Name: Air-Fryer Roasted Bone-In Pork Chop with Sweet Potatoes and Maple-Rosemary Sauce
Total time: 45 min
Ingredients: 1 pound sweet potato , unpeeled, halved lengthwise and sliced crosswise ¾ inch thick; 1 tablespoon canola oil , divided; ½ teaspoon table salt , divided; 1 (12- to 16-ounce) bone-in pork rib or center-cut chop , 1 to 1½ inches thick, trimmed; ¼ teaspoon ground black pepper; 3 tablespoons maple syrup; 2 teaspoons cider vinegar; ½ teaspoon minced fresh rosemary; ¼ teaspoon cornstarch; Pinch cayenne pepper; Pinch ground cloves

Why This Recipe Works

We tried roasting two 6- to 8-ounce bone-in pork chops together in the air fryer but they didn't quite fit. So we chose a single thick-cut 12- to 16-ounce chop to serve two. We needed to cook this chop long enough for the meat to get tender without the exterior drying out. Roasting at 350 degrees gave us juicy meat and great color. Cutting two slits in the sides of the chop prevented it from curling during cooking. We roasted sweet potatoes under the pork and let the fat from the meat drip onto them, adding rich flavor to their sweetness.

Before You Begin

The potatoes finished cooking while the pork rested and we served the dish with an aromatic maple syrup sauce. This recipe can be easily doubled.

Instructions

Toss potatoes with 2 teaspoons oil and ¼ teaspoon salt in bowl and arrange in even layer in air-fryer basket. Place basket into air fryer, set temperature to 350 degrees, and cook for 10 minutes.

Pat pork chop dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through fat on edges of chop. Rub chop with remaining 1 teaspoon oil, then sprinkle with pepper and remaining ¼ teaspoon salt. Place chop on top of potatoes. Return basket to air fryer and cook until chop is lightly browned and registers 140 degrees, 15 to 20 minutes, flipping and rotating chop halfway through cooking.

Transfer chop to cutting board, tent with aluminum foil, and let rest while finishing potatoes and sauce. Return basket to air-fryer and cook until potatoes are browned and tender, 3 to 5 minutes.

Whisk maple syrup, vinegar, rosemary, cornstarch, cayenne, and cloves together in small bowl. Microwave until thickened, about 30 seconds, stirring halfway through microwaving. Season with salt and pepper to taste. Carve pork from bone and slice ½ inch thick. Serve pork with potatoes and sauce.