Ingredients
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1 tablespoon minced fresh sage, plus more for garnish
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½ teaspoon paprika
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¼ teaspoon salt plus a pinch, divided
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¼ teaspoon ground pepper, divided
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2 bone-in pork chops, 1 inch thick, trimmed
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1 Honeycrisp apple, cored and cut into 1/2-inch wedges
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6 ounces green beans, trimmed and halved
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1 teaspoon extra-virgin olive oil
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½ cup apple cider
Directions
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Lightly coat the basket of a 6-quart air-fryer with cooking spray. Combine sage, paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Rub all over chops. Combine apple, green beans, oil and the remaining 1/8 teaspoon pepper and pinch of salt in a large bowl.
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Arrange the chops and the bean mixture in the prepared basket. Cook at 400℉ for 5 minutes. Flip the chops and stir the bean mixture. Cook until the apples and beans are tender and browned on the edges and an instant-read thermometer inserted in the center of the pork registers 145℉, about 5 minutes more.
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Meanwhile, bring cider just to a boil in a small saucepan. Boil gently, uncovered, until slightly syrupy and reduced to 2 tablespoons, about 7 minutes.
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Transfer the chops and the bean mixture to 2 plates. Drizzle with the cider syrup. Sprinkle with additional sage, if desired.
