Cooking pork chops for dinner is often my last resort when I don’t know what to make. These Instant Pot Filipino Pork Chops Asado were a last minute decision which turned out superb. I had a bounty of sweet Jersey tomatoes from the market and didn’t want them to go to waste. My Instant Pot was a big help, too. If you don’t own an Instant Pot or any brand of this popular multicooker, don’t worry – I share a stove-top recipe, as well.
Pork chops are versatile. I cooked them often when we lived in the Philippines. And now, in my American kitchen, I continue to cook pork chops in many ways. In the summer we grill pork chops and it’s nice to savor the char-grilled edges of the meat. Sometimes, I pan-fry Tonkatsu, Japanese breaded porkchops which my husband said reminds him of travels to Tokyo. I have cooked Filipino-style adobo pork chops and even bistek chops. All these different varieties are easy and always a hit at our dinner table.
These Pork Chops Asado takes very little effort and you don’t have to overthink it. The most prep time spent was chopping the tomatoes and I didn’t have to make perfect slices. You’ll see why in the procedure.
After cooking the chops in the Instant Pot, I carefully unlocked the lid, as the tomato sauce aroma floated around while I stirred. The tomato sauce had turned a deep red that glistened on the tender chops. When I served the meat on the platter, the pork chops were so succulent and soft, they were practically falling off the bone. I poured the thick, sweet tomato sauce over the chops, and added steamed vegetables. If you make this, and I know you want to – don’t forget the rice.
Instant Pot Filipino Pork Chops Asado
- Instant Pot or any brand multicooker: 6 quarts or 8 quarts
- Large skillet - 12 inches diameter (if cooking stove-top)
- 2 to 2.5 pounds pork chops, bone-in; 1/2 to 3/4-inch thick about 4 pieces
- 2 Tablespoons calamansi or lemon juice for marinade
- 2 Tablespoons soy sauce for marinade
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 whole onion chopped
- 1/4 pound fresh tomatoes sliced; about 4 large pieces
- 1/4 cup soy sauce
- 1/2 cup tomato paste
- 1 cup tomato sauce
- 2 cups broth chicken or vegetable
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- rice for serving
- steamed vegetables for serving
Marinate pork chops:
- In a large bowl, marinate the pork chops in the calamansi and 2 tablespoons soy sauce for 15 minutes. Set aside.
To cook in the Instant Pot:
- Click Saute on the keypad. Pour the olive oil. When oil is hot in 1 to 2 minutes, saute the garlic and onions.Add the fresh tomatoes and continue saute for 3 to 5 minutes till soft. Push the tomatoes to the side.Add the pork chops, laying them flat. Brown each side for 2 to 3 minutes.Click Cancel to turn off the Saute function.
- Pour the tomato sauce and paste, and 1/4 cup soy sauce over the chops. Then pour the broth over everything.Season with salt and black pepper. Do not stir.Close and lock the lid. Set valve to Sealing.Click Manual and cook at High Pressure for 20 minutes.
- When the buzzer sounds to announce cooking time is over, do a Natural Release for about 10 minutes.Click Cancel to turn off. Unlock and lift the lid carefully. Plate the pork chops on a rimmed platter. Pour the tomato sauce over it. Serve warm with rice and steamed vegetables.
Notes on the Instant Pot:
- It takes about 15 to 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. The keypad will indicate how many minutes are left for cooking. For other multicooker brands, check the product manual.Safety precautions: Use accessories recommended for the Instant Pot or multicookers like silicone or metal. Do NOT use glassware. Read the manual for safety information.
To cook on the stove-top:
- Marinate the pork chops in calamansi (or lemon juice) and 2 tablespoons soy sauce for 15 minutes. Set aside.In a large, deep skillet, over medium-high heat, add the oil. Saute the garlic, onions and fresh tomatoes. Continue saute for about 5 minutes till tomatoes and onions are soft.Add the pork chops. Pour the tomato sauce and paste, 1/4 cup soy sauce and the broth. Season with salt and pepper. Cover and lower heat to a simmer. Continue cooking for 40 minutes till pork is cooked completely and tender. Remove the cooked pork pieces. Continue cooking the tomato sauce uncovered, over medium heat for 6 to 8 minutes more till sauce is reduced to a thick gravy. Plate the pork chops and pour the tomato sauce over it. Serve warm.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.