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Air fryer honey mustard pork chops with a juicy center and a creamy honey mustard glaze drizzled over the top
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Air Fryer Honey Mustard Pork Chops - Fast, Flavorful, and Juicy

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • Bone-in or boneless pork chops (1 to 1.25 inches thick): 4 chops, about 1.5 to 2 pounds total.
  • Kosher salt and black pepper: For seasoning the meat.
  • Olive oil: 1 tablespoon, to help the rub stick and promote browning.
  • Garlic powder: 1 teaspoon, for savory depth.
  • Smoked paprika (or sweet paprika): 1 teaspoon, for color and warmth.
  • Honey: 3 tablespoons, for sweetness and caramelization.
  • Dijon mustard: 2 tablespoons, for tang and gentle heat.
  • Whole-grain or yellow mustard: 1 tablespoon, for texture and a classic mustard bite.
  • Apple cider vinegar or lemon juice: 1 tablespoon, to brighten and balance.
  • Low-sodium soy sauce or Worcestershire sauce: 1 teaspoon, for umami.
  • Optional add-ins: Pinch of red pepper flakes, 1 teaspoon fresh thyme or rosemary, or 1 teaspoon onion powder.
  • Nonstick spray or a light brush of oil: For the air fryer basket.

Instructions

  • Pat the chops dry. Use paper towels to remove surface moisture. This helps sear and prevents steaming.
  • Season simply. Sprinkle both sides with kosher salt, black pepper, garlic powder, and paprika. Drizzle with olive oil and rub to coat.
  • Mix the sauce. In a small bowl, whisk honey, Dijon, whole-grain mustard, vinegar, and soy sauce. Add red pepper flakes or herbs if you like.
  • Marinate briefly. Brush half the sauce over the chops. Let them rest 10–20 minutes at room temperature while the air fryer heats. This quick rest boosts flavor and tenderness.
  • Preheat the air fryer. Set to 380°F (193°C) for 3–5 minutes. Lightly oil the basket to reduce sticking.
  • Arrange and cook. Place chops in a single layer with space between them. Air fry for 6–7 minutes.
  • Flip and glaze. Turn the chops and brush with more sauce. Air fry another 5–7 minutes, until the internal temperature is 145°F (63°C) at the thickest spot.
  • Rest and finish. Transfer to a plate and rest 5 minutes. Brush with the remaining sauce for a glossy finish.
  • Serve. Pair with roasted broccoli, a green salad, mashed potatoes, or rice. Spoon any juices from the plate over the top.