Serves 6
MARINADE:
3 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp lemon juice
2 tsp brown sugar
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp dried thyme
3/4 tsp kosher salt
1/2 tsp black pepper
3 T vinegar
2–2.5 lb boneless pork chops
Whisk marinade, coat chops, refrigerate 30 min–4 hrs. Air fry at 400°F approximately 15-25 minutes, flipping halfway, until 145°F internal. Timing depends on thickness. Rest 3 minutes.
SAUCE:
2 tbsp butter
4 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/4 cup freshly grated Parmesan
1/8 cup italian cheese
1 tsp Dijon mustard
1/2 tsp Italian seasoning
1/4 tsp black pepper
Melt butter, cook garlic 45–60 sec. Add broth, simmer 2–3 min. Add cream, Dijon, seasoning, pepper. Simmer 3–5 min. Reduce heat, gradually stir in Parmesan. Adjust consistency with broth and salt to taste. Spoon over cooked pork chops.
