You’ll Need
1 boneless pork loin chop (180–200g)
180g baby potatoes, halved
1 medium carrot, sliced into chunky batons
1 tsp olive oil
1 tsp wholegrain mustard
1 tsp runny honey
1 clove garlic, finely sliced
½ tsp dried thyme
Salt and black pepper
Small handful of chopped fresh parsley
Optional but Dangerous
Apple sauce
Green beans
Grated Parmesan over the potatoes
Extra wholegrain mustard
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes and carrot with the olive oil, thyme, salt and black pepper.
Place them into a foil tray or heatproof dish and cook for 10 minutes, stirring once halfway through.
Meanwhile, mix together the wholegrain mustard, honey and sliced garlic.
Pat the pork chop dry with kitchen paper and brush both sides generously with the honey mustard glaze.
Add the pork chop to the tray alongside the vegetables.
Cook for 12–14 minutes, turning the pork halfway through and brushing with any remaining glaze, until the pork is cooked through and the vegetables are golden.
Allow the pork to rest for 2–3 minutes before serving.
Finish with chopped parsley and serve immediately.