These juicy boneless pork chops get a tangy-sweet apple-Dijon finish without breading or a stovetop pan. Preheat the air fryer to 380°F (193°C) for 3 minutes, then cook 1-inch-thick chops for about 10–14 minutes, flipping halfway. Brush on the glaze for the final 2 minutes so it turns glossy without spending the whole cook time in the heat.
Ingredients
- 4 boneless pork chops, about 1 inch thick and 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons apple butter
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
Apple butter gives the glaze concentrated apple flavor and enough body to cling to the chops. Check that your chops are roughly the same thickness; that matters more for even cooking than matching their weights exactly.
How To Make It
- Preheat the air fryer to 380°F (193°C) for 3 minutes. Pat the pork dry with paper towels. Rub both sides with the olive oil, salt, garlic powder, and pepper.
- Stir the apple butter, Dijon, and vinegar together in a small bowl. Keep the glaze and its brush away from the raw pork until the final minutes of cooking.
- Arrange the chops in a single layer with space between them. Air-fry for 10–14 minutes total, flipping halfway. When about 2 minutes remain, brush the exposed tops with the glaze and finish cooking. If the basket is crowded, cook in batches.
- Check the thickest part of each chop with a food thermometer. Remove the pork only when it reaches at least 145°F (63°C), adding time in short increments if needed. Rest the chops for at least 3 minutes before serving.
Tips
Start checking early. Air fryer models and chop thicknesses vary, so begin checking around the 10-minute mark. The thermometer reading—not the clock or the color of the glaze—determines when the pork is done.
Glaze near the end. Apple butter contains sugar and can darken quickly. A thin layer in the last 2 minutes gives the chops a shiny finish while letting the seasoned pork brown first.
Leave room for airflow. If four chops overlap in your basket, make two batches rather than stacking them. Serve with roasted green beans, mashed potatoes, or a crisp slaw for an easy dinner.
Sweet, savory, and ready for a weeknight plate!
