boneless pork chop

Air Fryer Stuffed Pork Chops

Tbsps butter

oz cremini mushrooms (baby Bella) (finely chopped)

onion

apple

chicken broth

box (6 ounces) cornbread stuffing mix

olive oil

tsp kosher salt

tsp pepper (freshly ground)

thyme

boneless pork chops (3/4 inch thick)

In a large skillet, melt the butter over medium heat.  Add the diced mushrooms, onions and apple and cook 5-7 minutes until soft.

Add the chicken broth and stuffing mix to to the skillet and cook 1-2 minutes until the liquid is absorbed then remove from the heat.

With a small, sharp knife, cut a pocket into the side of each pork chop.  Try to make the pocket as large as possible without cutting all the way through the pork chop.

Drizzle each side of the pork chops with olive oil and sprinkle with salt, pepper and thyme.

Fill each pocket with approximately 1 cup of stuffing mix.  Use a spoon to push the mixture into the pocket and leave some to mound out the front.

Pre-heat the air fryer to 400°F then place the pork chops in a single layer in the air fryer basket.

Cook at 400°F for 6-8 minutes until cooked through.

A delicious combination of thin strands of pork skin and marinated pork meat, coated with the signature flavor and aroma of roasted rice powder. Enjoy the nutty flavor and texture of Bi Heo with broken rice dishes (com tam), noodle soups, and spring rolls.

Vietnamese Shredded Pork Skin (Bì Heo)

lb pork shoulder (see notes below)

shallot

garlic

chicken bouillon powder

oyster sauce

fish sauce

soy sauce

cane sugar

black pepper

pork

vegetable oil

coconut water

rice powder (see notes below)

Marinate Pork

In a small bowl, mix together the pork marinade (shallot, garlic, chicken bouillon powder, oyster sauce, fish sauce, light soy sauce, sugar, and ground black pepper). Adjust to taste if needed then marinate it with the pork for 15 minutes.

Prepare the Pork Skin

Add a little salt and rub it into the the pork skin. Rinse with cold water. The salt will help to remove any lingering porky smell. Rinse well and drain completely dry. Pat with paper towels to remove any excess moisture if needed. If it’s frozen, you can rinse with warm water to help it separate into individual strands, then rinse again with cold water to firm it up. Cut the pork skin with a pair of kitchen scissors to make the pork skin shorter. This will make it easier to prep and eat. Set aside.

Cook Pork

Heat oil in a large skillet over medium. Sear the marinated pork until brown on all sides, then add coconut juice or water. Cover and braise on a low simmer for about 10 minutes then uncover and continue braising until liquid has reduced into a glaze that coats the pork. When fork or chopstick can be pierced into the thickest part of the pork easily, meat is done.

Slice Pork

Once cool enough to handle, slice pork into large, thin pieces, then again across the grain for strips. Slicing it as thin as the pork skin is more aesthetic but not required. Set aside to cool completely. Let cool completely &#8211; residual heat can make the skin moisten and cause clumping later.

Toss it Together

Dust with roasted rice powder and fried garlic. Give it a good toss &#8211; and voilà, you&#8217;re finished! Transfer bì heo to a serving dish and serve immediately alongside your favorite Vietnamese dishes like broken rice dishes (cơm tấm), noodle soups, or spring rolls.

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Air Fryer Stuffed Pork Chops

Vietnamese Shredded Pork Skin (Bì H...

Vietnamese Shredded Pork Skin (Bì H...

Top 3 boneless pork chop recipes from across the web

The most viewed boneless pork chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Stuffed Pork Chops

Vietnamese Shredded Pork Skin (Bì H...

Vietnamese Shredded Pork Skin (Bì H...

The most viewed boneless pork chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine