You’ll Need
For the Pork
2 bone-in pork tomahawk chops (300–350g each)
1 tbsp extra virgin olive oil
2 cloves garlic, finely grated
1 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1 tsp Dijon mustard
Sea salt
Freshly cracked black pepper
For the Apple Brandy Cream Sauce
1 shallot, finely diced
50ml apple brandy (Calvados if available)
100ml chicken stock
150ml double cream
1 tsp Dijon mustard
1 tsp wholegrain mustard
1 tsp fresh thyme
Freshly cracked black pepper
For the Crushed Potatoes
500g baby potatoes
30g butter
1 tbsp olive oil
1 tbsp chopped chives
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Roasted carrots
Fresh thyme
Optional but Dangerous
Crispy pancetta
Parmesan shavings
Buttered asparagus
Caramelised apples
Method
Preheat your air fryer to 200°C.
Cook the baby potatoes until tender, then lightly crush them with the butter, olive oil, chives, sea salt and black pepper.
Return the potatoes to the air fryer for 10–12 minutes until crisp around the edges.
Pat the pork chops dry thoroughly with kitchen paper.
Mix together the olive oil, garlic, rosemary, thyme, Dijon mustard, sea salt and black pepper.
Rub the mixture generously over both pork chops.
Place the pork into the air fryer basket.
Air fry at 200°C for 14–18 minutes, turning halfway through, until the internal temperature reaches 63°C.
Remove the pork and allow it to rest for 5–7 minutes.
Meanwhile, combine the shallot, apple brandy, chicken stock, double cream, Dijon mustard, wholegrain mustard, thyme and black pepper in a small heatproof dish.
Air fry at 180°C for 5–6 minutes, stirring once, until the sauce has reduced slightly and become smooth and silky.
Spoon the crushed potatoes onto warm plates, place the rested pork tomahawk alongside and generously spoon over the apple brandy cream sauce.
Serve immediately with Tenderstem broccoli and roasted carrots.