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Instant Pot Filipino Pork Chops Asado

My version of Instant Pot Filipino Pork Chops Asado are pork cutlets cooked in plenty of fresh tomatoes, tomato sauce and paste, with seasonings. The thick pork chops are simmered in the rich sauce. The results are tender, juicy pork chops swirling in sweet-savory tomato sauces. Serve with rice and steamed vegetables. This is an Asian in America recipe. Serves 2 to 4.
*I share how to cook this dish in 2 alternative ways: In the Instant Pot or on the stove-top. The cooking time indicated here is for the Instant Pot. (Stove-top cooking takes a few minutes longer).
Prep Time15 mins
Cook Time20 mins
Resting Time10 mins
Total Time45 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Servings: 4 people
Calories: 254kcal
Author: Elizabeth Ann Quirino


  • 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.


Serving: 1g | Calories: 254kcal | Carbohydrates: 26g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 5889mg | Potassium: 1169mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2030IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 4mg