Chefman RJ38-6-RDO Quick Start Manual page 19

PREP TIME
10 min
34
TOTAL TIME SERVINGS
25 min 2
PORK CHOPS (WITH WARM PINEAPPLE SALSA)
1. Season 2, thick, bone-in pork chops on both sides with
½ tsp kosher salt and ½ tsp chili powder. Arrange on one
INGREDIENTS
of the racks. Place the rack in rack position 1 (closest to
the top.)
• 2 thick, bone-in pork
2. In a large bowl, toss 12 oz peeled pineapple, cut into
chops
2-inch slices, with ½ red onion, diced, ½ jalapeno
(optional), 2 tsp olive oil and remaining ½ tsp kosher
• 1 tsp kosher salt, divided
salt. Arrange on the second rack. Place the rack in rack
• ½ tsp chili powder
position 2 (second closest to the top.)
• 12 oz peeled pineapple, cut
3.
Set air fryer to 400°F for 15 min. When the timer expires,
into 2-inch slices
flip the pork chops and toss the pineapple salsa. Set the
• ½ red onion, diced
air fryer to 400°F for 5 min.
• ½ jalapeno (optional)
4. When the timer expires, leave the pork chops in the air
fryer with the door open to rest.
• 2 tsp olive oil
5. Transfer the pineapple mixture to a cutting board or the
• ¼ cup cilantro, roughly
bowl of a food processor. Roughly chop. Transfer to a
chopped
medium bowl and combine with ¼ cup cilantro, roughly
chopped.
6. Spoon the pineapple salsa over the pork chops and serve.
35