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Ninja Foodi Creamy Mushroom Pork Chops

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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!

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

4.82 from 11 votes
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Servings: 4 Servings
Calories: 412kcal
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Equipment

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!

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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5 Comments

  1. 4 stars
    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

    1. 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?

  2. 5 stars
    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!

    1. 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.

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