Instant Pot Asian-Style Pork Chops
These Instant Pot Asian-Style Pork Chops combine a quick pressure cook with a stovetop sauce reduction for tender pork coated in a thick, glossy honey-tamari glaze.
Thai sweet ginger sauce adds another layer of sweet, savory flavor, while sliced green onions give the finished chops a fresh pop of color.
Starting with a boneless pork sirloin roast makes it easy to cut thick, evenly sized chops.
After just 1 minute under pressure and a 5-minute natural release, the pork rests while the cooking sauce is boiled down until rich and concentrated. The chops are then coated in the reduced glaze before serving.
Why You’ll Love This Recipe
Quick pressure cooking: Thick pork sirloin chops cook for just 1 minute under pressure followed by a 5-minute natural release.
Sweet and savory glaze: Honey, tamari, ketchup and Thai sweet ginger sauce create a flavorful sauce that becomes rich and glossy as it reduces.
No cornstarch needed: Instead of thickening the sauce with a slurry, it is boiled down naturally, concentrating the flavors at the same time.
A great use for pork sirloin roast: Cutting a boneless roast into thick chops gives you generous portions that cook evenly.
Weeknight friendly: From browning the pork to reducing the sauce, the entire meal can be on the table in about 35 minutes.
Add Something Fresh and Crunchy
Crispy Asian Chopped Salad with Ginger Dressing
Pair the pork with my Crispy Asian Chopped Salad with Ginger Dressing. Crisp vegetables, toasted sesame seeds and cashews with a sesame-ginger dressing make a refreshing contrast to the sticky pork glaze.
Instant Pot Asian-Style Pork Chops
These Instant Pot Asian-Style Pork Chops are tender, glossy and coated in a sweet-savory honey tamari sauce with ketchup and Thai sweet ginger sauce.
The pork cooks quickly under pressure, then the sauce is reduced on the stovetop until thick and flavorful before the chops are coated and finished with sliced green onions.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Pressure Release: 5 minutes natural release
Total Time: About 35 minutes
Servings: 5 pork chops
Cooking Method: Instant Pot, stovetop sauce reduction
Main Ingredient: Boneless pork sirloin
Flavor Profile: Sweet, savory, tangy and lightly gingery
Dietary Note: Gluten-free when made with gluten-free tamari and Thai sweet ginger sauce
Ingredients
⅓ cup honey
⅓ cup tamari sauce
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 teaspoons Thai sweet ginger sauce
1 tablespoon olive oil
2-pound boneless pork sirloin roast, cut into 1 to 1½-inch-thick chops, about 5 chops
Black pepper, to taste
4 cloves garlic, minced
Sliced green onions, for serving
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
In a small bowl, whisk together the honey, tamari sauce, ketchup, apple cider vinegar and Thai sweet ginger sauce. Set aside.
Set the Instant Pot to Sauté and add the olive oil. Once hot, season the pork chops with black pepper and brown them for 1 to 2 minutes per side, working in batches if needed. Transfer the chops to a plate.
Keep the chops evenly sized: Cutting the pork sirloin into uniform 1 to 1½-inch-thick chops helps them cook evenly during the very short pressure-cooking time.
Add the garlic to the pot, press Cancel, and stir for about 30 seconds in the residual heat.
Pour in the honey-tamari mixture and scrape the bottom of the pot well to loosen any browned bits.
Return the pork chops and any juices to the Instant Pot. Secure the lid, set the valve to Sealing, and pressure cook on High for 1 minute.
When the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick-release the remaining pressure.
Open the lid and check that the thickest chop has reached 145°F. Transfer the chops to a plate and tent loosely with foil to keep warm.
Pour the sauce into a medium skillet and bring it to a strong boil over high heat. Cook for about 5 to 7 minutes, stirring frequently, until the sauce reduces, thickens and becomes glossy.
Watch the sauce near the end: Honey and ketchup contain plenty of sugar, so once the sauce begins to thicken, stir frequently to keep it from scorching.
Add the pork chops to the reduced sauce and turn to coat. Transfer them back to the serving plate, spoon the remaining sauce over the top and finish with sliced green onions.
Serving
Serve these Instant Pot Asian-Style Pork Chops hot with plenty of the reduced honey-tamari glaze spooned over the top.
Steamed white or brown rice is especially good for catching any extra sauce.
For a flavorful vegetable side, serve them with my Crispy Korean Style BBQ Brussels Sprouts.
Crispy Korean Style BBQ Brussels Sprouts
The roasted sprouts are finished with their own sweet, savory Korean-style BBQ sauce, making them a natural match for the glazed pork.
Storing Leftovers
Store leftover pork chops and sauce in an airtight container in the refrigerator for 3 to 4 days.
For the best texture, reheat the pork gently so the lean sirloin does not dry out.
Place the chops in a covered skillet over low heat with some of the leftover sauce. Add a small splash of water if the glaze has become too thick in the refrigerator.
Individual portions can also be reheated in the microwave at reduced power in short intervals until warmed through.
Frequently Asked Questions
Can I use regular boneless pork chops?
Yes. Boneless pork chops that are about 1 to 1½ inches thick can be cooked using the same method.
Can I use soy sauce instead of tamari?
Yes. Soy sauce can replace the tamari in the same amount. If you need the finished recipe to be gluten-free, use tamari or soy sauce specifically labeled gluten-free.
What can I substitute for Thai sweet ginger sauce?
Sweet chili sauce is a good substitute. It will give the glaze a slightly different flavor, but it still provides the sweet and mildly spicy element that works well with the pork.
Why isn’t cornstarch used to thicken the sauce?
The sauce is boiled down instead. Reducing it concentrates the honey, tamari, ketchup and Thai sweet ginger sauce while naturally creating a thicker, richer glaze.
Can I reduce the sauce in the Instant Pot?
Yes. After removing the pork, you can use the Sauté setting to reduce the sauce. A medium skillet works faster because its wider cooking surface allows more moisture to evaporate.
Why is the pressure-cooking time only 1 minute?
The countdown timer on an Instant Pot doesn’t begin until the pot reaches full pressure. While the Instant Pot is coming to pressure, the temperature inside is steadily rising and the pork chops are already cooking.
With about 2 pounds of pork and the sauce in the pot, this preheating stage can take roughly 10 to 15 minutes.
After the 1-minute pressure cook, the chops continue cooking during the 5-minute natural pressure release.
That combination of heating, pressure cooking and natural release is enough for these 1 to 1½-inch-thick pork chops without unnecessarily extending the pressure time and risking dry pork.
What temperature should the pork reach?
Pork chops should reach an internal temperature of 145°F. Check the thickest portion with an instant-read thermometer before serving.
Try Another Crisp and Tangy Side
Sweet and Tangy Quick-Pickled Cucumber Cabbage Slaw
For another side that works especially well with the sweet glaze, try my Sweet and Tangy Quick-Pickled Cucumber Cabbage Slaw.
Persian cucumbers, cabbage and carrots are lightly pickled in a tamari, rice-vinegar and sesame dressing, giving you a cool, crisp contrast to the warm glazed pork chops.
Looking for something else to cook? Visit the Recipe Index to explore more recipes by ingredient, meal and cooking style.
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