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boneless pork chops with browned edges beneath a thin glossy golden-brown mustard barbecue coating on a plain plate
Andre Lewis

Air Fryer BBQ Pork Chops

A mustard-based barbecue sauce gives these boneless chops a different finish from the red oven version. Brush it on near the end so the sugar sets without burning, and keep the coating thin enough that you can still see browned meat at the edges. The air fryer does the cooking quickly. Check the center before the final brush and shorten that last stretch if the pork is already close to ready. More time won't improve a glaze at the expense of a dry chop underneath it.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 1 inch thick, about 1 1/2 lbs total
  • 1 tsp neutral oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 cup yellow mustard
  • 2 tbsp ketchup
  • 1 tbsp packed light brown sugar
  • 1 tbsp apple cider vinegar
  • 2 tbsp water
  • 1/4 tsp garlic powder

Method
 

  1. Preheat an 8-quart air fryer to 390°F for 3 minutes. Pat chops dry and rub with oil, salt and pepper.
  2. Simmer mustard, ketchup, brown sugar, vinegar, water and garlic powder in a small saucepan for 3 minutes, stirring. Reserve half in a clean serving bowl.
  3. Arrange chops in the basket in one layer with space between them. Air fry for 7 minutes, turn and cook for 4 minutes.
  4. Brush with the cooking portion of sauce and air fry for 2 to 5 minutes more until the thickest meat reaches at least 145°F. Discard remaining cooking sauce and brush residue.
  5. Rest for at least 3 minutes and spoon the reserved clean mustard-barbecue sauce lightly over the chops to serve.