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We absolutely loved this recipe! It’s not often that you can make pork chops and have them come out so tender that you can cut through them with only a fork! But…I can tell you….it is possible! I was incredibly impressed with how juicy and tender these amazing pork chops turned out using the Ninja Foodi Creamy Mushroom Pork Chop Recipe! I will never cook another pork chop without the pressure cooker! Seriously…how have I lived this long with eating pork chops in the oven or on the stove? They were soooo good!
We loved this recipe so much that we will likely try it with other proteins. This sauce would be so good with beef or chicken. Stay tuned for more recipes using this same sauce. I can’t wait to see how it turns out!
Tips for this recipe:
- Buy fresh thyme! Fresh thyme is so much more flavorful than dried thyme. You can buy fresh thyme in bunches in the produce section at your favorite grocery store.
- Be sure to use the whole grain mustard. The texture is amazing in this recipe.
- Mix the flour and water in a mason jar. Just add the flour and water, put on the lid and shake…shake…shake! Your gravy will have no lumps!
- Be patient. Do not quick release! If you quick release the pressure, your pork chops will not be as tender.
How to make Ninja Foodi Creamy Mushroom Pork Chops:
- Turn the Ninja Foodi on sauté-high and add in 1 tablespoon of olive oil.
- Once the olive oil is warm, add in pork chops which you have seasoned with salt and pepper. Brown on both sides.
- Remove browned pork chops from Ninja Foodi.
- Add one tablespoon of olive oil.
- Add shallots and cook until tender.
- Add Marsala wine and scrape all of the shallots off the bottom of pot.
- Add chicken broth and return pork chops to the pot.
- Place 3-5 sprigs of fresh thyme in the pot.
- Close pressure cooking lid and move valve to “seal” position.
- Cook on high pressure for 35 minutes.
- Natural release pressure for 10 minutes by doing nothing with the valve or lid. Then quick release remaining pressure by moving the valve to the “release” option and open lid once all pressure has been released.
- Remove pork chops from pot.
- Add butter, oil , mushrooms, cream, mustard, salt and pepper.
- Remove thyme leaves from stems of 3-5 sprigs- Add leaves to pot.
- Stir
- Combine flour and water in mason jar- mix well and then add to pot.
- Stir and simmer for 5 minutes.
- Return pork chops to pot and simmer for 5 minutes.
- Serve and enjoy!
Ingredients:
- 2-4 Pork chops- you can use bone in or boneless for this recipe
- ¼ Teaspoon salt
- ¼ Teaspoon pepper
- 2 Tablespoons olive oil
- 1 Shallot- finely chopped
- ½ Cup Marsala Wine
- 1 ½ Cups chicken broth
- 6-10 Sprigs fresh thyme- Use more or less based on your preference
- 1 Tablespoon butter
- 1 Pint sliced mushrooms
- ½ Cup heavy cream
- 2 Tablespoons whole grain Dijon mustard
- 2 Tablespoons flour
- ½ Cup Water
Recipe
Ninja Foodi Creamy Mushroom Pork Chops
Rate this Recipe Print Recipe Pin RecipeServings: 4 Servings
Calories: 412kcal
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Equipment
Ingredients
- 2-4 Pork chops- you can use bone in or boneless for this recipe
- ¼ Teaspoon salt
- ¼ Teaspoon pepper
- 2 ½ Tablespoons olive oil
- 1 Shallot- finely chopped
- ½ Cup Marsala Wine
- 1 ½ Cups chicken broth
- 6-10 Sprigs fresh thyme- Use more or less depending on preference
- 1 Tablespoon butter
- 1 Pint sliced mushrooms
- ½ Cup heavy cream
- 2 Tablespoons whole grain Dijon mustard
- 2 Tablespoons flour
- ½ Cup Water
Instructions
- Turn the Ninja Foodi on sauté and add in 1 tablespoon of olive oil
- Once the olive oil is warm, add in pork chops which you have seasoned with salt and pepper. Brown on both sides.
- Remove browned pork chops from Ninja Foodi
- Add 1 tablespoon of olive oil
- Add shallots and cook until tender
- Add Marsala wine and scrape all of the shallots off the bottom of pot
- Add chicken broth and return pork chops to the pot
- Place 3-5 sprigs of fresh thyme in the pot
- Close lid and move valve to “seal” position
- Cook on high pressure for 35 minutes
- Natural release pressure for 10 minutes and then open lid
- Remove pork chops from pot
- Add butter, ½ tablespoon olive oil , mushrooms, cream, mustard, salt and pepper
- Remove thyme leaves from stems of 3-5 sprigs- Add leaves to pot
- Stir
- Combine flour and water in mason jar- mix well and then add to pot
- Stir and simmer for 5 minutes
- Return pork chops to pot and simmer for 5 minutes
- Serve and enjoy!
Notes
Tips for this recipe:
1. Buy fresh thyme! Fresh thyme is so much more flavorful than dried thyme. You can buy fresh thyme in bunches in the produce section at your favorite grocery store.
2. Be sure to use the whole grain mustard. The texture is amazing in this recipe.
3. Mix the flour and water in a mason jar. Just add the flour and water, put on the lid and shake…shake…shake! Your gravy will have no lumps!
4. Be patient. Do not quick release! If you quick release the pressure, your pork chops will not be as tender.
Nutrition
Serving: 1g | Calories: 412kcal | Carbohydrates: 14g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 633mg | Potassium: 787mg | Fiber: 2g | Sugar: 5g | Vitamin A: 596IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 2mg
Nutrition information is provided as a courtesy and is an estimate only.
Have you tried this recipe? Let us know how it turned out in a comment below!
delia says
Delicious! Hubby loved it!
Debra says
Nowhere in this recipe does it say when to cook/add the mushrooms. When do you?
Lauren Cardona says
Hi Debra- The mushrooms get added in step 13 after you remove the pork chops from the pot. You add the mushrooms with butter, oil, cream, mustard, salt, and pepper.
Cindy Hostert says
I followed the recipe exactly and the gravy was very loose, had to add more thickener and it was still too lose so not sure if I was supposed to get rid of the liquid before starting the gravy? I used maybe half inch bone-in pork chops, they are always more tender and we didn’t need a knife they actually fell off the bone removing from the pot. Yummo.
TheTastyTravelers says
Hi Cindy! I’m so glad to hear that your pork chops were so tender! If the gravy is not quite thick enough, you can add more thickener as you did or you can just saute a little longer. That will thicken up the gravy. 🙂
Susan says
Everyone has different preferences and for me and my husband the cook time under pressure left our center cut 1/2 inch boneless chops very tender but overly dry. I used the Ninja Foodie Deluxe and only cooked them under pressure for 25 minutes. The sauce was truly heavenly and helped mask the dryness of the meat. I will make this again but will look for thicker chops and try 15 minutes under pressure and 10 minutes natural release. Thanks for such a delicious recipe. The flavor blends were so enjoyable in the sauce even though my grocery store was out of fresh thyme. It’s thyme for me to grow my own herbs!!!!
TheTastyTravelers says
Hi Susan,
When cooking in the pressure cooker, the cooking time does not always correlate to the doneness of the meat. For example, if you cook a pot roast, the longer that you cook it, the more tender and juicy the pot roast will be. If you don’t cook the pot roast long enough, it will likely end up tough and dry. That applies to this recipe as well. I know the pressure cook time sounds like a lot for pork chops, but the extended cook time is what helps to ensure that the pork chops are tender and juicy. Reducing the cook time can impact the result. When you make it again, let me know how it turns out with the reduced cook time.
Also- I’m glad you enjoyed the flavors. We really love it too! Also…Yes!! Grow your own herbs. An herb garden is so convenient and fun too! 🙂
Sue P says
Most pork chops I buy are center cut, and are not very thick, like maybe no more than 1/2 inch. Why would they need a 35 minute PC? I’d think they’d only need more like 10 minutes at the most! Maybe even 5 minutes with a full natural pressure release. What do you think? I’d like to try this recipe but don’t want waste the chops. TIA😁
TheTastyTravelers says
I was trying to achieve fall apart, super tender pork chops. The longer you cook them, the more tender they are. If you prefer, you can cook your pork chops for less time, they just might be less tender. The flavor of the sauce will still be great even if cooked for a shorter amount of time.
Patricia Curtis says
I love this recipe! The pork chops just literally fell apart and were so tender, with amazing flavor! The gravy is so good that I’m saving the extra gravy and adding it to chicken breast for tomorrow’s dinner! I did have to change a few things due to health conditions, and preferences. I used Mrs. Dash garlic and herb seasoning to season the pork chops, instead of salt and pepper. I also used whole wheat flour and I doubled the flour and water mixture to make the gravy a little thicker!!
Karen says
The sauce was really good, but unfortunately the chops were really dry and overcooked. Do you have the “keep warm” on during the natural release? Were your chops brined first?
Karen
TheTastyTravelers says
Oh no! I’m sorry to hear that your pork chops turned out dry. I did not brine them and usually when I natural release the keep warm is on, but sometimes I turn the machine off completely. Either way would work. I’ve made this recipe several times and the pork chops were moist and tender. How thick were your pork chops? Did you use bone-in or boneless?
Penny says
This was absolutely delicious! I reduced the PC time by about 5 minutes because my boneless Pork Chops weren’t super thick. They were unbelievably tender. The gravy was so flavorful. It wasn’t clear on directions whether to drain the liquid from the pot after cooking the chops. I did, to cook the mushrooms, but then added it back. I would probably add less liquid next time or more flour because the sauce was pretty thin. Served over mashed potatoes though, so it didn’t matter. Will definitely be making regularly!
ani bovenzi says
have you tried this recipe with steak? if so, how long for pressure cooking?
TheTastyTravelers says
Hi there! I have not tried it with steak. I think that the sauce would be great with steak but depending on what type of steak you are using, you would need to adjust the cooking time.