Prep time: 15 minutes | Cook time: 10 minutes | Serves 4
½ cup oil-packed sun-dried tomatoes
½ cup toasted almonds
¼ cup grated Parmesan cheese
½ cup olive oil, plus more for brushing the air fryer basket
2 tablespoons water
½ teaspoon salt
Freshly ground black pepper, to taste
4 center-cut boneless pork chops (about 1¼ pounds / 567 g)

  1. Put the sun-dried tomatoes into a food processor and pulse them until they are
    coarsely chopped. Add the almonds, Parmesan cheese, olive oil, water, salt and
    pepper. Process into a smooth paste. Spread most of the paste (leave a little in
    reserve) onto both sides of the pork chops and then pierce the meat several times
    with a needle-style meat tenderizer or a fork. Let the pork chops sit and marinate
    for at least 1 hour (refrigerate if marinating for longer than 1 hour).
  2. Brush more olive oil on the bottom of the air fryer basket. Transfer the pork
    chops into the air fryer basket, spooning a little more of the sun-dried tomato
    paste onto the pork chops if there are any gaps where the paste may have been
    rubbed off.
  3. Select the AIR FRY function and cook at 370ºF (188ºC) for 10 minutes, turning
    the chops over halfway through.
  4. When the pork chops have finished cooking, transfer them to a serving plate and