Ingredients:

  • 4 Thick-cut Boneless Pork Chops (approx. 1 inch thick, 6–8 oz each)
  • 1 Tablespoon (15 ml) Olive Oil, divided
  • Flaky Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • ¼ cup (60 ml) Dijon Mustard
  • 3 Tablespoons (45 ml) Runny Honey
  • 1 Tablespoon (15 ml) Wholegrain Mustard
  • 1 Tablespoon (15 ml) Apple Cider Vinegar
  • 1 teaspoon (5 ml) Garlic Powder
  • ½ teaspoon (2.5 ml) Smoked Paprika (optional)

Instructions:

  1. Prepare the Chops: Pat the pork chops thoroughly dry with kitchen paper. Trim any large pieces of excess fat, but leave a thin edge for moisture.
  2. Whisk the Glaze: In a medium bowl, whisk together the Dijon mustard, honey, wholegrain mustard, apple cider vinegar, garlic powder, and paprika until completely smooth.
  3. Divide the Glaze: Measure out 2 tablespoons (30 ml) of the glaze mixture and set it aside in a small, separate bowl. This is the reserved glazing sauce. Do not let it touch the raw meat.
  4. Marinate the Chops: Add the remaining glaze to the pork chops. Toss or rub well to coat evenly. Place the chops in a Ziploc bag or shallow dish and refrigerate for a minimum of 30 minutes or up to 4 hours.
  5. Preheat the Air Fryer: Preheat the air fryer to 400°F (200°C) for at least 5 minutes.
  6. Arrange and Cook (Initial Phase): Remove the chops from the marinade, shaking off any excess. Lightly brush the air fryer basket or rack with the reserved olive oil to prevent sticking. Place the chops in a single layer, ensuring they do not overlap. Cook in batches if necessary.
  7. First Cook: Air fry the chops for 6 minutes. Flip them over carefully.
  8. Second Cook & Glazing: Cook for another 4–6 minutes. At the 10-minute mark, check the internal temperature.
  9. Finish Glazing: When the temperature reaches about 135°F (57°C), brush the tops generously with the reserved glazing sauce (the one that never touched raw meat).
  10. Finish Cooking: Continue cooking for 2–4 minutes until the internal temperature reaches a safe and juicy 145°F (63°C). The glaze should be beautifully caramelised and sticky.
  11. Rest and Serve: Immediately remove the pork chops from the air fryer, tent loosely with foil, and let them rest for 5–7 minutes before serving. Season lightly with flaky sea salt and cracked pepper if needed.