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Ingredients
2 1 1/2" Thick bone-in pork chops
1 Teaspoon kosher salt
1 Teaspoon black pepper
1 Tablespoon butter, melted
For the Mustard Chimichurri Sauce
1/2 Cup olive oil
1 Tablespoon lime juice
1 Tablespoon whole grain Dijon mustard
1 Teaspoon honey
1 Tablespoon fresh parsley (finely chopped)
1 Tablespoon fresh cilantro (finely chopped)
1 Tablespoon red onion (finely chopped)
1 Garlic clove, pressed
1/2 Teaspoon kosher salt, or to taste
1/4 Teaspoon black pepper, or to taste
Instructions
Chimichurri Sauce
Place all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Pat the pork chops dry with paper towels. Make small cuts along the fatty edge about 1" - 2" apart, season with salt and pepper on both sides.
Transfer to a plate and refrigerate uncovered for a few hours or overnight.
Straight from the fridge, place the pork chops on the air fryer rack and brush with melted butter.
Cook at 410�F for about 20 minutes, or until the internal temperature reaches 140�F. Do not flip or rotate.
Remove pork chops from the air fryer, let rest for 5 minutes and serve with chimichurri sauce and your favorite side dish.