Pork Chops with Peach Marinade and Roasted Thyme Potatoes
Serves 2
Ingredients
2-‐ 6oz., 1-‐inch thick center cut pork chops
½ cup peach preserves
½ cup extra-‐virgin olive oil
¼ cup apple cider vinegar
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 ½ tablespoons kosher sea salt
1 teaspoon freshly ground pepper
Oil for spraying
1 large russet potato, scrubbed and cut into 4 quarters
¼ teaspoon dried thyme
InstrucBons
1. In a small bowl, combine preserves, olive oil, vinegar, lemon juice, mustard,
salt and pepper.
2. Place pork chops into a quart-‐sized zip lock bag and pour in 1 cup of marinade,
reserving remainder for bas.ng. Marinade for 2 to 3 hours. Discard marinade
from pork chops.
3. Place potato wedges and pork chops into Air Fryer. Spray chops and wedges
with oil, sprinkle wedges with salt and thyme; close basket.
4. Set .mer for 10 minutes and temperature for 350.
5. When cooking is complete, open basket, turn chops, baste with reserved
marinade, spray wedges;
6. Set .mer for 15 minutes and temperature for 350 degrees.
7. Serve warm.
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