HOW TO COOK THIN PORK CHOPS RECIPES

HOW TO COOK THIN CUT PORK CHOPS IN AN AIR FRYER – AIR FRY ...

How to cook thin cut pork chops in an air fryer – Air Fry ... image

Naturally a lot here depends with exactly how thin your pork is. These from Kroger were probably close to a quarter inch – super thin. As such they took just four minutes. If you have thicker pieces of pork, cook longer and always use a thermometer. I like 360F as the temp to keep the cooking time quick, but not drying out the pork too much For regular pork chops check out this guide. Thin cut pork chops are a healthy protein choice that work well in a number of dishes; they also cook up exceedingly quickly and simply when using an air fryer. There's no splatter or mess either too - when comapred with pan frying.

Provided by Stuart

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 4 minutes

Number Of Ingredients 1

Ingredients

Thin cut pork chops

Steps:

Preheat air fryer to 360F
Season pork chops as required
Cook pork for four minutes
Turn once half way through cooking
Allow meat to rest for one to two minutes after coming out of the air fryer

THIN PAN-SEARED PORK CHOPS RECIPE - NYT COOKING

Thin Pan-Seared Pork Chops Recipe - NYT Cooking image

Double-thick pork chops always look appetizing, but unless they are cooked perfectly, they tend to be dry, regardless of whether you grill or bake them. That's especially true if they are lean loin chops. But skinny chops cooked over high heat on the stovetop are far more apt to come out juicy. Giving them an hour in quickly made brine adds even more flavor and tenderness. Ask your butcher to cut thin chops that weigh 4 to 5 ounces.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup kosher salt
1/4 cup granulated or brown sugar
2 bay leaves
1 teaspoon coriander seeds
12 black peppercorns, lightly crushed
6 allspice berries, lightly crushed
8 thin, bone-in pork chops, also known as breakfast chops, 4 to 5 ounces each (about 2 1/2 pounds total)
Extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
Salt and black pepper
5 ounces baby arugula (about 4 cups), or a mixture of arugula, tender parsley leaves and mint leaves
Pecorino cheese, for shaving (optional)

Steps:

Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Stir in 8 cups cold water to dissolve salt and sugar.
Add pork chops to brine, making sure they are well submerged, and refrigerate. Leave chops in brine for 1 to 2 hours. Remove from brine, pat dry and bring to room temperature. Discard brine.
Make the dressing for the herb salad: Whisk together lemon juice, zest and olive oil. Season with salt and pepper and set aside.
Put 2 large cast-iron skillets over medium-high heat and film each pan lightly with oil. (Alternatively, use a large cast-iron griddle or ridged stovetop grill.) When oil is hot, add chops in one layer without crowding.
Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter.
Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.

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