes it stand out. It’s the perfect balance of comfort food and gourmet flavor without being complicated to make.

Why You’ll Love It

• Quick & Easy – The Instant Pot does all the work, cooking the pork chops to perfection in a fraction of the time compared to stovetop or oven methods.
• Ultra Tender & Juicy – No more dry pork chops! The pressure cooking ensures they come out perfectly moist and flavorful every time.
• One-Pot Convenience – Fewer dishes to wash means less cleanup and more time to relax after dinner.
• Budget-Friendly – Uses simple, affordable ingredients that are easy to find at any grocery store.
• Crowd-Pleasing Comfort Food – The creamy sauce makes this dish feel indulgent and fancy, yet it’s still a family-friendly meal that even picky eaters will love.

Ingredients

For the Pork Chops:

• 4 bone-in or boneless pork chops (about 1 inch thick)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil

For the Sauce:

• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• ½ cup sour cream
• 1 tablespoon cornstarch (optional, for thickening)

For Garnish (Optional):

• Fresh parsley, chopped
• Extra black pepper

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Ingredient Notes

• Pork Chops: Boneless or bone-in both work great! Bone-in chops tend to be juicier, but boneless cook a little faster.
• Sour Cream: Full-fat sour cream makes the sauce extra rich and creamy, but light sour cream works too if you prefer a lighter version.
• Worcestershire Sauce: Adds depth and a slightly tangy, umami flavor to the sauce—don’t skip it!
• Cornstarch: If you want a thicker sauce, mix cornstarch with a little water and stir it in at the end. It’s totally optional, but I love how it gives the sauce a silky finish.
• Herbs & Spices: Paprika and thyme add a warm, earthy flavor. You can swap thyme for rosemary or Italian seasoning if you prefer.

Kitchen Tools Needed

• Instant Pot – The star of the show! It cooks the pork chops quickly while keeping them tender and juicy. I love using the Instant Pot Duo 6-Quart—it’s the perfect size for most family meals.
• Tongs – Helpful for flipping and removing the pork chops without scratching the pot.
• Measuring Cups & Spoons – For accurate measurements of broth, seasonings, and sauces.
• Wooden Spoon or Silicone Spatula – Great for stirring the sauce without damaging the Instant Pot’s inner liner.
• Small Mixing Bowl – If you’re using cornstarch, you’ll need a bowl to mix it with water before adding it to the sauce.
• Cutting Board & Knife – For chopping parsley if you want to garnish your dish.
• Serving Platter – If you want to plate the pork chops beautifully before serving.

If you don’t have an Instant Pot, I highly recommend investing in one! It makes cooking so much faster and easier, especially for busy weeknights.

Cooking Instructions

Step 1: Season the Pork Chops (2 minutes)

Pat the pork chops dry with a paper towel, then season both sides with salt, black pepper, garlic powder, and onion powder. This helps lock in flavor and creates a nice crust when seared.

Step 2: Sear the Pork Chops (5 minutes)

Set your Instant Pot to Sauté mode and add the olive oil. Once hot, place the pork chops in a single layer and sear for about 2 minutes per side until golden brown. You may need to do this in batches. Remove and set aside.

Pro Tip: Don’t skip searing! It adds an extra depth of flavor to the pork chops and helps them stay juicy.

Step 3: Deglaze the Pot (1 minute)

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom. This prevents a “Burn” warning and adds extra flavor to the sauce.

Step 4: Pressure Cook (12 minutes cook time + 10 minutes natural release)

• Stir in the Worcestershire sauce, Dijon mustard, paprika, and dried thyme.
• Place the pork chops back in the Instant Pot, making sure they are slightly submerged in the liquid.
• Secure the lid and set the Instant Pot to Pressure Cook (Manual) on High for 12 minutes.
• Once the cooking time is up, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.

Pro Tip: Natural release helps keep the pork chops tender. If you do a quick release right away, the meat can turn tough.

Step 5: Make the Sour Cream Sauce (5 minutes)

• Remove the pork chops and set them aside.
• Stir the sour cream into the remaining liquid in the Instant Pot until smooth.
• If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the sauce and let it simmer for 1-2 minutes on Sauté mode.

Pro Tip: To prevent the sour cream from curdling, let it sit at room temperature while the pork chops cook, and stir it in at the very end.

Step 6: Serve & Enjoy!

Place the pork chops on a serving platter or individual plates, then spoon the creamy sauce over the top. Garnish with fresh parsley if desired. Serve with mashed potatoes, rice, or buttered noodles for the ultimate comfort meal.

I love serving these pork chops with mashed potatoes because the creamy sauce is just perfect for drizzling over everything!

Tips and Tricks for Success

• Don’t Skip the Sear! – It might be tempting to throw everything in and press start, but taking a couple of minutes to brown the pork chops makes a huge difference in flavor. That golden crust adds richness to the sauce.

• Let the Instant Pot Do Its Thing – A natural release (waiting 10 minutes before opening the lid) keeps the meat from getting tough. If you rush it with a quick release, you might end up with dry pork chops.
• Adjust the Sauce Thickness – If the sauce is too thin, mix a little cornstarch with water before adding it in. Let it simmer for a couple of minutes, and it’ll thicken up nicely. If it’s too thick, just add a splash of chicken broth.
• Use the Right Pork Chops – Bone-in chops are juicier, but boneless ones cook a little faster. If using thin pork chops, reduce the pressure cooking time to 8 minutes to avoid overcooking.
• Make It Ahead of Time – This dish actually tastes even better the next day! Store leftovers in an airtight container, and reheat on the stovetop or in the microwave with a little extra broth to keep the sauce creamy.

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Ingredient Substitutions and Variations

• No Sour Cream? No Problem! – You can swap it for Greek yogurt (for a tangy kick) or heavy cream (for extra richness).
• Want a Dairy-Free Option? – Use coconut cream instead of sour cream and add a splash of lemon juice for tanginess.
• Make It Spicy – Add ½ teaspoon of red pepper flakes or a dash of hot sauce to give the sauce a little heat.
• Switch Up the Herbs – Don’t like thyme? Try rosemary, Italian seasoning, or fresh basil for a different flavor twist.
• Try It With Different Meats – This sauce works great with chicken breasts or thighs! Just adjust the cooking time: 8 minutes on High Pressure for boneless chicken, 12 minutes for bone-in.

Serving Suggestions

• Mashed Potatoes – The creamy sauce is absolutely perfect drizzled over fluffy mashed potatoes. This is my go-to pairing!
• Rice or Cauliflower Rice – White or brown rice soaks up the sauce beautifully. If you’re looking for a low-carb option, cauliflower rice works great too.
• Buttered Noodles – Wide egg noodles or fettuccine tossed in a little butter make an easy and delicious base for these pork chops.
• Steamed or Roasted Vegetables – Balance out the richness with some roasted broccoli, green beans, or sautéed spinach.
• Crusty Bread – A warm slice of bread is perfect for soaking up every last bit of that creamy sauce. I always make sure to have some on the side!

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Storage and Reheating Instructions

Storage:

• Let the pork chops cool completely, then store them in an airtight container in the fridge for up to 3 days.
• For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Stovetop: Add the pork chops and sauce to a skillet over low heat, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of chicken broth or milk to loosen it up.
• Microwave: Heat in 30-second bursts, stirring in between, to keep the sauce from separating. I like to mix in a little extra sour cream after reheating to bring back the creamy texture.
• Instant Pot: Use the Sauté mode to gently warm everything up—just be sure to stir frequently so the sauce doesn’t stick!

This dish tastes even better the next day because the flavors meld together overnight. I love using leftovers to make a quick pork and rice bowl!

Frequently Asked Questions

Can I use frozen pork chops?

Yes! You can cook frozen pork chops in the Instant Pot, but you’ll need to skip the searing step. Increase the pressure cooking time to 15 minutes, then do a 10-minute natural release.

What can I use instead of sour cream?

Greek yogurt is a great substitute if you want a lighter option, or you can use heavy cream for a richer sauce. If you’re dairy-free, try coconut cream with a splash of lemon juice for that tangy flavor.

How do I prevent my sauce from curdling?

The key is to stir in the sour cream at the end after the heat is turned off. If your sauce is too hot, it can separate. Also, letting the sour cream come to room temperature before adding it helps!

Can I make this in a slow cooker?

Absolutely! Sear the pork chops first (if possible), then add all ingredients except the sour cream. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the sour cream at the very end.

What if my sauce is too thin?

Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce. Let it simmer for a minute using the Instant Pot’s Sauté mode until thickened.

What should I do if my pork chops turn out dry?

If they’re dry, they were likely overcooked. Next time, try using thicker pork chops or reducing the cook time by a minute or two. Bone-in chops tend to stay juicier than boneless!

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I’d love to hear how this turns out for you! Let me know in the comments—what’s your favorite side dish to serve with these creamy pork chops? If you made any fun twists, share them below!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!