 Okay folks, look, I got a smile on my face and I'm feeling real good because I'm cooking my favorite. Look, they pork chops. Actually my favorite, I like anything to smother, especially the pork chops, but today we're doing the pork chops and the air fry. And guess what folks, today's video is sponsored by Shopify. Okay folks, so look, I'm gonna go ahead and let the camera run right over these, some of these ingredients right here. Obviously, look, oh, ain't obvious, I gotta show you guys. Look, these right here, I've already cleaned, rinsed, cleaned, padded dry. These are my pork chops, right? I just want to show you this. Look, I got, I'm gonna do them thin. A lot of you guys buy their family value pack, you know, the thin and then some of you guys are gonna buy the, you know, the thicker ones. I'm gonna show you how to do both. And what's gonna be key is, listen, you're gonna need to have yourself a meat thermometer because we want, you know, we want to make sure we got the right temperature, right? Now, listen, everything is really made, we all been grown up and taught to use 165 degree. These are pork chops, folks. Even the FDA, like, changed it. If you guys want juicy, well, you know, they cook throughout 145, right? So the thicker ones, when I get them to about 140, I'm gonna take them out, you know what I mean? Because then they're gonna rise up about five degrees and then they're gonna be perfect. This is gonna be the secret. And you guys been following me for a minute, know that I like to get down and do a little brining, but I'm gonna show you how to do it real simple. And take a look at this right here. I'm gonna be using my Breville oven, but it has a feature on here for air fry. So don't let the oven fool you or nothing like that. When we say air fry, I don't care what kind of air fry you get or you have, I'm gonna show you just what you need. Now, these ingredients and everything that you see right here is on my website, smokingandgrillingwithab.com and that's W-I-T-A-B.com. Now, I'm gonna take my dry ingredients, but I want to show you guys this right here. You see that? That is this. This is the branch and vine. Listen, this is, I want to call it a smoked bacon sea salt. Look, not made and done with no bacon or nothing like that. This is actually a vegan product, but I square by it. A lot of times I like to substitute this when I want that smoky bacon flavor inside of, you know, on the food that I'm using. I substitute this instead of using kosher salt, right? So now, we'll just add it here. Get yourself a whisk and we just want to mix it together. Now, my brown sugar been sitting out for a minute, you know, when you leave it out, you know, it starts to like dry out or whatever. So let me just go ahead and whisk this and get everything, you know, mixed together and I'll show you what we're going to do next. So if you pay attention, look at this right here. This is branch and vine. This is a garlic and fused olive oil. If you guys ever want to know what I'm using inside of this right here, I always keep that in there. I alternate between garlic and scallion. This is what I cook with, right? So what I'm going to do is I'm going to take a little bit of this and drizzle this on here. Soon as you do it though, for those of you guys who use it, you know, in fused olive oil or stuff like that, you can just smell it, the aromatic that comes off of it, let you know that you're working with something nice. Right? So these are the thin ones. And now that I think about it, I was going to put both of the thin and the thick in there together. I don't think I'm going to do that. Why? Because we need to go ahead and flip. I don't want to keep opening the door. We just want to be able to cook, right? So I'm going to go ahead and take these thin ones. I'm going to start with the thin ones, get those knocked out, and then I'm going to do the thick ones last. All right, so I'm going to take one of these thin ones, right? What I'm going to do is I'm just going to go ahead and just sprinkle, you know, a rub on here. Look at this right here. You want to make sure you get it everywhere. This is what's going to give us that flavor along with that garlic infusion. All right, then I flip it over. And I just stage them right here. Grab another one, set it on here. Just got that little bone in there. It looked like a regular, you know, thicker pork chop. This is more like traditional looking. Just lay it flat and just coat. Like I said, I'm going to be using my Breville oven, right? So as you can see, it's got a bunch of different names right here, like bagel broil, bake, bake, roast, warm. I'm going to go ahead and select this all the way down to air fry. Now, I'm going to hit start, because it always does a preheat. It starts to say preheating right there, 400 degrees, and it says 18 minutes. Now I'm going to tell you this, these thin chops, they're probably going to go for about 12 minutes, maybe 13, right? So after six minutes, I'm going to flip them over. But right now I want to get my preheating done and then I'm going to stick them in. Okay, the preheating went away, right? So we had 400 degrees in the inside, right? It's nice and warm. I told you we're going to do it for like 12 or 13 minutes. I'm probably going to put them in there for, I'm going to say 13. You know what I mean? I know my machine. I got this here. I'm going to go ahead and just set this in the inside just like this. Close it up. Now I'm going to set my time. We reduce this down to 13 minutes and we let it work. Again, I just want to go over this part again. Now I'm using an oven that has an air fryer feature. I don't care if you guys have air fryer on your actual double oven or single oven, our air fryer is an air fryer, right? So you want to do it just the way I showed you and you want to try to stay with that time. You know what I mean? But we're going to check it. Don't forget, six minutes in, I'm going to make a flip and then I'm going to check the temp. Now that we got the chops in the air fryer, right? Look, chances are if you bought any of my merch have been to my website, then you know today's sponsor Shopify. What is Shopify? Shopify is a commerce platform that's easy to use and it's ready. Listen, it's made for anybody. It helps you start, grow and manage your business no matter where you are. Listen, you can sell online in person and across all major platforms, right? Like Facebook, Instagram. You guys know all of the major platforms. They work with it. Shopify is there to support your business when you're starting, like in the beginning, say you're starting with like one product or you're somebody that has like a multiple product catalog. It doesn't matter. Listen, they're there from the beginning to the end, right? Now check this out. Not all your products have to be sold online, right? Listen, they have a Shopify POS, right? That can be integrated into what you're doing now. So listen, when you out, you can do tap to pay with the iPhone for your iPhone, you know, users out there. Listen, they have it all. Now to make it even easier, Shopify is offering a free trial, right? Listen, there's a QR code on the screen. And if you look right down below that, it's the URL. The URL is Shopify.com slash S-N-G-W-I-T-H-A-B. And that's Shopify.com slash S-N-G with A-B. Now when it comes to the thick pork chops, I'm going to do the exact same thing, right? Only thing is when I put them in there, when I flip them, I'm going to check them. And I'm going to probably say these will probably take the whole 13 minutes, right? They're not as thin. So I've already done this one. You can see, coat it front and back. I'll just put it right here and I'll do the rest. Okay, folks. So after seeing that, look, we got the thin, we got the thick. I only took one of the thick ones over here. You could just see it starting to cool. I had to take the pictures of it, get a thumbnail. You know what I mean? Let me do it like this. I'll just cut a little bit of here. Don't forget we got that bone right there, right? So you guys can look, you can see it's cooked throughout. And listen, if I just take this right here, look, you can see it's still tender. This one right here went to 149 total. You know what I mean? This one right here is right, folks. Hey, listen, I know you can hear it in my tone. You know what I mean? I get to talking like Barry White, you know, get to talking like, making it all sexy and all of that. But check this out. This is my favorite, folks, if you ever want to know. Hey, I'm going to tell you what. Remember that. What's my favorite? My favorite on the planet is smothered pork chop, but any pork chop, any kind of way. Cheers. Now I'm faking the funk, folks. I already ate one of these. They share it with everybody behind the camera. Everybody got a piece. So right now I got them held back in handcuffs so they don't come and eat up all my product. But this right here, fire. Now this right here, folks, is fire. Listen, that rub that I gave you guys, go by the website, you know, look this up. And then when you get it, do it and follow it, you know, step by step. I promise you this right here is going to turn it up for you. Hey, so with that being said, listen, using that airfryer, everybody got them. Or I probably think like one in three households got a airfryer. Like everybody house I go over, everybody got one. You know what I mean? Hey, they are as cheap as all the way down from $50 all the way up to like, you know, five, 600 bucks, you know what I mean? But you ask me, they all pretty much work the same. No oil. It's way more healthier. Hey, so with that being said, I'm not finna over talking, right? So listen, if you're new to my channel, I want to take this time to say, thank you for watching this video. Don't forget to like, don't forget to share this video and tell everybody out here. There's a channel out here to simplify these recipes and taking the mystery out of cooking. And you know what I'm about to do, folks? I'm about to tear into this and I'm out. Peace.