It's easy. They're good, quick, and incredibly tasty. The pork chops are gently spiced and cook in about 10 minutes in your air fryer, coming out moist and juicy and with a bit of a crispy crust on the outside. While the pork chops "air fry," you mix up a quick sauce and microwave it for a few minutes until it thickens. The sauce is similar to a sweet and sour sauce that accompanies some Chinese food but with a lot more pineapple in this version. I serve the chops with rice, but they also would be great with sweet potatoes on the side. Enjoy!
Air Fryer Pineapple Pork Chops -- Serves 2-4
4 pork chops, each about 1/2 - 1-inch thick (about 16 ounces)
1/4 teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
2 tablespoons of flour
2 tablespoons of cornstarch
Sauce
3/4 cup of crushed pineapple with its juice
1/4 cup of vinegar (I use apple cider vinegar)
1/4 cup of dark brown sugar
1 tablespoon of cornstarch
1/8 teaspoon of salt
1/8 teaspoon of pepper
1/4 - 1/2 teaspoon of paprika for color
On a large plate mix the coriander, pepper, garlic powder, onion powder, salt, flour, and cornstarch. Dredge the pork chops (all sides) in the mixture. Put two to four chops on the rack in your air fryer basket (depending on the size of your air fryer--don't crowd the chops, though, and spritz the rack first with non-stick spray) and spritz the chops well with non-stick cooking spray or olive oil. Put the basket in the air fryer and air fry the chops at 400 degrees for about four minutes. Flip the chops, spritz the side that's now on the top with a little non-stick spray or olive oil, and cook the chops for another four minutes or until they reach an internal temperature of 145 degrees. Remove the chops from the air fryer and serve them topped with the sauce. If you cooked only two of the chops, cook the remaining chops and keep the first batch warm by loosely covering them with a little aluminum foil.
For the sauce, whisk all of the ingredients well in a medium bowl or measure (I use a quart Pyrex measure). Microwave the mixture on high for three to four minutes, stopping and stirring the mixture well every minute or so, until the mixture thickens. Stir in the paprika for color and a little more flavor. The sauce will thicken on standing, so don't nuke it too much in the microwave.
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