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My sister said my air fryer chicken was too dry last week
She told me I was cooking it at 400 for 20 minutes straight, which was way too long. I started doing 380 for 12 minutes, flipping halfway, and it comes out perfect now. Anyone have a good timing for thicker pork chops?
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paigem452mo ago
Thicker pork chops can be tricky because they dry out fast. I found a good method is to lower the heat a bit more, maybe 360, and cook for 10 minutes per side. Brining them for 30 minutes before cooking makes a huge difference for keeping them juicy.
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andrew_rivera2mo ago
That method can still leave the middle undercooked while the outside gets tough. A better way is to sear them hot and fast in a pan to get a crust, then finish in a 400 degree oven. The oven cooks it through evenly without drying out the edges. A quick brine helps, but the sear-and-oven trick is what really locks in the juices for a thick chop.
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bettys511mo ago
Totally get the struggle with thick chops. I messed up a bunch before landing on a combo method. I do a quick sear in my cast iron to get that color, then slide the whole pan into a 375 oven until they hit temp. The brine is key for sure, but that oven finish after searing is what finally gave me a juicy inside without the leathery outside.
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