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Instant Pot Stuffed Pork Chops

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 634kcal


  • Pressure Cooker like an Instant Pot



  • 4 boneless pork loin chops 1 inch thick each
  • 2 tsps sea salt
  • 2 tsps freshly ground pepper
  • 1-1/2 TBS extra virgin olive oil or avocado oil
  • 1/2 cup dry white wine
  • 1 box of stuffing mix + water and butter
  • 1/2 cup raisins
  • 2 firm apples gala or honey crisp
  • 1 medium sweet onion Vidalia
  • 1 large sweet potato
  • 3 garlic cloves minced
  • 1 tsp dried thyme leaves
  • 1 cup chicken broth


  • 2 cups chicken broth
  • 2 TBS lemon zest
  • 2 TBS fresh lemon juice
  • 4 tsps Dijon mustard
  • 1 tsp dried thyme leaves
  • 2 TBS butter


  • On the stovetop or in a microwave, prepare the stuffing according to the box directions. Stir the raisins into the stuffing mix. Set this aside to cool.
  • Pat the pork dry with paper towels. Slice the pork chops horizontally through the center to make a pocket for stuffing. Generously season the pork, inside and out with salt and pepper. Push the sear or sauté button on the Instant Pot. Sear the chops until just brown on both sides but not cooked through.
  • While the pork is searing, prepare the fruits and vegetables: Peel, core, and slice the apples into 1/4 inch thick rings. Peel the onion and slice it into 1/4 inch thick rings. Peel the sweet potato and cut it into 1/4 inch thick slices. Mince the garlic.
  • Remove the seared chops from the Instant Pot to a plate or cutting board. Deglaze the pot with the wine being sure to scrape up any browned bit. These are tasty, so mix them well into the wine while it is reducing. Once reduced, turn off the Instant Pot.
  • Fill the pork chops with the stuffing mixture. Arrange a layer of half of the apples, onions, sweet potatoes, and garlic. Place the stuffed pork chops on top of the layer. Add the remaining fruits and vegetables on top of the chops. Sprinkle the thyme leaves on top. Add in the chicken broth.
  • Place the lid on the pot to seal it with the pressure valve. Cook for 10 minutes on high pressure. Then, allow the sealed pot to return to natural pressure for an additional 10 minutes. Before opening the pot, release any additional pressure.
  • While the pork chops are cooking, make your sauce. In a medium saucepot over medium-high heat, whisk together the broth, lemon zest, lemon juice, mustard, and thyme. Bring this to a boil. Lower the heat and allow the sauce to simmer until just thickened, approximately 7 minutes. Whisk in the butter and cover to keep warm.
  • Once the pressure is fully released from the Instant Pot, check the pork chops with a digital meat thermometer. You are looking for an internal temperature of between 155 and 160°F.
  • Serve the pork with the fruits and vegetables on individual plates. Spoon the warm sauce over the top of everything on the plate. Enjoy.



Calories: 634kcal | Carbohydrates: 86g | Protein: 38g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 2595mg | Potassium: 1430mg | Fiber: 9g | Sugar: 22g | Vitamin A: 12136IU | Vitamin C: 28mg | Calcium: 137mg | Iron: 4mg