Instant Pot Apple Butter Pork Chops
As soon as I got my instant pot, I wanted to try to make EVERYTHING in it! I wanted to immediately try a Chinese recipe, a roast, a pasta dish, MEATBALLS, chicken, AND pork! I chose our VERY favorite slow cooker pork chop recipe to adapt: Big Marty’s Slow Cooker Apple Butter Pork Chops. Even my pork chop hating hubby loves them!
The first day I served the pork chops with saffron rice and my granny’s Southern Style Green Beans. I always make a huge portion of these pork chops so I will have leftovers because after dinner, I love to shred the leftover pork chops up and add bbq sauce before I put them away in the fridge for the night. Then the second day, we ate the shredded bbq pork pilled high in loaded baked potatoes. SO SO SO GOOD!!!! (also makes the BEST bbq pork sandwiches)
These pork chops turned out SO, SO yummy! I love that they were tender and delicious in minutes rather than the whole day it takes in the crock pot!
- 2 to 2.5 lbs boneless pork chops
- salt & pepper to taste
- 2 Tbsp oil for sauteing (or more as needed)
- 1 onion chopped
- 3 cloves garlic, minced
- 28 oz apple butter
- 1 cup apple sauce
Salt and pepper pork chops. Turn your instant pot to on and to saute on high. Once the pot is HOT, add a couple of tablespoons of oil and brown on both sides in batches of 3 so that you don't overcrowd your pot. Add more oil to the pot as needed. Set browned chops aside in a plate. Once you have browned all of your chops, add the onions to the instant pot and saute for a couple of minutes. Add the garlic next and saute for 1 minute more, stirring constantly. Add pork chops back to the pot along with any juices that have accumulated underneath. Top chops with apple sauce and apple butter.
Put the lid on the instant pot and close the valve. Turn pot to manual and set it for 20 minutes. Once it gets done, let it natural release for 20 minutes. (We loved ours with a little garlic salt right before serving. SO GOOD!)
The leftover pork makes amazing BBQ sandwiches or BBQ topped baked potatoes. So before I put up the leftovers, I shred them up and added a tablespoon apple cider vinegar and about 1/4 cup of barbecue sauce and then use it to make bbq sandwiches or bbq topped potatoes for lunch the next day! YUM!