This dish quickly became a family favorite! â¤ď¸My husband and daughter would eat this every day if they could. Gray my 4-year daughter old gobbled it up so fast I barely got to eat any of it! I served it over a Cauliflower "Risotto" and it was perfect! Not only was this meal delicious BUT it is a Quick and Easy for weeknights when you don't want to be in the kitchen long. I need to add these thick-cut pork chops to my @walmart delivery order ASAP because this meal is on my list for this week's menu for sure! â
Follow me @cooking_with_alligator_pear for more yummy recipes and click the link in my bio to get this one! Enjoy! đ I usually avoided cooking pork chops because they always seemed to come out dry. No matter how long of how I cooked them I just couldn't get them to where I wanted them. But these came out so juicy and flavorful that I'll be putting these into my weekly menu rotation permanently!
Here are a few tips I've learned the hard way:
1. The key to these pork chops being so good and juicy is you have to get the thicker cuts.
2. Use and air-fryer if you have one. 3. Don't over cook them... when you think "oh just a little bit longer" take them off and let them rest. The carryover cooking do the rest. You can even tent them with foil while they rest
4. Cook the pork chops right when you are ready to eat them. Reheating tends to dry them out.
Ingredients: Thick cut pork chops (between 1/2 to 1 inch is best)
Cajun /Creole Seasoning, I used Slap Yo Mamma
1 Clove of garlic
Salt and pepper to taste
Preparation:
1. Season your pork chops front and back generously with Cajun/Creole seasoning.
2. Place the pork chops in your air-fryer and cook on the recommended setting, about 10-15 minutes depending on the thickness.
3. Flip the chops halfway through the cooking process so the bottom can brown and get a nice crust.
4. The last 3-5 minutes flip once more to get the top nice and pretty.
5.While the pork chops are cooking place 4 tablespoons of butter and in a saucepan on low to medium heat. Smash garlic clove to crack it open but leaving it whole and add into the butter.
5. Allow the butter so slowly cook and turn a nice amber brown color. remove from heat and slowly pour the browned oil into a small ramekin leaving the milk solids at the bottom of the pan. You can use a strainer if you have difficulty separating the oil from the solids.
6. Drizzle the brown butter over the pork chop when serving. I served these with a nice heaping portion of Cauliflower "Risotto" and it was perfect!
Try these at home and let me know what you think! ENJOY! đ
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