Instant Pot Autumn Apple Pork Chops are incredibly delicious! These pressure cooker pork chops are rich and warm tasting with a hint of cinnamon and nutmeg in an incredible apple gravy. My family's absolute favorite pork chop recipe!
Originally published on Oct 19, 2017
Instant Pot Autumn Apple Pork Chops
I typically make pork chops with a mushroom gravy, and they come out tender and delicious. But when I make these, my family runs to the table! When we start eating, it gets really quiet, and all you can hear is yum, and mmmm after every bite.
Being a Washington girl, I'm used to having apples around all year long. The Autumn apples are my favorite, as they seem to have a freshness and sweet flavor that you can't get any other time of the year.
I would still make this dish with any apples, but Fall ones are my favorite! I like Fuji or Red Delicious, as I prefer sweet apples in this recipe.
Part of the charm is the way the flavors play off of each other. The sweet of the apple and brown sugar, and the savory flavors of the pork, salt, and the onion. And just a touch of spice to set it off. Perfection!
These Instant Pot Autumn Apple Pork Chops are very simply made. You can easily make these on a busy weeknight. You don't even have to peel the apples! I never do!
I hope you try this pressure cooker pork chops recipe. It is delicious, and kids of all ages love it!
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If you make these delicious Instant Pot Pork Chops, please leave a comment and a star rating below. I'd love to know how you liked them!
Instant Pot Autumn Apple Pork Chops are rich and warm tasting with just a hint of cinnamon and nutmeg. My family’s absolute favorite pork chop recipe!
- 3 Apples (I prefer a sweet variety, like Red Delicious) sliced about ¼" thick
- 1 Small Sweet Onion (Walla Walla, Vidalia, etc) Cut in half and thinly sliced.
- 2-4 Pork Chops (I prefer bone-in ¾")
- 1 Tbsp Vegetable Oil
- ¼ cup Plus 1 Tbsp Water (divided)
- 4 Tbsp Butter (unsalted)
- 4 Tbsp Brown Sugar
- ¼ tsp Cinnamon
- ¼ tsp Nutmeg
- Pinch of Salt
- 2 Tbsp Corn Starch
- 3 Tbsp Cold Water
- 2-4 Small Potatoes (to cook with pork chops as a side dish)
- Chopped Pecans (optional)
Prepare apples by coring, and slicing (peeling is optional. I never do). Set aside.
Remove the outer skin of the onion. Cut in half and slice thinly (You will have half circles). Set aside.
Season the pork chops with a sprinkling of salt and pepper on each side. Go lightly on the pepper. Set aside while pot warms up.
Turn the IP to Sauté mode (Normal heat). When the display reads "Hot" add the oil to the pot.
Add the pork chops, two at a time, and brown on each side for about 4 minutes per side. Remove to a plate and set aside.
Add the onion and 1 Tbsp water. Cook the onion, stirring frequently and scraping to deglaze the pot (get all of the brown bits off the bottom). I like to use a wooden spoon.
When the onions are translucent and tender, add the butter and stir until melted.
Add the apples and ¼ cup water. Stir well.
Add the pork chops (and any juices on the plate) back in and just set them on top of the apples. Don't stir.
If you are cooking potatoes with this dish, set them on top of the pork chops. Leave them whole (small potatoes).
Put the lid on the pot and set the steam release knob to the Sealing position. Cancel the Sauté mode.
Press the Manual (or Pressure Cook) button and then the + or - button to select 10 (8 minutes for thinner chops) minutes.
***Yes, the pot will come to pressure with only ¼ cup of water in it. This is because the apples will release water as the pot is heating up and building pressure, so you will be okay. It's the same for making applesauce!
While the pork chops are cooking, mix together the brown sugar, cinnamon, nutmeg, and a pinch of salt. Set aside.
When the cook cycle ends and the pot beeps, don't do anything to it, just let it naturally release pressure for 10 minutes (the counter will begin counting up). After the 10 minutes is up, turn the steam release knob to manually release the remaining pressure.
When the pin in the lid drops, open the lid. Remove the pork chops (and potatoes) to a plate and cover with foil or a lid to keep warm.
Turn the Sauté mode back on.
Add the brown sugar mixture to the apple mixture and stir.
Mix the corn starch with the cold water. Stir the corn starch slurry into the apple mixture, stirring constantly.
When the mixture thickens, turn off the pot. Remove apple gravy to a serving bowl immediately.
Serve the pork chops smothered in the warm apple gravy. Yum!
Garnish with chopped pecans, if desired.
Resources To Make Instant Pot Autumn Apple Pork Chops and More
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I made this tonight. We had to light the candle to signify the gourmetness (yes, that's a word now). I scaled it down to 1 porkchop (it's what I had)... & gave it 5 mins/10 mins - making it perfect! So tender, so juicy! Ty for the recioe.
Oh my goodness, this was delicious!!! I’m fairly new to IP cooking. Your directions were easy to follow and that apple gravy deserves a much bigger superlative than delicious. I wanted to drink it! Will definitely make this again. Wouldn’t hesitate serving to guests.
Holy guacamole this recipe was great! Our chops were 1" bone-in and frozen, so I didn't brown them and increased the cooking time by 5 minutes. Also, my electric pressure cooker (not an IP) requires at least 1/2 cup of liquid so I increased that with no noticeable issues. The apple gravy is amazing, I want it on everything!! This is my new favorite way to have pork chops. Thank you!
Would you be able to adjust this for the slow cook setting on the instant pot? I’m thinking for nights I might not have 45 mins but could start earlier in the day and maybe just then do the gravy at the end.
You can try the Slow Cook - More setting. That would give you a head start on the cooking. The slow cook function on the IP is notoriously weak. If it were me, I'd do a test run.
I did this the IP way it was so yummy!!! Sometimes I don’t have enough time and would like to try slow cooker but was wondering if cooking slower cooker what the times should be?
With pork chops you want to be careful to not overcook. I would try cooking on low for 6-7 hours or high for 3-4 hours.
I made it tonight with 2 pork chops. Came out great. I love the gravy have some left over can it be saved? Will definitely make again.
Great! Yes, you can freeze or keep the gravy in the fridge for a couple of days.
This was sooo good. This is the first time I've commented on an on-line recipe. So often the recipes need major adjustments, but this is really just fine. I suppose one could cut down on the sugar a bit if they wished, but I didn't think it was too sweet.
Chops and taters done to perfection. And that sauce...I want to just spoon it into my mouth by itself."
(I'd rate it 5 stars, but for some reason I couldn't click the stars and have them activate. Sorry)
Thank you, Denise! Looks like the stars worked. I appreciate your review, and I'm so glad you like the recipe! It's my favorite!
This was delicious! I cut the sugar in half, still plenty sweet. I think the butter helped with the deglazing and preventing the dreaded burn notice..consider yourself Pinned! Thanks