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  • 2-4 boneless pork chops, about one inch thick, frozen
  • 1 15 ounce can crushed pineapple, not drained
  • 2 teaspoons soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1-2 teaspoons garlic salt
  • 1 teaspoon ground ginger (or freshly grated)
  • 2-3 teaspoons cornstarch (if needed to thicken)


  1. Season frozen pork chops with garlic salt and ginger.

  2. Place in Instant Pot and pour crushed pineapple over.

  3. Add soy sauce, brown sugar and apple cider vinegar, stirring a bit to combine. 

  4. Cook on manual for 18 minutes. Be sure vent is closed. 

  5. Release pressure manually or allow to vent naturally. Check to make sure pork chops are done and tender. If not, add a couple more minutes. Time may vary depending on thickness and quantity of pork chops in pot. 

  6. When done, remove pork chops and keep warm. 

  7. Turn Instant Pot to sauté setting and bring to a boil, stirring occasionally. If sauce needs to be thickened, combine corn starch with enough cold water to make a paste. Stir into sauce and cook until thickened. 

  8. Pour sauce over pork chops and top with crunchy chow mein noodles if desired.