15 Minute Main Dish: Air Fryer Pork Chops with Apricot-Dijon Glaze

These pork chops take about 10 minutes to cook in the air fryer and come out moist, well-seasoned, and incredibly delicious. The chops get a simple rub before starting, then you glaze them mid-way through. The glaze is a not too sweet-tangy combination that complements the rub rather than competes with it. I prefer to cook my chops two-at-a-time, but, if you're in a hurry and don't want to wait for batch two to cook, just put two additional chops under the rack and cook them all at once. You'll have to remove the rack to glaze the chops on the bottom, so use tongs or gloves to remove/replace the rack to continue cooking. The chops are great with potatoes, rice, or even grits to catch the glaze.

Air Fryer Pork Chops with Apricot-Dijon Glaze -- Serves 4

4 boneless pork chops about 1/2-3/4-inch thick

1 tablespoon of dark brown sugar

1/2 teaspoon of coriander

1/4 teaspoon of salt

1/4 teaspoon of lemon pepper seasoning

1/2 teaspoon of onion powder

1/2 teaspoon of paprika

1/4 cup of apricot preserves, warmed in the microwave for 30 seconds if cold

1-2 tablespoons of grainy Dijon mustard (depending on how much you like mustard)

2 teaspoons of lemon juice

Score the pork chops with a sharp knife on the side with the fat cap, making three or four incisions in the fat (to prevent the chops from curling up as they cook). In a cup or small bowl, mix the sugar, coriander, salt, lemon-pepper, onion powder, and paprika. Coat both sides of the chops well with the spice mixture. Put the rack in your air fryer and coat the rack with non-stick cooking spray. Place two chops on the rack and cook the chops at 400 degrees for 5 minutes. While the chops cook, combine the apricot preserves, the mustard, and the lemon juice and mix until everything is well incorporated. Flip the chops over and spread them with a tablespoon or so of the glaze. Continue cooking the chops for 5-6 minutes or until a meat thermometer registers 145 degrees when inserted in the thickest part of the chops. Let the chops sit, loosely covered with foil, while you repeat the cooking process with the remaining chops. You probably will have glaze left over. Just warm it in the microwave and serve it alongside the cooked chops (make sure you haven't used a dirty spoon/one that's touched the semi-cooked chops in the glaze--use a clean spoon and don't return the spoon to the glaze after you glaze the pork chops).