Equipment

• Air Fryer: Any basket-style or oven-style air fryer works well.
• Meat Thermometer: Essential for reaching exact internal temperatures without overcooking.
• Silicone Tongs & Basting Brush: For flipping and glazing without scratching the basket.
• 4 Boneless or Bone-In Pork Chops: ~1-inch thick (about 6 to 8 oz each).
• 1 tablespoon Olive Oil or Avocado Oil: Helps spices adhere and promotes even browning.
• ½ teaspoon Garlic Powder: Adds savory depth.
• ½ teaspoon Onion Powder: Enhances rich, aromatic notes.
• ½ teaspoon Smoked Paprika: Gives subtle warm color and mild smokiness.
• ½ teaspoon Sea Salt: Balances sweetness.
• ¼ teaspoon Freshly Cracked Black Pepper: For a touch of spice.
• 3 tablespoons Pure Maple Syrup: Use 100% real Grade A maple syrup for authentic sweetness.
• 2 tablespoons Dijon Mustard: Whole grain or classic smooth Dijon.
• 1 tablespoon Apple Cider Vinegar: Adds bright acidity to slice through the richness.
• 1 teaspoon Worcestershire Sauce: Adds savory, umami flavor.
• 1 clove Fresh Garlic: Minced or finely grated.
• 1 pinch Red Pepper Flakes (Optional): For a subtle heat contrast.

Ingredients

Kitchen Equipment

• Air Fryer: Any basket-style or oven-style air fryer works well.
• Meat Thermometer: Essential for reaching exact internal temperatures without overcooking.
• Silicone Tongs & Basting Brush: For flipping and glazing without scratching the basket.

For the Pork Chops:

• 4 Boneless or Bone-In Pork Chops: ~1-inch thick (about 6 to 8 oz each).
• 1 tablespoon Olive Oil or Avocado Oil: Helps spices adhere and promotes even browning.
• ½ teaspoon Garlic Powder: Adds savory depth.
• ½ teaspoon Onion Powder: Enhances rich, aromatic notes.
• ½ teaspoon Smoked Paprika: Gives subtle warm color and mild smokiness.
• ½ teaspoon Sea Salt: Balances sweetness.
• ¼ teaspoon Freshly Cracked Black Pepper: For a touch of spice.

For the Maple Dijon Glaze:

• 3 tablespoons Pure Maple Syrup: Use 100% real Grade A maple syrup for authentic sweetness.
• 2 tablespoons Dijon Mustard: Whole grain or classic smooth Dijon.
• 1 tablespoon Apple Cider Vinegar: Adds bright acidity to slice through the richness.
• 1 teaspoon Worcestershire Sauce: Adds savory, umami flavor.
• 1 clove Fresh Garlic: Minced or finely grated.
• 1 pinch Red Pepper Flakes (Optional): For a subtle heat contrast.

Instructions

1. 1.Prep the Meat & Pre-heat Air Fryer: Intensity: Low | Time: 5 mins.
2. Remove pork chops from the refrigerator 15 to 20 minutes before cooking to bring them closer to room temperature. Pat both sides completely dry using paper towels. Preheat your air fryer to 380°F (193°C) for 3–5 minutes.
3. 2.Season the Pork Chops: Intensity: Low | Time: 3 mins.
4. In a small ramekin, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Drizzle olive oil over both sides of the pork chops, then rub the spice blend evenly across all sides.
5. 3.Whisk the Maple Dijon Glaze: Intensity: Low | Time: 2 mins.
6. In a small bowl, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced garlic, and optional red pepper flakes until smooth. Set aside half of this glaze for serving.
7. 4.Initial Air Fry Cycle: Intensity: Medium | Time: 6 mins.
8. Place the seasoned pork chops in the preheated air fryer basket in a single layer, ensuring they do not touch. Air fry at 380°F (193°C) for 6 minutes.
9. 5.Glaze, Flip & Finish: Intensity: Medium | Time: 6–8 mins.
10. Open the basket, flip the chops, and generously brush the top of each chop with the remaining cooking glaze. Continue cooking at 380°F (193°C) for an additional 6 to 8 minutes, or until the thickest part reaches an internal temperature of 145°F (63°C).
11. 6.Rest & Serve: Intensity: Low | Time: 5 mins.
12. Transfer pork chops to a cutting board or platter and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute. Drizzle with the clean, reserved glaze right before serving.

Nutrition

Calories: 315 kcal · Protein: 32 g · Fat: 11 g · Carbohydrates: 20 g Dietary · Saturated Fat: 3 g · Fiber: 0.5 g · Sugar: 16 g Potassium 480 mg admin Content published under this byline is · Sodium: 420 mg