Pork 3 *P* P thru Pork Country
Pork 3 *P* Pa thru Pork Country
COPIED Pork 3 *P* Pa thru Pork Country
The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
Pork Cooking Temperatures: 145° F. The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
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These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen pork should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the oven or on the stove top.
A similar warning is given for beef as well.
@MikeWills the USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain. – ESultanik Dec 13 '13 at 16:15
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Papi's Bacon Pineapple*, By: Jimmy Wright, June 14, 2014, - Cross Posted in Fruit
Papi's Sweet Pineapple & Pepper Ham Steak*, By: Jimmy Wright, March 7, 2018
Parmesan Honey Pork Roast*, By: Kathy Olson, January 18, 2015
Parmesan Panko Crusted Pork Chops*, By: Aurelia Dougan McCollom, October 5, 2014
Pepper-Honey Ham & Beans, By: Kathleen Valentine, September 21, 2014
Pepperoncini Pork*, By: Lynne Neal Cissna, May 13, 2014
Pineapple-Cranberry Pork Roast, By: Tina Nordhavn-Allman
Pineapple Glazed Ham*, By: Monica Alejo, January 1, 2017
Polish Sausage & Kraut, By: Paulette Brown Phillips, March 30, 2015
Pork & Apple Sliders – Ninja Recipe Book Pamphlet
Pork & Beans*, By: Ethel Easterly, May 17, 2015
Pork & Green Beans*, Josie Wolfe Anderson
Pork & Pasta*, By: Patricia Boyle, December 30, 2015
Pork & Sauerkraut*, By: Chad Stewart Marsh, December 28, 2017
Pork & Sauerkraut, By: Lois Kastl, September 17, 2015
Pork Butt Roast, By: Deborah Polson, April 5, 2019
Pork Butt*, By: Aurelia Dougan McCollom, February 20, 2017
Pork Butt*, By: Kathleen Kinner Michalak, March 6, 2016
Pork Butt*, By: Kathy Olson, October 13, 2014
Pork Butt & Vegetables, By: S Alfred Baker. October 31, 2014
Pork Carnitas*, By: Susan Sasman Rose, December 20, 2014
Pork Carnitas, Ninja Recipe Book, Submitted By: Kim Hutton, July 7, 2014
Pork Chile Verde Over a Chicken Mexican Pizza*, By: Rita Ramos, April 27, 2014
Pork Chop Dinner, By: Beth Rowand Knight, April 6, 2016
Pork Chop Dinner, By: Christy Magnus-York, January 6, 2016
Pork Chop Fingers*, By: Marianna Southard Debolt, January 18, 2015
Pork Chop Inspiration, By: Michael Lostra
Pork Chop On A Bed of Pasta*, By:Dena Marie Tehel, July 22, 2014
Pork Chop Provencal, By: Deborah Walczak, October 19, 2014 – Ninja Recipe
Pork Chops*, By: JenNtodd Burgess, May 13, 2015
Pork Chops*, By: Brandie Rhoades, March 14, 2015 – Cross Posted in Layered Meals
Pork Chops, By: Kathy Olson, December 27, 2014
Pork Chops *, By: Connie Hamilton
Pork Chops*, By: Tina Nordhavn-Allman, June 15, 2014
Pork Chops & Apples*, By: Mary Ann Bethea, March 23, 2015
Pork Chops & Apples, By: Judy Jones, October 14, 2014By: Judy Jones, October 14, 2014
Pork Chops & Cabbage*, By: Wendy Phillips Czech
Pork Chops & Cheesy Potatoes*, By: Danielle Phipps, July 24, 2014
Pork Chops & Mushroom Gravy*, Tina Rogers-Roberts
Pork Chops & Pork Loin, By: Dixie Upchurch
Pork Chops & Potatoes* – Ranch Style, By: Amanda Harris
Pork Chops & Potatoes for Two*, By: Mary Ann Bethea, March 28, 2015
Pork Chops & Potatoes with Quick Squash Dressing*, By: Carlynn Marcus June 30, 2018
Pork Chops & Scalloped Potatoes*, By: Madeline DiDonato, May 30, 2016
Pork Chops & Stuffing Casserole, By: Ashley Baugh Kruger, January 8, 2015
Pork Chops (Boneless) - Slow Cook*, By: Allana Alla Robinson, November 5, 2017
Pork Chops, Bone-In*, By: Deborah Greiner Pugh, November 11, 2014
Pork Chops (Frozen), By: Tracey Smith
Pork Chops - How to Cook Tender & Juicy, October 4, 2015
Pork Chops in Gravy, By: Amanda Sergent Hillman
Pork Chops in Gravy*, By: Sharon Anne Roeben-Whitworth, August 6, 2014
Pork Chops in Tangy Juice*, By: Allana Alla Robinson, March 9, 2016
Pork Chops Made Simple, but So Good!*, By: Meal Patrick Priest, October 5, 2014
Pork Chops or Steaks, By: Bonnie Dillard, August 15, 2016
Pork Chops – Slow Cook, By: Wanda Vickers Brantley, April 24, 2016
Pork Chops – Slow Cooked*, By: Penny Watts, August 9, 2015
Pork Chops, Sweet Potatoes, Apples & Onions*, By: Jane Walker Osborn
Pork Chops – The Best Ever, By: Cynthia Dobbs, May 19, 2016 & By: Michelle Anderson Thain, March 2, 2017
Pork Chops Topped with Raspberry/Jalapeño Jam*, By: Jimmy Wright, September 4, 2014
Pork Chops Topped with Sauce*, By: Gale Willy, October 18, 2014
Pork Chops with Bacon, By: Tammie Balla-Monette, January 16, 2017
Pork Chops with Cheesy Onion Potatoes, By: Linda LeClair, June 13, 2015
Pork Chops with Corn Flakes & Milk*, By: Keri Hennecke-Steinruck, January 11, 2015
Pork Chops with Cream of Mushroom Soup & Onions*, By: Julie Pearson Sanders, July 20, 2016
Pork Chops with Hellman’s Mayo
Pork Chops with Mashed Potatoes & Stuffing*, By: Aurelia Dougan McCollom, August 8, 2018
Pork Chops with Mushroom Gravy*, By: Cyndy Glenn Bailey, October 4, 2015
Pork Chops with Potatoes & Onions, By: MaryJo Powell, October 16, 2016
Pork Chops with Ranch Potatoes*, By: Suzanne Campbell, March 15, 2019
Pork Chops with Roasted Potatoes*, By: Aurelia Dougan McCollom
Pork Chops with Savory Garlic Mushroom Gravy*, By: Joseph Girouard, June 7, 2015
Pork Chops with Scalloped Potatoes*, (Taste of Home), By: Cheryl Jansen
Pork Country Ribs*, By: Michelle Painter Williams, January 17, 2017
Pork Country Ribs*, By: Candace Tyner, February 22, 2015
Pork Country Style Ribs*, By: Melodie Coleman Wheatley, February 22, 2015
Pork Country Style Ribs with Potatoes & Green Beans*, By: Tina Nordhavn-Allman, January 5, 2015
Papi's Bacon Pineapple*, By: Jimmy Wright, June 14, 2014, - Cross Posted in Fruit
Ingredients:
Bacon
Pineapple, fresh
Directions:
Cut 6 pieces of bacon into 1/2" long pieces. Fry the bacon on Stove Top High until crisp. Put bacon to the side and put in 1/2 inch thick slices of fresh pineapple in the bacon grease with the Ninja still on Stove Top High. Cook until slightly brown on both sides. Serve pineapple with bacon crumbles on top. Nice quick tasty breakfast side or a light meal by itself.
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Papi's Sweet Pineapple & Pepper Ham Steak*, By: Jimmy Wright, March 7, 2018
Ingredients:
1- ¾" thick bone in smoked ham steak
1- can pineapple sliced
2 tablespoons of Worcestershire sauce
1/3 cup maple syrup
6 or so small sweet pepper, sliced in half
1 bunch of green onions, chopped
1 tablespoon of garlic powder
Directions:
Spay a little olive oil on the bottom of the Ninja pot. Add the ham. Layer the pineapple rings, reserving juice.
Add peppers on top of pineapple rings.
Mix Worcestershire with pineapple juice. Pour over the peppers ,then cover the entire dish with juice.
Sprinkle green onions across the dish.
Sprinkle the garlic powder on top.
Drizzle the maple syrup across the dish.
Turn the Ninja to Slow Cook Low for 3 hours.
(Would have added brown sugar but did not want to open new bag.) If you choose, sprinkle it over the dish.
We will see what happens.
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Parmesan Honey Pork Roast*, By: Kathy Olson, January 18, 2015
Pork Roast
Brown the roast on Stove Top High. Add ½ cup water along with carrots and onions.
Slow Cook Low for 2 hours.
After 2 hours, mix together:
2/3 Cup Parmesan grated cheese
½ cup honey
3 Tbs. soy sauce
1 Tbs. dried basil
2 Tbs. minced garlic
2 Tbs. olive oil
Pour over the roast. Cook for 2 more hours on Slow Cook Low. (Total cook time 4 hours). I did use a little cornstarch and water mixture to thicken the gravy after I dished up the food..... This was one of the most flavorful moist pull apart roast I have made. Sorry no finished photo, but someone else can make the recipe with a good photo and post the recipe with it and I will be happy.
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Parmesan Panko Crusted Pork Chops*, By: Aurelia Dougan McCollom, October 5, 2014
Ingredients:
2 large eggs
1 cup Panko breadcrumbs
1 tsp oregano
1 tsp basil
2 tsp garlic powder
2 tsp onion powder
¾ cups freshly grated (grate it yourself) Parmesan cheese
4 large (10-12 ounces each) center cut pork loin chops, 1/2 to 3/4 inches thick
light olive oil
kosher salt and freshly grounded black pepper
optional lemon wedges for serving
Directions:
Lightly beat eggs in a bowl. In another bowl, thoroughly combine Panko, oregano, basil, garlic powder, and onion powder. In a third bowl, place freshly grated cheese.
Sprinkle each pork chop lightly with kosher salt and pepper on both sides. Coat the chops completely with fresh cheese, pressing down to adhere. Dip pork chops into beaten eggs, and then completely coat with Panko mixture. Pat to adhere on both sides.
Turn your Ninja to Stove Top High and heat oil. Add pork chops one or two at a time (do not overcrowd), cooking uncovered until golden brown and 150°F at center – about 6 min per side. Repeat with remaining chops. Transfer to plates and serve with lemon wedges, if desired.
**I cooked 4 chops at a time with no problem and they browned up nicely.
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Pepper-Honey Ham & Beans, By: Kathleen Valentine, September 21, 2014
Ingredients:
8 lb. smoked ham, butt-portion
½ cup brown sugar
½ cup red-pepper infused honey
2 cup water
½ cup cider vinegar
¼ cup balsamic vinegar
2 Tbs. Worcestershire sauce
1 lb. navy beans, rinsed
Directions:
Score your ham all over and place it face down on a bed of brown sugar. Over it drizzle red-pepper infused honey. (I bought it that way but you could mix red pepper flakes in honey and get the same effect.)
Turn your Ninja to Slow Cook High for 6 hours. Baste it once with more honey.
It was very, very tender and there was a lot of broth. Remove the ham and water, cider vinegar, balsamic vinegar, worcestershire sauce and rinsed navy beans.
Bring it to a boil on Stove Top High and boil for a minute. Turn to Slow Cook Low. Cut up the ham and put the bone back in the pot and let it cook overnight (8 hours). The next morning, turn it to Slow Cook Low again and check it in about 3 hours. The beans are UNBELIEVABLE! So dark you would think they are black beans and just delicious.
This may be the best ham and beans I've ever tasted.
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Pepperoncini Pork*, By: Lynne Neal Cissna, May 13, 2014
I use pork sirloin roast and pour 1 or 2 jars of pepperoncini and juice over pork. I cooked on low crock pot for 4 hours then shredded pork and put on buffet ‘til we were ready to eat. Also good on beef roast.
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Pineapple-Cranberry Pork Roast, By: Tina Nordhavn-Allman
Ingredients:
4 lb pork roast
4 cloves of garlic, chopped
1 tsp allspice
1 tsp salt
½ tsp salt
1 20 oz can crushed pineapple drained
1 15 oz can cranberry sauce
Directions:
Brown the pork roast on Stove Top High, mix together the garlic, allspice, salt and pepper and rub all over the browned roast. Mix together the pineapple and cranberry and put on top of the roast. Switch to Slow Cook Low setting and cook for 8 hours
This came out so good!!!
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Pineapple Glazed Ham*, By: Monica Alejo, January 1, 2017
Ingredients:
large ham shank or butt - (I forgot how many lbs this was but it was huge)
In a bowl mix:
1 cup brown sugar
3 Tbs. cornstarch
½ tsp salt
1- 15 oz can crushed or chopped pineapple in heavy syrup
4 Tbs. lemon juice
2 Tbs. mustard
Directions:
Pour a small amount of the mixture in the bottom of the Ninja pot. Add the ham. Pour the remaining mix over the top of the ham. Sprinkle another ½ cup brown sugar on the top. Turn to Slow Cook Low. Cook for 3.5 to 4 hours. When the ham has finished cooking, remove the ham from the Ninja. Increase the heat to Stove Top High. Cook until the sauce starts boiling and thickens to a glaze, (thicker) consistency. Cut up the ham and return to the Ninja pot with the glaze. Turn the Ninja to the Buffet/Warm setting to keep warm, while guests serve themselves.
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Polish Sausage & Kraut, By: Paulette Brown Phillips, March 30, 2015
I used fresh polish/kielbasa. On Stove Top High, I browned 8 oz. chopped bacon, added 2 lb. fresh sausage and browned that on both sides. Add 2 lb. sauerkraut, one chopped apple, ¼ cup brown sugar, one sliced onion, and caraway seeds (optional.) Cover and Slow Cook Low, Stove Top Low, or Oven at 325°F for 1 hour. I use homemade sausage and homemade kraut.
Fresh bratwurst would work well too!
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Pork & Apple Sliders – Ninja Recipe Book Pamphlet
Ingredients:
1 boneless pork shoulder roast (3 to 4 pounds)
Salt and ground black pepper
2 teaspoons, paprika
¼ cup spicy brown mustard
¼ cup packed brown sugar
3 cloves garlic, minced
1 cup apple cider or apple juice
1 package (15 ounces) slider or mini sandwich buns (12 mini buns)
Directions:
1. Season pork with salt and black pepper and paprika. Stir mustard, brown sugar, garlic and cider in the pot. Add pork and turn to coat. Set to Slow Cook High for 5 to 6 hours. Cover and cook until pork is fork-tender.
2. Using 2 forks, shred pork in the pot. Spread additional mustard on buns, if desired. Divide pork mixture among buns.
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Pork & Beans*, By: Ethel Easterly, May 17, 2015
Pork butt cut into pieces, 2 cans of tomato paste, seasonings (salt, pepper, garlic, parsley etc.), ½ package of black eyed peas. Turn to Slow Cook Low for 10 hrs. Enjoy.
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Pork & Green Beans*, By: Josie Wolfe Anderson
Ingredients:
4 country style ribs
2 lbs fresh green beans
Small onion diced
12 oz can tomato paste
Directions:
Browned pork on Stove Top High. Added green beans tomato paste and 2 cans of water set to Slow Cook Low for about 4-5 hrs until beans are cooked. Serve over rice
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Pork & Pasta*, By: Patricia Boyle, December 30, 2015
Ingredients:
2¾ lbs pork loin boneless back ribs
onion powder, to taste
1 can cream of mushroom soup
1 dry package pork gravy mix
1 soup can water
15 oz jar light Alfredo sauce
1 jar water
3 cups frozen broccoli
1 lb Farfalle pasta (not cooked)
Directions:
Turn your Ninja to Stove Top High to preheat for about 5-10 minutes while preparing ingredients. Cook the ribs for about 5 minutes, turning to cook all sides.
Sprinkle onion powder to taste on the meat.
In bowl mix mushroom soup, pork gravy mix, and soup can water. Pour over the ribs. Turn to Slow Cook High for about 90 minutes. After cooking time, add the Alfredo sauce, 1 jar water, frozen broccoli and Farfalle pasta. Change to the Oven setting of 350°F, for 30 minutes! Stir well to incorporate. Stir occasionally to keep from sticking. Check to see if a little more liquid may be needed. Use your judgment.
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Pork & Sauerkraut*, By: Chad Stewart Marsh, December 28, 2017
Pennsylvania Dutch and proud!
My first time at making Pork & Sauerkraut in my Ninja.
Ingredients:
2-3 lb boneless pork loins
salted & pepper, to to taste
minced garlic, to taste
3- 27 oz. cans of silver floss shredded sauerkraut, do not drain
brown sugar, sprinkled on top
1 stick of butter, melted
Directions:
Turn the Ninja to Stove Top High. Place seasoned pork loins and sear on all sides. Remove from the Ninja. Set aside to rest, but do not clean out the pot.
Turn the Ninja to Slow Cook Low for 8 hours. Add the seared loins back into the Ninja. Top with the minced garlic and shredded sauerkraut. Sprinkle the brown sugar over the sauerkraut. Top with the melted butter.
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Pork & Sauerkraut, By: Lois Kastl, September 17, 2015
"Super-easy slow cooked pork tenderloin with sauerkraut and potatoes. Use a slow cooker liner for effortless cleanup. This is also good served with mashed potatoes if you don't want to use whole baby ones. I usually double recipe as leftovers are even better next day."
Ingredients:
1- 1 lb whole pork tenderloin
1- 24 ounce bag baby potatoes unpeeled, optional
1- 20 ounce can or 1 pound sauerkraut, undrained
1 cup water
¼ cup butter, cubed
Salt and ground black pepper, to taste
brown sugar and caraway seeds to sauerkraut, optional
Directions:
Place whole pork tenderloin into your Ninja. Arrange potatoes around the pork; pour sauerkraut and juice over the pork and potatoes. Add butter cubes, salt and black pepper. Slow Cook Low until pork is tender, 3 to 4 hours. Add more water if mixture seems dry.
**Could sprinkle with flour to thicken sauerkraut somewhat.
Added comment By: Diane Jakel - I do something similar to above, but sometimes add browned chunks of onions or sometimes chunks of apples.
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Pork Butt Roast, By: Deborah Polson, April 5, 2019
Ingredients:
5 lb. pork butt
4 large carrots, peeled and sliced into coins
1 or 2 large onions, peeled and quartered
2 Tbs. olive oil
1 Tbs. butter
2 Tbs. soy sauce
1 tsp. garlic powder
1 Tbs. coarse ground pepper
¼ cup water
Directions:
Mix the soy sauce and garlic powder together, set aside
Set Ninja to Stove Top, High
Preheat for 5 minutes
Mix the soy sauce and garlic powder together, set aside
When the pot is preheated, add olive oil and butter and let butter melt
Place pork butt in the Ninja and brown on all sides
Set the browned pork butt on a plate
Add carrots and onions to the pot
Stir together and cook for a minute or 2
Pour water over veggies
Return the pork butt to the pot
Pour soy/garlic mix over pork top
Grind the pepper over the pork top
Set the Ninja to Slow Cook, Low, 5 hours (*Internal temp 160°)
Serve with cheddar-garlic mashed potatoes. I have also sprinkled Cajun seasonings over the pork butt after pouring on the soy/garlic mix.
There are just two of us, so we usually eat as a meal the first night. Then we freeze the leftovers by splitting them into two or three pieces and freezing them separately. The leftovers are used as for pulled pork with BBQ sauce, for other pork recipes, or as just another pork roast meal.
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Pork Butt*, By: Aurelia Dougan McCollom, February 20, 2017
Ingredients:
8.5 lb pork roast
McCormick Chicken & Rib Rub – or your favorite rub
Your favorite barbeque sauce, optional
Directions:
Using a liberal amount of rub, completely cover the roast. Place in an air tight container and refrigerate overnight.
Place the roast in the Ninja pot, fat side up. Turn to Slow cook Low for 7-8 hours. No liquid! The roast will make plenty of juices.
Remove from the Ninja and pour the juices into measuring cup. Let the roast cool about 15 minutes. Shred. Return the meat to the Ninja and pour about a half cup of the juices and stir to moisten. Turn the Ninja to Buffet/Warm setting to hold.
Serve on buns with your favorite sauce.
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Pork Butt*, By: Kathleen Kinner Michalak, March 6, 2016
Ingredients:
5-6 lbs. pork butt
5 large cloves of garlic
salt & pepper, to taste
3-4 stalks celery, coarsely chopped
3-4 carrots, coarsely chopped
1 onion, coarsely chopped
Directions:
While preparing the pork, turn the Ninja to Stove Top High to begin preheating.
Insert the cloves of garlic in the meat, season with salt & pepper. Add to the Ninja to brown when the Ninja is hot. Remove when browned. Add the celery, carrot & onion to the bottom of the Ninja. Place the pork on top of the vegetables. Turn to Slow Cook Low for about 6 hours. Remove and shred or cut up.
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Pork Butt*, By: Kathy Olson, October 13, 2014
Did my first pork butt. I seasoned the meat with sage, garlic, salt and pepper. I browned it on all sides in one cube of basil oil that I make (fresh basil froze in olive oil) placed it in the wire rack. Added ½ cup water, quartered onion, carrots and potatoes and turn to Slow Cook Low for 5 hours.
WOW! Best pork roast I have EVER made; so moist and tender.
**I grow my own fresh basil each summer. I use either ice cube trays or a special smaller cube tray. Fill with olive oil, push in about 1 tablespoon chopped basil leaves and freeze. Take out of trays and place in zip bags. They are ready to use all winter long.
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Pork Butt & Vegetables, By: S Alfred Baker. October 31, 2014
Here's something I recently discovered. I'm a big fan of pork in the Ninja. I usually use pork loin, but recently discovered pork butt is better. It has more fat and more flavor. I've cooked it in 2 pound chunks, I've cut it in 1" cubes. It was all good.
Last week I tried something different. I half filled the pot with cut up onions, fresh green beans, chopped cabbage, and brussel sprouts. Throw in some chopped carrots too if you like. I sharpened my knife and carved 1/4" slices off the 10 pound pork butt. They were 3" to 4" long. I stopped when I had about 2 pounds of pork and mixed it in well with the other stuff in the pot. Lots of pepper from a mill. No liquid. Turn your Ninja to Slow Cook High for 4 hours. I took the broth and made gravy with it last time with a little red wine and cornstarch. It was so good over the pork and veggies.
Oh my goodness. The pork was so good, so tender and tasty, I thought I was going crazy. My wife and I devoured it in no time, it was the best pork we'd ever had. I thought it might be a fluke so I did it again the next night. Same results. It's the thinness of the slices that do it. They shrink up to bite size in cooking. Try this, you will be amazed. Be sure to keep sharpening your knife during the slicing process.
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Pork Carnitas*, By: Susan Sasman Rose, December 20, 2014
Oh my goodness! I made Ninja Pork Carnitas last night. Wow! I love the flavors.
Ingredients:
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoons oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, peeled
2 onions, quartered
2 oranges, juiced
2 limes, juiced
Directions:
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on Slow Cook Low for 8 hours or Slow Cook High for 4-5 hours.
Remove pork shoulder from the Ninja and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
Serve immediately, or return to the Ninja juices to keep warm...Delicious!
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Pork Carnitas, By: Kim Hutton, July 7, 2014, - Ninja Recipe Book
Ingredients:
1 tablespoon olive oil
3 or 4 lb boneless pork shoulder
1 medium onion, sliced
3 cloves garlic, minced
1 cup chicken broth
3/4 cup cider vinegar
2 Tbs. packed brown sugar
2 Tbs. dried oregano leaves, crushed
20 corn tortillas
2 tomatoes, chopped (I used a red pepper instead)
Directions:
1. Pour oil into pot. Set to Stove Top High and heat oil. Add pork to pot. Cook uncovered 10 minutes until browned on all sides. Add onion and garlic to pot.
2. Stir broth, vinegar, brown sugar, and oregano in bowl. Pour broth mixture over pork in pot. Set to Slow Cook High for 4 to 5 hours. Cover and cook until pork is fork-tender. Transfer pork into large bowl. Using two forks, shred pork.
3. Place about 1/3 cup pork mixture on each tortilla. Fold tortillas over filling. Sprinkle with tomatoes.
I added some of my own toppings as well.
I put the pork on the tortilla, topped with sour cream, peppers, and grated cheese and spooned some of the juice from the roast on and then rolled up the tortillas. Absolutely delicious!!
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Pork Chile Verde Over a Chicken Mexican Pizza*, By: Rita Ramos, April 27, 2014
This is what happens when our favorite local joint is closed on a Sunday and there’s a craving for a Mexican Pizza. So I continue to experiment with making chile verde I tried an easier way — one that didn’t require me to roast the peppers like I did last time. Today I tried using used canned green chiles and I added tomatoes.
Ingredients:
For the chile verde with pork:
1.5 lbs Pork, cut into cubes
28 oz diced tomatoes
36 oz diced green chiles (hot variety)
32 oz chicken stock
1 large onion, roughly chopped
6 cloves garlic, minced
1 tablespoon Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp chili powder
2 Bay leaves
For the Mexican pizza with chicken:
Corn tortillas
1 large chicken breast
Chicken stock
Refried Beans
Finely shredded cheddar cheese
Directions:
Set the Ninja 3-in-1 to Stove Top High, add 2 tbsp olive oil and brown the pork for 5 minutes.
Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.
Pour into the pot the diced tomatoes, green chiles and broth. Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well. Add the bay leaves.
Bring to a boil and allow to bubble for 5 minutes.
Add the roux, a little bit at a time and stir constantly. (Instructions on making the roux can be found on this page.)
Place the bay leaves in the pot. Set the Ninja to Slow Cook Low for 6 hours.
After 3 hours or so I took a taste and it still was not spicy enough so I added 2 diced jalapeños.
Once the chile verde was just about finished it was time to prepare the rest of the meal. Cook a chicken breast in a bit of olive oil until it’s almost done. Add about a half of a cup of chicken stock and poach the chicken until done. Remove from pan and shred.
Return the chick to the pan and add chile verde. Let this simmer for a few minutes.
While the chicken is simmering, heat some refried beans (not pictured) and toast the corn tortilla.
Place the corn tortilla in a plate and add a thick layer of refried beans. Spoon the chicken you had simmering over the beans. Top with more green chile. A generous sprinkling of shredded cheddar cheese completes it.
Let’s eat!
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Pork Chop Dinner, By: Beth Rowand Knight, April 6, 2016
Tonight I put a little oil in the Ninja and browned 4 boneless pork loin chops on Stove Top High. When browned, turn the Ninja to the Oven setting of 250°F and for 30 minutes, turning them a couple of times. I had some left over Au Gratin potatoes from Sunday and the last 9 minutes I placed them right inside Ninja pot next to the chops. (moving the chops to the side). The potatoes browned nicely, turning over one time. They were nice and hot when the chops were done. It was a quick and easy meal.
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Pork Chop Dinner, By: Christy Magnus-York, January 6, 2016
Ingredients:
4 potatoes
1 large onion, (I like Vidalia’s)
4 medium cut pork chops
1 packet of Italian dressing seasoning
1½ Tbs. olive oil
Salt & pepper, to taste
Directions:
Cut the potatoes and onions in larger pieces. Layer in the Ninja pot. Drizzle with the olive oil. Sprinkle with salt and pepper. Add the pork chops to the top. Sprinkle the dressing packet over the meat. Place the lid. Turn the Ninja to Slow Cook High for 3½ hours.
I couldn't believe how good this was. I wasn't sure how the Italian dressing mix would taste alone, and I was worried about no liquid at all, but it was fabulous! So, so easy! Next time I'm adding carrots too!
****
Pork Chop Fingers*, By: Marianna Southard Debolt, January 18, 2015
I was going to make the pork chops from files, but forgot to get started in time for the slow cooker, so I fell back on my breaded pork chop finger recipe. I used the stove top on high, with just a covering of oil on the bottom.
Cut up pork chop into fingers, dunk in two raw eggs. Set aside breadcrumbs (I had plain and then I added a teaspoon of seasoning salt mix to it) I was out if Italian breadcrumbs tonight.
Cover meat pieces and the roll on crumbs.
Add fingers to oil and cook both sides until golden brown and pork is cooked
Drain on paper towels and eat!
****
Pork Chop Inspiration, By: Michael Lostra
Ingredients:
pork chop
coarse salt, coarse ground pepper, and garlic powder
1 Tbs. olive oil
garlic, minced
medium yellow onion, chopped
mushrooms, sliced
8 Tbs. flour
2-4 Tbs. butter
1 can each (14 oz) of chicken and beef broth
Directions:
Any pork chop will do, this time I used center cut but just find some high quality thick cut chops and it should do fine. First I season the pork, I am a basics man so its coarse salt, coarse ground pepper, and garlic powder Preferably I do this in the morning before I leave for work. Next I sear the pork on both sides Stove Top High works well but it takes a bit of time be patient. Get it good and golden brown, use about 1Tbs. of olive oil in the pot. While its browning mince garlic. Use 3-5 cloves. Use as much as you like. Cut up a medium yellow onion and get the mushrooms ready. You can use pre-sliced baby bellas, but any 'shroom will do. Set out 8 Tbs. flour and 2-4 Tbs. butter in pats. After the meat is done, remove and set aside. Put the veggies in and cook them for about 10 minutes until they are tender. Push the veggies to the edges of the pot and drop in the butter and melt it. Add the flour to make a roux. Brown that for about a minute then add 1 can each (14 oz) of chicken and beef broth. Stir until it boils. Turn to Oven setting of 350° and put the pork back in, working the pork to the bottom of the pot. Cover and let it cook for 30 or so minutes.
****
Pork Chop On A Bed of Pasta*, By: Dena Marie Tehel, July 22, 2014
Made this in about 30 min! Turn your Ninja to Stove Top Medium and brown pork chop until almost done and take out. Sauté some onion and garlic. I had a half jar of left over spaghetti sauce and had to use up my homemade chicken stock. Together it made 4 cups of liquid. Add the pork chop back along with other ingredients and cook until noodles are done. Take pork chops out and thickened the sauce with mozzarella and parmesan. Lower the heat to Stove Top Low when melting the cheese. It wasn't bad and used up a couple of my items.
****
Pork Chop Provencal, By: Deborah Walczak, October 19, 2014 – Ninja Recipe Book
Prep 15 minutes Cook 5 hours 25 minutes Servings 6
Ingredients:
¼ pound of bacon – cut into 1 inch strips
6 bone in center cut pork chops
Salt and ground black pepper
1 large onion thinly sliced
3 cloves garlic minced
1 can (14.5 ounce) chopped tomatoes undrained
1 package 8 ounce frozen artichoke hearts, thawed and drained
1 cup pitted kalamata olives
1 tablespoon fennel seeds
Directions:
1. Set Stove Top Medium and place bacon in pot. Cook uncovered 10 minutes or until bacon is crisp, stirring occasionally. Remove beacon from pot and drain on paper towels.
2. Season pork with salt and black pepper. Add pork to pot. Cook 10 minutes or until browned on both sides.
3. Return bacon to pot. Add onion, garlic tomatoes, artichokes, olives and fennel seeds to pot. Cook 5 minutes, stirring occasionally. Set to Slow Cook Low for 5 to 7 hours. Cover and cook until pork is for tender.
****
Pork Chops*, By: JenNtodd Burgess, May 13, 2015
Ingredients:
9 boneless pork chops
2 Tbs. butter
½ cup brown sugar
1/6 stick butter
1 tsp Janes crazy salt
1 tsp garlic
1 tsp onion powder
2 tsp chili powder
2 tsp soy sauce
2 tsp yellow mustard
3 tsp teriyaki sauce
Pineapple chunks
Directions:
Turn your Ninja to Stove Top High and brown pork chops in butter until almost done. In a bowl, mix and microwave for 1 minute or until dissolved: brown sugar, remaining butter, spices, soy sauce, mustard, and teriyaki sauce. Pour over pork chops and turn to the Oven setting of 350° for 20 minutes. Last 5 minutes add pineapple to liking and a little juice. Heat through. Enjoy!
****
Pork Chops*, By: Brandie Rhoades, March 14, 2015 – Cross Posted in Layered Meals
Okay first you want a pork chop that has some fat to it. I put my seasoning of choice on and then turned ninja on Stove Top High. Put a little coconut oil in pan and then let it get hot. Then I seared each side for about 5 minutes per side. While that was searing, I cut potatoes up and put them in a bowl with some oil and garlic powder, onion powder, and Italian seasoning. Remove the pork chops from the Ninja pot and put the potatoes on the bottom. Add your rack and place the pork chops. Turn your Ninja to Stove Top Medium/Low. Cook for about 30 minutes. Lift out the rack and turn the potatoes about every 10 minutes.
****
Pork Chops, By: Kathy Olson, December 27, 2014
I made a recipe ...
Ingredients:
4 pork chops
1 onion, cut up
3 potatoes sliced, ½ inch thick
½ stick butter
2 cans Progresso cream of mushroom soup or (I used 2 Campbell’s plus one can of milk
Directions:
Turn your Ninja to Stove Top High and brown the pork chops. Add onion, potatoes, butter. Pour in Progresso cream of mushroom soup or the Campbell’s with milk. Turn to Slow Cook Low for 5-6 hours.
The recipe called to serve over noodles or rice, but since it already had potatoes in it... I fried up some sliced cabbage and served it over the cabbage.... SOOOO YUMMM
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Pork Chops, By: Connie Hamilton
Ingredients:
6 Pork chops, boneless
1 can cream of mushroom soup
1 packet of dry onion soup
Water to clean out can
Brown on Stove Top High. Turn to Slow Cook Low for three hours and then turn to Slow Cook High for 2 hours. Turn to Buffet to hold.
****
Pork Chops*, By: Tina Nordhavn-Allman, June 15, 2014
All I did was use some steak seasoning and a little olive oil! Yum!!!
I started on Stove Top High and once they were browned turned it down to Stove Top Low.
****
Pork Chops & Apples*, By: Mary Ann Bethea, March 23, 2015
Supper is cooking! Pork chops and apples. I tenderized 2 boneless pork chops with Deni stainless steel tenderizer from QVC. Salt and pepper both sides. Turn your Ninja to Stove Top High and brown on both sides. Remove. Add 2 tablespoons of butter. Then add one sliced red delicious and one granny Smith apple, or your favorite. Sprinkle generously with cinnamon sugar. Toss and spread out on the bottom of the pot. Add the pork chops on top and pour about a cup of diet cherry Pepsi over all, or your favorite soda. Cover and turn to Slow Cook Low for 4 hours. I don't think it I'll take that long. I'll check along the way. I'll let you know how it turns out.
****
Pork Chops & Apples, By: Judy Jones, October 14, 2014
Went to the apple orchard this weekend and have lots of apples to play with. Tonight I made pork chops with apples. It turned out so good. Just one problem, it was so good and so easy.
Brown pork chops in the Ninja on Stove Top High. While the chops are browning, cut up 5 apples or so. When chops are brown take them out and set aside just for a moment. Put the cut apples in the Ninja and add a small amount of brown sugar and cinnamon. Place chops on top and set to Slow Cook Low for 6-8 hours, or Slow Cook High for 4 hours; depending on how fast you want them done. Enjoy
****
Pork Chops & Cabbage*, By: Wendy Phillips Czech
I cooked 9 strips of bacon then removed to cool.
I cooked 2 thin sliced giant Costco pork chops in the bacon grease.
After the chips were done, I piled 1.5 heads shaved cabbage and put the top on till it reduced, then added the bacon back in after cutting it up real good.
All done on Stove Top , bacon at High, chops and reduction on Medium.
****
Pork Chops & Cheesy Potatoes*, By: Danielle Phipps, July 24, 2014
Ingredients:
6- 8 boneless skinless pork chops
1 Tbs. vegetable oil
26 oz hash browns (frozen, thawed)
1 cup shredded cheese
10¾ oz cream of chicken soup (undiluted)
½ milk
½ cup sour cream
½ tsp seasoning salt
1/8 tsp pepper
salt to taste
Directions:
1) Brown pork chops on Stove Top High on both sides with vegetable oil and set aside.
2) Add hash browns, cheese, soup, milk, sour cream, seasoning salt, and pepper into the Ninja and stir together until well blended.
3) Top with the pork chops
4) Cover and cook on Slow Cook High for 2.5 - 3 hours.
5) Salt to taste.
This is a family favorite and everyone loves it. We are cheese lovers so I double the cheese and put 2 cups instead of 1.
****
Pork Chops & Mushroom Gravy*, Tina Rogers-Roberts
Ingredients:
4-6 pork chops, or more
1 can cream of mushroom soup
½ can of skim milk
½ can of water
Directions:
Sear the chops on Stove Top Medium, throw in a can cream of mushroom soup and ½ can of skim milk, ½ can of water, cooked on Stove Top Low until falling off the bone yummy. About 20 minutes or so. Next time I would reduce the amount of liquid used with the soup or add a little flour to thicken it up a bit.
****
Pork Chops & Pork Loin, By: Dixie Upchurch
I made these pork chops tonight and they were really good. This recipe was actually for a pork loin but I buy the quantity package of pork chops and freezer saved 2 per package.
Ingredients:
3-4 pork chops
1 Tbs. yellow mustard
1 Tbs. Worcestershire
2 Tbs. olive oil
2 Tbs. dried onion
1½ tsp garlic powder
new potatoes
Directions:
Mix & coat pork chops. Cook on Slow Cook High for 2 hours. I sliced the new potatoes and drizzled with olive oil and placed them on the rack on top of the pork chops. They could have cooked a bit longer but were still very good. (Try starting new potatoes in the micro for a couple of minutes, to give them a head start.) **For Pork Loin: season and leave in the pot; switch it to Slow Cook Low for 4-6 hours.**
****
Pork Chops & Potatoes – Ranch Style*, By: Amanda Harris
Ingredients:
1 Tbs. canola oil
4 boneless pork loin chops
400 grams red potatoes (about 7- 8 small)
1 can Campbell's Cream of Mushroom Soup, 98% fat free
½ cup 2% milk
1 packet (1 oz) Hidden Valley Ranch Salad Dressing & Seasoning Mix
1 Tbs. Paprika
Directions:
Ninja directions - brown chops on Stove Top High, (I skipped the oil).
While chops are browning, wash potatoes (leave skin on) and cut into bite-size chunks.
Remove chops from Ninja.
Add soup, milk & dressing mix to the Ninja, mix well.
Add potatoes, stir to coat, then add pork chops.
Sprinkle with paprika.
Reduce heat to Oven setting 300° for 20 minutes. Number of Servings: 4
The ranch packet makes the sodium a little high on this one, but it gives the sauce a great flavor. An easy weeknight meal.
****
Pork Chops & Potatoes for Two*, By: Mary Ann Bethea, March 28, 2015
I modified one of the recipes for Pork Chops and Potatoes for just the two of us.
Ingredients:
2 boneless center cut pork chops
Olive oil
1 large potato, cut into rounds
1 large onion, sliced
Pepper
1 can of French Onion Soup
1½ cans of water
Directions:
Heat olive oil on Stove Top High. Pepper and brown pork chops on both sides and remove from pan. Switch to Slow Cook Low for 4 hours. Layer one large potato cut into rounds on the bottom of the Ninja. Season with pepper. Layer of sliced onions. Season with pepper. Add the pork chops on top.
Pour one can of French Onion Soup over all and add 1½ cans of water down the sides.
I didn't salt the pork or potatoes and onions because the soup is pretty salty.
The original recipe called for onion soup mix and 3 cups of water. I figured the can of soup + 1½ cans of water substituted would work.
It's been 3 hours on slow cook low and it's all done. Turn to Buffet/ Warm to hold.
****
Pork Chops & Potatoes with Quick Squash Dressing*, By: Carlynn Marcus June 30, 2018
Ingredients:
4 pork chops
soy sauce, to taste
black pepper, to taste
1 Tbs. oil
1 package Goya Ham Concentrate
1½ cups water
3-4 Tbs. Butter
1 Tbs. bacon drippings (grease)
6 Small – medium red potatoes, quartered with skin
salt and pepper, to taste
Directions:
Sprinkle pork chops with soy and pepper. Refrigerate for 1 or more hours. Turn the Ninja to Stove Top High. Add the oil and heat. Brown the pork chops on both sides. Remove the chops. Mix concentrate with water and add to the Ninja pot. Bring to a simmer; reduce to low. Return the pork chops, turning to coat! Move them to one side and add the potatoes. Sprinkle with salt and pepper. Add butter and bacon grease. Spread out the potatoes, moving the pork chops so they are now on top of the potatoes. Cook until the potatoes are tender, about 30 minutes. Adjust the temperature settings if needed to thicken the butter sauce towards the end of cooking time.
Quick Squash Dressing
Ingredients:
Leftover smothered squash -OR-
4-5 small-medium yellow squash
corn meal
salt & pepper, to taste
1 medium onion, chopped
2 Tbs. oil
1½ cups water
4 Tbs. butter
1 box Turkey or Chicken Stove Top Stuffing
Directions:
Heat left over squash or coat squash with corn meal and season with salt and pepper. Add onion. Turn the Ninja to Stove Top High. Add oil to heat. Add squash. Heat until tender and crispy brown. Remove. Add water and butter to the Ninja pot. Bring to a boil. Add the stuffing mix, stir and turn off the heat. Cover and let sit 5 minutes. Fluff the stuffing and stir in the squash.
****
Pork Chops & Scalloped Potatoes*, By: Madeline DiDonato, May 30, 2016
Ingredients:
1 tablespoons butter
1 Tbs. vegetable oil
1½ teaspoons salt
¼ teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
6 pork chops
6 cups thinly sliced potatoes
12 oz bag of baby carrots
1 dash paprika
Directions:
1. Brown pork chops in a Tbs. of oil on Stove Top High setting, Take them out and set aside.
2. Add 1 tablespoon butter on Stove Top Medium/High setting. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils (I used a silicone whisk).
3. Add potatoes, carrots and pork chops.
4. Sprinkle paprika on top.
5. Cook on Stove Top High for 15 minutes and switch to the Oven setting of 350°F, for 30 minutes.
It came out soooooo good!!!!! Like whole family good! lol
****
Pork Chops & Stuffing Casserole, By: Ashley Baugh Kruger, January 8, 2015
Tried something new tonight! Pork chop and stuffing casserole.
Ingredients:
1 pound of thin pork chops
1 pack of Stove Top stuffing
1/3 cup milk
1 can of cream of mushroom soup
1 cup of shredded cheese
Directions:
I'm sure any variation of soup, cheese, milk or chicken instead of pork would work. Make the stove top stuffing by directions in your Ninja. Then cover with pork chops. Season with salt, pepper, and garlic if you choose. Mix the soup and milk together and pour it over the chops. Bake on Oven setting of 300°F for 15-20 minutes or until bubbly. Then top with the shredded cheese. Turn your Ninja off. Replace the lid and let it melt. Serve with rice, potatoes or bread to sop up the gravy. Picky hubby loved this and it was so quick and delicious. Perfect for a cold night.
****
Pork Chops (Boneless) - Slow Cook*, By: Allana Alla Robinson, November 5, 2017
Ingredients:
1 family size pack of boneless pork chops
Yellow baby potatoes (enough to cover the bottom of the pot)
½ bottle pickled jalapeno slices
Red pepper flakes (to taste)
Lemon-pepper seasoning (to taste)
Tabasco sauce
Prep:
Season pork chops in red pepper flakes & lemon pepper seasoning.
Create a mixture of equal parts tabasco sauce & pickled jalapeno juice.
Recipe:
Add the baby potatoes to the Ninja pot (do not stack them). Next, place the seasoned pork chops on top, (try not to stack them). Lastly, equally pour the tabasco mixture over the pork and evenly spread out some jalapeno slices. Turn the Ninja to Slow Cook High for 6 hours.
****
Pork Chops, Bone-In*, By: Deborah Greiner Pugh, November 11, 2014
I browned bone in pork chops on Stove Top High then removed them. I caramelized a thinly sliced large onion then added a large can of Bush's beans. Put the chops back in and cooked on 325° for about 30 minutes. As usual I was done too early, so I put it on Slow Cook Low for about 1 ½ hours. My husband loves this.
OH,OH! I forgot, when I went to switch it to Slow Cook it was a little thick so I added between ¼ and ½ cup red wine. I just splashed some in and stirred. This is completely optional, but it did add a nice flavor.
****
Pork Chops (Frozen), By: Tracey Smith
I have cooked pork chops frozen solid in my Ninja. Just cover them with a can of cream of chicken soup (or mushroom if you like it, but no one in our house likes mushrooms). I put long grain rice in the bottom, mix in the soup with a little water and the rice, lay pork chops on top and cover with more of the soup. Depending on the size of the pork chops it might take 2 cans. Put on Oven setting for 375° and will take 1 1/2 to 2 hours depending on thickness of chops.
****
Pork Chops - How to Cook Tender & Juicy, October 4, 2015
Makes 2 to 4 pork chops
Ingredients:
For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2½ tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, ½ teaspoon black peppercorns, 1 bay leaf
For the pork chops:
2 to 4 pork chops — center cut, bone-on, ¾ inch to 1-inch thick (about 1 pound each)
Olive oil
Salt
Pepper
Directions:
Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Turn your Ninja to Stove Top High and heat for at least 10 minutes to get a good sear. While the Ninja heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper.
Sear the pork chops. Sear until the undersides of the chops are seared golden, 3 minutes. Flip the chops. Roast until cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.
****
Pork Chops in Gravy, By: Amanda Sergent Hillman
Ingredients:
8-12 pork chops (regular thickness)
2 envelopes of brown gravy mix
2 cans cream of chicken soup
2 onion soup mix
1 box of chicken broth
Directions:
I made a delicious pork chop in gravy tonight for dinner using the Ninja. I took pork chops and put them directly in the crock. I did not brown first. (I used thin chops but, I don't recommend that. Get the regular thickness) Probably 8-12, 2 envelopes of brown gravy mix, 2 cans cream of chicken soup, 2 onion soup mix and a box of chicken broth. Turn to Slow Cook Low for 4-5 hours. MMMMMMMMMMMM! Serve with mashed potatoes. (I doubled the original recipe I saw for this, could easily be halved)
**
Pork Chops in Gravy*, By: Sharon Anne Roeben-Whitworth, August 6, 2014
6 - 1” thick lean pork chops
½ cup flour
½ tsp salt
½ tsp garlic powder
1 ½ tsp dry mustard
15 oz canned chicken broth
2 Tbs. butter
Mrs. Dash onion spice
2 Tbs. vegetable oil
Directions:
Turn your Ninja to Stove Top High and heat oil. Mix the flour, salt, garlic powder and mustard. Dredge the chops in the mixture. Brown on both sides. Remove the chops from your Ninja. Leave on Stove Top High and whisk remaining flour, Mrs. Dash, butter and chicken broth in the pot until smooth. Place the chops into the Ninja and turn to Slow Cook Low for 1 hour.
****
Pork Chops in Tangy Juice*, By: Allana Alla Robinson, March 9, 2016
Ingredients:
2 cups orange juice
2 cups cranberry juice
29 oz yellow cling sliced peaches in extra light syrup - keep liquid
¼ cup low sodium soy sauce (optional)
4 boneless pork chops
1 lb baby carrots
1 green bell pepper - cut in strips
1 orange bell pepper - cut in strips
Prep:
Cut peppers as noted above
Tenderize pork chops
Recipe:
1) Put pork in Ninja pot. Add in the other ingredients - gently stir to combine in the liquid.
2) Set the Ninja to Slow Cook High for 1.5 hours.
It basically tastes like pork and vegetables in a warm juice. You can even drink the left over sauce afterwards. The soy is non-existent in the flavor so that is why I listed it as optional.
****
Pork Chops Made Simple, but So Good!*, By: Meal Patrick Priest, October 5, 2014
Compared to all the excellent food / recipes this one may seem silly but I really liked it. Simple - 1.5 lbs pork chops (center cut on sale), Lipton onion soup, and one can of mushroom soup. Slow Cook Low for 8-9 hours. I served over bread (open face) with vegetables. Season to taste. It was very good. I hope you like it.
****
Pork Chops or Steaks, By: Bonnie Dillard, August 15, 2016
Ingredients:
2-4 pork chops or steaks – pork chops were used in this recipe
garlic powder and paprika – to taste
2-4 Tablespoons olive oil
sliced mushrooms
1 onion, sliced
2 Tbs. garlic, minced
½ cup dark brown sugar
½ cup bourbon whiskey – (Possible substitutes: Red wine, sparkling apple cider, sparkling grape juice, vanilla extract, or you can order online bourbon extract)
1 can beef broth
2½ Tablespoons cornstarch
¾ cup water
Directions:
Season the pork chops or steaks with garlic powder and paprika. Turn the Ninja to Stove Top High. Add the 2 Tbs. of oil. Heat. Sear both sides of the desired meat. Remove and set aside. Add the remaining oil and saute the onions, mushrooms and garlic. Sauté until onions are almost transparent. Add the brown sugar, bourbon whiskey (or substitute), and beef broth. Bring to a boil. Make a slurry with the cornstarch and water. Add to the pot. Cook until thickened. Return the meat back into the mixture. Reduce the heat to Stove Top Low. Cook 20-30 minutes, depending on the thickness of the meat. Switch to Auto Warm to hold. Serve with rice or potatoes.
****
Pork Chops – Slow Cook, By: Wanda Vickers Brantley, April 24, 2016
Ingredients:
6 pork chops, medium cut, boneless
spices, to taste (listed below)
flour
water
1 can Cream of Mushroom soup
oil, for browning
Directions:
Turn the Ninja to Stove Top High to begin heating as you are preparing your ingredients. Add small amount of oil, to coat bottom of pan. Combine flour with spices to taste. (I use salt, pepper, garlic powder, cumin, paprika & dry mustard. You can use whatever spices you prefer.)
Dredge chops in spiced flour mixture. Place in hot oil & brown on both sides. Remove to plate while making gravy.
Add a bit more oil to pan, then whisk in some of the flour mixture. Cook a couple minutes, then add a little water & whisk/stir to make gravy. Add cream of mushroom soup, & stir to mix well. Add water as needed. This will thicken up as it cooks.
Add in the pork chops. Turn the Ninja to Slow Cook Low. Cook 5-6 hours. Serve over rice, or potatoes. Enjoy!!! Quick, easy, and most of all...DELISH!!
****
Pork Chops – Slow Cooked*, By: Penny Watts, August 9, 2015
Ingredients:
6 boneless pork chops- (I used 4 large bone-in, however)
1 medium onion - sliced
¼ cup brown sugar
1 teaspoon ground ginger
½ cup soy sauce
¼ cup ketchup
2 Tbs. honey
2 cloves garlic, crushed
salt and pepper to taste
Directions:
1. Place onion slices in bottom of Ninja pot. Place pork chops on top of onions. Combine remaining ingredients and pour over pork chops.
2. Cook on Slow Cook Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).
****
Pork Chops, Sweet Potatoes, Apples and Onions*, By: Jane Walker Osborn Brown pork chops on Stove Top High, and remove from pot. While browning, slice peeled sweet potatoes, cored apple, and onion. Layer in crock, top with pork chops, and pour can of chicken broth over. Cook on Slow Cook High for four hours (or Slow Cook Low for 7-8). Smell and flavor is wonderful!!
****
Pork Chops – The Best Ever, By: Cynthia Dobbs, May 19, 2016 & By: Michelle Anderson Thain, March 2, 2017
Best Pork Chops Ever*, By: Cynthia Dobbs, May 19, 2016
Ingredients:
4 boneless pork chops
1 can of cream of chicken soup
½ can of water
1 package of ranch dressing mix
Directions:
Place the pork chops into the Ninja pot. Mix ½ can of water with soup in a bowl and pour over the chops. Sprinkle the ranch dressing mix over the top. Set to Slow Cook Low for 6 hours.
The juices make a great gravy for mashed potatoes.
Pork Chops – The Best Ever, By: Michelle Anderson Thain, March 2, 2017
Best Pork Chops ever, variation:
Ingredients:
4 pork chops
1 can of cream of mushroom soup
1 package of dry gravy mix of your choice (like mushroom, pork, etc.)
water (amount listed on dry gravy package)
1 can of mushrooms (drained)
Directions:
Season the pork chops. In bowl mix soup, gravy mix, water and mushrooms. Pour over the pork chops. Turn the Ninja to Slow Cook Low. Cook until tender. About 4 hours.
****
Pork Chops Topped with Raspberry/Jalapeño Jam*, By: Jimmy Wright, September 4, 2014
Ingredients:
2" thick boneless pork chops
garlic powder, onion powder, cumin, heavily sprinkled
light sprinkling of crushed red pepper flakes
red onions, sliced
raspberry/jalapeño jam
Directions:
Season pork chops with garlic powder, onion powder, cumin, and crushed red pepper flakes. Turn your Ninja to Stove Top High and brown in olive oil for 9 minutes on each side. Add slice red onions on the sides and then top the chops with raspberry/jalapeño jam. Turned Ninja to Oven at 350° about 17- 20 minutes, to finish. Still cooking but it smells great.
****
Pork Chops Topped with Sauce*, By: Gale Willy, October 18, 2014
Made this today-adapted from a recipe from Martha Stewart's website. Big, big, hit. I actually tripled the amount of sauce from the original recipe and it was perfect.
Ingredients:
6 boneless pork chops (might work fine with bone-in but 6 won't fit in the Ninja)
1 Tbs. Dijon mustard
3 Tbs. red wine vinegar
6 Tbs. brown sugar
2 Tbs. soy sauce (or Worcestershire sauce)
2 tsp garlic powder (or use fresh garlic-probably 5 cloves)
1 cup water
Directions:
Brown chops well on both sides using the Stove Top High setting. While chops are browning mix the remaining ingredients in a bowl. Pour over the browned chops. Reduce heat, cover and cook until tender-about 1 hour (I used Stove Top Low for about 45 minutes and switched to Stove Top Medium for the last 15 minutes). Remove chops to a serving platter. Raise heat to Stove Top High and cook the sauce until it's thickened, stirring often. Pour the sauce over the chops.
****
Pork Chops with Bacon, By: Tammie Balla-Monette, January 16, 2017
Last week I did pork chops by frying some bacon on the Stove Top High. Remove the bacon and brown the pork chops in the bacon grease, about five minutes on each side. Return the bacon to the Ninja with the pork chops. Cover with no-salt chicken broth and sprinkle with pepper. Turn the Ninja to Slow Cook Low. Cook for 4 hours. I put on slow cook for four hours. They were so tender and fell right off the bones.
****
Pork Chops with Cheesy Onion Potatoes, By: Linda LeClair, June 13, 2015
Ingredients:
2 bone in center cut pork chops
pepper and garlic powder, to taste
1 very large russet potato, sliced
1 vidalia onion, sliced
2 Tbs. butter
1 can of cream of onion soup,
1 soup can of milk, (almost full)
6 ounces of shredded cheddar cheese
flour and water, thickener
Directions:
Turn your Ninja to Stove Top High. Season the pork with pepper and garlic powder. Brown. While browning, slice the potato and onion. Sprinkle with pepper. Remove the pork chops and add butter to the pot. Add the potatoes and onions. Sauté about 5 to 6 minutes, stirring often. Mix together soup, and milk. Add cheese and stir. Pour it over the potato and onions. Stir to coat. Add the chops to the top. Turn to Slow Cook Low for 3 ½ hours. Add a little flour and water at the end to thicken up potatoes a little.
Serve with green beans and rolls. Very good.
****
Pork Chops with Corn Flakes & Milk*, By: Keri Hennecke-Steinruck, January 11, 2015
Ingredients:
4-6 pork chops
milk, to cover
2 cups cornflakes
salt, pepper, to taste
3 Tbs. butter
Directions:
Place the pork chops in the Ninja pot, on the bottom. Add milk to cover the top of pork chops. Add about 2 cups cornflakes to cover. Add the salt, pepper, and butter. Turn to Oven setting of 325°F, for 20 minutes, depending on thickness of meat. Check the meat for temperature to make sure it's done.
****
Pork Chops with Cream of Mushroom Soup & Onions*, By: Julie Pearson Sanders, July 20, 2016
Ingredients:
3-4 pork chops
2 Tbs. oil
1 onion, cut in large pieces
1 can cream of mushroom soup
Seasonings of choice
Mushrooms – optional
Directions:
Turn the Ninja to Stove Top High. Add the oil and heat. Brown the pork chops on both sides. Add the onions and saute.
Turn the Ninja to the Oven setting of 250-300°F. Pour the soup into a bowl to mix. Pour over the meat and onions. (If adding mushrooms, add them at this time). Simmer for 30-40 minutes.
****
Pork Chops with Hellman’s Mayo
Ingredients:
½ pound thin cut pork chops (5)
½ small onion, sliced
¼ cup Hellman’s mayonnaise (or more, if you really love mayo)
4 oz. Kraft extra sharp cheddar cheese, shredded
sea salt, black pepper, to taste
Directions:
Turn the Ninja to the Oven setting of 350°F. Using a meat hammer (or any other appropriate kitchen utensil) tenderize the meat on each side.
Place meat side by side on the Pyramid Pan (mat).
Season the pork with salt and pepper and then spread sliced onions on top. Spread Hellman’s mayonnaise over meat and onion and then top with Kraft shredded cheese.
Bake 35-45 minutes until cheese is bubbly on top and meat is cooked through to about 145°.
****
Pork Chops with Mashed Potatoes & Stuffing*, By: Aurelia Dougan McCollom, August 8, 2018
Ingredients:
4 pork loin chops
seasoning of choice for pork chops
2 Tbs. oil of choice
1 large onion, sliced
2 cans Cream of Mushroom soup
1 small can sliced mushrooms
½ cup water
mashed potatoes – enough for your family
1 package Stove Top Stuffing
Directions:
Turn the Ninja to Stove Top High to begin to preheat. Heat for 5-9 minutes. Season the pork chops. Mix the soup, water and mushrooms in a bowl. Add the oil to the heated Ninja pot. Add the seasoned pork chops and just sear each side. Remove. Add the onion slices to the bottom of the Ninja pot. Return the pork chops and place on top of the onion slices. Pour the soup mixture over all. Turn the Ninja to Slow Cook Low for 4 hours. You will have a great rich gravy for your mashed potatoes and stuffing.
This was so easy to fix and really very good.
****
Pork Chops with Mushroom Gravy*, By: Cyndy Glenn Bailey, October 4, 2015
Ingredients:
2 Tbs. oil
2-4 pork chops
season how you like – (I sprinkle cumin, onion powder, Dale's steak seasoning and some Worcestershire sauce)
1can of mushroom soup
½ can of water
4-6 oz fresh mushrooms
2-4 potatoes, diced
garlic, shallot pepper
15 oz can chicken broth
Directions:
Turn your Ninja to Stove Top High and sear the pork chops on both sides. Remove to an oven proof dish or the multipurpose pan. Mix the mushroom soup and water. Pour over the pork chops. Top with the mushrooms.
Dice the potatoes and season with the garlic and shallot pepper. Add to the pot of the Ninja. Add the chicken broth to the potatoes. Place your rack. Add the dish or multipurpose pan. Turn to the Oven setting of 350° for about 30 minutes or until digital thermometer has reached 145°. Once the potatoes are done, remove and mash, or use a Teflon coated masher as not to scratch the Ninja. Enjoy!
****
Pork Chops with Potatoes & Onions, By: MaryJo Powell, October 16, 2016
Ingredients:
2-4 pork chops or chicken breasts
1 Tbs. butter
1 Tbs. vegetable oil
1 tsp salt
Dash pepper
3 Tbs. flour
14 oz can chicken broth
1 small onion, sliced thinly
2 cloves garlic, chopped
2-3 potatoes, cut in cubes
2-3 carrots, cut in cubes
Dash paprika
Directions:
Turn the Ninja to Stove Top High. Add the oil. Add the chops or breasts and begin browning along with the onions and garlic. Remove the chops. Make a roux using butter, flour, salt, and pepper. Add a bit more oil or butter if necessary. Add the chicken stock. Continue cooking until it thickens. Add the chopped potatoes and carrots. Put chops or breasts on top. Cook on Stove Top High for 15 minutes stirring a couple of times, (taking the meat out to stir). Turn to the Oven setting of 350°F, and cook for additional 30 minutes. If gravy gets too thick add a bit of water. Stir once or twice more during cooking.
****
Pork Chops with Ranch Potatoes*, By: Suzanne Campbell, March 15, 2019
Ingredients:
4 pork chops
flour – for dredging.
2Tbs. butter
4 red potatoes – quartered
olive oil
1 packet Hidden Valley Ranch Dressing – dry
Directions:
Begin by preheating your Ninja on Stove Top High for 7-9 minutes. When hot, add butter to melt. Add floured chops to the heated Ninja. Brown the chops on both sides to your liking.
Add quartered potatoes and drizzle with olive oil. Sprinkle the packet of dressing over all. Cover and bake. Turn the Ninja to the Oven setting of 275°f for 40 minutes.
****
Pork Chops with Roasted Potatoes*, By: Aurelia Dougan McCollom
Ingredients:
4-8 Pork chops, (I used 4 boneless pork loin chops)
Your favorite dry seasonings for your pork chops
1 12 oz jar Heinz Pork gravy, (or your favorite brand and flavor; mushroom would probably be really good)
1 green pepper, chopped, (chunks)
1 large onion, chopped, (chunks)
8-12 size “B” red potatoes, quartered
Salt, pepper, to taste
Rosemary, to taste
8-12 oz Kraft Zesty Italian Salad Dressing
Directions:
Using a seal tight bowl or ZipLock bag, place your seasoned pork chops and pour dressing over and rotate bowl to coat. Refrigerate 15 minutes or more. (I left them 2 hours.)
Using another seal tight bowl or Ziplock bag, place your vegetables that have been seasoned with salt, pepper, and Rosemary. Pour dressing over all and rotate bowl. Refrigerate along with pork chops.
If you have ONE Ninja, turn to Oven Setting 350° and pour your vegetable mixture into the crock. Roast the vegetables until potatoes are just beginning to get soft. Take out and place in your Ninja baking pan.
Place your pork chops, reserving the marinade from bowl) in the crock to brown. When browned on both sides. Mix the marinade, gravy and a little water from the jar together in the bowl, into the crock and cover the pork chops. Place your rack and potatoes. Slow Cook Low 2 hours.
****If you have 2 Ninja’s***** Just prepare your pork chops and Slow Cook Low 2 hours. Use the other Ninja to roast your vegetables. Oven setting 375°. For about 20 minutes. (check time on 1st Ninja, to have your dinner all done at the same time.)The last 15 minutes you can place your rack sprayed with PAM and place Sister Schubert’s Frozen Rolls. AWESOME Flavor!!!
****
Pork Chops with Savory Garlic Mushroom Gravy*, By: Joseph Girouard, June 7, 2015
Group A
1 Tbs. olive oil
Coarse salt/Coarse pepper
1 lb. pork chops (4 or 5) (with or without bone)
Group B
1 (14 oz.) can Chicken broth
2 (10.5 oz.) cans Cream of Mushroom Soup
2-3 cups fresh chopped mushrooms
1 small to medium onion, sliced in rings
1 tsp. garlic powder
4 garlic cloves, minced
1 Tbs. chopped parsley
Coarse salt/Coarse pepper
1. Preheat Ninja on High Stove Top Medium or High setting, adding olive oil.
2. Season pork chops on both sides with salt and pepper and brown on both sides.
3. With pork chops still in pan, switch Ninja setting to Slow Cook Low (or Slow Cook High) setting and layer the ingredients in Group B on top of pork chops in the order given.
4. Cook on Slow Cook Low setting for 5-8 hours or Stove Top High setting for 3-4 hours.
5. Before the last hour of cooking, stir the gravy gently around the pork chops and, if you’d like, baste the top of the pork chops with gravy from the sides. Try not to disturb the chops too much so as to serve with the onion and mushroom still settled on top of each chop.
6. Pork chops and gravy serve well with bread stuffing, mashed potatoes, or rice.
****
Pork Chops with Scalloped Potatoes*, (Taste of Home), By: Cheryl Jansen
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ teaspoons salt
¼ teaspoon pepper
1 can (14-1/2 ounces) chicken broth
6 pork rib or loin chops (3/4 inch thick)
2 tablespoons canola oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes (about 4 pounds)
1 medium onion, sliced
Paprika and minced fresh parsley, optional
Directions:
Turn the Ninja to Stove Top High. Add the oil and brown the chops. Remove. Add butter to the pot and start layering. Start with the chops, then a layer of onions, and then potatoes. Repeat. Turn to the Oven setting of 350°F for an hour. But stay close and watch it. You may need to reduce the temperature. I thought it was too hot but it came out good.
Scalloped Potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
1½ teaspoons salt
¼ teaspoon pepper
1 can (14-1/2 ounces) chicken broth
2 tablespoons canola oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes (about 4 pounds)
1 medium onion, sliced
Paprika and minced fresh parsley, optional
Spray pot with Pam or use a little oil. Melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute
or until thickened. Add potatoes, onion, and milk (about 1 cup) which gave them a really nice creamy texture. Set Oven temp at 350° for an hour. Check the potatoes. A little more time may be needed..
****
Pork Country Ribs*, By: Michelle Painter Williams, January 17, 2017
Turn the Ninja to Stove Top High. Add the ribs. Cover with water. Add salt to taste. Boil for 45 minutes. Remove from the Ninja and discard the water. Add the rack to the Ninja pot. Add the ribs and baste with your favorite bbq sauce. Turn to the Oven setting of 325°F, for 1 hour and 15 minutes.
*I didn't have enough Sweet Baby Rays bbq sauce so I added mustard, ketchup, molasses, brown sugar truvia blend and cider vinegar. It was the best bbq sauce ever!
****
Pork Country Ribs*, By: Candace Tyner, February 22, 2015
Ingredients:
1 can cream of mushroom soup
1 packet of hidden valley ranch dressing
2 lbs of pork (It called for 6 pork chops, but I used pork country ribs)
Directions:
Add the pork to the Ninja pot. Cover with the ranch packet followed by spooning the soup over top. (I heat my soup up a bit for easier spread). Turn your Ninja to Slow Cook Low for 2 hours. Let the unit go to Auto Warm for at least 1 hour. Smells amazing!
****
Pork Country Style Ribs*, By: Melodie Coleman Wheatley, February 22, 2015
I just cooked these country style ribs in my ninja and they are delicious. I'm new to using the ninja!
I rubbed them first with a mixture of brown sugar, paprika and cayenne pepper. Put 1 tsp. oil in bottom of Ninja and heat on Stove Top High setting. Sear ribs on both sides for about 5 minutes. Remove the ribs. Pour 3 cups of beef broth in bottom of the pot. Place the ribs on the rack and add to the Ninja. Turn to Oven setting of 375° and cook one hour, covered. You can also add extra seasonings to your ribs on top once you place on rack to oven setting.
I added some Sweet Baby Rays Honey barbecue sauce on them after they finished cooking!
****
Pork Country Style Ribs with Potatoes & Green Beans*, By: Tina Nordhavn-Allman, January 5, 2015
I wanted to do a pork roast but my store didn't have any so I bought some boneless pork ribs!
Ingredients:
1.3 lbs of country style boneless pork ribs
1 envelope herb and garlic soup mix
6 medium size white potatoes cubed
2 cans green beans (they didn't have fresh at the store)
1 cup water
Directions:
Put the ribs in the Ninja and covered them with half of the soup mix.
Add the potatoes and use the rest of the soup mix.
Cook on Slow Cook Low for about 5½ to 6 hours.
Add the green beans during the last half hour of cooking.
I ended up cooking it for 5½ hours, adding the beans at 5 hours and it was perfect!!
****
COPIED Pork 3 *P* Pa thru Pork Country
The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
Pork Cooking Temperatures: 145° F. The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
****
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen pork should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the oven or on the stove top.
A similar warning is given for beef as well.
@MikeWills the USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain. – ESultanik Dec 13 '13 at 16:15
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Papi's Bacon Pineapple*, By: Jimmy Wright, June 14, 2014, - Cross Posted in Fruit
Papi's Sweet Pineapple & Pepper Ham Steak*, By: Jimmy Wright, March 7, 2018
Parmesan Honey Pork Roast*, By: Kathy Olson, January 18, 2015
Parmesan Panko Crusted Pork Chops*, By: Aurelia Dougan McCollom, October 5, 2014
Pepper-Honey Ham & Beans, By: Kathleen Valentine, September 21, 2014
Pepperoncini Pork*, By: Lynne Neal Cissna, May 13, 2014
Pineapple-Cranberry Pork Roast, By: Tina Nordhavn-Allman
Pineapple Glazed Ham*, By: Monica Alejo, January 1, 2017
Polish Sausage & Kraut, By: Paulette Brown Phillips, March 30, 2015
Pork & Apple Sliders – Ninja Recipe Book Pamphlet
Pork & Beans*, By: Ethel Easterly, May 17, 2015
Pork & Green Beans*, Josie Wolfe Anderson
Pork & Pasta*, By: Patricia Boyle, December 30, 2015
Pork & Sauerkraut*, By: Chad Stewart Marsh, December 28, 2017
Pork & Sauerkraut, By: Lois Kastl, September 17, 2015
Pork Butt Roast, By: Deborah Polson, April 5, 2019
Pork Butt*, By: Aurelia Dougan McCollom, February 20, 2017
Pork Butt*, By: Kathleen Kinner Michalak, March 6, 2016
Pork Butt*, By: Kathy Olson, October 13, 2014
Pork Butt & Vegetables, By: S Alfred Baker. October 31, 2014
Pork Carnitas*, By: Susan Sasman Rose, December 20, 2014
Pork Carnitas, Ninja Recipe Book, Submitted By: Kim Hutton, July 7, 2014
Pork Chile Verde Over a Chicken Mexican Pizza*, By: Rita Ramos, April 27, 2014
Pork Chop Dinner, By: Beth Rowand Knight, April 6, 2016
Pork Chop Dinner, By: Christy Magnus-York, January 6, 2016
Pork Chop Fingers*, By: Marianna Southard Debolt, January 18, 2015
Pork Chop Inspiration, By: Michael Lostra
Pork Chop On A Bed of Pasta*, By:Dena Marie Tehel, July 22, 2014
Pork Chop Provencal, By: Deborah Walczak, October 19, 2014 – Ninja Recipe
Pork Chops*, By: JenNtodd Burgess, May 13, 2015
Pork Chops*, By: Brandie Rhoades, March 14, 2015 – Cross Posted in Layered Meals
Pork Chops, By: Kathy Olson, December 27, 2014
Pork Chops *, By: Connie Hamilton
Pork Chops*, By: Tina Nordhavn-Allman, June 15, 2014
Pork Chops & Apples*, By: Mary Ann Bethea, March 23, 2015
Pork Chops & Apples, By: Judy Jones, October 14, 2014By: Judy Jones, October 14, 2014
Pork Chops & Cabbage*, By: Wendy Phillips Czech
Pork Chops & Cheesy Potatoes*, By: Danielle Phipps, July 24, 2014
Pork Chops & Mushroom Gravy*, Tina Rogers-Roberts
Pork Chops & Pork Loin, By: Dixie Upchurch
Pork Chops & Potatoes* – Ranch Style, By: Amanda Harris
Pork Chops & Potatoes for Two*, By: Mary Ann Bethea, March 28, 2015
Pork Chops & Potatoes with Quick Squash Dressing*, By: Carlynn Marcus June 30, 2018
Pork Chops & Scalloped Potatoes*, By: Madeline DiDonato, May 30, 2016
Pork Chops & Stuffing Casserole, By: Ashley Baugh Kruger, January 8, 2015
Pork Chops (Boneless) - Slow Cook*, By: Allana Alla Robinson, November 5, 2017
Pork Chops, Bone-In*, By: Deborah Greiner Pugh, November 11, 2014
Pork Chops (Frozen), By: Tracey Smith
Pork Chops - How to Cook Tender & Juicy, October 4, 2015
Pork Chops in Gravy, By: Amanda Sergent Hillman
Pork Chops in Gravy*, By: Sharon Anne Roeben-Whitworth, August 6, 2014
Pork Chops in Tangy Juice*, By: Allana Alla Robinson, March 9, 2016
Pork Chops Made Simple, but So Good!*, By: Meal Patrick Priest, October 5, 2014
Pork Chops or Steaks, By: Bonnie Dillard, August 15, 2016
Pork Chops – Slow Cook, By: Wanda Vickers Brantley, April 24, 2016
Pork Chops – Slow Cooked*, By: Penny Watts, August 9, 2015
Pork Chops, Sweet Potatoes, Apples & Onions*, By: Jane Walker Osborn
Pork Chops – The Best Ever, By: Cynthia Dobbs, May 19, 2016 & By: Michelle Anderson Thain, March 2, 2017
Pork Chops Topped with Raspberry/Jalapeño Jam*, By: Jimmy Wright, September 4, 2014
Pork Chops Topped with Sauce*, By: Gale Willy, October 18, 2014
Pork Chops with Bacon, By: Tammie Balla-Monette, January 16, 2017
Pork Chops with Cheesy Onion Potatoes, By: Linda LeClair, June 13, 2015
Pork Chops with Corn Flakes & Milk*, By: Keri Hennecke-Steinruck, January 11, 2015
Pork Chops with Cream of Mushroom Soup & Onions*, By: Julie Pearson Sanders, July 20, 2016
Pork Chops with Hellman’s Mayo
Pork Chops with Mashed Potatoes & Stuffing*, By: Aurelia Dougan McCollom, August 8, 2018
Pork Chops with Mushroom Gravy*, By: Cyndy Glenn Bailey, October 4, 2015
Pork Chops with Potatoes & Onions, By: MaryJo Powell, October 16, 2016
Pork Chops with Ranch Potatoes*, By: Suzanne Campbell, March 15, 2019
Pork Chops with Roasted Potatoes*, By: Aurelia Dougan McCollom
Pork Chops with Savory Garlic Mushroom Gravy*, By: Joseph Girouard, June 7, 2015
Pork Chops with Scalloped Potatoes*, (Taste of Home), By: Cheryl Jansen
Pork Country Ribs*, By: Michelle Painter Williams, January 17, 2017
Pork Country Ribs*, By: Candace Tyner, February 22, 2015
Pork Country Style Ribs*, By: Melodie Coleman Wheatley, February 22, 2015
Pork Country Style Ribs with Potatoes & Green Beans*, By: Tina Nordhavn-Allman, January 5, 2015
Papi's Bacon Pineapple*, By: Jimmy Wright, June 14, 2014, - Cross Posted in Fruit
Ingredients:
Bacon
Pineapple, fresh
Directions:
Cut 6 pieces of bacon into 1/2" long pieces. Fry the bacon on Stove Top High until crisp. Put bacon to the side and put in 1/2 inch thick slices of fresh pineapple in the bacon grease with the Ninja still on Stove Top High. Cook until slightly brown on both sides. Serve pineapple with bacon crumbles on top. Nice quick tasty breakfast side or a light meal by itself.
****
Papi's Sweet Pineapple & Pepper Ham Steak*, By: Jimmy Wright, March 7, 2018
Ingredients:
1- ¾" thick bone in smoked ham steak
1- can pineapple sliced
2 tablespoons of Worcestershire sauce
1/3 cup maple syrup
6 or so small sweet pepper, sliced in half
1 bunch of green onions, chopped
1 tablespoon of garlic powder
Directions:
Spay a little olive oil on the bottom of the Ninja pot. Add the ham. Layer the pineapple rings, reserving juice.
Add peppers on top of pineapple rings.
Mix Worcestershire with pineapple juice. Pour over the peppers ,then cover the entire dish with juice.
Sprinkle green onions across the dish.
Sprinkle the garlic powder on top.
Drizzle the maple syrup across the dish.
Turn the Ninja to Slow Cook Low for 3 hours.
(Would have added brown sugar but did not want to open new bag.) If you choose, sprinkle it over the dish.
We will see what happens.
****
Parmesan Honey Pork Roast*, By: Kathy Olson, January 18, 2015
Pork Roast
Brown the roast on Stove Top High. Add ½ cup water along with carrots and onions.
Slow Cook Low for 2 hours.
After 2 hours, mix together:
2/3 Cup Parmesan grated cheese
½ cup honey
3 Tbs. soy sauce
1 Tbs. dried basil
2 Tbs. minced garlic
2 Tbs. olive oil
Pour over the roast. Cook for 2 more hours on Slow Cook Low. (Total cook time 4 hours). I did use a little cornstarch and water mixture to thicken the gravy after I dished up the food..... This was one of the most flavorful moist pull apart roast I have made. Sorry no finished photo, but someone else can make the recipe with a good photo and post the recipe with it and I will be happy.
****
Parmesan Panko Crusted Pork Chops*, By: Aurelia Dougan McCollom, October 5, 2014
Ingredients:
2 large eggs
1 cup Panko breadcrumbs
1 tsp oregano
1 tsp basil
2 tsp garlic powder
2 tsp onion powder
¾ cups freshly grated (grate it yourself) Parmesan cheese
4 large (10-12 ounces each) center cut pork loin chops, 1/2 to 3/4 inches thick
light olive oil
kosher salt and freshly grounded black pepper
optional lemon wedges for serving
Directions:
Lightly beat eggs in a bowl. In another bowl, thoroughly combine Panko, oregano, basil, garlic powder, and onion powder. In a third bowl, place freshly grated cheese.
Sprinkle each pork chop lightly with kosher salt and pepper on both sides. Coat the chops completely with fresh cheese, pressing down to adhere. Dip pork chops into beaten eggs, and then completely coat with Panko mixture. Pat to adhere on both sides.
Turn your Ninja to Stove Top High and heat oil. Add pork chops one or two at a time (do not overcrowd), cooking uncovered until golden brown and 150°F at center – about 6 min per side. Repeat with remaining chops. Transfer to plates and serve with lemon wedges, if desired.
**I cooked 4 chops at a time with no problem and they browned up nicely.
****
Pepper-Honey Ham & Beans, By: Kathleen Valentine, September 21, 2014
Ingredients:
8 lb. smoked ham, butt-portion
½ cup brown sugar
½ cup red-pepper infused honey
2 cup water
½ cup cider vinegar
¼ cup balsamic vinegar
2 Tbs. Worcestershire sauce
1 lb. navy beans, rinsed
Directions:
Score your ham all over and place it face down on a bed of brown sugar. Over it drizzle red-pepper infused honey. (I bought it that way but you could mix red pepper flakes in honey and get the same effect.)
Turn your Ninja to Slow Cook High for 6 hours. Baste it once with more honey.
It was very, very tender and there was a lot of broth. Remove the ham and water, cider vinegar, balsamic vinegar, worcestershire sauce and rinsed navy beans.
Bring it to a boil on Stove Top High and boil for a minute. Turn to Slow Cook Low. Cut up the ham and put the bone back in the pot and let it cook overnight (8 hours). The next morning, turn it to Slow Cook Low again and check it in about 3 hours. The beans are UNBELIEVABLE! So dark you would think they are black beans and just delicious.
This may be the best ham and beans I've ever tasted.
****
Pepperoncini Pork*, By: Lynne Neal Cissna, May 13, 2014
I use pork sirloin roast and pour 1 or 2 jars of pepperoncini and juice over pork. I cooked on low crock pot for 4 hours then shredded pork and put on buffet ‘til we were ready to eat. Also good on beef roast.
****
Pineapple-Cranberry Pork Roast, By: Tina Nordhavn-Allman
Ingredients:
4 lb pork roast
4 cloves of garlic, chopped
1 tsp allspice
1 tsp salt
½ tsp salt
1 20 oz can crushed pineapple drained
1 15 oz can cranberry sauce
Directions:
Brown the pork roast on Stove Top High, mix together the garlic, allspice, salt and pepper and rub all over the browned roast. Mix together the pineapple and cranberry and put on top of the roast. Switch to Slow Cook Low setting and cook for 8 hours
This came out so good!!!
****
Pineapple Glazed Ham*, By: Monica Alejo, January 1, 2017
Ingredients:
large ham shank or butt - (I forgot how many lbs this was but it was huge)
In a bowl mix:
1 cup brown sugar
3 Tbs. cornstarch
½ tsp salt
1- 15 oz can crushed or chopped pineapple in heavy syrup
4 Tbs. lemon juice
2 Tbs. mustard
Directions:
Pour a small amount of the mixture in the bottom of the Ninja pot. Add the ham. Pour the remaining mix over the top of the ham. Sprinkle another ½ cup brown sugar on the top. Turn to Slow Cook Low. Cook for 3.5 to 4 hours. When the ham has finished cooking, remove the ham from the Ninja. Increase the heat to Stove Top High. Cook until the sauce starts boiling and thickens to a glaze, (thicker) consistency. Cut up the ham and return to the Ninja pot with the glaze. Turn the Ninja to the Buffet/Warm setting to keep warm, while guests serve themselves.
****
Polish Sausage & Kraut, By: Paulette Brown Phillips, March 30, 2015
I used fresh polish/kielbasa. On Stove Top High, I browned 8 oz. chopped bacon, added 2 lb. fresh sausage and browned that on both sides. Add 2 lb. sauerkraut, one chopped apple, ¼ cup brown sugar, one sliced onion, and caraway seeds (optional.) Cover and Slow Cook Low, Stove Top Low, or Oven at 325°F for 1 hour. I use homemade sausage and homemade kraut.
Fresh bratwurst would work well too!
****
Pork & Apple Sliders – Ninja Recipe Book Pamphlet
Ingredients:
1 boneless pork shoulder roast (3 to 4 pounds)
Salt and ground black pepper
2 teaspoons, paprika
¼ cup spicy brown mustard
¼ cup packed brown sugar
3 cloves garlic, minced
1 cup apple cider or apple juice
1 package (15 ounces) slider or mini sandwich buns (12 mini buns)
Directions:
1. Season pork with salt and black pepper and paprika. Stir mustard, brown sugar, garlic and cider in the pot. Add pork and turn to coat. Set to Slow Cook High for 5 to 6 hours. Cover and cook until pork is fork-tender.
2. Using 2 forks, shred pork in the pot. Spread additional mustard on buns, if desired. Divide pork mixture among buns.
****
Pork & Beans*, By: Ethel Easterly, May 17, 2015
Pork butt cut into pieces, 2 cans of tomato paste, seasonings (salt, pepper, garlic, parsley etc.), ½ package of black eyed peas. Turn to Slow Cook Low for 10 hrs. Enjoy.
****
Pork & Green Beans*, By: Josie Wolfe Anderson
Ingredients:
4 country style ribs
2 lbs fresh green beans
Small onion diced
12 oz can tomato paste
Directions:
Browned pork on Stove Top High. Added green beans tomato paste and 2 cans of water set to Slow Cook Low for about 4-5 hrs until beans are cooked. Serve over rice
****
Pork & Pasta*, By: Patricia Boyle, December 30, 2015
Ingredients:
2¾ lbs pork loin boneless back ribs
onion powder, to taste
1 can cream of mushroom soup
1 dry package pork gravy mix
1 soup can water
15 oz jar light Alfredo sauce
1 jar water
3 cups frozen broccoli
1 lb Farfalle pasta (not cooked)
Directions:
Turn your Ninja to Stove Top High to preheat for about 5-10 minutes while preparing ingredients. Cook the ribs for about 5 minutes, turning to cook all sides.
Sprinkle onion powder to taste on the meat.
In bowl mix mushroom soup, pork gravy mix, and soup can water. Pour over the ribs. Turn to Slow Cook High for about 90 minutes. After cooking time, add the Alfredo sauce, 1 jar water, frozen broccoli and Farfalle pasta. Change to the Oven setting of 350°F, for 30 minutes! Stir well to incorporate. Stir occasionally to keep from sticking. Check to see if a little more liquid may be needed. Use your judgment.
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Pork & Sauerkraut*, By: Chad Stewart Marsh, December 28, 2017
Pennsylvania Dutch and proud!
My first time at making Pork & Sauerkraut in my Ninja.
Ingredients:
2-3 lb boneless pork loins
salted & pepper, to to taste
minced garlic, to taste
3- 27 oz. cans of silver floss shredded sauerkraut, do not drain
brown sugar, sprinkled on top
1 stick of butter, melted
Directions:
Turn the Ninja to Stove Top High. Place seasoned pork loins and sear on all sides. Remove from the Ninja. Set aside to rest, but do not clean out the pot.
Turn the Ninja to Slow Cook Low for 8 hours. Add the seared loins back into the Ninja. Top with the minced garlic and shredded sauerkraut. Sprinkle the brown sugar over the sauerkraut. Top with the melted butter.
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Pork & Sauerkraut, By: Lois Kastl, September 17, 2015
"Super-easy slow cooked pork tenderloin with sauerkraut and potatoes. Use a slow cooker liner for effortless cleanup. This is also good served with mashed potatoes if you don't want to use whole baby ones. I usually double recipe as leftovers are even better next day."
Ingredients:
1- 1 lb whole pork tenderloin
1- 24 ounce bag baby potatoes unpeeled, optional
1- 20 ounce can or 1 pound sauerkraut, undrained
1 cup water
¼ cup butter, cubed
Salt and ground black pepper, to taste
brown sugar and caraway seeds to sauerkraut, optional
Directions:
Place whole pork tenderloin into your Ninja. Arrange potatoes around the pork; pour sauerkraut and juice over the pork and potatoes. Add butter cubes, salt and black pepper. Slow Cook Low until pork is tender, 3 to 4 hours. Add more water if mixture seems dry.
**Could sprinkle with flour to thicken sauerkraut somewhat.
Added comment By: Diane Jakel - I do something similar to above, but sometimes add browned chunks of onions or sometimes chunks of apples.
****
Pork Butt Roast, By: Deborah Polson, April 5, 2019
Ingredients:
5 lb. pork butt
4 large carrots, peeled and sliced into coins
1 or 2 large onions, peeled and quartered
2 Tbs. olive oil
1 Tbs. butter
2 Tbs. soy sauce
1 tsp. garlic powder
1 Tbs. coarse ground pepper
¼ cup water
Directions:
Mix the soy sauce and garlic powder together, set aside
Set Ninja to Stove Top, High
Preheat for 5 minutes
Mix the soy sauce and garlic powder together, set aside
When the pot is preheated, add olive oil and butter and let butter melt
Place pork butt in the Ninja and brown on all sides
Set the browned pork butt on a plate
Add carrots and onions to the pot
Stir together and cook for a minute or 2
Pour water over veggies
Return the pork butt to the pot
Pour soy/garlic mix over pork top
Grind the pepper over the pork top
Set the Ninja to Slow Cook, Low, 5 hours (*Internal temp 160°)
Serve with cheddar-garlic mashed potatoes. I have also sprinkled Cajun seasonings over the pork butt after pouring on the soy/garlic mix.
There are just two of us, so we usually eat as a meal the first night. Then we freeze the leftovers by splitting them into two or three pieces and freezing them separately. The leftovers are used as for pulled pork with BBQ sauce, for other pork recipes, or as just another pork roast meal.
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Pork Butt*, By: Aurelia Dougan McCollom, February 20, 2017
Ingredients:
8.5 lb pork roast
McCormick Chicken & Rib Rub – or your favorite rub
Your favorite barbeque sauce, optional
Directions:
Using a liberal amount of rub, completely cover the roast. Place in an air tight container and refrigerate overnight.
Place the roast in the Ninja pot, fat side up. Turn to Slow cook Low for 7-8 hours. No liquid! The roast will make plenty of juices.
Remove from the Ninja and pour the juices into measuring cup. Let the roast cool about 15 minutes. Shred. Return the meat to the Ninja and pour about a half cup of the juices and stir to moisten. Turn the Ninja to Buffet/Warm setting to hold.
Serve on buns with your favorite sauce.
****
Pork Butt*, By: Kathleen Kinner Michalak, March 6, 2016
Ingredients:
5-6 lbs. pork butt
5 large cloves of garlic
salt & pepper, to taste
3-4 stalks celery, coarsely chopped
3-4 carrots, coarsely chopped
1 onion, coarsely chopped
Directions:
While preparing the pork, turn the Ninja to Stove Top High to begin preheating.
Insert the cloves of garlic in the meat, season with salt & pepper. Add to the Ninja to brown when the Ninja is hot. Remove when browned. Add the celery, carrot & onion to the bottom of the Ninja. Place the pork on top of the vegetables. Turn to Slow Cook Low for about 6 hours. Remove and shred or cut up.
****
Pork Butt*, By: Kathy Olson, October 13, 2014
Did my first pork butt. I seasoned the meat with sage, garlic, salt and pepper. I browned it on all sides in one cube of basil oil that I make (fresh basil froze in olive oil) placed it in the wire rack. Added ½ cup water, quartered onion, carrots and potatoes and turn to Slow Cook Low for 5 hours.
WOW! Best pork roast I have EVER made; so moist and tender.
**I grow my own fresh basil each summer. I use either ice cube trays or a special smaller cube tray. Fill with olive oil, push in about 1 tablespoon chopped basil leaves and freeze. Take out of trays and place in zip bags. They are ready to use all winter long.
****
Pork Butt & Vegetables, By: S Alfred Baker. October 31, 2014
Here's something I recently discovered. I'm a big fan of pork in the Ninja. I usually use pork loin, but recently discovered pork butt is better. It has more fat and more flavor. I've cooked it in 2 pound chunks, I've cut it in 1" cubes. It was all good.
Last week I tried something different. I half filled the pot with cut up onions, fresh green beans, chopped cabbage, and brussel sprouts. Throw in some chopped carrots too if you like. I sharpened my knife and carved 1/4" slices off the 10 pound pork butt. They were 3" to 4" long. I stopped when I had about 2 pounds of pork and mixed it in well with the other stuff in the pot. Lots of pepper from a mill. No liquid. Turn your Ninja to Slow Cook High for 4 hours. I took the broth and made gravy with it last time with a little red wine and cornstarch. It was so good over the pork and veggies.
Oh my goodness. The pork was so good, so tender and tasty, I thought I was going crazy. My wife and I devoured it in no time, it was the best pork we'd ever had. I thought it might be a fluke so I did it again the next night. Same results. It's the thinness of the slices that do it. They shrink up to bite size in cooking. Try this, you will be amazed. Be sure to keep sharpening your knife during the slicing process.
****
Pork Carnitas*, By: Susan Sasman Rose, December 20, 2014
Oh my goodness! I made Ninja Pork Carnitas last night. Wow! I love the flavors.
Ingredients:
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoons oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, peeled
2 onions, quartered
2 oranges, juiced
2 limes, juiced
Directions:
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on Slow Cook Low for 8 hours or Slow Cook High for 4-5 hours.
Remove pork shoulder from the Ninja and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
Serve immediately, or return to the Ninja juices to keep warm...Delicious!
****
Pork Carnitas, By: Kim Hutton, July 7, 2014, - Ninja Recipe Book
Ingredients:
1 tablespoon olive oil
3 or 4 lb boneless pork shoulder
1 medium onion, sliced
3 cloves garlic, minced
1 cup chicken broth
3/4 cup cider vinegar
2 Tbs. packed brown sugar
2 Tbs. dried oregano leaves, crushed
20 corn tortillas
2 tomatoes, chopped (I used a red pepper instead)
Directions:
1. Pour oil into pot. Set to Stove Top High and heat oil. Add pork to pot. Cook uncovered 10 minutes until browned on all sides. Add onion and garlic to pot.
2. Stir broth, vinegar, brown sugar, and oregano in bowl. Pour broth mixture over pork in pot. Set to Slow Cook High for 4 to 5 hours. Cover and cook until pork is fork-tender. Transfer pork into large bowl. Using two forks, shred pork.
3. Place about 1/3 cup pork mixture on each tortilla. Fold tortillas over filling. Sprinkle with tomatoes.
I added some of my own toppings as well.
I put the pork on the tortilla, topped with sour cream, peppers, and grated cheese and spooned some of the juice from the roast on and then rolled up the tortillas. Absolutely delicious!!
****
Pork Chile Verde Over a Chicken Mexican Pizza*, By: Rita Ramos, April 27, 2014
This is what happens when our favorite local joint is closed on a Sunday and there’s a craving for a Mexican Pizza. So I continue to experiment with making chile verde I tried an easier way — one that didn’t require me to roast the peppers like I did last time. Today I tried using used canned green chiles and I added tomatoes.
Ingredients:
For the chile verde with pork:
1.5 lbs Pork, cut into cubes
28 oz diced tomatoes
36 oz diced green chiles (hot variety)
32 oz chicken stock
1 large onion, roughly chopped
6 cloves garlic, minced
1 tablespoon Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp chili powder
2 Bay leaves
For the Mexican pizza with chicken:
Corn tortillas
1 large chicken breast
Chicken stock
Refried Beans
Finely shredded cheddar cheese
Directions:
Set the Ninja 3-in-1 to Stove Top High, add 2 tbsp olive oil and brown the pork for 5 minutes.
Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.
Pour into the pot the diced tomatoes, green chiles and broth. Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well. Add the bay leaves.
Bring to a boil and allow to bubble for 5 minutes.
Add the roux, a little bit at a time and stir constantly. (Instructions on making the roux can be found on this page.)
Place the bay leaves in the pot. Set the Ninja to Slow Cook Low for 6 hours.
After 3 hours or so I took a taste and it still was not spicy enough so I added 2 diced jalapeños.
Once the chile verde was just about finished it was time to prepare the rest of the meal. Cook a chicken breast in a bit of olive oil until it’s almost done. Add about a half of a cup of chicken stock and poach the chicken until done. Remove from pan and shred.
Return the chick to the pan and add chile verde. Let this simmer for a few minutes.
While the chicken is simmering, heat some refried beans (not pictured) and toast the corn tortilla.
Place the corn tortilla in a plate and add a thick layer of refried beans. Spoon the chicken you had simmering over the beans. Top with more green chile. A generous sprinkling of shredded cheddar cheese completes it.
Let’s eat!
****
Pork Chop Dinner, By: Beth Rowand Knight, April 6, 2016
Tonight I put a little oil in the Ninja and browned 4 boneless pork loin chops on Stove Top High. When browned, turn the Ninja to the Oven setting of 250°F and for 30 minutes, turning them a couple of times. I had some left over Au Gratin potatoes from Sunday and the last 9 minutes I placed them right inside Ninja pot next to the chops. (moving the chops to the side). The potatoes browned nicely, turning over one time. They were nice and hot when the chops were done. It was a quick and easy meal.
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Pork Chop Dinner, By: Christy Magnus-York, January 6, 2016
Ingredients:
4 potatoes
1 large onion, (I like Vidalia’s)
4 medium cut pork chops
1 packet of Italian dressing seasoning
1½ Tbs. olive oil
Salt & pepper, to taste
Directions:
Cut the potatoes and onions in larger pieces. Layer in the Ninja pot. Drizzle with the olive oil. Sprinkle with salt and pepper. Add the pork chops to the top. Sprinkle the dressing packet over the meat. Place the lid. Turn the Ninja to Slow Cook High for 3½ hours.
I couldn't believe how good this was. I wasn't sure how the Italian dressing mix would taste alone, and I was worried about no liquid at all, but it was fabulous! So, so easy! Next time I'm adding carrots too!
****
Pork Chop Fingers*, By: Marianna Southard Debolt, January 18, 2015
I was going to make the pork chops from files, but forgot to get started in time for the slow cooker, so I fell back on my breaded pork chop finger recipe. I used the stove top on high, with just a covering of oil on the bottom.
Cut up pork chop into fingers, dunk in two raw eggs. Set aside breadcrumbs (I had plain and then I added a teaspoon of seasoning salt mix to it) I was out if Italian breadcrumbs tonight.
Cover meat pieces and the roll on crumbs.
Add fingers to oil and cook both sides until golden brown and pork is cooked
Drain on paper towels and eat!
****
Pork Chop Inspiration, By: Michael Lostra
Ingredients:
pork chop
coarse salt, coarse ground pepper, and garlic powder
1 Tbs. olive oil
garlic, minced
medium yellow onion, chopped
mushrooms, sliced
8 Tbs. flour
2-4 Tbs. butter
1 can each (14 oz) of chicken and beef broth
Directions:
Any pork chop will do, this time I used center cut but just find some high quality thick cut chops and it should do fine. First I season the pork, I am a basics man so its coarse salt, coarse ground pepper, and garlic powder Preferably I do this in the morning before I leave for work. Next I sear the pork on both sides Stove Top High works well but it takes a bit of time be patient. Get it good and golden brown, use about 1Tbs. of olive oil in the pot. While its browning mince garlic. Use 3-5 cloves. Use as much as you like. Cut up a medium yellow onion and get the mushrooms ready. You can use pre-sliced baby bellas, but any 'shroom will do. Set out 8 Tbs. flour and 2-4 Tbs. butter in pats. After the meat is done, remove and set aside. Put the veggies in and cook them for about 10 minutes until they are tender. Push the veggies to the edges of the pot and drop in the butter and melt it. Add the flour to make a roux. Brown that for about a minute then add 1 can each (14 oz) of chicken and beef broth. Stir until it boils. Turn to Oven setting of 350° and put the pork back in, working the pork to the bottom of the pot. Cover and let it cook for 30 or so minutes.
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Pork Chop On A Bed of Pasta*, By: Dena Marie Tehel, July 22, 2014
Made this in about 30 min! Turn your Ninja to Stove Top Medium and brown pork chop until almost done and take out. Sauté some onion and garlic. I had a half jar of left over spaghetti sauce and had to use up my homemade chicken stock. Together it made 4 cups of liquid. Add the pork chop back along with other ingredients and cook until noodles are done. Take pork chops out and thickened the sauce with mozzarella and parmesan. Lower the heat to Stove Top Low when melting the cheese. It wasn't bad and used up a couple of my items.
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Pork Chop Provencal, By: Deborah Walczak, October 19, 2014 – Ninja Recipe Book
Prep 15 minutes Cook 5 hours 25 minutes Servings 6
Ingredients:
¼ pound of bacon – cut into 1 inch strips
6 bone in center cut pork chops
Salt and ground black pepper
1 large onion thinly sliced
3 cloves garlic minced
1 can (14.5 ounce) chopped tomatoes undrained
1 package 8 ounce frozen artichoke hearts, thawed and drained
1 cup pitted kalamata olives
1 tablespoon fennel seeds
Directions:
1. Set Stove Top Medium and place bacon in pot. Cook uncovered 10 minutes or until bacon is crisp, stirring occasionally. Remove beacon from pot and drain on paper towels.
2. Season pork with salt and black pepper. Add pork to pot. Cook 10 minutes or until browned on both sides.
3. Return bacon to pot. Add onion, garlic tomatoes, artichokes, olives and fennel seeds to pot. Cook 5 minutes, stirring occasionally. Set to Slow Cook Low for 5 to 7 hours. Cover and cook until pork is for tender.
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Pork Chops*, By: JenNtodd Burgess, May 13, 2015
Ingredients:
9 boneless pork chops
2 Tbs. butter
½ cup brown sugar
1/6 stick butter
1 tsp Janes crazy salt
1 tsp garlic
1 tsp onion powder
2 tsp chili powder
2 tsp soy sauce
2 tsp yellow mustard
3 tsp teriyaki sauce
Pineapple chunks
Directions:
Turn your Ninja to Stove Top High and brown pork chops in butter until almost done. In a bowl, mix and microwave for 1 minute or until dissolved: brown sugar, remaining butter, spices, soy sauce, mustard, and teriyaki sauce. Pour over pork chops and turn to the Oven setting of 350° for 20 minutes. Last 5 minutes add pineapple to liking and a little juice. Heat through. Enjoy!
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Pork Chops*, By: Brandie Rhoades, March 14, 2015 – Cross Posted in Layered Meals
Okay first you want a pork chop that has some fat to it. I put my seasoning of choice on and then turned ninja on Stove Top High. Put a little coconut oil in pan and then let it get hot. Then I seared each side for about 5 minutes per side. While that was searing, I cut potatoes up and put them in a bowl with some oil and garlic powder, onion powder, and Italian seasoning. Remove the pork chops from the Ninja pot and put the potatoes on the bottom. Add your rack and place the pork chops. Turn your Ninja to Stove Top Medium/Low. Cook for about 30 minutes. Lift out the rack and turn the potatoes about every 10 minutes.
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Pork Chops, By: Kathy Olson, December 27, 2014
I made a recipe ...
Ingredients:
4 pork chops
1 onion, cut up
3 potatoes sliced, ½ inch thick
½ stick butter
2 cans Progresso cream of mushroom soup or (I used 2 Campbell’s plus one can of milk
Directions:
Turn your Ninja to Stove Top High and brown the pork chops. Add onion, potatoes, butter. Pour in Progresso cream of mushroom soup or the Campbell’s with milk. Turn to Slow Cook Low for 5-6 hours.
The recipe called to serve over noodles or rice, but since it already had potatoes in it... I fried up some sliced cabbage and served it over the cabbage.... SOOOO YUMMM
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Pork Chops, By: Connie Hamilton
Ingredients:
6 Pork chops, boneless
1 can cream of mushroom soup
1 packet of dry onion soup
Water to clean out can
Brown on Stove Top High. Turn to Slow Cook Low for three hours and then turn to Slow Cook High for 2 hours. Turn to Buffet to hold.
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Pork Chops*, By: Tina Nordhavn-Allman, June 15, 2014
All I did was use some steak seasoning and a little olive oil! Yum!!!
I started on Stove Top High and once they were browned turned it down to Stove Top Low.
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Pork Chops & Apples*, By: Mary Ann Bethea, March 23, 2015
Supper is cooking! Pork chops and apples. I tenderized 2 boneless pork chops with Deni stainless steel tenderizer from QVC. Salt and pepper both sides. Turn your Ninja to Stove Top High and brown on both sides. Remove. Add 2 tablespoons of butter. Then add one sliced red delicious and one granny Smith apple, or your favorite. Sprinkle generously with cinnamon sugar. Toss and spread out on the bottom of the pot. Add the pork chops on top and pour about a cup of diet cherry Pepsi over all, or your favorite soda. Cover and turn to Slow Cook Low for 4 hours. I don't think it I'll take that long. I'll check along the way. I'll let you know how it turns out.
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Pork Chops & Apples, By: Judy Jones, October 14, 2014
Went to the apple orchard this weekend and have lots of apples to play with. Tonight I made pork chops with apples. It turned out so good. Just one problem, it was so good and so easy.
Brown pork chops in the Ninja on Stove Top High. While the chops are browning, cut up 5 apples or so. When chops are brown take them out and set aside just for a moment. Put the cut apples in the Ninja and add a small amount of brown sugar and cinnamon. Place chops on top and set to Slow Cook Low for 6-8 hours, or Slow Cook High for 4 hours; depending on how fast you want them done. Enjoy
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Pork Chops & Cabbage*, By: Wendy Phillips Czech
I cooked 9 strips of bacon then removed to cool.
I cooked 2 thin sliced giant Costco pork chops in the bacon grease.
After the chips were done, I piled 1.5 heads shaved cabbage and put the top on till it reduced, then added the bacon back in after cutting it up real good.
All done on Stove Top , bacon at High, chops and reduction on Medium.
****
Pork Chops & Cheesy Potatoes*, By: Danielle Phipps, July 24, 2014
Ingredients:
6- 8 boneless skinless pork chops
1 Tbs. vegetable oil
26 oz hash browns (frozen, thawed)
1 cup shredded cheese
10¾ oz cream of chicken soup (undiluted)
½ milk
½ cup sour cream
½ tsp seasoning salt
1/8 tsp pepper
salt to taste
Directions:
1) Brown pork chops on Stove Top High on both sides with vegetable oil and set aside.
2) Add hash browns, cheese, soup, milk, sour cream, seasoning salt, and pepper into the Ninja and stir together until well blended.
3) Top with the pork chops
4) Cover and cook on Slow Cook High for 2.5 - 3 hours.
5) Salt to taste.
This is a family favorite and everyone loves it. We are cheese lovers so I double the cheese and put 2 cups instead of 1.
****
Pork Chops & Mushroom Gravy*, Tina Rogers-Roberts
Ingredients:
4-6 pork chops, or more
1 can cream of mushroom soup
½ can of skim milk
½ can of water
Directions:
Sear the chops on Stove Top Medium, throw in a can cream of mushroom soup and ½ can of skim milk, ½ can of water, cooked on Stove Top Low until falling off the bone yummy. About 20 minutes or so. Next time I would reduce the amount of liquid used with the soup or add a little flour to thicken it up a bit.
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Pork Chops & Pork Loin, By: Dixie Upchurch
I made these pork chops tonight and they were really good. This recipe was actually for a pork loin but I buy the quantity package of pork chops and freezer saved 2 per package.
Ingredients:
3-4 pork chops
1 Tbs. yellow mustard
1 Tbs. Worcestershire
2 Tbs. olive oil
2 Tbs. dried onion
1½ tsp garlic powder
new potatoes
Directions:
Mix & coat pork chops. Cook on Slow Cook High for 2 hours. I sliced the new potatoes and drizzled with olive oil and placed them on the rack on top of the pork chops. They could have cooked a bit longer but were still very good. (Try starting new potatoes in the micro for a couple of minutes, to give them a head start.) **For Pork Loin: season and leave in the pot; switch it to Slow Cook Low for 4-6 hours.**
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Pork Chops & Potatoes – Ranch Style*, By: Amanda Harris
Ingredients:
1 Tbs. canola oil
4 boneless pork loin chops
400 grams red potatoes (about 7- 8 small)
1 can Campbell's Cream of Mushroom Soup, 98% fat free
½ cup 2% milk
1 packet (1 oz) Hidden Valley Ranch Salad Dressing & Seasoning Mix
1 Tbs. Paprika
Directions:
Ninja directions - brown chops on Stove Top High, (I skipped the oil).
While chops are browning, wash potatoes (leave skin on) and cut into bite-size chunks.
Remove chops from Ninja.
Add soup, milk & dressing mix to the Ninja, mix well.
Add potatoes, stir to coat, then add pork chops.
Sprinkle with paprika.
Reduce heat to Oven setting 300° for 20 minutes. Number of Servings: 4
The ranch packet makes the sodium a little high on this one, but it gives the sauce a great flavor. An easy weeknight meal.
****
Pork Chops & Potatoes for Two*, By: Mary Ann Bethea, March 28, 2015
I modified one of the recipes for Pork Chops and Potatoes for just the two of us.
Ingredients:
2 boneless center cut pork chops
Olive oil
1 large potato, cut into rounds
1 large onion, sliced
Pepper
1 can of French Onion Soup
1½ cans of water
Directions:
Heat olive oil on Stove Top High. Pepper and brown pork chops on both sides and remove from pan. Switch to Slow Cook Low for 4 hours. Layer one large potato cut into rounds on the bottom of the Ninja. Season with pepper. Layer of sliced onions. Season with pepper. Add the pork chops on top.
Pour one can of French Onion Soup over all and add 1½ cans of water down the sides.
I didn't salt the pork or potatoes and onions because the soup is pretty salty.
The original recipe called for onion soup mix and 3 cups of water. I figured the can of soup + 1½ cans of water substituted would work.
It's been 3 hours on slow cook low and it's all done. Turn to Buffet/ Warm to hold.
****
Pork Chops & Potatoes with Quick Squash Dressing*, By: Carlynn Marcus June 30, 2018
Ingredients:
4 pork chops
soy sauce, to taste
black pepper, to taste
1 Tbs. oil
1 package Goya Ham Concentrate
1½ cups water
3-4 Tbs. Butter
1 Tbs. bacon drippings (grease)
6 Small – medium red potatoes, quartered with skin
salt and pepper, to taste
Directions:
Sprinkle pork chops with soy and pepper. Refrigerate for 1 or more hours. Turn the Ninja to Stove Top High. Add the oil and heat. Brown the pork chops on both sides. Remove the chops. Mix concentrate with water and add to the Ninja pot. Bring to a simmer; reduce to low. Return the pork chops, turning to coat! Move them to one side and add the potatoes. Sprinkle with salt and pepper. Add butter and bacon grease. Spread out the potatoes, moving the pork chops so they are now on top of the potatoes. Cook until the potatoes are tender, about 30 minutes. Adjust the temperature settings if needed to thicken the butter sauce towards the end of cooking time.
Quick Squash Dressing
Ingredients:
Leftover smothered squash -OR-
4-5 small-medium yellow squash
corn meal
salt & pepper, to taste
1 medium onion, chopped
2 Tbs. oil
1½ cups water
4 Tbs. butter
1 box Turkey or Chicken Stove Top Stuffing
Directions:
Heat left over squash or coat squash with corn meal and season with salt and pepper. Add onion. Turn the Ninja to Stove Top High. Add oil to heat. Add squash. Heat until tender and crispy brown. Remove. Add water and butter to the Ninja pot. Bring to a boil. Add the stuffing mix, stir and turn off the heat. Cover and let sit 5 minutes. Fluff the stuffing and stir in the squash.
****
Pork Chops & Scalloped Potatoes*, By: Madeline DiDonato, May 30, 2016
Ingredients:
1 tablespoons butter
1 Tbs. vegetable oil
1½ teaspoons salt
¼ teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
6 pork chops
6 cups thinly sliced potatoes
12 oz bag of baby carrots
1 dash paprika
Directions:
1. Brown pork chops in a Tbs. of oil on Stove Top High setting, Take them out and set aside.
2. Add 1 tablespoon butter on Stove Top Medium/High setting. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils (I used a silicone whisk).
3. Add potatoes, carrots and pork chops.
4. Sprinkle paprika on top.
5. Cook on Stove Top High for 15 minutes and switch to the Oven setting of 350°F, for 30 minutes.
It came out soooooo good!!!!! Like whole family good! lol
****
Pork Chops & Stuffing Casserole, By: Ashley Baugh Kruger, January 8, 2015
Tried something new tonight! Pork chop and stuffing casserole.
Ingredients:
1 pound of thin pork chops
1 pack of Stove Top stuffing
1/3 cup milk
1 can of cream of mushroom soup
1 cup of shredded cheese
Directions:
I'm sure any variation of soup, cheese, milk or chicken instead of pork would work. Make the stove top stuffing by directions in your Ninja. Then cover with pork chops. Season with salt, pepper, and garlic if you choose. Mix the soup and milk together and pour it over the chops. Bake on Oven setting of 300°F for 15-20 minutes or until bubbly. Then top with the shredded cheese. Turn your Ninja off. Replace the lid and let it melt. Serve with rice, potatoes or bread to sop up the gravy. Picky hubby loved this and it was so quick and delicious. Perfect for a cold night.
****
Pork Chops (Boneless) - Slow Cook*, By: Allana Alla Robinson, November 5, 2017
Ingredients:
1 family size pack of boneless pork chops
Yellow baby potatoes (enough to cover the bottom of the pot)
½ bottle pickled jalapeno slices
Red pepper flakes (to taste)
Lemon-pepper seasoning (to taste)
Tabasco sauce
Prep:
Season pork chops in red pepper flakes & lemon pepper seasoning.
Create a mixture of equal parts tabasco sauce & pickled jalapeno juice.
Recipe:
Add the baby potatoes to the Ninja pot (do not stack them). Next, place the seasoned pork chops on top, (try not to stack them). Lastly, equally pour the tabasco mixture over the pork and evenly spread out some jalapeno slices. Turn the Ninja to Slow Cook High for 6 hours.
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Pork Chops, Bone-In*, By: Deborah Greiner Pugh, November 11, 2014
I browned bone in pork chops on Stove Top High then removed them. I caramelized a thinly sliced large onion then added a large can of Bush's beans. Put the chops back in and cooked on 325° for about 30 minutes. As usual I was done too early, so I put it on Slow Cook Low for about 1 ½ hours. My husband loves this.
OH,OH! I forgot, when I went to switch it to Slow Cook it was a little thick so I added between ¼ and ½ cup red wine. I just splashed some in and stirred. This is completely optional, but it did add a nice flavor.
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Pork Chops (Frozen), By: Tracey Smith
I have cooked pork chops frozen solid in my Ninja. Just cover them with a can of cream of chicken soup (or mushroom if you like it, but no one in our house likes mushrooms). I put long grain rice in the bottom, mix in the soup with a little water and the rice, lay pork chops on top and cover with more of the soup. Depending on the size of the pork chops it might take 2 cans. Put on Oven setting for 375° and will take 1 1/2 to 2 hours depending on thickness of chops.
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Pork Chops - How to Cook Tender & Juicy, October 4, 2015
Makes 2 to 4 pork chops
Ingredients:
For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2½ tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, ½ teaspoon black peppercorns, 1 bay leaf
For the pork chops:
2 to 4 pork chops — center cut, bone-on, ¾ inch to 1-inch thick (about 1 pound each)
Olive oil
Salt
Pepper
Directions:
Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Turn your Ninja to Stove Top High and heat for at least 10 minutes to get a good sear. While the Ninja heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper.
Sear the pork chops. Sear until the undersides of the chops are seared golden, 3 minutes. Flip the chops. Roast until cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.
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Pork Chops in Gravy, By: Amanda Sergent Hillman
Ingredients:
8-12 pork chops (regular thickness)
2 envelopes of brown gravy mix
2 cans cream of chicken soup
2 onion soup mix
1 box of chicken broth
Directions:
I made a delicious pork chop in gravy tonight for dinner using the Ninja. I took pork chops and put them directly in the crock. I did not brown first. (I used thin chops but, I don't recommend that. Get the regular thickness) Probably 8-12, 2 envelopes of brown gravy mix, 2 cans cream of chicken soup, 2 onion soup mix and a box of chicken broth. Turn to Slow Cook Low for 4-5 hours. MMMMMMMMMMMM! Serve with mashed potatoes. (I doubled the original recipe I saw for this, could easily be halved)
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Pork Chops in Gravy*, By: Sharon Anne Roeben-Whitworth, August 6, 2014
6 - 1” thick lean pork chops
½ cup flour
½ tsp salt
½ tsp garlic powder
1 ½ tsp dry mustard
15 oz canned chicken broth
2 Tbs. butter
Mrs. Dash onion spice
2 Tbs. vegetable oil
Directions:
Turn your Ninja to Stove Top High and heat oil. Mix the flour, salt, garlic powder and mustard. Dredge the chops in the mixture. Brown on both sides. Remove the chops from your Ninja. Leave on Stove Top High and whisk remaining flour, Mrs. Dash, butter and chicken broth in the pot until smooth. Place the chops into the Ninja and turn to Slow Cook Low for 1 hour.
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Pork Chops in Tangy Juice*, By: Allana Alla Robinson, March 9, 2016
Ingredients:
2 cups orange juice
2 cups cranberry juice
29 oz yellow cling sliced peaches in extra light syrup - keep liquid
¼ cup low sodium soy sauce (optional)
4 boneless pork chops
1 lb baby carrots
1 green bell pepper - cut in strips
1 orange bell pepper - cut in strips
Prep:
Cut peppers as noted above
Tenderize pork chops
Recipe:
1) Put pork in Ninja pot. Add in the other ingredients - gently stir to combine in the liquid.
2) Set the Ninja to Slow Cook High for 1.5 hours.
It basically tastes like pork and vegetables in a warm juice. You can even drink the left over sauce afterwards. The soy is non-existent in the flavor so that is why I listed it as optional.
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Pork Chops Made Simple, but So Good!*, By: Meal Patrick Priest, October 5, 2014
Compared to all the excellent food / recipes this one may seem silly but I really liked it. Simple - 1.5 lbs pork chops (center cut on sale), Lipton onion soup, and one can of mushroom soup. Slow Cook Low for 8-9 hours. I served over bread (open face) with vegetables. Season to taste. It was very good. I hope you like it.
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Pork Chops or Steaks, By: Bonnie Dillard, August 15, 2016
Ingredients:
2-4 pork chops or steaks – pork chops were used in this recipe
garlic powder and paprika – to taste
2-4 Tablespoons olive oil
sliced mushrooms
1 onion, sliced
2 Tbs. garlic, minced
½ cup dark brown sugar
½ cup bourbon whiskey – (Possible substitutes: Red wine, sparkling apple cider, sparkling grape juice, vanilla extract, or you can order online bourbon extract)
1 can beef broth
2½ Tablespoons cornstarch
¾ cup water
Directions:
Season the pork chops or steaks with garlic powder and paprika. Turn the Ninja to Stove Top High. Add the 2 Tbs. of oil. Heat. Sear both sides of the desired meat. Remove and set aside. Add the remaining oil and saute the onions, mushrooms and garlic. Sauté until onions are almost transparent. Add the brown sugar, bourbon whiskey (or substitute), and beef broth. Bring to a boil. Make a slurry with the cornstarch and water. Add to the pot. Cook until thickened. Return the meat back into the mixture. Reduce the heat to Stove Top Low. Cook 20-30 minutes, depending on the thickness of the meat. Switch to Auto Warm to hold. Serve with rice or potatoes.
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Pork Chops – Slow Cook, By: Wanda Vickers Brantley, April 24, 2016
Ingredients:
6 pork chops, medium cut, boneless
spices, to taste (listed below)
flour
water
1 can Cream of Mushroom soup
oil, for browning
Directions:
Turn the Ninja to Stove Top High to begin heating as you are preparing your ingredients. Add small amount of oil, to coat bottom of pan. Combine flour with spices to taste. (I use salt, pepper, garlic powder, cumin, paprika & dry mustard. You can use whatever spices you prefer.)
Dredge chops in spiced flour mixture. Place in hot oil & brown on both sides. Remove to plate while making gravy.
Add a bit more oil to pan, then whisk in some of the flour mixture. Cook a couple minutes, then add a little water & whisk/stir to make gravy. Add cream of mushroom soup, & stir to mix well. Add water as needed. This will thicken up as it cooks.
Add in the pork chops. Turn the Ninja to Slow Cook Low. Cook 5-6 hours. Serve over rice, or potatoes. Enjoy!!! Quick, easy, and most of all...DELISH!!
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Pork Chops – Slow Cooked*, By: Penny Watts, August 9, 2015
Ingredients:
6 boneless pork chops- (I used 4 large bone-in, however)
1 medium onion - sliced
¼ cup brown sugar
1 teaspoon ground ginger
½ cup soy sauce
¼ cup ketchup
2 Tbs. honey
2 cloves garlic, crushed
salt and pepper to taste
Directions:
1. Place onion slices in bottom of Ninja pot. Place pork chops on top of onions. Combine remaining ingredients and pour over pork chops.
2. Cook on Slow Cook Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).
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Pork Chops, Sweet Potatoes, Apples and Onions*, By: Jane Walker Osborn Brown pork chops on Stove Top High, and remove from pot. While browning, slice peeled sweet potatoes, cored apple, and onion. Layer in crock, top with pork chops, and pour can of chicken broth over. Cook on Slow Cook High for four hours (or Slow Cook Low for 7-8). Smell and flavor is wonderful!!
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Pork Chops – The Best Ever, By: Cynthia Dobbs, May 19, 2016 & By: Michelle Anderson Thain, March 2, 2017
Best Pork Chops Ever*, By: Cynthia Dobbs, May 19, 2016
Ingredients:
4 boneless pork chops
1 can of cream of chicken soup
½ can of water
1 package of ranch dressing mix
Directions:
Place the pork chops into the Ninja pot. Mix ½ can of water with soup in a bowl and pour over the chops. Sprinkle the ranch dressing mix over the top. Set to Slow Cook Low for 6 hours.
The juices make a great gravy for mashed potatoes.
Pork Chops – The Best Ever, By: Michelle Anderson Thain, March 2, 2017
Best Pork Chops ever, variation:
Ingredients:
4 pork chops
1 can of cream of mushroom soup
1 package of dry gravy mix of your choice (like mushroom, pork, etc.)
water (amount listed on dry gravy package)
1 can of mushrooms (drained)
Directions:
Season the pork chops. In bowl mix soup, gravy mix, water and mushrooms. Pour over the pork chops. Turn the Ninja to Slow Cook Low. Cook until tender. About 4 hours.
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Pork Chops Topped with Raspberry/Jalapeño Jam*, By: Jimmy Wright, September 4, 2014
Ingredients:
2" thick boneless pork chops
garlic powder, onion powder, cumin, heavily sprinkled
light sprinkling of crushed red pepper flakes
red onions, sliced
raspberry/jalapeño jam
Directions:
Season pork chops with garlic powder, onion powder, cumin, and crushed red pepper flakes. Turn your Ninja to Stove Top High and brown in olive oil for 9 minutes on each side. Add slice red onions on the sides and then top the chops with raspberry/jalapeño jam. Turned Ninja to Oven at 350° about 17- 20 minutes, to finish. Still cooking but it smells great.
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Pork Chops Topped with Sauce*, By: Gale Willy, October 18, 2014
Made this today-adapted from a recipe from Martha Stewart's website. Big, big, hit. I actually tripled the amount of sauce from the original recipe and it was perfect.
Ingredients:
6 boneless pork chops (might work fine with bone-in but 6 won't fit in the Ninja)
1 Tbs. Dijon mustard
3 Tbs. red wine vinegar
6 Tbs. brown sugar
2 Tbs. soy sauce (or Worcestershire sauce)
2 tsp garlic powder (or use fresh garlic-probably 5 cloves)
1 cup water
Directions:
Brown chops well on both sides using the Stove Top High setting. While chops are browning mix the remaining ingredients in a bowl. Pour over the browned chops. Reduce heat, cover and cook until tender-about 1 hour (I used Stove Top Low for about 45 minutes and switched to Stove Top Medium for the last 15 minutes). Remove chops to a serving platter. Raise heat to Stove Top High and cook the sauce until it's thickened, stirring often. Pour the sauce over the chops.
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Pork Chops with Bacon, By: Tammie Balla-Monette, January 16, 2017
Last week I did pork chops by frying some bacon on the Stove Top High. Remove the bacon and brown the pork chops in the bacon grease, about five minutes on each side. Return the bacon to the Ninja with the pork chops. Cover with no-salt chicken broth and sprinkle with pepper. Turn the Ninja to Slow Cook Low. Cook for 4 hours. I put on slow cook for four hours. They were so tender and fell right off the bones.
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Pork Chops with Cheesy Onion Potatoes, By: Linda LeClair, June 13, 2015
Ingredients:
2 bone in center cut pork chops
pepper and garlic powder, to taste
1 very large russet potato, sliced
1 vidalia onion, sliced
2 Tbs. butter
1 can of cream of onion soup,
1 soup can of milk, (almost full)
6 ounces of shredded cheddar cheese
flour and water, thickener
Directions:
Turn your Ninja to Stove Top High. Season the pork with pepper and garlic powder. Brown. While browning, slice the potato and onion. Sprinkle with pepper. Remove the pork chops and add butter to the pot. Add the potatoes and onions. Sauté about 5 to 6 minutes, stirring often. Mix together soup, and milk. Add cheese and stir. Pour it over the potato and onions. Stir to coat. Add the chops to the top. Turn to Slow Cook Low for 3 ½ hours. Add a little flour and water at the end to thicken up potatoes a little.
Serve with green beans and rolls. Very good.
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Pork Chops with Corn Flakes & Milk*, By: Keri Hennecke-Steinruck, January 11, 2015
Ingredients:
4-6 pork chops
milk, to cover
2 cups cornflakes
salt, pepper, to taste
3 Tbs. butter
Directions:
Place the pork chops in the Ninja pot, on the bottom. Add milk to cover the top of pork chops. Add about 2 cups cornflakes to cover. Add the salt, pepper, and butter. Turn to Oven setting of 325°F, for 20 minutes, depending on thickness of meat. Check the meat for temperature to make sure it's done.
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Pork Chops with Cream of Mushroom Soup & Onions*, By: Julie Pearson Sanders, July 20, 2016
Ingredients:
3-4 pork chops
2 Tbs. oil
1 onion, cut in large pieces
1 can cream of mushroom soup
Seasonings of choice
Mushrooms – optional
Directions:
Turn the Ninja to Stove Top High. Add the oil and heat. Brown the pork chops on both sides. Add the onions and saute.
Turn the Ninja to the Oven setting of 250-300°F. Pour the soup into a bowl to mix. Pour over the meat and onions. (If adding mushrooms, add them at this time). Simmer for 30-40 minutes.
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Pork Chops with Hellman’s Mayo
Ingredients:
½ pound thin cut pork chops (5)
½ small onion, sliced
¼ cup Hellman’s mayonnaise (or more, if you really love mayo)
4 oz. Kraft extra sharp cheddar cheese, shredded
sea salt, black pepper, to taste
Directions:
Turn the Ninja to the Oven setting of 350°F. Using a meat hammer (or any other appropriate kitchen utensil) tenderize the meat on each side.
Place meat side by side on the Pyramid Pan (mat).
Season the pork with salt and pepper and then spread sliced onions on top. Spread Hellman’s mayonnaise over meat and onion and then top with Kraft shredded cheese.
Bake 35-45 minutes until cheese is bubbly on top and meat is cooked through to about 145°.
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Pork Chops with Mashed Potatoes & Stuffing*, By: Aurelia Dougan McCollom, August 8, 2018
Ingredients:
4 pork loin chops
seasoning of choice for pork chops
2 Tbs. oil of choice
1 large onion, sliced
2 cans Cream of Mushroom soup
1 small can sliced mushrooms
½ cup water
mashed potatoes – enough for your family
1 package Stove Top Stuffing
Directions:
Turn the Ninja to Stove Top High to begin to preheat. Heat for 5-9 minutes. Season the pork chops. Mix the soup, water and mushrooms in a bowl. Add the oil to the heated Ninja pot. Add the seasoned pork chops and just sear each side. Remove. Add the onion slices to the bottom of the Ninja pot. Return the pork chops and place on top of the onion slices. Pour the soup mixture over all. Turn the Ninja to Slow Cook Low for 4 hours. You will have a great rich gravy for your mashed potatoes and stuffing.
This was so easy to fix and really very good.
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Pork Chops with Mushroom Gravy*, By: Cyndy Glenn Bailey, October 4, 2015
Ingredients:
2 Tbs. oil
2-4 pork chops
season how you like – (I sprinkle cumin, onion powder, Dale's steak seasoning and some Worcestershire sauce)
1can of mushroom soup
½ can of water
4-6 oz fresh mushrooms
2-4 potatoes, diced
garlic, shallot pepper
15 oz can chicken broth
Directions:
Turn your Ninja to Stove Top High and sear the pork chops on both sides. Remove to an oven proof dish or the multipurpose pan. Mix the mushroom soup and water. Pour over the pork chops. Top with the mushrooms.
Dice the potatoes and season with the garlic and shallot pepper. Add to the pot of the Ninja. Add the chicken broth to the potatoes. Place your rack. Add the dish or multipurpose pan. Turn to the Oven setting of 350° for about 30 minutes or until digital thermometer has reached 145°. Once the potatoes are done, remove and mash, or use a Teflon coated masher as not to scratch the Ninja. Enjoy!
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Pork Chops with Potatoes & Onions, By: MaryJo Powell, October 16, 2016
Ingredients:
2-4 pork chops or chicken breasts
1 Tbs. butter
1 Tbs. vegetable oil
1 tsp salt
Dash pepper
3 Tbs. flour
14 oz can chicken broth
1 small onion, sliced thinly
2 cloves garlic, chopped
2-3 potatoes, cut in cubes
2-3 carrots, cut in cubes
Dash paprika
Directions:
Turn the Ninja to Stove Top High. Add the oil. Add the chops or breasts and begin browning along with the onions and garlic. Remove the chops. Make a roux using butter, flour, salt, and pepper. Add a bit more oil or butter if necessary. Add the chicken stock. Continue cooking until it thickens. Add the chopped potatoes and carrots. Put chops or breasts on top. Cook on Stove Top High for 15 minutes stirring a couple of times, (taking the meat out to stir). Turn to the Oven setting of 350°F, and cook for additional 30 minutes. If gravy gets too thick add a bit of water. Stir once or twice more during cooking.
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Pork Chops with Ranch Potatoes*, By: Suzanne Campbell, March 15, 2019
Ingredients:
4 pork chops
flour – for dredging.
2Tbs. butter
4 red potatoes – quartered
olive oil
1 packet Hidden Valley Ranch Dressing – dry
Directions:
Begin by preheating your Ninja on Stove Top High for 7-9 minutes. When hot, add butter to melt. Add floured chops to the heated Ninja. Brown the chops on both sides to your liking.
Add quartered potatoes and drizzle with olive oil. Sprinkle the packet of dressing over all. Cover and bake. Turn the Ninja to the Oven setting of 275°f for 40 minutes.
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Pork Chops with Roasted Potatoes*, By: Aurelia Dougan McCollom
Ingredients:
4-8 Pork chops, (I used 4 boneless pork loin chops)
Your favorite dry seasonings for your pork chops
1 12 oz jar Heinz Pork gravy, (or your favorite brand and flavor; mushroom would probably be really good)
1 green pepper, chopped, (chunks)
1 large onion, chopped, (chunks)
8-12 size “B” red potatoes, quartered
Salt, pepper, to taste
Rosemary, to taste
8-12 oz Kraft Zesty Italian Salad Dressing
Directions:
Using a seal tight bowl or ZipLock bag, place your seasoned pork chops and pour dressing over and rotate bowl to coat. Refrigerate 15 minutes or more. (I left them 2 hours.)
Using another seal tight bowl or Ziplock bag, place your vegetables that have been seasoned with salt, pepper, and Rosemary. Pour dressing over all and rotate bowl. Refrigerate along with pork chops.
If you have ONE Ninja, turn to Oven Setting 350° and pour your vegetable mixture into the crock. Roast the vegetables until potatoes are just beginning to get soft. Take out and place in your Ninja baking pan.
Place your pork chops, reserving the marinade from bowl) in the crock to brown. When browned on both sides. Mix the marinade, gravy and a little water from the jar together in the bowl, into the crock and cover the pork chops. Place your rack and potatoes. Slow Cook Low 2 hours.
****If you have 2 Ninja’s***** Just prepare your pork chops and Slow Cook Low 2 hours. Use the other Ninja to roast your vegetables. Oven setting 375°. For about 20 minutes. (check time on 1st Ninja, to have your dinner all done at the same time.)The last 15 minutes you can place your rack sprayed with PAM and place Sister Schubert’s Frozen Rolls. AWESOME Flavor!!!
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Pork Chops with Savory Garlic Mushroom Gravy*, By: Joseph Girouard, June 7, 2015
Group A
1 Tbs. olive oil
Coarse salt/Coarse pepper
1 lb. pork chops (4 or 5) (with or without bone)
Group B
1 (14 oz.) can Chicken broth
2 (10.5 oz.) cans Cream of Mushroom Soup
2-3 cups fresh chopped mushrooms
1 small to medium onion, sliced in rings
1 tsp. garlic powder
4 garlic cloves, minced
1 Tbs. chopped parsley
Coarse salt/Coarse pepper
1. Preheat Ninja on High Stove Top Medium or High setting, adding olive oil.
2. Season pork chops on both sides with salt and pepper and brown on both sides.
3. With pork chops still in pan, switch Ninja setting to Slow Cook Low (or Slow Cook High) setting and layer the ingredients in Group B on top of pork chops in the order given.
4. Cook on Slow Cook Low setting for 5-8 hours or Stove Top High setting for 3-4 hours.
5. Before the last hour of cooking, stir the gravy gently around the pork chops and, if you’d like, baste the top of the pork chops with gravy from the sides. Try not to disturb the chops too much so as to serve with the onion and mushroom still settled on top of each chop.
6. Pork chops and gravy serve well with bread stuffing, mashed potatoes, or rice.
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Pork Chops with Scalloped Potatoes*, (Taste of Home), By: Cheryl Jansen
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ teaspoons salt
¼ teaspoon pepper
1 can (14-1/2 ounces) chicken broth
6 pork rib or loin chops (3/4 inch thick)
2 tablespoons canola oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes (about 4 pounds)
1 medium onion, sliced
Paprika and minced fresh parsley, optional
Directions:
Turn the Ninja to Stove Top High. Add the oil and brown the chops. Remove. Add butter to the pot and start layering. Start with the chops, then a layer of onions, and then potatoes. Repeat. Turn to the Oven setting of 350°F for an hour. But stay close and watch it. You may need to reduce the temperature. I thought it was too hot but it came out good.
Scalloped Potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
1½ teaspoons salt
¼ teaspoon pepper
1 can (14-1/2 ounces) chicken broth
2 tablespoons canola oil
Additional salt and pepper, optional
6 cups thinly sliced peeled potatoes (about 4 pounds)
1 medium onion, sliced
Paprika and minced fresh parsley, optional
Spray pot with Pam or use a little oil. Melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute
or until thickened. Add potatoes, onion, and milk (about 1 cup) which gave them a really nice creamy texture. Set Oven temp at 350° for an hour. Check the potatoes. A little more time may be needed..
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Pork Country Ribs*, By: Michelle Painter Williams, January 17, 2017
Turn the Ninja to Stove Top High. Add the ribs. Cover with water. Add salt to taste. Boil for 45 minutes. Remove from the Ninja and discard the water. Add the rack to the Ninja pot. Add the ribs and baste with your favorite bbq sauce. Turn to the Oven setting of 325°F, for 1 hour and 15 minutes.
*I didn't have enough Sweet Baby Rays bbq sauce so I added mustard, ketchup, molasses, brown sugar truvia blend and cider vinegar. It was the best bbq sauce ever!
****
Pork Country Ribs*, By: Candace Tyner, February 22, 2015
Ingredients:
1 can cream of mushroom soup
1 packet of hidden valley ranch dressing
2 lbs of pork (It called for 6 pork chops, but I used pork country ribs)
Directions:
Add the pork to the Ninja pot. Cover with the ranch packet followed by spooning the soup over top. (I heat my soup up a bit for easier spread). Turn your Ninja to Slow Cook Low for 2 hours. Let the unit go to Auto Warm for at least 1 hour. Smells amazing!
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Pork Country Style Ribs*, By: Melodie Coleman Wheatley, February 22, 2015
I just cooked these country style ribs in my ninja and they are delicious. I'm new to using the ninja!
I rubbed them first with a mixture of brown sugar, paprika and cayenne pepper. Put 1 tsp. oil in bottom of Ninja and heat on Stove Top High setting. Sear ribs on both sides for about 5 minutes. Remove the ribs. Pour 3 cups of beef broth in bottom of the pot. Place the ribs on the rack and add to the Ninja. Turn to Oven setting of 375° and cook one hour, covered. You can also add extra seasonings to your ribs on top once you place on rack to oven setting.
I added some Sweet Baby Rays Honey barbecue sauce on them after they finished cooking!
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Pork Country Style Ribs with Potatoes & Green Beans*, By: Tina Nordhavn-Allman, January 5, 2015
I wanted to do a pork roast but my store didn't have any so I bought some boneless pork ribs!
Ingredients:
1.3 lbs of country style boneless pork ribs
1 envelope herb and garlic soup mix
6 medium size white potatoes cubed
2 cans green beans (they didn't have fresh at the store)
1 cup water
Directions:
Put the ribs in the Ninja and covered them with half of the soup mix.
Add the potatoes and use the rest of the soup mix.
Cook on Slow Cook Low for about 5½ to 6 hours.
Add the green beans during the last half hour of cooking.
I ended up cooking it for 5½ hours, adding the beans at 5 hours and it was perfect!!
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