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A plate of sour cream pork chops

Instant Pot Sour Cream Pork Chops

What makes this dish extra special is the creamy sour cream sauce. It adds a smooth, tangy richness that perfectly balances the flavors of the pork. Plus, using the Instant Pot means less time standing over the stove and more time enjoying dinner with your family.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • Instant Pot
  • Tongs
  • Measuring Cups & Spoons
  • Wooden Spoon or Silicone Spatula
  • Small mixing bowl
  • Cutting Board & Knife
  • Serving Platter

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

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

Notes

Nutritional Value (Approximate per serving)

  • Calories: 350-400 kcal
  • Protein: 28-32g
  • Fat: 22-26g
  • Carbohydrates: 5-7g
  • Fiber: 0-1g
  • Sugar: 2-3g
  • Sodium: 650-700mg
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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