Name: Air-Fryer Lemon-Oregano Roasted Pork Chops with Tomato-Feta Salad
Total time: 50 min
Ingredients: 2 tablespoons minced fresh oregano; 2 teaspoons plus 2 tablespoons extra-virgin olive oil; 2 teaspoons honey; 2 garlic cloves , minced; 1½ teaspoons grated lemon zest plus 2 teaspoons juice; 2 (8-ounce) boneless pork chops , about 1½ inches thick, trimmed; Salt and pepper; 2 tablespoons plain yogurt; 12 ounces cherry tomatoes , halved; 1 cup baby arugula; 2 ounces feta cheese , crumbled (½ cup); 1 small shallot , sliced thin

Why This Recipe Works

Because the boneless meat can dry out quickly, we set the maximum heat of 400 degrees, which ensured the chops stayed moist and juicy, but they needed a boost of color, particularly at the center, which didn't get as brown as the fattier edges. To boost browning, we tried elevating the chops closer to the heating element by placing them on a ring made of aluminum foil, but turning the chops was awkward and our makeshift ring stuck to the meat. Knowing that browning happens when sugars and proteins react with heat, we next brushed the chops lightly with honey, which is especially good for browning because of its high fructose content, giving our chops more color. We added flavor by mixing the honey with fresh oregano, garlic, and lemon zest. A zingy salad of cherry tomatoes, arugula, and feta came together while the meat rested. We tossed it with a creamy, lemon-yogurt dressing, adding in more oregano to echo the chops' flavor.

Instructions

Microwave 1 tablespoon oregano, 2 teaspoons oil, honey, half of garlic, and ½ teaspoon lemon zest in bowl until fragrant, about 30 seconds, stirring once halfway through.

Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through fat on edges of each chop. Brush chops with oil mixture and season with salt and pepper. Arrange chops in air-fryer basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until pork registers 140 degrees, 16 to 20 minutes, flipping and rotating chops halfway through cooking. Transfer chops to plate, tent with aluminum foil, and let rest while making salad.

Whisk yogurt, remaining 2 tablespoons oil, remaining 1 tablespoon oregano, remaining garlic, remaining 1 teaspoon lemon zest, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add tomatoes, arugula, feta, and shallot and toss to coat. Season with salt and pepper to taste. Serve chops with salad.