I’m so happy about these stuffed pork chops. Cooking pork chops can be tricky if you want to keep them juicy. When they’re stuffed with this bread crumb stuffing and are cooked in the Ninja Foodi, they come out so deliciously! I can’t wait for you to try them. Think of this like the Thanksgiving version of a pork chop. I won’t get mad at you if you serve this with cranberry sauce.
The Ingredients
So the stuffing is your basic breadcrumb stuffing. You can use dry or soft breadcrumbs but I think soft breadcrumbs would make these more delicious. I love how juicy these pork chops turn out. They require very little babying in the process. I think part of the key is to use pork rib chops – a bit more of a juicy cut than, say, a loin chop. Make sure the pork chops are around 1 1/2″ thick so that you can make a pocket as best as you can without slicing all the way through.
- vegetable oil
- celery
- onion
- breadcrumbs
- parsley
- Italian seasoning
- salt
- pepper
- pork chops
Make the Stuffing
The great thing about using the Ninja Foodi is that you can cook the stuffing in the base of it before you air crisp the pork chops. Simply sauté some finely chopped celery and onion. Once it’s nice and soft, add the rest of the filling ingredients and stir until the breadcrumbs are incorporated into all the seasonings. Remove and set aside in a bowl. Turn off the Ninja Foodi and wipe out with a paper towel (while wearing an oven mitt!) to lightly clean it.
Stuff and Air Crisp the Pork Chops
Now comes making the pork chop pocket. Carefully score one edge of each pork chop to make an incision. If it’s easier to butterfly the pork chop, you can do that and then secure the chop with toothpicks. I find it fun to leave the pocket opening without sealing it but make sure the stuffing is really well stuffed inside or else it’ll spill out everywhere as you transfer the chops to the Ninja Foodi trivet. Make sure to season the pork chops on both sides before you’ve stuffed it. Oil the trivet and the pork chops, stuff the chops and air crisp until the center of the stuffing is 165F. Allow them to rest and you’re done!
Stuffed Pork Chops in the Ninja Foodi
Equipment
- Ninja Foodi
Ingredients
Filling
- 1 tsp vegetable oil plus more for cooking
- 1 stalk celery
- 2 tbsp finely chopped onion
- ⅓ cup breadcrumbs I used gluten fee
- 1 tbsp fresh parsley finely chopped
- ½ tsp Italian seasoning
- ¼ tsp salt
- fresh ground pepper to taste
- 2 tbsp chicken broth
Pork Chops
- 2 pork rib chops boneless, 1 ½" thick
- salt and pepper to taste
Instructions
- Turn the Ninja Foodi onto the medium high saute setting.
- Heat up the cooking oil then start sauteing the onion and celery until translucent, about 3 minutes.
- Add in the remaining filling ingredients. Stir to just combine and then remove from the Ninja Foodi. Set aside in a bowl until it's cool to the touch. Wipe out the Foodi with a paper towel and place the trivet inside.
- Carefully cut a horizontal slit into the side of each pork chop. Do not cut it all the way through. Make a pocket big enough to fill with the amount of filling you made.
- Season both sides of the pork chop with salt and pepper.
- Preheat the Ninja Foodi on the air crisp setting to 350F.
- Fill the pork chops with filling. Optionally secure with toothpicks.
- Brush the trivet with cooking oil and place the pork chops on top. Brush them with more cooking oil.
- Cook for 8-10 minutes. If you're using bone in pork chops, it will take longer. Cook until your desired doneness but a good rule of thumb is to cook it until the filling reads 165F.
- Remove pork chops and tent with foil. Allow to rest at least 5 minutes.
Get fresh ideas delivered directly to you each week.
Sign up for our newsletter and be among the first to see our latest kitchen creations!
Looking for more beginner-friendly recipes? Click here!
Want to try a different type of stuffed pork chop? Give these Stuffed Pork Chops in the Ninja Foodi a try, or if you want to try some chicken instead, this Air Fryer BBQ Chicken Wrap with Bell Pepper Slaw might be a little more your style.
Prefer visual learning?
Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!
Share your thoughts!
Let us know what you think about this recipe by leaving us a rating and review below!
Precisely what I was looking for, thankyou for posting.