Air Fryer Pork Chop
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Air Fryer Pork Chop
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Get ready for the juiciest, most flavorful air fryer pork chops with this expert-approved recipe! Thanks to my technique, the pork chops are irresistibly tender, while a bold spice rub delivers a perfect balance of savory smokiness in every bite. Top them with optional sweet and tangy apple chutney for an elevated, restaurant-quality meal that’s as impressive as it is stress-free—winning!
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Ingredients
Pork Chops
- 2 center-cut, bone-in, pork chops, 1 ½ – 2 inches thick
- 1/2 tablespoon olive oil
Brine (optional but recommended)
- 1/4 cup kosher salt NOT table salt
- 5 cups warm water
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar (may sub red wine vinegar)
- 1 cup Ice cubes
Spice Mix
- 1 Tablespoon brown sugar
- 2 tsps EACH regular paprika, table salt
- 1 tsp EACH chili powder, ground mustard, smoked paprika, garlic powder, pepper
- 1/2 tsp EACH onion powder, thyme
Apple Chutney (Optional)
- 3 Granny Smith apples: peeled, cored, and chopped 1/4-1/2"
- 1 Honeycrisp apple: peeled, cored, and chopped 1/4-1/2"
- 1 yellow onion, quartered
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1/4 tsp EACH cinnamon, ground ginger, ground cardamom
- Pinch of ground cloves, ground nutmeg, salt and pepper
- 1 ½-2 tablespoons red wine vinegar
Instructions
- BRINE (Optional but Recommended): Combine the warm water and kosher salt in a freezer bag or large bowl. (Tip: I find it easiest to prop a freezer bag up inside a larger bowl.) Stir until the salt dissolves. Whisk in the apple cider vinegar, brown sugar, then ice. Add the pork and seal. If the pork isn’t submerged, top it off with water. Let it sit at room temperature for 20-30 minutes. Meanwhile, make the Spice Rub and begin making the Apple chutney (below).
- MAKE SPICE RUB: Whisk the spices together in a small bowl.
- RINSE PORK: After 20-30 minutes, remove the pork from the brine, rinse thoroughly in cold water and pat very dry.
- SEASON PORK: Lightly brush all sides of the chops with olive oil. Rub the spice mix over both sides of the pork, then on the side with the meat (not the bone), pressing it into the meat for even coverage. It will seem like a lot of spices, but use all of it.
- PREHEAT: Preheat the air fryer on “air fry” to 400°F for 5 minutes.
- AIR FRY: Line the pork chops in a single layer, working in batches if needed. Air fry at 400°F for 6 minutes, flip over, then continue to air fry for 6-8 minutes or until the internal temperature reaches 145°F on an instant read thermometer.
Apple chutney
- COMBINE: Add the ingredients except the vinegar to a large saucepan or I use my braiser. Bring to a boil over medium-high heat, stirring often, then reduce the heat to low.
- SIMMER: Cover and simmer gently, stirring frequently, for 20 minutes. Uncover and continue to simmer until the water evaporates and the apples are tender, about 5-10 minutes.
- ADJUST: Remove from the heat and discard the onion. Stir in the vinegar and season with freshly cracked salt to taste. Adjust to taste with additional vinegar for tangier or sugar for sweeter. Serve warm over the pork chops.
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