Preheat the air fryer to 400 degrees while you’re preparing all of this. Mix seasonings and pour on to a plate. Lay 1 pork chop on seasoning, flip, cover, and coat both sides.
Lay 2 slices of bacon down horizontally, use a cutting board for this. Wrap the top portion of the pork chop (meaty end) and fasten with 2 toothpicks so bacon stays on. Insert vertically so it is not sticking out and chop can lay flat.
Spray inside of the air fryer basket with non-stick spray.
Lay 2-3 pork chops inside the basket, as many as you can without overlapping. We can only fit 2.
Close lid and air fry for a total of 10 minutes (approx, time varies according to how thick your pieces are), flipping halfway through the cooking process.
Remove and check the internal temperature to ensure they’re done. Allow resting for at least 5 minutes before cutting. Remove toothpicks before eating.
Select SEAR/SAUTÉ and set it to HIGH. Select START/STOP to begin. Allow preheating for 5 minutes.
Meanwhile, pat roast dry with a paper towel. Season with salt and pepper, then coat with flour.
After 5 minutes, add oil and roast to pot. Brown roast for 5 minutes on each side. Remove roast from pot and set aside.
Add onion, garlic, and tomato paste to the pot. Cook for 2 to 3 minutes. Add wine, broth, thyme, bay leaf, carrots, and potatoes.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HIGH. Set time to 50 minutes. Select START/STOP to begin.
When cooking is complete, naturally release the pressure for 30 minutes. After 30 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure.
Remove roast and slice for serving. Place roast, carrots, and potatoes on a platter.
Remove and discard thyme and bay leaf. In a small bowl, combine cornstarch and water until cornstarch is dissolved.
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Bring liquid to a simmer, then add cornstarch mixture and cook until liquid thickens slightly into a gravy.
Top roast and vegetables with gravy and garnish with fresh parsley.
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