How to Make Inexpensive, Apricot-Mustard Pork Chops in Your Air Fryer in 15 Minutes
I'm an air fryer convert regarding cooking pork chops, especially these sweet-savory Apricot-Mustard Pork Chops. Unlike in the regular oven, the air fryer pork chops come out tender, juicy, and succulent, not hard and dry. The pork chops also cook in about 15 minutes--or less!--making them a fantastic week-night meal. The recipe for the pork chops requires only a few, readily available ingredients, and the chops can go in the air fryer in just a few minutes. The combination of apricot preserves, a little Dijon mustard, and thyme is incredible--far better than it sounds. I admit, I was a little skeptical when I mixed everything up, but sometimes simple is best. My husband pronounced the chops some of the best he'd ever had. Easy to make, great tasting, and quick clean up. What more can you want for a weeknight dinner? Cheap? Yup. The chops are far less expensive than many other cuts and often are on sale. So make them soon! Enjoy!
Apricot-Mustard Pork Chops -- Serves 2-3
2-3 boneless pork chops, about 1/2-inch thick
2 tablespoons of apricot preserves (low sugar, preferably)
1 tablespoon of Dijon mustard
1/2 teaspoon of dried thyme
1/4 teaspoon of lemon pepper
1/8 teaspoon of salt
Spritz the bottom of the air fryer basket with canola oil or line the basket with foil for easy cleanup and spritz the foil with canola oil or non-stick cooking spray. In a small bowl, combine the preserves, mustard, and thyme until blended and set the mixture aside. Cut a few slits along the fatty side of the pork chops, so that the chops don't curl when they cook. Sprinkle the chops with the lemon pepper and salt and arrange them in a single layer in the air fryer basket. Spritz the tops of the chops with olive oil, canola oil, or non-stick cooking spray. Cook the chops a few minutes at 400 degrees. Flip the chops and cook them another few minutes. Spread half of the glaze on top of the chops and cook them for a couple more minutes. Flip them over and spread the remaining glaze on top of the chops. Cook them for a couple of minutes more or until a meat thermometer reads about 145 degrees (try NOT to let the temperature go much over 145, or the chops may be dry). Let the pork chops sit a few minutes before serving them.