Make the sauce - Combine all sauce ingredients in a cup or bowl. Stir until combined.
1 cup pineapple juice, 1 cup chicken broth, 1/4 cup ketchup, 2 tbsp white vinegar, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar
Season pork - Pat dry pork chops with a paper towel. Season both sides with garlic powder, onion powder, salt, and pepper.
4 pieces bone-in pork chops 1 to 1 1/4 inch thick, 1 tsp onion powder, 1 tsp garlic powder, salt and pepper
Brown the pork chops - Set the Instant pot to SAUTE mode. Add oil. Once hot, add pork chops and brown on both sides. Do this in batches. Remove and set aside.
Add garlic and stir until just softened. Pour pineapple sauce then scrape the brown bits off the bottom of the pot.
Return pork chops to the pot. Lock the lid. Press CANCEL. Select PRESSURE COOK and set the timer to 20 minutes.
Quick release - When the timer is up, turn the knob to VENTING to quick-release (follow the manufacturer’s guide for safety.)
Thicken the sauce - Open the lid carefully. Press CANCEL then select SAUTE mode. Stir the cornstarch slurry then pour it into the pot. Simmer until the sauce thickens. Taste and season with salt and pepper, to taste.
Add pineapple slices - simmer for 1 minute to warm through.
Video
Notes
Chicken broth - or dissolve 1/2 pc chicken bouillon in hot water.
Pork Chops - for maximum flavor, I use bone-in pork chops with the fat intact to keep them moist. You can also use boneless pork chops if preferred.
Cornstarch - use 3 teaspoons for a thicker sauce.
Cooking Time - reduce cooking time to 12-15 minutes if using thin pork chops.
Instant Pot - always follow the manufacturer’s guide for safety.