While the chops are air-frying, combine the glaze ingredients in a small saucepan over medium heat and bring to a boil, whisking to dissolve the mustard and brown sugar. Air-fry at 400✯ for 10 minutes, flipping them over halfway through the cooking time. (Learn more about how to convert recipes to the air fryer here.) Dredge the chops with the seasoned flour and then spritz all sides of the chops with oil. Another minute to make sure everything is nice and hot and that’s it!! Air Fryer Pork Chopsĭon’t feel like cooking on the stovetop? Yes, you can convert this recipe to your air fryer, although the chops might not get as brown. Then, return the chops to the pan and turn them over a few times to coat all sides of the chops with the glaze. It will only take a minute or two for everything to dissolve and come to a boil. Then make the glaze by simply adding the four ingredients mentioned above and whisking to dissolve. Once the pork chops have cooked through and register 145✯ on an instant read thermometer, set them aside and loosely tent with foil. We’re going with easy in this recipe, so a lid and lower heat works like a charm. An alternative would be to transfer the pan to a 375✯ oven, but honestly it will take longer to cook in the oven and that just gives the pork more time to potentially dry out. This turns the sauté pan into an oven of sorts, helping to trap the steam around the pork chops and letting them cook more evenly without losing their moisture. Then, pop a lid on the pan and lower the heat to medium-low. Count to 120 before you even think about touching them. That, incidentally, is longer than you think. Give them a solid two minutes on each side. Sear the chops in the pan over medium-high heat. I believe this method is really the easiest and guarantees moist results. There are a number of ways to cook pork chops. I like to use my favorite flat whisk for this task. You’ll need a good whisk to get the Dijon mustard and brown sugar to completely dissolve in the pan. That’s it! It’s a simple combo of acid and sugar and it works. The glaze is made of just four ingredients: brown sugar, white wine vinegar, Dijon mustard and soy sauce. ![]() You can see how to brine the pork chops here. You could also use brined pork chops for this recipe if you really want to ensure a flavorful and moist result. The spice rub not only seasons the chops properly, but also helps to brown them on the outside as well. Seasoning and dredging the chops with flour, salt, freshly ground black pepper and smoked paprika adds great flavor to the chops before we even get started. Even so, there’s no compromising on flavor. One of the reasons this recipe is so very simple is that the ingredient list is really kept to a minimum. They may not be quite as brown on the outside, but they should still be moist inside. ![]() ![]() So… buy good thick cut pork chops! Having said that, if thin chops are all you have (or what you prefer), reduce the cooking time to 4 to 5 minutes once you’ve put the lid on the pan and then remove the chops and proceed with making the glaze. If you try to make the recipe with thin pork chops, the interior can easily be over-cooked by the time the outside has browned. Chops that are at least one-inch thick will take longer to cook through than thin chops, and that time is needed to properly sear the outside of the meat. The most important ingredient in this recipe for easy brown sugar glazed pork chops is… you guessed it, the pork chops! So many people complain that they find pork dry and tough, but if you start with the right pork chops, there’s no reason why you can’t make delicious, juicy and tender chops, along with a very simple glaze in about ten minutes.
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