Air Fryer Honey Dijon Glazed Pork Chops
Air Fryer Honey Dijon Glazed Pork Chops
Honey and Dijon are a classic pairing and get turned into a delicious glaze on these pork chops. Served with a delightfully-textured candied pecan topping, this simple meal feels truly extraordinary. Served along with roasted potatoes, dinner will be satisfying and anything but boring.
Ingredients
Directions
In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Season the pork evenly on all sides.
In a small bowl, stir together the Dijon, honey, and oil until fully combined.
Place the pork chops and potatoes in the basket of the air fryer, spray the potatoes with oil, and season to taste with salt and pepper. Set the temperature to 400 degrees F, and cook for 10-15 minutes, flipping the pork halfway through. Once flipped, add half of the honey mustard mixture over the tops and rearrange the potatoes to ensure even browning.
Meanwhile, in a small nonstick pan over medium heat, add the brown sugar, sugar, and pecans, cooking for 15-30 seconds, just until sugar melts. Once the sugar has melted, stir to coat then transfer to a plate, allow to cool.
Transfer the pork to plates, top with remaining the honey mustard and candied pecans. Serve with the roasted potatoes.
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Ingredients
Directions
In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Season the pork evenly on all sides.
In a small bowl, stir together the Dijon, honey, and oil until fully combined.
Place the pork chops and potatoes in the basket of the air fryer, spray the potatoes with oil, and season to taste with salt and pepper. Set the temperature to 400 degrees F, and cook for 10-15 minutes, flipping the pork halfway through. Once flipped, add half of the honey mustard mixture over the tops and rearrange the potatoes to ensure even browning.
Meanwhile, in a small nonstick pan over medium heat, add the brown sugar, sugar, and pecans, cooking for 15-30 seconds, just until sugar melts. Once the sugar has melted, stir to coat then transfer to a plate, allow to cool.
Transfer the pork to plates, top with remaining the honey mustard and candied pecans. Serve with the roasted potatoes.