Store in an airtight container or ziploc bag. The pork chops should be baked to an internal temperature of 145☏. This will ensure maximum flavor and juicy pork chops.Īs I mentioned this really depends on the thickness of the chops, so best way to tell when they’re done, is to use a meat thermometer.
#Mustard pork chops air fryer plus#
Having said that, I still like to marinate these pork chops for about an hour, plus this is great if you want to prep them the night before and when you come home from work the next day, all you need to do is pop them in the oven and you’ve got dinner. It doesn’t really penetrate the meat to add more flavor, apparently that’s more of a myth than anything.
Does Marinating Meat Really Work?īased on my research, I can honestly say that marinating really only adds flavor to the outside of the meat. It’s your dinner after all! Bone-in or Boneless Pork Chops?Įither will work in this recipe, the only thing to keep in mind is that the cooking will vary, which is why it’s a good idea to use the instant read thermometer to tell when the pork is cooked. If you prefer cooking pork more than 145 ☏, that is totally okay. It comes in handy almost every day for me. I highly suggest getting yourself an instant read thermometer! You can use it with any type of meat, breads, oil, etc. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy. The standard for fully cooked and safe pork is now 145☏.
You could prepare these the night before and bake them when you come home from work the next day. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. Marinate the chops: Place the pork chops in a baking dish then pour the marinade over the chops and rub it all over them evenly, so they’re completely covered.Make the marinade: Whisk the olive oil, mustard, vinegar, rosemary, salt, pepper in a bowl until it begins to emulsify.Sometimes, I also love to garnish with a little bit of fresh parsley, totally optional. Herbs – A tablespoon of fresh rosemary or a tsp of the dried one.Balsamic vinegar – This is where the sweet factor comes into play.Wholegrain mustard – I prefer using Dijon Wholegrain Mustard.Olive oil – use a good extra-virgin olive oil for that extra flavor.Keep in mind that the thicker the pork chop the longer it will take to cook. I used thicker pork chops, about 1 inch in thickness. Pork Chops – as I said above either bone-on or boneless chops will work for this recipe.
These pork chops are baked in the oven with a delicious savory marinade with a touch of sweet from the balsamic vinegar. I’m all about recipes that require very little prep time because we’re all super busy, I mean who’s got the time to slave in the kitchen for hours. These pork chops have been one of my popular recipes here on the blog and that’s because of all this delicious flavor swirling around here.
#Mustard pork chops air fryer how to#
How To Make Mustard Balsamic Pork ChopsĪlthough I’m not much of a pork fan, I must say that I love a perfectly cooked, perfectly tender pork chop.
0 kommentar(er)
