Air-Fryer Crispy Pork Chops with Roasted Peach, Blackberry, and Arugula Salad
By Sam BlockPublished on April 20, 2022
Time
1 hour
Yield
Serves 2
Ingredients
2 tablespoons extra-virgin olive oil, divided1 small shallot, minced1 tablespoon white wine vinegar 1 tablespoon honey ½ teaspoon table salt, divided2 ripe but firm peaches, halved and pitted1 cup panko bread crumbs 1 large egg 1 tablespoon all-purpose flour 2 (4- to 6-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed3 ounces (3 cups) baby arugula 2½ ounces (½ cup) blackberries or raspberries½ cup torn fresh basil, mint, and/or tarragon¼ cup whole almonds, toasted and chopped coarse
Before You Begin
Instead of peaches, you can use nectarines or plums. This recipe can be easily doubled.
Instructions
- Whisk 1 tablespoon oil, shallot, vinegar, honey, and ¼ teaspoon salt together in large bowl. Lightly spray base of air-fryer basket with canola oil spray. Arrange peaches cut side up in prepared basket and brush tops with portion of dressing; set aside remaining dressing. Place basket into air fryer and set temperature to 400 degrees. Cook until peaches are tender and spotty brown, 10 to 15 minutes. Transfer peaches to cutting board and let cool while preparing pork chops.
- Toss panko with remaining 1 tablespoon oil in shallow dish until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes; let cool slightly. Whisk egg, flour, and remaining ¼ teaspoon salt together in second shallow dish.
- Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through fat on edges of each chop. Cut 1/16-inch-deep slits, spaced ½ inch apart, in crosshatch pattern on both sides of chops. Working with 1 chop at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere.
- Arrange chops in now-empty basket, spaced evenly apart. Return basket to air fryer and cook until chops are crispy and register 140 degrees, 12 to 18 minutes, flipping and rotating chops halfway through cooking. Transfer chops to plate and let rest while finishing salad.
- Cut peaches into 1-inch wedges. Add peaches, arugula, blackberries, basil, and almonds to bowl with reserved dressing and toss gently to combine. Season with salt and pepper to taste. Serve chops with salad.
Time
1 hourYield
Serves 2Ingredients
2 tablespoons extra-virgin olive oil, divided
1 small shallot, minced
1 tablespoon white wine vinegar
1 tablespoon honey
½ teaspoon table salt, divided
2 ripe but firm peaches, halved and pitted
1 cup panko bread crumbs
1 large egg
1 tablespoon all-purpose flour
2 (4- to 6-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
3 ounces (3 cups) baby arugula
2½ ounces (½ cup) blackberries or raspberries
½ cup torn fresh basil, mint, and/or tarragon
¼ cup whole almonds, toasted and chopped coarse
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 small shallot, minced
1 tablespoon white wine vinegar
1 tablespoon honey
½ teaspoon table salt, divided
2 ripe but firm peaches, halved and pitted
1 cup panko bread crumbs
1 large egg
1 tablespoon all-purpose flour
2 (4- to 6-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
3 ounces (3 cups) baby arugula
2½ ounces (½ cup) blackberries or raspberries
½ cup torn fresh basil, mint, and/or tarragon
¼ cup whole almonds, toasted and chopped coarse
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 small shallot, minced
1 tablespoon white wine vinegar
1 tablespoon honey
½ teaspoon table salt, divided
2 ripe but firm peaches, halved and pitted
1 cup panko bread crumbs
1 large egg
1 tablespoon all-purpose flour
2 (4- to 6-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
3 ounces (3 cups) baby arugula
2½ ounces (½ cup) blackberries or raspberries
½ cup torn fresh basil, mint, and/or tarragon
¼ cup whole almonds, toasted and chopped coarse
Why This Recipe Works
It's summertime and you're hungry. Did you ever think of pairing ripe in-season peaches and blackberries with a delicious breaded pork chop? We did, and the result was sensational. We coated pork chops with bread crumbs before air-frying them. We also used the air fryer to roast peaches till they were tender and juicy. As we've found with coatings for other proteins, toasted panko gave us the most crunch out of any bread crumbs we tested. However, the crumb topping flaked off when we flipped the chops during cooking. To help it stick, we scored the surface of the chops in a crosshatch pattern, creating additional surface area for the coating to cling to. We also cut two slits on the edges of the chops to prevent them from buckling in the hot air. We tossed our roasted peaches with arugula, juicy blackberries, almonds, and basil for a mouthwatering salad that complemented the rich crunch of the chops.
Before You Begin
Instead of peaches, you can use nectarines or plums. This recipe can be easily doubled.
Instructions
- Whisk 1 tablespoon oil, shallot, vinegar, honey, and ¼ teaspoon salt together in large bowl. Lightly spray base of air-fryer basket with canola oil spray. Arrange peaches cut side up in prepared basket and brush tops with portion of dressing; set aside remaining dressing. Place basket into air fryer and set temperature to 400 degrees. Cook until peaches are tender and spotty brown, 10 to 15 minutes. Transfer peaches to cutting board and let cool while preparing pork chops.
- Toss panko with remaining 1 tablespoon oil in shallow dish until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes; let cool slightly. Whisk egg, flour, and remaining ¼ teaspoon salt together in second shallow dish.
- Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through fat on edges of each chop. Cut 1/16-inch-deep slits, spaced ½ inch apart, in crosshatch pattern on both sides of chops. Working with 1 chop at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere.
- Arrange chops in now-empty basket, spaced evenly apart. Return basket to air fryer and cook until chops are crispy and register 140 degrees, 12 to 18 minutes, flipping and rotating chops halfway through cooking. Transfer chops to plate and let rest while finishing salad.
- Cut peaches into 1-inch wedges. Add peaches, arugula, blackberries, basil, and almonds to bowl with reserved dressing and toss gently to combine. Season with salt and pepper to taste. Serve chops with salad.
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