NINJA FOODI BONE IN PORK CHOP 2 INCH THICK air fryer, electric pressure cooker foodie review

[@dpbruno137]

Hey John....I am a new Foodi owner and learning what to do...you are the go to man!! I love your video's and I am learning a lot from you. Just keep them coming...don't stop cooking ...you are great !

[@JohnSanders]

Thank you very much for that...and...Thank you for watching!!

[@gliderider59]

John, Thanks for all your recipes! You're pretty much our "Go To" guy for all things Foodi! Thanks again from Texas!

[@JohnSanders]

I very much love hearing that...i really appreciate you watching and commenting!!

[@Jonahstrials]

I had thinner pork chops and they took 10 minutes and came out perfect. Thanks so much for the video. I will never use the oven again! Thanks to his video John I got the Foodi. So glad I have it and have cooked so many things with it. Lots more to go.

[@JohnSanders]

You are welcome... thanks for trying my method and sharing your results!!!

[@paulcalapa7964]

Jonahstrials The oven has now become a storage place for the no longer used pots and pans! Ha! Ha!

[@PassionPartiesRonda]

I love this ninja foodi, I did my research and Bought it a few weeks ago just made pork chops tonite OMG so yummy great video

[@JohnSanders]

I love mine too...Thank you for watching

[@Madminute1968]

John, kudos to you, I duped/copied you, and the bone in pork chops were excellent, the Ninja Foodi is a outstanding product.

[@JohnSanders]

Glad to hear it, thanks for watching.

[@_JonathanReeser]

Love the video keep adding more recipes you cook please! I’ve had the foodie since Christmas and we have used it almost every night. It does wonders, especially when you add rice or potatoes at the bottom and cook with the meats above.

[@JohnSanders]

I totally agree, it is perfect for putting an excellent and easy meal together in a hurry for the family and sometimes the whole meal in one pot!...my favorite slogan..."electric pressure cookers"...the greatest thing for the kitchen since the microwave!!! Thank you for watching!!

[@larryeaton7384]

I lik a way u tolk! I really do enjoy all the foodi videos you have on most everyday food and recipes. I like the background scriptures in your kitchen. I'm from south Texas now residing in Memphis Tn. Naturally I never saw a 2' thick pork chop when I was growing up in the 50s and 60s. My question is, do you have a video on cooking a normal pork chop in the Ninja foodi pro pressure cooker? A 2" pork chop seems to me a little too thick for my taste.

[@JohnSanders]

I have a few others but they are in different air fryers...I will link one that I really like... kzbin.info/www/bejne/ianOan5pqZegidE

[@emmgeevideo]

“Long story short” is that the only thing you need to be exact about is the final internal temperature. You reel off a lot of numbers that are kind of distracting. The beauty of the device is that you can open the lid often and take readings, then start it up again if you need more time. Flip as needed for even browning. Play it by ear based on the size of the meat, the sauce etc.

[@fishrrelaxing9361]

FYI.. never down in foodi.. but grilling... thick cut 1-1/2-2” chops and a good steak tenderloin cook identical. So I’d imagine you could cook fillet steaks this same way...

[@JohnSanders]

I have tried new york strips and they were amazing also

[@dowhacky1]

Go Dawgs. Love your cooking

[@JohnSanders]

Thank you and WOOF WOOF WOOF

[@chelritchie]

Looks great! I'd be interested to see how it would turn out if you pressure cooked it, then air crisped just long enough to get it nice and crispy! Same way you would do a chicken... I bet that would reduce your cook time tremendously.

[@JohnSanders]

Good idea, That might work pretty good especially with it being pork...thanks for watching

[@steveturton5478]

John...I have seen how easy it is to clean the removal basket and the white pot....but I'm thinking if food splatters...how would you clean the inside of the heating element/lid...?

[@JohnSanders]

I had the same concern but I cooked wings in it last night,I looked at the element and lid and surprisingly did not see very much splatter, however, it had only been used twice and I have not looked since I did the wings. I will add that to a video of I find it to be a problem though.

[@uhn-uh-bash-id-lee-k-ran]

Steve Turton ...I’ve had my Foodi a month and only saw a few splatter on the heating element....I wiped off with a damp sponge. Easy peasy cleanup. And to cleanup basket and liner after messy cooked BBQ wings or ribs....I put about 6 cups of water in pot, close lid........Foodi already hot and hot pot begins soaking.....cleanup a breeze.

[@steveturton5478]

@@uhn-uh-bash-id-lee-k-ran Thanks Karen...

[@KPearce57]

@@uhn-uh-bash-id-lee-k-ran I do the same cleaning method with my Foodi except I put it keep warm, after dinner it's super easy to clean it, many people don't know that the defuser on the crisper basket is removeable.

[@gabrielseven6oh]

awesome video! if you want really good browning with the Foodi I recommend getting a circular cast iron off of Amazon, I got one for less than $30 that fits perfect on the rack that it comes with. its completely changed the game for me when I cook steak, burgers, chops etc. and good idea on just taking it outside! I live in an apartment and I hate having that cooking smell linger :)

[@JohnSanders]

I actually have some videos using something similar and I agree... cast iron works really well in an air Fryer...thanks for sharing your method and thanks for watching!!!

[@celleduffel1533]

so glad i found this video..i have some chops that are that thick and was kinda scared to cook them lol

[@armastat]

YEp, use it all the time for thick pork chops. super yummy. It will even do it from frozen solid with only a few extra minutes. I do tend to use a pairing knife to slice along the bone so as to insure a full cook most times.

[@ssbeebs]

Tapeworms DUDE @ 145 !!! SICK !

[@brianmarcus6005]

FYI Those black stickers peel right off to make a clean looking Ninja Foodi.

[@laytonminnix3200]

Excellent cook on the chops! When I want Pork Chops I always have to cook them at home myself because Restaurants will overcook them and they will be dry and tough? A properly cooked Pork Chop as nice as the one you just cooked will rival a Steak anytime! Great Video!!!

[@JohnSanders]

I totally agree, and both those chops were $5.94, and it was as good as a steak!

[@cvawter44]

How long would that have taken to cook on the stove?

[@JohnSanders]

I'm honestly not sure but this might be a little healthier due to the fact some of the oil can run off, thanks for watching my video.

[@johnsurratt4849]

Love my ninja foodi.

[@JohnSanders]

Me too...thanks for watching!

[@johnsmith-tm6ki]

Nice John , 🤘 horns 😁😁

[@JohnSanders]

Thanks...go dawgs!!! LOL...And thanks for watching!

[@traceycorley6764]

What type of knife is that?

[@JohnSanders]

I use Shun knives... love them!!!

[@jetladuke]

yeeeeeeeeeeee Georgia is home !!!!!!!!!!!!! Get these dubs. Letsssssssssssssss go i love this get dubs wooooo hoooo south baby SSSSSSSOOOOOOUUUUUUUTTTTTTTHHHHHHHHH

[@bernardjones6162]

That is too pink for my likings! Why didn't you use the rack so it would have been closer to the heat source and would have cut the time?

[@JohnSanders]

You could do that and it would probably have a good effect but this way really works well... if it is not done to the level you like just add a few more minutes and either way I recommend using a instant read thermometer... thanks for watching!!!

[@Jonahstrials]

SOLD! :)

[@JohnSanders]

It's a great device that cooks many things...thank you for watching!!!

[@shokill]

ya ever fk with STL style pork steaks?

[@JohnSanders]

I have never tried those... maybe I'll look into that...thanks and thanks for watching!!!

[@johnjackson-pu3xo]

Beautiful

[@JohnSanders]

It was and cooked as perfect as any I have ever cooked, thanks for watching.

[@photographer-at-large9795]

may I know the brand of thermometer, and where you purchased, please?

[@deborahthalman6680]

Multiple types of meat therm. On Amazon

[@worldwarnings5283]

IF YOU COOK TO 145 DEGREES INTERNAL TEMP ON PORK, MAKE SURE YOU LET THE MEAT REST FOR 3 MIN AFTER IT'S REMOVED FROM PAN.

[@ThatDawg21]

As much as this hurts I gotta say it. Go Dawgs.

[@terridavid5697]

I have a ninja food but no thermometer. Do you really need one?

[@JohnSanders]

I think so... you can get instant read thermometers really cheap...

[@Ghostad92]

I recommend you buying this.

[@suepearce2005]

Seems a long time to cook !! and that’s only one chop 🤦‍♀️ i would of put them both in the ordinary oven ,too long winded

[@JohnSanders]

I have never compared identical chops in this and a regular oven but I would think the Ninja without win considering preheat times and all... but again... I've never tried it...thanks for watching!!!

[@elizabethshaw734]

Carryover will absolutely get you there. The thing is it's now fine to cook pork to medium however people of a certain generation if they see pink pork in the middle like my dad will just refuse to eat it. Trichinosis has now been eradicated. However a people like my dad wanted chicken and pork to be cooked to sawdust and if my mother and I had let him grill steaks they would come in with a black jar and be well done. Well done means it still has juice but not my dad's. From the time I was 9 years old I went out and helped cook the steaks not heating up enough. It was more than help but Dad didn't know it by the way I did it! :-) I gave up eating steak when he cooked it because I just couldn't do it but he had something missing in his system that made him crave burned food. I had hot dogs and steaks were cooked probably three times a week. And if I didn't do them with him I wouldn't eat it. :-)

[@JohnSanders]

I know a few people like that and I'm the same way...thanks for watching!

[@harolddejesus9160]

I don’t know I see pink, pork chops need to be cooked really well.

[@JohnSanders]

The USDA lowered the minimum temp of pork to 145 awhile back...It used to be 165 and although it is safe to eat at the lower temp it will have some pink...i will admit that it is hard to get used to...lol... but it is way less likely to be dry... anyhow...i usually shoot for 165 because most of my family feel the same way... thank you for watching!!!

[@harolddejesus9160]

John Sanders ok thx for the info, btw your pork chops looked real good.

[@JohnSanders]

Thanks!!! And thanks again for watching!!!

[@kenney1050]

Will switch off now...too much talk....gives me migraine...sorry

[@JohnSanders]

Sorry about that...thanks for watching...