Honey Glazed Pork Chops

1. Pat the 4 pork loin chops dry with paper towels.
2. Season both sides with 1 tsp salt and ½ tsp black pepper.
3. In a bowl, mix ¼ cup softened butter, 2 tbsp honey, 2 tbsp honey mustard, ¼ cup chopped fresh parsley, and 1 tsp chopped fresh sage, or ½ tsp dried sage.
4. Stir until everything is well combined. It doesn’t have to look perfect.
5. Spread the honey mustard butter mixture generously over both sides of the 4 pork chops.
6. Cover the pork chops and refrigerate while you prepare the mashed potatoes and vegetables. This gives the flavours a little time to mingle.
7. Air fry the pork: Preheat the air fryer to 375⁰F (190⁰C).
8. Place the pork chops in a single layer on the air fryer rack or basket.
9. Cook for about 8 to 10 minutes, turning halfway through. Because the chops are quite thin, start checking them early so they don’t dry out.
10. Remove the chops and let them rest for at least 3 minutes before serving.
11. Conventional grill: Grill the pork chops at 350⁰F (180⁰C) for about 15 to 20 minutes, turning halfway through
12. Kitchen note: Honey can brown quickly, especially under a very hot broiler. 

Herby Mashed Potatoes

1. Peel, wash and quarter 4 to 5 large potatoes.
2. Place them in a large pot with 1 chicken stock cube, 1 sprig thyme and 1 sprig rosemary. Cover with water and bring to a boil.
3. Cook the potatoes until they’re fork-tender, usually about 15 to 20 minutes.
4. Drain well, reserving a little of the cooking water if you’d like to loosen the mash later.
5. Take out the thyme and rosemary sprigs. Keep the hot potatoes in the pot.
6. Add 2 tbsp butter, 1 tsp baking powder, 1 tsp dried parsley, 1 tsp mixed herbs and ¼ tsp chili flakes.
7. Warm 1 cup half and half slightly, then slowly add it to the potatoes while beating with an electric mixer. Add only as much as you need to reach the consistency you like.
8. Taste and add salt and black pepper as needed.
9. Remember that the chicken stock cube already contains salt, so you may need less than you expect.
10. Optional egg: If using the 1 egg, beat it separately and stir it into the very hot mashed potatoes immediately while mixing well.

Garlic Butter Green Beans

1. Bring a pot of water to a boil.
2. Add 2 cups trimmed green beans and blanch for 2 minutes.
3. Drain the green beans and give them a quick rinse under cold water if you want to keep their bright colour. Pat or shake off excess water.
4. Heat 1 to 2 tbsp garlic butter in a frying pan over medium heat.
5. Add the green beans and sauté for about 2 minutes.
6. Season the green beans with chili spray and crushed black pepper.
7. Taste before adding salt because the garlic butter may already be seasoned.

Mushrooms and Red Onions

1. Heat 2 tbsp butter and 1 tbsp olive oil in a large frying pan over medium heat.
2. Add 2 minced garlic cloves and cook for about 30 seconds, just until fragrant. Don’t let the garlic brown too much.
3. Add 1 sliced red onion, 2 tbsp white wine vinegar, 1 tsp sugar and 1 tsp salt.
4. Cook over medium-low heat until the onions soften, stirring occasionally.
5. Add 1 tray of sliced mushrooms and cook until tender but still slightly firm. The mushrooms should be nicely coated in the buttery, tangy onion mixture.
6. Add black pepper to taste. Give everything one final stir before serving.

Serving

1. Pile the creamy Pork Chops onto plates with a generous spoonful of herby mashed potatoes.
2. Add the garlic butter green beans and tangy mushrooms with red onion alongside.
3. I’d serve the pork straight away while it’s still juicy, with any buttery juices left in the air fryer basket or pan spooned over the top.