These plump, juicy chops were the most moist pork I have cooked in a long time. I had to keep checking them as I didn’t know how long to cook them, but eventually reached the internal temp of 150º I was wanting. I’m really having fun experimenting with my new air fryer (Power XL 7 qt.)! These were sooooo easy to make! Actually, I don’t know why I haven’t thought to try something like this recipe with Montreal seasoning before now, but I’m here to tell you these chops came out really moist! Flavor was nice, too. My husband and I both said this one is a keeper.
I used 1″ extra thick, boneless pork loin, each weighed 5 oz. raw (4 oz. after cooking). You could certainly use bone-in chops, or thinner cut chops, but you will have to play around with your time, as those variables (ant the variances in air fryers themselves) will require close watching to be sure they do not overcook.
3 1″ thick pieces boneless pork (about 5 oz.)
2 T. olive oil (I cook with extra light)
2 T. Sukrin Gold (or other plan-suitable low-carb brown sugar sub)
VARIATION: Baste at the turning point with 1-2 T. melted butter with minced garlic in it.
DIRECTIONS: Coat chops on all surfaces with olive oil. I poured into shallow dish and dipped them in it, being sure to get the edges, since mine were so thick. Mix the Sukerin Gold and Montreal Seasoning on/on a paper plate or little cup. Sprinkle the seasoning mixture evenly over all surfaces of the three chops, using it ALL up. Preheat your air fryer for 2-3 minutes. Cook chops at 400º for 16 minutes, turning them over at the 8 minute mark. As with all air fryer cooking, check them a few times during cooking to be sure they are not burning. Use a meat thermometer to check internal temp (desired 150º) to make sure they are done, cooking a couple minutes longer if needed.
NUTRITIONAL INFO: Makes 3 servings, each contains: 123.7 cals, 8.8g fat, 4.73g carbs, 2.23g fiber, 2.5g NET CARBS, 7.86g protein, 216 mg sodium