Pan-Seared Pork Chops in an Air Fryer with Mustard
Pork loin chops are marinated in mustard, garlic, and herbs, then air-fried to a golden, aromatic finish with bold flavors.
- Time
- 35 min
- Serving
- 605 kcal
- Ingredients
- ≈ $1.59
- Protein
- 43 g
Ingredients
- 1 Pork chopspack 600 g ≈ $4.20 220 g
- 2 Mustard 15 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Dried thyme 1 g
- 5 Olive oil 7 ml
- 6 Salt 2 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Lightly pound the pork1 chops to about 1.5 cm (0.6 in) thickness, then pat dry with a paper towel.
Mix Dijon mustard, grated garlic3, thyme, olive oil, salt, and black pepper in a bowl.
Coat the chops with the marinade and let them sit for 10 minutes at room temperature.
Place the chops in the air fryer basket in a single layer.
Cook at 180°C (356°F) for 16–18 minutes, flipping halfway. The chops are done when golden-brown and the juices run clear with no pink at the bone.
Let the chops rest for 3 minutes before serving.
Tips
- Why it works
- Pat the pork loin dry before marinating. A dry surface browns faster at 200 °C, while excess moisture gets in the way of the crust.
- Substitutions
- Replace the olive oil with the same amount of sunflower oil. Instead of thyme, use 1 g of dried rosemary, the taste will be sharper.
- Common mistakes
- Most often the chop is overcooked. The outside darkens, the garlic smells burnt and there is a lot of liquid in the basket.
- Storing and reheating
- Keep the cooked chop in the fridge for up to 3 days. Reheat in the air fryer for 4–5 minutes at 160 °C so it doesn't dry out.
- Serve with
- Serve for dinner with mashed potatoes or a cucumber and tomato salad.
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