Air Fryer Boneless Pork Chops

For Kosher diners who don’t want to miss out on maximising their air fryer opportunities, these Asian air fryer chicken wings are equally sticky with tangy sauce. This post contains affiliate links. When you purchase through our links, we may earn a commission.

Air fryer boneless pork chops

Is there anything an This is an affiliate link.air fryer can’t do? It truly is one of my most favoured kitchen appliances. And I have a lot! But why cook pork chops in it? Firstly, they cook to consistent perfection. Grilled or oven-cooked pork chops can sometimes be disappointing; dry, grainy, and leather-tough with flesh that has caught and charred in some places but is still a little too pink in the centre. Does it sound familiar? However, the all-around circulation of heat and air in the air fryer results in meat that is cooked evenly. Second, the quicker cook time. Grilled or oven-cooked pork chops can take twice the time, not to mention the additionalpre-heating. Air fryer pork chops take between 11 and 13 minutes only. And there’s no need for lengthy pre-heating.

The glaze

This maple miso glaze is a fireworks display of flavour! It brings together most of the taste bud-tantalising trademark tastes of Asian cooking: sweet, sour, bitter, salty and umami. The sweet components of maple syrup and brown sugar compliment the natural sweetness of the pork. Plus, they are what creates that amber-coloured caramelisation that develops and clings to the cooked chop. Some pork chops can be quite fatty, for me this is my favourite part! For some it can be a turn off. The rice vinegar (sour) slices through the fat making it more palatable and less cloying for those who don’t enjoy it. The soy brings the salt which seasons the pork and encourages its natural savouriness. Miso paste is the umami. It ties all the other ingredients together and grounds them with its deep and toasty notes. I love a chilli kick, so there’s ½ a teaspoon of chilli flakes too for pow-factor. Feel free to play with this measure so it suits you. Bitter is not represented in this boneless pork chops recipe. Garlic, citrus or mustard flavours come under this category, but by omitting them, I’ve prioritised sweet and salty which I think is perfect for pork. The glaze is made by adding all the ingredients to a saucepan and cooking until it’s reduced by half. It really is that easy!

Serving suggestions

I usually keep the accompaniments fairly modest to allow these flavoursome, Asian-inspired chops to stand out. So, I would serve coconut rice, herbed mushroom rice, or plain boiled white rice as a starchy side and steamed or stir-fried vegetables like mange tout or broccoli to bring colour and crunch to the plate. You could also serve soft noodles, if you prefer them to rice. Add some pak choi to keep to the theme, or go a bit further with an Asian noodle dish like Miso Noodles with Tenderstem Broccoli. If you didn’t know already, pork and peanuts are a heavenly flavour duo that are combined frequently in Southeast Asian cooking. Try these sticky chops with this Asian noodle salad with peanut dressing. I could eat this all day long!

Storage and leftovers

Any leftover glazed pork chops can be stored in an airtight container for 2-3 days. To reheat, they can go back in the trusty old air fryer! Slice them into strips and use instead of chicken to top this chicken fried rice recipe.