Air Frying Class

Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

There are few combinations that are as evocative of fall and winter as the timeless trifecta of roasted pork chops, apples, and Brussels sprouts.Sweet, savory, and meaty, these ingredients work well together on the plate, but they’re tough to cook at the same time. When prepped, they’re typically different sizes and dimensions, and they tend to cook at different rates. With some careful planning, however, you can cook them all in one go and produced nicely charred sprouts, soft and sweet apples, and perfectly cooked chops by using an air fryer.The main trick is roasting half of the Brussels sprouts and apples on one rack—making sure to slice them up so they cook at the same rate as the pork, which will roast on a rack set above them, allowing its rendered fat and juices to trickle down and enrich the fruit and vegetables. Separating the ingredients prevents overcrowding, which would typically result in uneven cooking and/or suboptimal results. To season the pork and encourage the formation of a substantial crust, we coat it in Dijon mustard, which not only provides welcome acidity, but also helps spices like cumin and paprika adhere to the surface.Even though everything cooks up very nicely using this method, the dish was still missing something. Thinly slicing the remaining apples and raw Brussels sprouts and folding them into their roasted counterparts, along with a sweet and tangy honey mustard dressing, makes a satisfying and refreshing side, with just enough textural complexity to make it interesting.

Air-Fried Pork Chops With Roasted Apple and Brussels Sprouts Salad