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Air Fryer Fried Pork Chops Recipe with Tomato Gravy - Need easy air fryer recipes for dinner? Try these air fried pork chops with a homemade tomato gravy recipe. There's nothing like bone-in pork chop recipes, y'all!
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Air Fryer Fried Pork Chops Recipe with Tomato Gravy: https://www.pauladeen.com/recipe/air-fryer-fried-pork-chops-with-tomato-gravy/
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0:00
- Michael, guess what I'm fixing to cook for you?
0:03
- [Michael] My guess is pork chops
0:04
since you got 'em right in front of you.
0:05
- You are so smart.
0:08
I'm gonna cook you pork chops,
0:11
fried pork chops in the air fryer
0:16
and then I'm gonna make a tomato gravy to go over 'em
0:19
along with some rice.
0:22
Wouldn't that be nice?
0:26
I've got friends that pronounce stuff like that.
0:28
Rice. I don't do that.
0:31
See, I ain't got that bad of southern accent, do I?
0:34
- [Michael] Yes.
0:35
- I can't.
0:37
Anyway, I've got these two, beautiful, bone in pork chops
0:41
and I got a little garlic powder
0:45
that I'm gonna sprinkle on them.
0:49
Listen to Lulu. She finally ate, so she's snoring.
0:55
And salt, little pepper.
1:05
That's hard to get that salt and pepper
1:07
outta those little dishes.
1:11
All right, let's see.
1:15
Flip them over.
1:17
And this is much easier to me
1:20
than trying to pinch it outta those little bowls.
1:26
Okie dokie.
1:29
Reach down here and get my garlic powder,
1:36
oh, that's onion.
1:38
Where did my garlic go?
1:43
And I really like using garlic powder, it's stronger
1:47
and 'cause if you use garlic salt,
1:51
you know there's chance you could get things too salty.
1:55
So I am gonna set my air fryer at 400 degrees
2:02
and I'm actually gonna preheat it for a few minutes.
2:07
So I'm gonna take my pork chops
2:09
now that I have them seasoned
2:17
and that spray will help them brown.
2:22
So the spraying is very important, y'all.
2:25
Alright, so we've got it preheated to 400 degrees.
2:29
(fryer sizzling)
2:31
Hear it sizzle.
2:32
You know what I think I wanna,
2:35
I think I wanna spray that too, so it won't stick.
2:42
And I'm gonna cook 'em for about 10 minutes, y'all
2:45
and then I'm gonna flip 'em and spray the other side.
2:52
Cook 'em for 10 more minutes.
2:53
So about 20 minutes all total.
2:56
And while those are cooking,
2:59
do I have it set on 10 minutes?
3:00
I can't see Eddie.
3:02
- [Eddie] There, a little bit more. There you go.
3:05
- Okay. So while those are cooking,
3:07
I'm gonna make the tomato gravy.
3:09
Michael bought me this piece of cast iron
3:12
and it's beautiful, the brass and the steel,
3:15
but it is as heavy as lead.
3:19
So I don't know that I've ever used it,
3:23
which is really sad.
3:26
But you know that cast iron can get pretty,
3:28
pretty heavy at times.
3:36
So I'm gonna melt our butter.
3:41
First I'm going turn this down some.
3:44
I don't wanna burn my butter.
3:48
There's nothing wrong with burnt butter
3:54
for specific recipes and this ain't one of 'em, y'all.
4:04
I'm gonna toss in my onions,
4:08
which is, that's not very much onion
4:10
so you know, add as much of that as you want.
4:15
Or if you got people that won't eat onions,
4:20
just sprinkle a little onion powder.
4:24
For my tomato gravy, I'm using just a canned tomato,
4:32
which is good.
4:33
It's just a diced tomato.
4:36
But with summertime, you know, you might want to think,
4:41
might wanna think about using fresh tomatoes.
4:46
And you know you can water bath your fresh tomatoes,
4:53
drop 'em in boiling water, make a little slit,
4:56
a little X at the top of your tomato,
4:59
drop it in until that, you see that little cut
5:07
trying to pull away.
5:11
Theresa, this flour, is it an exact fourth of a cup?
5:15
- [Theresa] Yes ma'am. - Okay, thank you.
5:19
I just didn't know if I could use all of it.
5:26
I hate when she says yes ma'am to me,
5:28
she's as old as I am.
5:30
- [Theresa] I'm not quite.
5:34
I say yes ma'am to everybody.
5:36
- I'm old enough. Am I old enough to be your mother?
5:41
Yeah, I think I might be if I was risky whiskey at 15.
5:45
- [Theresa] 15 or 16.
5:49
- Alright, so now we got our flour
5:55
and now I'm gonna add our milk
6:00
and this is regular just sweet milk
6:08
and it's really gonna be good, good, good
6:12
over this pork chop,
6:15
because remember we're calling them fried,
6:17
but there's no flour on them.
6:24
So, this is where we're gonna get our flour from right here.
6:32
And then I've got two cups of chicken stock
6:36
I'm gonna add to it and then I'm gonna add
6:39
our diced tomatoes.
6:45
All right, so in goes our chicken stock
6:58
and you can see it's getting nice and thick
7:05
and I'll probably add that kinda slowly
7:09
because I don't want it too thin.
7:12
Don't want it too thick. I don't want it too thin.
7:15
I'm like baby bear, I want it just right.
7:23
I'm gonna let that do its thing
7:26
before I add any more chicken stock
7:28
and then we're gonna come back
7:30
and we're gonna add our tomatoes.
7:33
Okay, that signal was letting us know
7:39
that the chops had cooked for 10 minutes.
7:43
So now we are going to-
7:48
Oh, look how pretty.
7:50
Yum.
7:59
Flip those over, spray 'em real good,
8:10
and cook 'em for another 10 minutes on 400 degrees.
8:16
Now I'm gonna add my tomatoes.
8:30
Looking pretty good, isn't it?
8:32
- [Eddie] Mm-hm.
8:42
- I think I might squeeze in another,
8:44
I got some really nice and ripe tomatoes over there.
8:49
So while this is doing its thing,
8:52
I may just crush up some more tomatoes and put in there.
9:01
Ooh, that's pretty pretty.
9:04
Alright, I'll give it a little bit more stock
9:09
so it has plenty of liquid to hold it without sticking.
9:17
Okay y'all, it's getting nice and thick
9:19
so I'm gonna put in some more chicken stock
9:24
and we definitely need some salt for this
9:31
and that's probably not enough what I just picked up.
9:36
And I love the fresh round pepper in it.
9:42
So I decided while I had a minute,
9:48
I was gonna show you how easy it is
9:52
to get all the goody out of that tomato
9:55
without peeling it with a knife and losing most of the meat.
10:00
Alright, I've got two kind of smaller tomatoes
10:03
that's nice and ripe.
10:06
Now I'm gonna make just a little like X
10:09
in the top of that tomato and that will let me know
10:15
when that skin is ready to be just slipped off
10:19
and then I'm gonna throw it in that pot
10:22
with the other tomatoes.
10:25
Alright, see, it's about to, it's about to boil.
10:29
I need to get some more water.
10:30
I was stingy with the, I was stingy with the water
10:36
with this little pot.
10:39
There we go.
10:43
I'm conserving on pot size, y'all.
10:48
See the little notch that I cut in the top?
10:52
It's not peeling off yet.
11:02
All right, so there we go.
11:03
I wound up using every drop of the chicken stock,
11:09
but that would depend on what kind of thickness
11:14
you like for your gravy.
11:15
If you like a thinner gravy,
11:18
then you might not wanna add it all.
11:19
But if you want a thicker gravy,
11:27
wait, what did I say?
11:27
Did I get that backwards?
11:29
If you like a thicker gravy,
11:31
you would not want to add all that liquid,
11:36
but if you want a thinner gravy, you're safe to add it all.
11:42
That's what I was trying to say.
11:44
Sometimes I get my merds wixed up.
11:48
Lets check our tomatoes.
11:53
Look there.
11:55
Look, can you see how that skin just pushed back
12:02
to let me know that they're ready to peel?
12:08
And then I'm gonna put 'em in our tomato gravy
12:10
to add just a little bit more tomato.
12:13
Alright, now if I was doing this in not a quick way,
12:20
you would want to dump these in a ice bath
12:23
so they would stop cooking.
12:37
Isn't that unbelievably easy?
12:40
I just like the idea of some fresh tomatoes being in there.
12:44
How about this?
12:47
That's gonna do it real good, Eddie.
12:58
Don't you just like the idea of a little,
13:03
little fresh tomato being in there?
13:06
I know I do.
13:08
Oh, that's so pretty.
13:12
I'm gonna turn it back up
13:13
and let that cook for a few minutes
13:14
because we got a lot more liquid out of that tomato.
13:18
So I'm gonna want it to tighten back up.
13:22
And in the meantime, I'm gonna come over here
13:24
and look at my pork chops.
13:27
Let's look.
13:28
It's fixing to, fixing to ding bat.
13:37
They look delicious.
13:40
Whoa, that looks pretty dag gum good.
14:06
Accidentally dribble a little on the rice and peas.
14:13
Okay, Michael, it's time for you to eat.
14:20
- I'm ready
14:21
- Buddy boy.
14:24
- That looks delicious.
14:26
- Oh, I hope you enjoy it
14:27
because I had fun cooking it for you.
14:30
So just let us know how you like it.
14:38
Is that knife sharp enough?
14:40
All of our knives. - It's good enough.
14:41
- Okay, good.
14:43
All of our knives are so, so dull.
14:47
- I need to bring them to Ace hard.
14:49
- You do. You do. You do.
14:57
- It's good.
14:58
- Good. It's been a long time
15:00
since I fixed you tomato gravy.
15:12
Mm mm.
15:14
- You want some gravy?
15:17
- This is good.
15:19
(dog barking)
15:22
Golly bum, that's delicious.
15:24
- Uh-huh.
15:28
- So there you go.
15:32
I've looked at a lot of air fryers y'all
15:36
but I still stand by the one that I developed.
15:43
I could not do without that air fryer.
15:46
- We use it a lot, don't we?
15:47
- We use it so much and it's so handy during the summer
15:53
when it's so dag gone hot outside.
15:56
But anyway, I hope y'all will try this
15:59
because it's really good
16:01
and that gravy is delicious with country fried steak.
16:06
Put your country fried steak in that gravy and it's good.
16:11
- Perfect.
16:12
- Thank y'all. Loving best dishes, right?
16:15
- Bye y'all.
16:19
Hey, y'all, it's Paula Deen.
16:21
Now, if you enjoyed this video, be sure to like it
16:24
and click the subscribe button as well as the notification
16:28
and bail to be alerted when I post a video.
16:32
Love and Best Dishes Y'all.
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