Category: Stone Ground Mustard

Air Fryer Pork Chops

These Air Fryer Pork Chops are the perfect weeknight recipe! They’re deliciously seasoned and ready in just 30 minutes!

The post Air Fryer Pork Chops appeared first on Budget Bytes.

If you’re looking for a simple yet flavorful pork recipe, these Air Fryer Pork Chops are it! Coated in a sweet and savory spice blend and cooked to crispy perfection, this air fryer pork chops recipe is a far cry from the leathery chops you may have experienced in the past. We’re raiding the pantry for this one, utilizing staples that really pack in the flavor for not a lot of added cost. With this easy dinner recipe, you’ll have tender, juicy pork chops in 30 minutes!

partial overhead view of an air fryer pork chop on a white plate with potatoes and green beans.

The spice rub for these air fryer pork chops is the real star of the show. Classic onion and garlic powder combine with smoked paprika for a smokey, savory flavor, while brown sugar adds a balancing sweetness and delightful texture to the crust. A little bit of ground mustard adds pleasant bitter notes and tanginess. This rub is super versatile and also works great on extra firm tofu and chicken!

Ingredients for Air Fryer Pork Chops

Here’s what you’ll need to make Air Fryer Pork Chops:

  • Pork Chops: We were able to fit two boneless center-cut pork chops in our air fryer basket. You’ll want chops that are 1-1 1/2 inches thick to ensure they stay nice and juicy.
  • Seasoning: Smoked paprika, garlic powder, onion powder, salt, pepper, ground mustard, and dark brown sugar create a smoky, sweet, savory, and tangy spice rub. Make sure to save extra for dusting on top when you flip the chops– this helps them crisp up beautifully.
  • Cooking Oil: We like budget options like canola or vegetable oil, but olive oil will also work.

MORE SEASONING IDEAS

If you want to switch things up, here are some other ways you can season your air fryer pork chops:

Tips For Making Air Fryer Pork Chops

  • Seasoning the chops with the seasoning rub 20-30 minutes before cooking and letting them sit on the counter at room temp will ensure 1. the flavor is as maximized as possible and 2. the outside doesn’t overcook while the inside gets to the proper temperature. Giving your chops a little extra time on the counter before they hit your air fryer ensures that they will have a nice crust on the outside while remaining juicy on the inside!
  • There should be about 1 Tbsp of the seasoning leftover. Save it and sprinkle it over the chops after flipping them. This will help to ensure they stay nice and crispy.
  • Remove your pork chops from the air fryer as soon as they reach 145°F and let them rest for at least 3 minutes before slicing to lock in the juices.

What to Serve with Air Fryer Pork Chops

These air fryer pork chops are so versatile and pair well with just about anything you can imagine. You could make a simple side salad, steamed green beans, or creamy polenta. Or use your air fryer to quickly whip up some air fryer Brussels sprouts!

overhead view of a partially sliced air fryer pork chop on a white plate with potatoes and green beans.
overhead view of a partially sliced air fryer pork chop on a white plate with grits and green beans.
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Air Fryer Pork Chops

These Air Fryer Pork Chops are the perfect weeknight recipe! They're deliciously seasoned and ready in just 30 minutes!
Course Dinner, Main Course
Cuisine American
Total Cost ($3.82 recipe / $1.91 serving)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 373kcal
Author Jess Rice

Equipment

Ingredients

Instructions

  • In a small bowl, combine the smoked paprika, garlic powder, ground mustard, onion powder, brown sugar, salt, and pepper.
  • Preheat the air fryer to 420ºF for at least 5 minutes. Pat pork chops dry with a paper towel.
  • Drizzle the cooking oil over top of pork chops on cutting board, then add the seasoning mixture. Rub the pork chops until they are well coated in oil and spices. The brown sugar will caramelize in the air fryer and make the texture of the pork chops perfect! Reserve at least 1 Tablespoon of the sugar seasoning mixture to rub on top when you flip half way through!
  • Place the pork chops in the air fryer basket and cook for 7 minutes. Flip, sprinkling reserved seasoning mixture evenly over top and cook for 8 minutes more.
  • Use a meat thermometer to make sure the internal temperature has reached 145ºF, and if not, cook for 1-2 minutes longer.
  • Remove from heat and let the pork chops rest for 3 minutes and then serve with your favorite simple sides!

See how we calculate recipe costs here.

Nutrition

Serving: 1pork chop | Calories: 373kcal | Carbohydrates: 26g | Protein: 30g | Fat: 17g | Sodium: 1845mg | Fiber: 1g
three-quarters view of a partially sliced air fryer pork chop on a white plate with grits and green beans.

how to make Air Fryer Pork Chops – step by step photos

spices in a white bowl.

In a small bowl, combine 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground mustard, 1/4 tsp onion powder, 4 Tbsp dark brown sugar, 1 1/2 tsp salt, and 1/4  tsp pepper. Preheat the air fryer to 420ºF for at least 5 minutes. Pat 2 boneless center-cut pork chops dry with a paper towel.

seasoned raw pork chops on a red cutting board.

Drizzle 1 Tbsp cooking oil over the top of the pork chops on a cutting board, then add the seasoning mixture. Rub the pork chops until they are well coated in oil and spices. The brown sugar will caramelize in the air fryer and make the texture of the pork chops perfect! Reserve at least 1 Tablespoon of the sugar seasoning mixture to rub on top when you flip halfway through!

spooning spices over seasoned pork chops in an air fryer basket.

Place the pork chops in the air fryer basket and cook for 7 minutes. Flip, sprinkling the reserved seasoning mixture evenly over top, and cook for 8 minutes more.

cooked seasoned pork chops in an air fryer basket.

Use a meat thermometer to make sure the internal temperature has reached 145ºF, and if not, cook for 1-2 minutes longer. Remove from heat and let the pork chops rest for 3 minutes and then serve with your favorite simple sides!

partial overhead view of a partially sliced air fryer pork chop on a white plate with grits and green beans.

These juicy, crispy air fryer pork chops are the perfect weeknight meal!

More Air Fryer Recipes

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BBQ Ribs

You don’t need a big fancy grill to get juicy, tender, fall-off-the-bone BBQ ribs. Your oven can produce lip-smackingly delicious ribs too!

The post BBQ Ribs appeared first on Budget Bytes.

For me, nothing says “Summer is here!” like a succulent rack of BBQ Ribs with All. Of. The. Sides. But maybe, like me, you don’t have a grill or a backyard, or any desire to stand out in the hot sun next to fire. First, I see you. Second, you don’t need a big fancy grill to get juicy, tender, fall-off-the-bone BBQ Ribs. All you need is a baking pan, some foil, and some patience to get oven-baked barbecue ribs on the table that’ll have your whole family asking for more! PS This is a great recipe for Father’s Day, the 4th Of July, or a summer barbecue. So make sure to save it!

Baked ribs on a black plater.

What you need to make BBQ Ribs

Are you ready to skip the grill and fire up your oven? Here’s what you need to make delicious oven-baked barbecue ribs that leave you wishing you’d made a double batch!

  • Ribs– your choice: baby back, spare, short, St. Louis style, you name it. Though cook times will vary, you can make any 3-pound rack using this simple recipe.
  • Barbecue Sauce– we have a great recipe for Homemade BBQ Sauce if you want to make your own, but any BBQ sauce will do. Not only does the sauce add deep flavors, but it also helps caramelize the outer layer of ribs for mouth-wateringly sticky perfection.
  • Spices– a rub is a must if you want to add deep flavor to ribs. For this recipe, we will make our own rub with salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cayenne, and mustard powder, but if you have a favorite brand, use 5 tablespoons.
  • Butter – mixing the dry rub with melted butter makes it easy for the seasoning to stick to your ribs as they bake. The butter also adds flavor and keeps your ribs from getting dry.
  • Liquid– placing liquid in the pan will help keep your ribs from drying out. You can use any liquid: water, chicken broth, and if you’re making pork ribs, apple juice works beautifully.

How To Pick Ribs

Here are a few helpful tips to keep in mind when picking ribs:

  1. Look for meaty ribs that are the same thickness from end to end. Press your finger down into the rib to get a feel for how much meat there is on the bone.
  2. Look for ribs marbled throughout with fat, which keeps them juicy and adds flavor. Pass on ribs with big clumps of fat, which adds to the weight and cost of the rack but has to be trimmed before baking.
  3. The ribs should be about the same size and thickness from end to end, which ensures even cooking. Of course, you’ll have some natural tapering at one end, but avoid racks with a considerable size difference from end to end.
  4. Plan on at least 3 to 4 ribs per serving and buy accordingly.
Cut ribs on a white plate with mashed potatoes and green beans.

What To Serve With BBQ Ribs

Kick up your BBQ Ribs 100 notches by serving them with delicious, easy-to-make Budget Bytes classics like:

How To Store And Reheat Ribs

Wrap ribs tightly in plastic or foil and place them in an airtight container. Store leftovers in the fridge for up to three days or in the freezer for up to three months. To reheat from frozen, thaw the ribs in your fridge overnight. When ready to cook, bring the ribs to room temperature while you preheat your oven to 250°F. Line a sheet pan with a rack and fill the pan with a few cups of water. Wrap the ribs in foil, place them on a sheet pan, and warm for about 20 to 30 minutes or until steaming.

Baked ribs on a rack.
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BBQ Ribs

You don't need a big fancy grill to get juicy, tender, fall-off-the-bone BBQ ribs. Your oven can produce lip-smackingly delicious ribs too!
Course Dinner, Lunch
Cuisine American
Total Cost ($11.76 recipe / $2.94 serving)
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 25 minutes
Servings 4 servings of 3-4 ribs
Calories 987kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 3 lbs pork ribs $8.82
  • 4 Tbsp butter, melted $0.37
  • 2 tsp salt $0.10
  • 1 tsp black pepper $0.10
  • 2 tsp garlic powder $0.20
  • 2 tsp onion powder $0.20
  • 2 tsp smoked paprika $0.20
  • 1 Tbsp brown sugar $0.04
  • 2 tsp cayenne $0.20
  • 2 tsp ground mustard $0.20
  • 3 cups chicken broth $0.39
  • 1 1/2 cups BBQ sauce $0.94

Instructions

  • Place an oven rack in the center of the oven and preheat it to 300°F. Trim the ribs, removing excess fat. Trim the thicker end to even out the thickness. (Cook the trimmed meat with the ribs as a cook's bonus.) Turn the ribs over and remove the silvery membrane from the back of the ribs.
  • Line a sheet pan that's at least 2 inches deep with heavy-duty aluminum foil and place a wire cooling rack in it. If you do not have a cooling rack, crumple a long sheet of aluminum and roll it into a rack-sized donut that is at least 2 inches thick. Place the trimmed ribs on the rack. Pat off any excess moisture with a paper towel.
  • Make a rub by mixing salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cayenne, ground mustard, and melted butter.
  • Rub the seasoning generously all over the meaty top of the ribs in a thick layer.
  • Pour chicken broth into the sheet pan, being careful not to pour it on the ribs. Place the sheet pan in the oven. Lower the temperature to 250°F. Bake uncovered for 30 minutes.
  • Cover the ribs in aluminum foil and bake for 60 minutes, rotating the sheet pan midway through.
  • Remove the aluminum foil and brush the ribs with 1 cup of bbq sauce. Bake for an additional 30 minutes or until tender. Every rack is different. The ribs are ready when a fork can easily pull the meat off the bone.
  • Turn the heat in the oven on broil. Brush the ribs with an additional 1/2 cup of bbq sauce and place under the broiler for a few minutes, just until a little char develops. Remove the ribs from the oven and rest for 15 minutes. Cut the ribs to your desired size, serve, and try not to lick your fingers!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 987kcal | Carbohydrates: 51g | Protein: 40g | Fat: 69g | Sodium: 3208mg | Fiber: 2g
Cut ribs on a plate lines with parchment paper.

How to Make BBQ Ribs – Step by Step Photos

Trimming silver skin off the back of a rib rack.

Place a rack in the center of the oven and preheat it to 300°F. Trim the ribs, removing any big clumps of excess fat. Trim the thicker end to even out the thickness and cook the trimmed meat along with the ribs. Cook’s bonus! Turn the ribs over and remove the silvery membrane from the back of the ribs. It gets rubbery when cooked. Use a pairing knife or other sharp small knife to cut away at the skin while you pull it.

Trimmed ribs on a rack.

Line a sheet pan that’s at least 2 inches deep with heavy-duty aluminum foil and place a rack in it. Place the trimmed ribs on the rack. If you do not have a cooling rack, crumple a long sheet of aluminum and roll it into a rack-sized donut that is at least 2 inches thick. Place the trimmed ribs on the rack or aluminum donut. Pat off any excess moisture with a paper towel.

Ingredients for dry rub in a white bowl.

Make a rub by mixing 2 teaspoons of salt, 1 teaspoon of pepper, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of smoked paprika, 1 tablespoon of brown sugar, 2 teaspoons of cayenne, 2 teaspoons of mustard powder, and 4 tablespoons of melted butter.

Covering ribs with dry rub that are set on a rack.

Rub the seasoning generously all over the meaty top of the ribs.

Adding broth to a sheet pan with ribs on a rack.

Pour the chicken broth into the sheet pan, being careful not to pour it on the ribs. Place the sheet pan in the oven. Lower the temperature to 250°F. Bake uncovered for 30 minutes. Cover the ribs in aluminum foil and rotate the sheet pan front to back. Bake for another 30 minutes, then rotate the sheet pan again and bake for an additional 30 minutes.

Adding BBQ sauce to baked ribs on a rack.

Remove the aluminum foil and brush the ribs with 1 cup of bbq sauce. Bake for an additional 30 minutes or until tender. Every rack is different. The ribs are ready when a fork can easily pull the meat off the bone.

Finished baked ribs on a rack.

Turn the heat in the oven on broil. Brush the ribs with an additional 1/2 cup of bbq sauce and place under the broiler for a few minutes, just until a little char develops. Remove the ribs from the oven and rest for 15 minutes. Cut the ribs to your desired size, serve, and try not to lick your fingers!

Cut ribs on a white plate with mashed potatoes and green beans.

More Easy BBQ Recipes

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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.

The post German Potato Salad appeared first on Budget Bytes.

Okay, okay, okay, while I love a good rich and creamy southern-style potato salad, sometimes I want something different. I love German potato salad it’s a little bit lighter on the palate with its tangy mayo-free vinaigrette dressing, and still has plenty of body and flavor, thanks to BACON. It makes a great side dish for grilled bratwurst, kielbasa, or anything you might be serving at your back yard summer BBQ!

close up overhead view of German potato salad in a bowl.

What is German Potato Salad

German potato salad is a simple yet elegant dish featuring thickly sliced potatoes, bacon, onions, fresh herbs, and a tangy mustard vinaigrette dressing. The fat from the bacon is used to sauté the onions and acts as the fat in the vinaigrette, so everything has that wonderfully smoky bacon flavor. You can serve German potato salad hot or cold.

What Type of Potatoes are Best for Potato Salad?

Not all potatoes are equal. Russet potatoes, for instance, break down easily and are well-suited for things like mashed potatoes. Red potatoes hold up slightly better than russets, but a waxy potato like Yukon Gold will hold their shape even better. Personally, I love the color contrast of the red skins, so I went with red potatoes.

How Long Does German Potato Salad Last in the Refrigerator

You can keep this salad refrigerated for about four days. The dressing will absorb into the potatoes as it chills, so it may become slightly more dry as the days go on. You can either save some extra dressing to add just before serving, or make an extra batch to add later. 

What to Serve with German Potato Salad

German potato salad can be served hot or cold and makes a great addition to any potluck or BBQ spread. This week I served mine with my Glazed Pork Chops. It also goes great with sausage, like Bratwurst or Kielbasa! Just like creamy American potato salads, German potato salad also makes a great side dish for lunch items, like sandwiches.

Overhead view of German potato salad in the skillet.
Close up overhead view of a bowl of German Potato Salad in a bowl.
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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.
Course Dinner, Lunch, Side Dish
Cuisine German
Total Cost $4.75 recipe / $0.79 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 (about 3/4c each)
Calories 205kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. small red potatoes $2.40
  • 1.5 tsp salt, divided $0.07
  • 4 oz. bacon $1.33
  • 1 yellow onion, diced $0.38
  • 1 Tbsp stone ground mustard $0.07
  • 1 Tbsp sugar $0.04
  • 1/4 tsp Freshly cracked pepper $0.02
  • 1/3 cup apple cider vinegar $0.25
  • 1/4 cup chopped fresh parsley $0.20

Instructions

  • Wash the potatoes well, then add them to a large pot with enough water to cover the potatoes. Add 1 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (12-15 minutes).
  • Meanwhile, add the bacon to a large skillet and cook over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet and leave the bacon fat in the skillet to cook the onions and make the dressing.
  • Add the diced onion to the skillet and continue to cook over medium heat in the bacon fat until the onions are soft and translucent.
  • Once the onions are soft, turn the heat down to low and add the mustard, sugar, pepper, ½ tsp salt, and the apple cider vinegar. Whisk the ingredients together until a light sauce forms, then turn the heat off.
  • When the potatoes are finished cooking, drain them in a colander and allow them to cool for a few minutes, or just until they're cool enough to handle. Once slightly cool, slice the potatoes into ¼-inch thick half-rounds.
  • While the potatoes are cooling, roughly chop the cooked bacon and the fresh parsley.
  • Add the sliced potatoes, bacon, and parsley to the skillet with the onions and dressing. Toss everything until evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*This is a prepared mustard, not powdered or mustard seed.

Nutrition

Serving: 0.75cup | Calories: 205kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Sodium: 764mg | Fiber: 3g

Scroll down for the step by step photos!

Close up side view of German potato salad in the skillet.

How to Make German Potato Salad – Step by Step Photos

Potatoes in a pot of water with salt being sprinkled over top.

Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1 tsp of salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (12-15 minutes, depending on the size).

Cooked bacon pieces in a skillet.

While the potatoes are boiling, cook 4 oz. of bacon in a skillet over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet. Leave the bacon fat in the skillet as it will be used to cook the onions and make the dressing.

Sautéed onions in the skillet.

Add one diced yellow onion to the skillet with the bacon fat. Continue to cook over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve all the browned bits of flavor stuck to the bottom of the skillet from the bacon.

Dressing ingredients added to the skillet with the onions

Once the onions are soft, reduce the heat in the skillet to low and add 1 Tbsp grainy mustard, 2 tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and ⅓ cup apple cider vinegar.

Onions and vinaigrette being whisked in the skillet.

Whisk the ingredients in the skillet until they form a light sauce, then turn the heat off.

Sliced potatoes on a cutting board.

Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick half-moons.

Sliced potatoes, parsley, and bacon added back to the skillet.

Roughly chop the cooked bacon and ¼ cup of fresh parsley. Add the sliced potatoes, bacon, and parsley to the skillet with the dressing.

Finished German Potato Salad in the skillet.

Toss the ingredients together until everything is evenly coated in dressing and parsley. Give the potato salad a taste and adjust the salt or other ingredients to your liking.

Overhead view of German Potato Salad in a bowl.

Serve hot and enjoy!

More Potato Salad Recipes

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