Well, actually, you cook the pork chops in your air fryer and use the microwave to make the peach sauce so that you can have both ready in minutes. The pork chops are savory, tender, and topped with a Dijon mustard and apricot (or peach or orange marmalade!) glaze. The topping for the chops is sweet-tart and made with a can of peaches to save money and time and to get some consistency with the peaches. Yes, I know, peaches are coming into season soon, but they are expensive and of mixed quality. If you can find good, fresh peaches, great. My preference is to use the canned variety for this recipe and eat the good, fresh peaches as they are (well, sometimes topped with a little ice cream!). Also, don't discard the peach juice from the canned peaches. You'll use it in the recipe. Try the Peach Pork Chops with rice, potatoes, noodles or the carb of your choice and a nice green salad. The chops will be great! Enjoy!
Air Fryer Peach Pork Chops -- Serves 2-4
2 - 4 boneless pork chops, each about 3/4 - 1-inch thick (I sometimes use butterflied
chops, as in the photos)
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of Dijon mustard
3 tablespoons of apricot or peach spread or jam or use orange marmalade, divided
3 tablespoons of white wine vinegar, divided
1 tablespoon of olive oil
1 14 - 16-ounce can of sliced peaches in juice
1 cup of peach juice from the can
2 tablespoons of white wine vinegar
2 tablespoons of apricot or peach spread or jam or orange marmalade
2-3 teaspoons of cornstarch mixed in 1-2 tablespoons of water
Line the bottom of your air fryer basket and about 2 inches up the sides with a sheet of aluminum foil. Spritz the foil with non-stick cooking spray. Pat the pork chops dry with a paper towel and sprinkle the chops with salt and pepper on both sides. Lay the chops in the air fryer basket, spacing them as far apart as possible. In a cup or small bowl mix together well the mustard, 1 tablespoon of spread or jam, 1 tablespoon of vinegar, and the olive oil. Coat the top of the chops with half of the mustard mixture. Put the basket in the air fryer, set the heat at 400 degrees, and air fry the chops for 4 minutes. Turn the chops over and drizzle them evenly with the remaining Dijon mixture. Air fry the chops for another 3-4 minutes or until they are spotty brown and reach 140 degrees on an instant-read meat thermometer. Remove the chops from the air fryer and let them sit for a few minutes. While the chops are cooking or resting make the topping by mixing together in a medium measure (a Pyrex quart measure works well) or bowl the peach juice, remaining 2 tablespoons of vinegar, and remaining spread, jam, or marmalade. Microwave the mixture for a minute or two until it is very hot. Stir or whisk in the cornstarch mixture. Microwave the mixture again for a minute or two until thickened. Stir in the peaches gently and serve the sauce with the chops.
