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! 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!
Keyword: pork, pork chops
2-4Pork chops- you can use bone in or boneless for this recipe
6-10Sprigs fresh thyme- Use more or less depending on preference
2Tablespoonswhole grain Dijon mustard
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
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: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.