Boneless Barbecue Pork Chops with Squash & Green Bean Melody
Make these Boneless Barbecue Pork Chops with Squash & Green Bean Melody for an easy and quick family weekday meal. In about an hour, you can have perfectly cooked pork chops and a side of delicious veggies.
Prepared with
Ingredients
- 12 ounces green beans, trimmed, cut in half
- 1 package (20 ounces) pre-cut butternut squash
- 1 1/2 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
- 4 frozen boneless pork chops (roughly 5 ounces each, no more than 2 inches thick)
- 1/2 cup pre-made barbecue sauce
- 1 package (12 ounces) green beans, trimmed, cut in half
- 1 package (20 ounces) pre-cut butternut squash
- 1 1/2 tablespoons olive oil
- kosher salt, as desired
- ground black pepper, as desired
- 4 (about 5 ounces each) 4 boneless pork chops
- 2 tablespoons canola oil
- 1/2 cup pre-made barbecue sauce
- Medium Bowl
Instructions
Step 1
In a medium bowl, toss green beans, butternut squash, olive oil, 1 teaspoon of salt, and pepper.
Step 2
Install a crisper plate in both baskets. Place pork chops in the Zone 1 basket. Season each pork chop with the remaining teaspoon of salt and evenly add barbecue sauce on top. Insert basket in unit. Place vegetables in the Zone 2 basket, then insert basket in unit.
Step 3
Select Zone 1, select AIRFRY, set temperature to 400°F, and set time to 30 minutes. Select Zone 2, select AIRFRY, set temperature to 400°F, and set time to 40 minutes. Press center of dial to begin cooking.
Step 4
When Zone 1 time reaches 0, check pork chops for doneness; they should reach an internal temperature of 145°F. Gently transfer to a serving dish and allow them to rest while the vegetables finish cooking.
Step 5
When Zone 2 time reaches 0, transfer the vegetables to a bowl and serve with pork chops.
Step 1
In a medium bowl, add the green beans, butternut squash, olive oil, salt, and pepper and toss until combined.
Step 2
Install a crisper plate in both baskets. Place the green bean medley in the Zone 2 basket and place basket in the unit.
Step 3
Coat each pork chop with 1/2 tablespoon canola oil and season with salt and pepper.
Step 4
Place the thermometer into the center of the thickest part of the largest pork chop. Place the pork with the thermometer and the remaining 3 chops in the Zone 1 basket. Feed the thermometer cord through the cutout on the top left of the basket, then place the thermometer in the jack on the bottom left of the display. Evenly coat each chop with barbecue sauce. Insert basket in unit.
Step 5
Select Zone 1, select AIRFRY, set temperature to 390°F. Use PROBE button to select Small Preset, then use the arrows on the LEFT to select PORK and the arrows on the RIGHT to select desired doneness.
Step 6
Select Zone 2, select AIR FRY, set temperature to 400°F, and set time to 45 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking. Monitor the Zone 2 basket and shake every 15 minutes during cooking.
Step 7
When cooking is complete, use tongs to carefully remove the chops from the Zone 1 basket and place on a cutting board to rest for 5 minutes.
Step 8
Use oven mitts to remove the thermometer before slicing the chops. Serve with green bean medley.