This is an easy and incredibly good supper that's quick to make, inexpensive, and nutritious. The pork chops and potatoes are even good if you're on a diabetic diet! You start by cooking the potatoes for about 10 minutes while you prepare the pork chops, which involves seasoning them a little and preparing a simple sauce that takes only a couple of minutes to mix up in a cup. Once the potatoes are a little tender, you layer on the pork chops, add a little sauce, and cook the chops for eight to 10 minutes total. That's it. The pork chops are nicely seasoned and come out tender and juicy. Just don't cook them too long! Really! The cooking time is fast! Despite the quick cooking time, the chops and potatoes are definitely comfort food on a cold winter night. The sauce is quite mild and enhances rather than hides the flavor of the pork, and the sweet potatoes soak up the juices from the pork and provide a touch of sweetness to the meal (as well as a lot of fiber and vitamins!). The pork and potatoes are great with a green vegetable and/or salad along side. Enjoy!
Air Fryer Pork Chops and Sweet Potatoes Dinner -- Serves 4
1 - 2 large sweet potatoes, peeled and cup in to 1/4-1/2 inch slices
4 boneless pork loin chops, 3/4 - 1-inch thick
1 tablespoon of olive oil (I use extra virgin)
2 tablespoons of water
2 tablespoons of Worcestershire sauce
1 tablespoon of Dijon mustard
1 tablespoon of lemon juice
1/4 teaspoon of onion powder
1/4 teaspoon of salt-free lemon pepper
1/4 - 1/2 teaspoon of salt
1 tablespoon of chopped parsley or chives (to sprinkle)
Cut a piece of aluminum foil large enough to fit in the bottom of your air fryer basket and a couple of inches up the sides. Spritz the foil with non-stick cooking spray. Spread the sweet potatoes on the foil, in one layer, if possible. Spritz the potatoes with olive oil or non-stick cooking spray and air fry them at 360 degrees for about 10 minutes or until they are just barely becoming tender. You should be able to pierce them with a knife but still have some resistance to the knife. While the potatoes are cooking, pat the pork chops dry with a paper towel and sprinkle the chops with the lemon pepper and salt on both sides. In a cup or small bowl, whisk or stir together until completely blended the olive oil, water, Worcestershire sauce, mustard, lemon juice, and onion powder. After the potatoes are almost, but not quite, tender, lay the pork chops on top of the potatoes in a single layer. Air fry the pork chops on top of the potatoes (again at 360 degrees) for three minutes, spoon on half of the sauce, and cook the chops for another minute or two. Flip the chops. Cook the chops for a couple of minutes and spoon on the rest of the sauce. Cook the chops for another minute or two or until the internal temperature of the chops reaches 145 degrees. The potatoes should be tender by this point, but, if not, you can remove the chops from the air fryer and cook the potatoes a few minutes more or until they are as soft as you like them. Serve the chops on top of the potatoes and sprinkle on some chopped parsley or chives, if you like.
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