Hot Pot Pork Chops: Cooking Time And Techniques

Cooking pork chops in a hot pot is a quick and easy way to get a tasty, tender, and juicy meal. The cooking time will depend on the type of pork chop and your desired level of doneness, but generally, it takes around 7-20 minutes.

For boneless pork chops, you'll want to cook them for around 7-10 minutes. If you're using bone-in pork chops, add a couple of minutes to the cooking time. Frozen pork chops will also take a bit longer, and it's best to skip the searing step for these.

To get a good sear on your pork chops, set your hot pot to sauté mode and add some butter. Sear the chops for about 1-2 minutes on each side until they're golden brown. Then, add your desired seasonings or sauce and pressure cook for the recommended time.

Letting the pressure release naturally for a few minutes after cooking is key to ensuring your pork chops are tender and juicy. Once the pressure is released, you can serve your pork chops with your favorite sides and enjoy!

Cooking times for different cuts of pork chops

The cooking time for pork chops depends on the cut and thickness of the meat, as well as the desired level of doneness. Here is a guide to help you cook your pork chops to perfection:

Bone-In Pork Chops:

For juicy and tender results, opt for bone-in pork chops. These chops take a little longer to cook than boneless chops, but the bone adds flavour and moisture to the meat.

Centre-Cut Chops:

For bone-in centre-cut chops, allow 15-18 minutes of cooking time, depending on the thickness. For chops that are 3/4" thick, 15 minutes should suffice, while chops that are 1" thick may need up to 18 minutes.

Boneless Pork Chops:

Boneless loin chops are a good choice if you want a quicker cooking option. They are generally more tender and require less time to cook than bone-in chops.

Loin Chops:

For boneless loin chops, 8-10 minutes of cooking time is usually sufficient.

Pork Steaks:

Pork steaks are another option for boneless pork chops. For a 1" thick pork steak, allow about 20 minutes of cooking time for tender results.

Thickness of Pork Chops:

The thickness of the pork chops will also affect the cooking time. Thicker chops will take longer to cook and are less prone to overcooking, while thinner chops cook more quickly and may need their cooking time adjusted accordingly.

For example, if you are using boneless pork chops that are 1/2" thick, you may need to reduce the cooking time by half. Always use an instant-read thermometer to check that the chops have reached the desired internal temperature of 145°F.

Stovetop vs Oven Cooking:

When cooking pork chops on the stovetop, thicker chops may take longer to cook than to brown. To avoid drying them out, it is recommended to finish cooking them in the oven until they reach an internal temperature of 145°F.

Alternatively, you can start by pan-searing the chops on the stovetop to get a crisp exterior, and then transfer them to the oven to finish cooking. This helps prevent overcooking and ensures a juicy, tender result.

Instant Pot/Pressure Cooker Pork Chops:

When cooking pork chops in an Instant Pot or pressure cooker, the cooking time will depend on the cut and thickness of the chops. Boneless pork chops, especially thinner ones, will cook more quickly and may need a shorter cooking time to avoid overcooking.

For example, for boneless pork chops that are 1/2" thick, an 8-minute cook time with a 10-minute natural release should suffice for fork-tender results. You can also cook them for just 1 minute at pressure with a complete natural release for sliceable chops.

Thicker boneless chops, such as those that are 1" thick, will need a longer cook time, such as 15 minutes at high pressure with a 10-minute natural release.

Tips for Perfect Pork Chops:

• Bring the pork chops to room temperature before cooking.
• Season the chops with salt 30 minutes before cooking to enhance flavour and texture.
• For extra flavour and juiciness, brine the pork chops for 30 minutes to 4 hours before cooking.
• Use a stovetop-to-oven method to prevent overcooking and ensure a crispy exterior and juicy interior.
• Always use an instant-read thermometer to check that the pork chops have reached the desired internal temperature of 145°F.
• Allow the pork chops to rest for at least 5 minutes before serving to let the juices redistribute.

How to prevent pork chops from drying out

Pork chops are a lean cut of meat that can easily dry out during cooking. Here are some tips to help ensure your pork chops stay juicy and tender:

Choose the Right Cut

Select thicker pork chops, ideally with the bone still in. A thicker cut of meat will retain moisture better than a thin one. Aim for chops that are at least 3/4 inch to 1 inch thick. Bone-in pork chops also help prevent overcooking as the bone conducts heat.

Brine or Marinate

Brining or marinating your pork chops before cooking will add moisture and flavour to the meat. A basic brine can be made with water, salt, and sugar. Additional aromatics and spices can also be added. For a marinade, combine an acid like vinegar or lemon juice with oil, salt, and your choice of herbs or spices.

Bring to Room Temperature

Allow your pork chops to sit at room temperature for about 15-30 minutes before cooking. This helps the meat cook more evenly and retain moisture. If your chops have been marinating in the refrigerator, this step will also help take the chill off from the fridge.

Sear and Finish in the Oven

Start your pork chops on the stovetop to create a crust that will seal in the juices. Then, transfer them to the oven to finish cooking through without the risk of overcooking. Add a splash of chicken stock or broth to the pan before placing it in the oven for an extra layer of moisture.

Use a Meat Thermometer

The best way to know if your pork chops are done is to use a meat thermometer. The U.S. Department of Agriculture recommends cooking pork to an internal temperature of 145 degrees Fahrenheit. Remove the chops from the heat when they reach 140-145 degrees, as the temperature will continue to rise while resting.

Let Them Rest

After cooking, transfer your pork chops to a plate, tent with foil, and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy piece of meat.

How to cook pork chops from frozen

There are several ways to cook frozen pork chops, including grilling, roasting, and using an Instant Pot. Here is a guide on how to cook pork chops from frozen using these three methods.

Grilling Frozen Pork Chops

It is possible to cook frozen pork chops on a grill. However, it is important to note that this method may take longer than cooking them at room temperature. To ensure food safety, it is recommended to defrost the pork chops overnight in the refrigerator or in a bag with cold water. If you are short on time, you can use the defrost setting on your microwave.

When grilling frozen pork chops, start by searing them on the grill to give them a nice char. Then, reduce the heat or move them to indirect heat to finish cooking.

Roasting Frozen Pork Chops

You can also cook frozen pork chops in the oven by roasting them. Here is a simple recipe:

• Preheat your oven to 325°F.
• Take a package of frozen pork chops and run cold water over it for about a minute to start the defrosting process.
• Preheat a cast-iron skillet on medium-high heat.
• Season the pork chops with kosher salt and ground black pepper.
• Add avocado oil to the pan and sear the pork chops for about 2 minutes on each side.
• Pour Italian dressing into the pan and place the skillet in the oven.
• Roast the pork chops for 15-20 minutes or until they reach an internal temperature of 140°F.
• Let the pork chops rest for 5-8 minutes before serving.

Cooking Frozen Pork Chops in an Instant Pot

If you're looking for a quicker option, you can cook frozen pork chops in an Instant Pot. Here's how:

• Season the pork chops with pepper. If desired, you can also add other seasonings like garlic powder or onion powder.
• Skip the step of browning the meat. Instead, sauté garlic in olive oil and then add the remaining sauce ingredients.
• Add the frozen pork chops to the Instant Pot.
• For boneless pork chops, pressure cook for 3 minutes, followed by a 10-minute natural pressure release.
• For bone-in pork chops, pressure cook for 5 minutes, followed by a 10-minute natural pressure release.
• Check that the internal temperature of the pork chops has reached 145°F.

How to make a cornstarch slurry

Making a cornstarch slurry is a great way to thicken sauces and soups. Here is a step-by-step guide on how to make one:

Step 1: Gather your ingredients

You will need cornstarch and water (or another room-temperature liquid). The ratio of cornstarch to water is typically 1:1 or 1:2, so for every tablespoon of cornstarch, add one or two tablespoons of water.

Step 2: Mix the cornstarch and water

In a small bowl, whisk together the cornstarch and water until a smooth paste forms. Make sure there are no lumps! This mixture is your slurry.

Step 3: Heat your dish

Pour the slurry into the heated dish you want to thicken (e.g. sauce, soup, or stew). You can also start with a cold dish and heat it up along with the slurry.

Step 4: Stir constantly

Stir the mixture constantly as it thickens. Cornstarch can clump up if you don't stir it enough. If it's not thick enough, simply add more slurry and continue stirring.

Tips:

• Make sure to use cold liquid when making the slurry, as warm or hot water will cause the cornstarch to thicken instantly and become lumpy.
• Always whisk the slurry right before adding it to your dish, as cornstarch tends to settle at the bottom of the bowl.
• If you need to adjust the thickness of your sauce or soup, it's best to make more slurry and add it gradually, rather than adding cornstarch directly to the dish.
• Cornstarch gives a glossy sheen to sauces, so it's often used in sweet sauces and pie fillings. For savoury dishes, you can substitute cornstarch with arrowroot or tapioca starch.

How to store and reheat leftovers

Leftover pork chops can be stored in the refrigerator for up to three days or in the freezer for up to one month. When it comes to reheating, the oven, stovetop, and microwave are all viable options.

The oven is the best way to reheat pork chops without drying them out. Place the chops in a glass baking dish, add one tablespoon of liquid (broth or water) per pork chop, cover the dish tightly with foil, and heat in the oven at 350°F for about 30 minutes.

If you're short on time, the microwave is another option, but it's important to use the right setting to avoid drying out the meat. Place the pork chops on a microwave-safe plate, cover them with a damp paper towel, and heat on 50% power for 30-second intervals until they are warmed through.

For a method that falls somewhere in between these two in terms of time and taste, you can use a stovetop. Add a splash of liquid (water, broth, or oil) to a skillet, place the pork chops in the skillet, cover, and simmer until the pork is hot, flipping halfway through.

Frequently asked questions