My easy Instant Pot Dijon Cream Pork Chops are pressure-cooked until fork-tender with onions and a savory white wine mixture. The dish finishes with cream and Dijon mustard for a sauce that’s rich, tangy, and full of flavor—perfect over mashed potatoes or buttered noodles.
Instant Pot Dijon Cream Pork Chops
This Instant Pot version is adapted from a slow-cooker recipe for Crock Pot Pork Chops with Caramelized Onions and Dijon Cream Sauce. It preserves all the deep, caramelized onion flavor and creamy Dijon sauce but speeds up the process using an electric pressure cooker. If you want weeknight comfort without hours of stove time, this is an excellent option.
Serve with Garlic Mashed Potatoes!
Shopping List
Below is a concise shopping list to prepare this recipe. Refer to the Ingredients section of the recipe card for exact amounts and details.
- Pork chops, thick-cut
- Vegetable oil
- Salt & black pepper
- Onion powder & garlic powder
- Butter
- Sweet onions (Vidalia or similar) or pre-caramelized onions
- White wine (dry)
- Chicken stock
- Apple cider vinegar
- Cornstarch
- Cayenne pepper
- Dijon mustard
- Heavy cream
Try it with Grilled Asparagus
How To Make This Recipe
Here is a clear overview of the process so you know what to expect. The full recipe with measurements is provided in the recipe card below.
- Prep & Season – Set the Instant Pot to Sauté and add oil. While it heats, season the pork chops on both sides with salt, pepper, garlic powder, and onion powder.
- Brown the Chops – Sear the chops two at a time until browned on both sides. Remove and set aside to keep the fond for flavor.
- Onions & Pressure Cook – Melt butter in the pot and cook the onions on Sauté for 5–10 minutes until translucent and beginning to brown. Turn off Sauté, nestle the chops back in, and add white wine, chicken stock, and apple cider vinegar. Seal and cook on High Pressure for 10 minutes, then allow a 15-minute natural release.
- Check for Tenderness & Adjust – Test a chop with a fork. If it resists, cook for an additional 3–4 minutes on High with a 10-minute natural release. If tender, remove the chops and return the pot to Sauté to reduce the sauce.
- Thicken & Finish – Whisk cornstarch with cold water to make a slurry, stir into the simmering sauce to thicken, then remove from heat and whisk in cayenne, Dijon mustard, and heavy cream. Return chops to coat with sauce and serve over mashed potatoes, egg noodles, or rice.
FAQ
Classic mashed potatoes are a natural pairing—especially garlic or Boursin-style mashed potatoes—to soak up the sauce. Buttered egg noodles or creamy one-pot noodles also work well. For vegetables, grilled asparagus, corn on the cob, green beans, or quickly steamed frozen vegetables make simple, tasty sides.
Yes. You can cook onions on Sauté mode in the Instant Pot and allow them to brown for about 10 minutes for a quicker result. True, slow caramelization yields deeper flavor and is best done on the stovetop, but the Instant Pot method is convenient and produces very good results for this dish.
Yes. Sear the chops on the stovetop in a cast iron or stainless skillet and transfer to a preheated oven to finish cooking if you prefer oven-roasting.
Absolutely. Buying a whole pork loin and cutting it into chops lets you control thickness and portion sizes. Extra chops can be frozen for later meals.
Instant Pot Pork Chops with Dijon Cream Sauce
These pork chops cook quickly in the Instant Pot and are packed with savory, slightly sweet onion flavor and a tangy, creamy Dijon sauce. A great weeknight main that’s still elegant enough for guests.
Ingredients
- 8 thick-cut pork chops (at least 1 inch thick)
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons butter
- 3 cups thinly sliced sweet (Vidalia) onions
- 1½ cups white wine (dry)
- 1 cup chicken stock
- 2 tablespoons apple cider vinegar
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
Instructions
- Set the Instant Pot to Sauté and add the vegetable oil. Heat until shimmering.
- Season the pork chops on both sides with salt, pepper, garlic powder, and onion powder.
- Working in batches, brown the chops in the hot pot for a couple of minutes per side. Remove and set aside.
- Add butter to the pot and cook the sliced onions on Sauté for 5–10 minutes until softened and beginning to brown. If you prefer deeper caramelization, cook longer on the stovetop before returning to the Instant Pot.
- Turn off Sauté. Nestle the browned chops among the onions, then pour in the white wine, chicken stock, and apple cider vinegar.
- Seal the lid and pressure cook on High for 10 minutes. Allow a natural release for 15 minutes, then carefully vent remaining pressure.
- Check tenderness with a fork. If the pork is still firm, pressure cook an additional 3–4 minutes with a 10-minute natural release.
- When chops are tender, remove them and set aside. Turn the pot back to Sauté and bring the sauce to a simmer.
- Whisk cornstarch with cold water to make a slurry, then stir it into the simmering sauce to thicken. Once thickened, remove from heat and whisk in cayenne, Dijon mustard, and heavy cream.
- Return the pork chops to the pot and spoon sauce over them. Serve immediately over mashed potatoes, buttered noodles, or rice.
Notes
For the deepest onion flavor, caramelize onions slowly on the stovetop in a heavy skillet before using. If you’re short on time, the Instant Pot Sauté method produces excellent results in about 10 minutes. Adjust cayenne to control the heat level. Leftovers keep well in the refrigerator for 3–4 days.
Nutrition Information (per serving, approximate)
Calories: 435 • Total Fat: 26g • Saturated Fat: 10g • Trans Fat: 1g • Unsaturated Fat: 13g • Cholesterol: 129mg • Sodium: 433mg • Carbohydrates: 8g • Fiber: 1g • Sugar: 4g • Protein: 34g
Nutrition data are estimates. If you need precise numbers for medical reasons, consult a trusted nutrition source.