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  4. 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.

  6. 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.

  11. 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!

  13. 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.

  14. 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!!

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