This was AMAZING for something so easy! I used garlic infused oil and also added mushrooms, and used pork gravy. Otherwise I followed your exact recipe. Definitely make it again and again, and change up spices each time for variations.
I just got my Speedi a few days ago & the first thing I made was orange chicken. It tasted way better than Panda Express. I am loving this new machine. I really enjoy your recipes.
Hi James, I'm a Subscriber to your channel. I just happened to find your channel, and after watching the first video, I had to Subscribe to your channel. I'm a recent purchaser of a Ninja Speedi you have so many Good recipes. I was on the verge of sending my Speedi back to Amazon, until I found your channel. The Speedi has some Rapid cook meal recipes and the page where you could build your own Speedi meals, but I wanted regular recipes, I could fix and your channel has that. So Thank You Rick for your recipes. Oh and by the you do a good job in front of the camera!!
This is pretty much how I do Smothered Porkchops with exception of adding the jarred gravy (optional) but that would definitely add to the flavor. Great cook! 🎉
To your recipe - we added a scant tsp powdered thyme to the flour seasoning mix and used rosemary-infused olive oil in lieu of vegetable oil. 😋 This added an even more complete flavor profile. We also used both brown gravy and pork gravy in lieu of chicken gravy then served it on half of a baked potato in its skin. The way you meticulously prepare your roux and then carefully mix in the flour and liquid, bit by bit, is exactly the way my mother learned it from her Danish grandmother. So tasty, smooth, and effective! I followed your directions. At our 6000' altitude, the meat cooked a bit faster, but the onions were slower. Go figure! I finally closed the lid on them off and on to get them tender & starting to caramelize. Next time, hubby & I agree we'll keep using the thyme and rosemary-infused olive oil as additions to your recipe; but we'll cut the pork in bite size pieces - then shake together in a Ziploc bag the pre-mixed flour/spices combo with the pork pieces. They should cook even more quickly and be a tad crispier outside, yet more tender inside. If I need to stretch the recipe for unexpected company, I'd add some mushroom stems and pieces to the onions - or even sauté them in a separate pan so as to not lump up the roux making process - then add them in the gravy right before adding the pork at the end. We really appreciate a recipe full of flavor that has sufficient gravy and onions to store well in a covered bowl to use as leftovers tomorrow. THANKS!
McCormick makes a pork gravey in a package that is fantastic and would work well with this recipe. Actually you could make rice in the machine and the gravy in a small pan and it wouldn't take so long. Thanks for the whole idea. Looks great.
Looks great James! But I have a question if you are making your own gravy from the cook of the pork chops, why would you need to use the jarred gravy? Just drain the grease (or leave it) and dump a jar or 2 of the store-bought gravy heat it up and add the porks. You can also add more seasonings to the store-bought gravy. This will avoid a couple of your steps of making a roux.
Great cook! Love to try that with garlic mashed potatoes!
Love your videos.
Can you please make a cook video on the slow cook function and let us know how it compares to other slow cookers.
Thanks
Yes I can. Thanks for the suggestion
Mmmmmmm, Another great recipe for me to try and easy to. Thanks James.Those pork chops looked amazing.
I'm telling you...you have to try!
This was AMAZING for something so easy!
I used garlic infused oil and also added mushrooms, and used pork gravy. Otherwise I followed your exact recipe. Definitely make it again and again, and change up spices each time for variations.
Man that looks delicious James! Another great recipe, thanks for keeping them rolling . Cheers 🍻
It's a must try for sure!
I just got my Speedi a few days ago & the first thing I made was orange chicken. It tasted way better than Panda Express. I am loving this new machine. I really enjoy your recipes.
Enjoying the recipes James and your show
Hi James, I'm a Subscriber to your channel. I just happened to find your channel, and after watching the first video, I had to Subscribe to your channel. I'm a recent purchaser of a Ninja Speedi you have so many Good recipes. I was on the verge of sending my Speedi back to Amazon, until I found your channel. The Speedi has some Rapid cook meal recipes and the page where you could build your own Speedi meals, but I wanted regular recipes, I could fix and your channel has that. So Thank You Rick for your recipes. Oh and by the you do a good job in front of the camera!!
I appreciate that so much! 🙏
Brilliant! I love pork chops and this just gave me tons of ideas, especially using that sear and Sautee setting 👍
I'm telling you. That setting is great!
This is pretty much how I do Smothered Porkchops with exception of adding the jarred gravy (optional) but that would definitely add to the flavor. Great cook! 🎉
Thanks so much!!
To your recipe - we added a scant tsp powdered thyme to the flour seasoning mix and used rosemary-infused olive oil in lieu of vegetable oil. 😋 This added an even more complete flavor profile. We also used both brown gravy and pork gravy in lieu of chicken gravy then served it on half of a baked potato in its skin. The way you meticulously prepare your roux and then carefully mix in the flour and liquid, bit by bit, is exactly the way my mother learned it from her Danish grandmother. So tasty, smooth, and effective! I followed your directions. At our 6000' altitude, the meat cooked a bit faster, but the onions were slower. Go figure! I finally closed the lid on them off and on to get them tender & starting to caramelize.
Next time, hubby & I agree we'll keep using the thyme and rosemary-infused olive oil as additions to your recipe; but we'll cut the pork in bite size pieces - then shake together in a Ziploc bag the pre-mixed flour/spices combo with the pork pieces. They should cook even more quickly and be a tad crispier outside, yet more tender inside. If I need to stretch the recipe for unexpected company, I'd add some mushroom stems and pieces to the onions - or even sauté them in a separate pan so as to not lump up the roux making process - then add them in the gravy right before adding the pork at the end.
We really appreciate a recipe full of flavor that has sufficient gravy and onions to store well in a covered bowl to use as leftovers tomorrow. THANKS!
I agree with everything you said. There is so many ways to do this. Your way ...bite size... sounds good!. Thanks for sharing!
@@CookinWithJames 👍
McCormick makes a pork gravey in a package that is fantastic and would work well with this recipe. Actually you could make rice in the machine and the gravy in a small pan and it wouldn't take so long. Thanks for the whole idea. Looks great.
No problem. You’re welcome
Looks good. I like the variety of your recipes.
I appreciate that 🙏!
OMG … I am starving. Yum 😋 My boyfriend just surprised me with the Quantum X Vacuum. I can’t believe how much it cleaned the first time I used it.
Lol
Looks fabulous
Thanks 😊
love it..i think i have some boneless chops in my freezer..may have to try tomorrow.
Ya. I would say do it!
I get my speedi tomorrow, thanks for the inspiration
You got it! Thanks!
What abput uncoated chops as i am diabetick. Would carbquik flour be a good sub?
Looks great James! But I have a question if you are making your own gravy from the cook of the pork chops, why would you need to use the jarred gravy? Just drain the grease (or leave it) and dump a jar or 2 of the store-bought gravy heat it up and add the porks. You can also add more seasonings to the store-bought gravy. This will avoid a couple of your steps of making a roux.
Ya. The roux just makes it taste better. But ya, way easier if you use just store gravy I agree