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Ninja Foodi Creamy Mushroom Pork Chops

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!

Instant Pot Creamy Mushroom Pork Chop, Instant Pot, Pork Chop, Marsala, Pork Marsala, The Tasty Travelers

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.

How to make Ninja Foodi Creamy Mushroom Pork Chops:

  1. Turn the Ninja Foodi on sauté-high and add in 1 tablespoon of olive oil.
  2. Once the olive oil is warm, add in pork chops which you have seasoned with salt and pepper.  Brown on both sides.
  3. Remove browned pork chops from Ninja Foodi.
  4. Add one tablespoon of olive oil.
  5. Add shallots and cook until tender.
  6. Add Marsala wine and scrape all of the shallots off the bottom of pot.
  7. Add chicken broth and return pork chops to the pot.
  8. Place 3-5 sprigs of fresh thyme in the pot.
  9. Close pressure cooking lid and move valve to “seal” position.
  10. Cook on high pressure for 35 minutes.
  11. 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. 
  12. Remove pork chops from pot.
  13. Add butter, oil , mushrooms, cream, mustard, salt and pepper.
  14. Remove thyme leaves from stems of 3-5 sprigs- Add leaves to pot.
  15. Stir
  16. Combine flour and water in mason jar- mix well and then add to pot.
  17. Stir and simmer for 5 minutes.
  18. Return pork chops to pot and simmer for 5 minutes.
  19. Serve and enjoy!

Instant Pot Creamy Mushroom Pork Chop, Instant Pot, Pork Chop, Marsala, Pork Marsala, The Tasty Travelers

Ingredients:

  • 2-4 Pork chops- you can use bone in or boneless for this recipe
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 2 Tablespoons olive oil
  • 1 Shallot- finely chopped
  • 1/2 Cup Marsala Wine
  • 1 1/2 Cups chicken broth
  • 6-10 Sprigs fresh thyme- Use more or less based on your preference
  • 1 Tablespoon butter
  • 1 Pint sliced mushrooms
  • 1/2 Cup heavy cream
  • 2 Tablespoons whole grain Dijon mustard
  • 2 Tablespoons flour
  • 1/2 Cup Water

 

Creamy Mushroom Pork Chop, Instant Pot, Pork Chop, Marsala, Pork Marsala, The Tasty Travelers

Ninja Foodi Creamy Mushroom Pork Chops

5 from 5 votes
Print Pin Rate
Course: Dinner
Keyword: pork, pork chops
Servings: 4 Servings
Calories: 412kcal
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Equipment

  • Ninja Foodi

Ingredients

  • 2-4 Pork chops- you can use bone in or boneless for this recipe
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 2 1/2 Tablespoons olive oil
  • 1 Shallot- finely chopped
  • 1/2 Cup Marsala Wine
  • 1 1/2 Cups chicken broth
  • 6-10 Sprigs fresh thyme- Use more or less depending on preference
  • 1 Tablespoon butter
  • 1 Pint sliced mushrooms
  • 1/2 Cup heavy cream
  • 2 Tablespoons whole grain Dijon mustard
  • 2 Tablespoons flour
  • 1/2 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, 1/2 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!

Tips for this recipe:

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
Have you tried this recipe? Let us know how it turned out in a comment below!

 

 

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