Chili Rubbed Air Fryer Bone-In Pork Chops with Maple Glaze
Seasoned with a dry rub of chili powder, smoked paprika, garlic, and cumin, these Chili-Rubbed Air Fryer Bone In Pork Chops are golden on the outside, tender and juicy inside, and ready in under 30 minutes.
Servings 4 people
Calories 320kcal
Ingredients
- 4 bone-in pork chops about ½-inch thick
- 1 tablespoon olive oil
- 1½ teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon brown sugar optional, for a hint of sweetness
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper optional, for extra heat
- ¼ cup apple juice or cider
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the air fryer to 400°F for five minutes.
- Pat the pork chops dry with paper towels.
- Brush both sides of the pork chops with the olive oil.
- In a small bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, cumin, brown sugar, salt, pepper, and cayenne.
- Coat the pork chops evenly with the seasoning mix on all sides, then gently press the seasoning into the surface.
- Place the seasoned pork chops in the air fryer basket in a single layer. If you have a small air fryer, you may need to do this in batches.
- Air fry the pork chops for 8-10 minutes, flipping halfway through, until the internal temperature reaches 145°F
- Remove the pork chops from the air fryer and let the chops rest for 3–5 minutes before serving.
- While the pork chops are resting, combine the juice or cider, maple syrup, and vinegar in a small saucepan. Bring to a boil over medium high heat, then reduce the heat to medium and simmer until the sauce has thickened.
- Spoon the sauce over the pork chops before serving.
Video
Notes
Storage. Store leftover pork chops in an airtight container in the refrigerator for up to 3–4 days. If you made the maple-apple cider sauce, store it separately in a small jar or container.
Freezing. Let the pork chops cool completely, then wrap each one individually in foil or plastic wrap. Place them in a freezer-safe zip-top bag or airtight container. Freeze for up to 2–3 months. The sauce can be frozen separately in a small airtight container or silicone freezer cube tray for individual portions. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating. If using the air fryer (best option), preheat to 350°F (175°C) and heat pork chops for 4–6 minutes, flipping halfway through. If using the oven, wrap the chops in foil to keep them moist and bake at 325°F for 10–15 minutes. If using a microwave, place the pork chops on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. To reheat the sauce, warm it in a small saucepan over low heat, stirring occasionally, or microwave in 15-second bursts.
Nutrition
Serving: 1pork chop | Calories: 320kcal | Carbohydrates: 7g | Protein: 32g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 450mg | Potassium: 520mg | Sugar: 2g | Vitamin A: 120IU | Calcium: 20mg | Iron: 1mg
