Hello again, Rhonda here to share with you just how easy it is to cook Stuffed Pork chops in the Ninja Foodi.
The beautiful thing about this dish is everything cooks up so perfectly in the Ninja Foodi. All the ingredients used inside the chop get cooked as well as the chop itself. Quickly too!
The pork chop stays nice and moist while the outside has a nice crisp, and then there is the nice gooey melty inside that just adds to the flavor of the chop. I encourage you to use your imagination when you stuff your chop, use the ingredients you like in your next recipe.
If you do not like spinach, eliminate the spinach, add kale instead, or arugula. One thing I might have done differently on this dish is to sauté the garlic beforehand. While it is still good this way, (I just put fresh chopped garlic in the chop) the garlic didn’t have the same kind of flavor and texture seared garlic has.
Personally, I love garlic anyway I can have it in any dish. This method of cooking stuffed pork chops in the Ninja Foodi was scrumptious. However, if you want to take that extra step of sautéing it, in some butter to make it a little golden it might take it to that next level of deliciousness.
Start out with a butterflied pork chop, oil it down and add your seasoning.
Place your fresh chopped garlic (not sauteed) on top of the seasoned and oiled chop, then add sun-dried tomatoes, spinach, and some shredded mozzarella.
Once you have all your ingredients in the chop you flip it closed, and secure it with some toothpicks or cooking twine.
Stuffed pork chops in the Ninja Foodi
- Ninja Foodi or Air Fryer Or Mealthy CrispLid
- Thick center cut boneless pork chops-then butterflied
- 1/4 cup Shredded mozzarella PER chop
- 1/4 cup sun-dried tomatoes PER chop
- 2/3 cup Spinach PER chop
- 2 chopped and sauted' optional garlic cloves
- Olive oil
- BBQ rub
- garlic, black pepper, herb, sea salt seasoning blend Or added in separate all to taste
- Oil and season your pork chop.
With the chop open flat, start adding your ingredients.
Chopped garlic, sun-dried tomatoes, spinach, and shredded mozzarella cheese.
Fold the chop closed and secure with toothpicks or cooking twine
Place on rack in low position.
AF at 390 for 15-16 minutes, making sure the meat reaches at least 145 degrees. Flip once
at 7 minutes.
You can find all Rhonda’s Recipes for the Ninja Foodi
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