Air Fryer Boneless Herb Pork Chops

I found some beautiful boneless pork chops at the grocery store the other day. I have cooked pork chops so many ways, but never in my handy dandy air fryer. I admit, I was nervous. I have used my air fryer quite a lot recently, but mainly for frozen foods, hard boiled eggs and I have to say, hot dogs are awesome done in the air fryer. I wasn’t sure how this pork would turn out, but I’m happy to say, they turned out great. They were moist and so flavorful with the sage, rosemary and Thyme and it took half the time to cook in the air fryer than in the oven.

Here’s what you need:

*boneless pork chops

*salt to taste

*1 tsp. dried sage

*1 tsp. dried rosemary

*1 tsp. dried thyme

*olive oil for lightly coating fryer basket

In a small bowl, mix together sage, rosemary and thyme.

30 minutes before cooking the pork, pat them dry with paper towels. Sprinkle pork chops with salt on both sides, then sprinkle them on both sides with the sage mixture.

Preheat the air fryer at 400° for 5 minutes.

With a silicone basting brush, lightly coat the bottom of the air fryer basket with the olive oil. You can use cooking spray, but I try not to use this because over time it leaves a sticky coating on the basket.

Place the pork in the basket in an even layer where they are not touching.

Cook for 5 minutes and flip them over, then cook for another 5 minutes or until the pork reaches an internal temp of 145°

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Let the pork rest for 5 minutes before serving.

Enjoy!

Pan Seared Pork Chops

I picked up some really nice looking pork chops at the grocery store the other day. I usually bread my pork chops and either cook them in the oven or pan fry them, but these were too beautiful to cover up with all that breading, so I decided to pan sear them in a cast iron pan like I do my steaks. I have to tell you, these came out really good. They were juicy and well seasoned, even hubby approved and he’s not a huge fan of pork chops. He likes pork loin and other cuts of pork, but for some reason, not always the chops. But this time, he even went back for seconds.

Here’s what you need:

*boneless pork chops

For the Rub:

*1/2 tsp. salt

*1 1/2 tsp. dried sage

*1 1/2 tsp. dried Thyme

*1/4 tsp. white pepper; you can use cracked pepper.

For the cooking of the pork chops:

*1 TBS butter

*drizzle of olive oil for the pan

*2 cloves of garlic, smashed

*1 heaping tsp. dried Rosemary

About 30 to 45 minutes before cooking, lay out the pork chops and dry with a paper towel. Mix together the rub; sprinkle the mixture on to both sides of the pork.

Heat a large cast iron pan on medium high heat. Drizzle the olive oil in the bottom of the pan.

When the pan is searing hot, place the pork chop in a single layer.

Add the butter, garlic and Rosemary at the edge of the pan.

When the butter melts, with a spoon slowly baste the pork with the butter mixture.

Cook for about 4 to 5 minutes, basting while they cook. Turn the pork over and continue basting. Cook for 3 to 4 minutes.

Take out of the pan and let the pork rest for about 5 minutes and serve.