How to Make 15-Minute Air Fryer Pork Chops with Lemon-Caper Sauce
If you haven't tried your air fryer to cook pork chops, you're definitely missing out. The air fryer cooks pork chops in about 15 minutes, and they come out tender and juicy. Add a quick sauce that you make on the stove, and you'll have dinner ready in under half an hour. The recipe I'm posting today is a favorite for air fryer pork chops with a Lemon-Caper Sauce--essentially pork piccata. Don't have any capers (or just don't like them)? Leave them out. The lemony sauce will still be good. The chops come out of the air fryer moist and a little crispy on the edges, and the sauce will help season them. Try the chops with a green vegetable or salad and some rice or pasta to catch the sauce. Enjoy!
Air Fryer Pork Chops with Lemon-Caper Sauce -- Serves 4
4 boneless pork chops about 1-inch thick (about 1- 1 1/2 pounds)
1 teaspoon of lemon pepper, divided
2 cups of chicken broth (or 2 teaspoons of reduced-sodium chicken "Better
Than Bullion" reconstituted with two cups of hot water)
1/2 teaspoon of garlic powder
1 tablespoon of dried parsley flakes
1/2 cup of white wine
1/4 cup of lemon juice
1 lemon sliced thinly and with seeds removed
2-3 tablespoons of capers
2 tablespoons of cornstarch mixed with 2 tablespoons of water
Pat the pork chops dry with paper towels and, using a sharp knife, cut 3-4 slits in the fat on the edges of each chop. Put the chops in the air fryer, sprinkle them with 1/4 teaspoon of lemon pepper, and then spritz them with olive oil or non-stick cooking spray. Turn the chops over, sprinkle them with another 1/4 teaspoon of lemon pepper, and spritz the tops with olive oil or non-stick cooking spray. Put the basket in the air fryer, set the temperature to 400 degrees and cook the chops for 7-8 minutes. Flip them over and cook them for 5-7 minutes more or until they reach 140 degrees on an instant-read thermometer. Don't over cook them! While the pork is cooking, in a skillet or chef's pan on the stove, heat the chicken broth, garlic powder, the remaining lemon pepper, and parsley flakes over medium-high heat until boiling. Stir in the wine, lemon juice, and lemon slices. Turn down the heat, and let the mixture simmer for 5-10 minutes until it's reduced by about one-third. Stir in the capers. Add the cornstarch mixture and stir until the sauce thickens. If the sauce seems too thick, add a little water, 1-2 tablespoons at a time, until you have the consistency you like. Serve the chops with the sauce spooned over them. Yum, yum, yum.