These pork chops take about five minutes to assemble and cook in your air fryer in about 15 minutes. Butterflied pork chops are filled with a Dijon-yogurt mixture and cheese and then are coated with more of the yogurt mixture and seasoned panko bread crumbs. That's it. The chops are easy! They also come out incredibly good--juicy on the inside, well-seasoned, and crispy on the outside. While the chops cook, you can make a quick mushroom sauce to top them, if you'd like. The sauce is just as quick to do as the chops and is great to top noodles, potatoes, or rice, any of which would go nicely with the pork. Enjoy!
Air Fryer Crispy Stuffed Pork Chops -- Serves 2-4
2 butterflied pork chops (about 1 1/4 pounds)
1/4 teaspoon dried sage
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of onion powder
1/4 teaspoon of coriander
1/4 cup of plain yogurt (non-fat is fine)
1/2 teaspoons of Dijon mustard
1 tablespoon of low-fat mayonnaise
2 slices of Swiss cheese (Gouda works well, too)
3/4 - 1 cup of seasoned panko bread crumbs
Spritz a square of aluminum foil with non-stick cooking spray and put it in your (cold) air fryer basket. The foil should extend a couple of inches up the sides of the basket (enough so you can lift the chops out easily when they are done). Pat the pork chops dry with a paper towel. Open the pork chops with the seam/fold side facing you and sprinkle on the sage, salt, pepper, onion powder, and coriander evenly. In a small bowl or cup mix together well the yogurt, mustard, and mayonnaise. Spread about half a tablespoon of the mixture on one-half of each of the pork chops. Fold each slice of cheese in half and place one slice on top of the yogurt mixture on each chop. Fold one-half of each of the chops over the other half to seal in the yogurt and cheese. Coat each of the chops with the remaining yogurt mixture. Put the panko on a plate and coat each stuffed chop with the panko, pressing the tops, bottoms, and sides of the chops into the panko on the plate. Place the coated chops into the foil-lined air fryer basket, keeping the chops spaced apart as much as possible. Spritz the tops of the chops with non-stick cooking spray. Put the air fryer basket into the air fryer, set the temperature at 350 degrees, and air fry the pork chops for 10-15 minutes or until a meat thermometer inserted into a thick part of a chop indicates a temperature of 145 degrees. Remove the chops from the air fryer and let them rest for 5-10 minutes before serving them. The chops are great "as is," or serve them with the mushroom sauce below.
Mushroom Sauce
8 ounces of washed and sliced mushrooms
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon of butter
1/4 cup of flour
1 cup of milk, warmed in the microwave for 30-45 seconds
2 tablespoons of marsala
In a medium nonstick skillet over medium heat saute the mushrooms, salt, pepper, and butter until the mushrooms begin to soften--5-10 minutes. Sprinkle on the flour and cook the flour/mushrooms for a few minutes. Whisk in the warm milk, turning down the heat to a simmer, and continue whisking for a few minutes or until the lumps (or most of them) smooth out. Whisk in the marsala and cook the sauce for a few more minutes over gentle heat. Serve the sauce with the pork and/or on top of noodles, potatoes, rice, etc.
