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Juicy air fryer honey garlic pork chops glazed with a sweet savory sauce and served with fresh lemon wedges
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Air Fryer Honey Garlic Pork Chops – Juicy, Sweet, and Savory

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4

Ingredients

  • 4 boneless pork chops about 1-inch thick; 6–8 ounces each
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional, for color and mild smokiness
  • 1/2 teaspoon garlic powder

For the Honey Garlic Glaze:

  • 1/4 cup honey
  • 2 tablespoons low-sodium soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 3 –4 cloves garlic minced
  • 1 teaspoon fresh grated ginger optional, but adds a nice kick
  • 1 teaspoon cornstarch mixed with 1 teaspoon water slurry, optional for thicker glaze
  • Red pepper flakes to taste optional

For Serving (Optional):

  • Chopped parsley or green onions
  • Lemon or lime wedges
  • Steamed rice roasted veggies, or a fresh salad

Instructions

  • Prep the pork: Pat the pork chops dry with paper towels.
  • Rub both sides with olive oil, then season with salt, pepper, smoked paprika, and garlic powder. Let them sit at room temperature for 10–15 minutes while you make the glaze.
  • Make the glaze: In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, and ginger. If you like heat, add a pinch of red pepper flakes.
  • Taste and adjust—more honey for sweetness, more vinegar for tang.
  • Preheat the air fryer: Set to 380°F (193°C) and let it heat for 3–5 minutes. A hot basket helps with searing and prevents sticking.
  • Brush and load: Lightly brush the pork chops with some of the honey garlic glaze on both sides. Reserve the rest.
  • Place chops in a single layer in the air fryer basket, leaving space between them.
  • Air fry, first side: Cook for 6 minutes. Avoid opening the basket too often, as heat loss can change the cook time.
  • Flip and baste: Flip the chops. Brush with more glaze.
  • Cook for another 5–7 minutes, depending on thickness, until the internal temperature reaches 140–145°F (60–63°C).
  • Optional thick glaze: While the pork finishes, pour the remaining glaze into a small saucepan. If you want a thicker coating, stir in the cornstarch slurry and simmer for 1–2 minutes until glossy.
  • Rest and finish: Transfer pork chops to a plate and let them rest for 5 minutes. Brush with the thickened glaze (or the reserved uncooked glaze if you didn’t heat it).
  • Sprinkle with parsley or green onions and a light squeeze of citrus.
  • Serve: Plate with rice, mashed potatoes, or vegetables. Spoon any extra glaze over the top.