Air Fryer Pork and Vegetables

• 450 g Mixed baby potatoes
• 1 medium Red onion
• 2 tbsp Olive oil
• 2 tbsp Dijon mustard
• 1 tsp Dried thyme
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Apple cider vinegar
• 2 pieces Boneless pork chops

1. Halve any larger potatoes so they are a similar size, and cut the red onion into chunky wedges. In a mixing bowl, toss the potatoes and onion with the olive oil, half the fine sea salt, and a pinch of the black pepper.
2. Preheat the air fryer to 200°C (390°F). Tip in the potatoes and onion and air-fry for 10 minutes, shaking the basket halfway, until the edges are starting to colour.
3. Meanwhile, mix 1 tbsp Dijon mustard with the dried thyme, apple cider vinegar, the remaining fine sea salt and remaining black pepper to make a loose paste. Rub it all over the pork chops and set aside while the vegetables start cooking.
4. Nestle the pork chops among the potatoes and onion. Air-fry for 10 to 14 minutes, turning the pork once, until the vegetables are tender and crisp-edged and the pork is cooked through and still juicy.
5. Rest the pork for 3 minutes, then give the potatoes and onion a final shake in the basket to re-crisp if needed. Serve the pork with the potatoes and onion, with the remaining 1 tbsp Dijon mustard on the side.

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