Pork chops in the air fryer

[Dave Grubb]

On a tip from my SIL I gave the air fryer a chance on thick cut pork chops--and they turned out very good and juicy

About 1 3/4" thick, bone in and brought to room temp prior to cooking. I washed and dried them, applied (both sides) kosher salt, Italian seasoning, and Tony Chachere’s Original Creole seasoning. Just before putting them in the fryer I sprayed them with EVVO.

I could not have been more pleased with the results. I cooked them to 135 F internal temp at 400F setting. I flipped them twice.
The flavor was very good and best of all they were juicy---the juice was actually running out of them

This just might be the new standard preparation method for pork chops

[UTAH]

I don't recall seeing pork chops that thick in our grocery store. Hence, I'd need the butcher to cut them accordingly. The plus side is the chops would be relatively fresh, as a result.

Hunter

[Dave Grubb]

My SIL does the same with regular cut chops so I don't think the thickness is critical.

[UTAH]

Hunter

[Dave Grubb]

I was so impressed with the pork chops I tried lamb chops

I coated them (both sides)with EVOO, kosher salt, garlic powder, Italian seasoning and Creole seasoning.

Ten minutes on the first side, five on the flip side.

I think I have a new "go to" for both

Hint: after coating each side about an hour before cooking I pressed down with the back of a spoon to help the spices to hydrate.

[UTAH]

Extra virgin nomenclature doesn't make sense. There aren't levels of virginity. It's literally a "yes" or "no" quality. A thing or person is either virginal or they are not.

(Now that I've got that off my chest, what does seafood mean?)

Hunter

[Dave Grubb]

In Asia there can be degrees of virginity (I've been told)

Virginity has value on the market and some girls have their "virginity" surgically restored. I cannot verify the truthfulness of that practice nor do I know how many times they can recover their lost maidenhead.

A quick check with Dr Google shows that this practice does in fact exist.

...and Webster defines seafood as: The meaning of SEAFOOD is edible marine fish and shellfish. I have to assume any fresh water fish is not seafood.