Air Fryer Pork Chops

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  2 Pork Chops, Bone-In(454g)

  Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  BBQ Sauce
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  1 tbsp Chili powder
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  1 tsp Coriander, Ground
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  1 tsp Mustard powder
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  1 tsp Paprika, Smoked
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  0.8 tsp ¾ teaspoon kosher salt
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  0.8 tsp ¾ teaspoon ground black pepper
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  0.5 tsp Cumin, Ground
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  0.3 tsp Cayenne Pepper, Ground

Instructions

1. 1Pat the pork chops dry on both sides using paper towels, then coat lightly with olive oil and sprinkle with the kosher salt and ground black pepper on both sides.
2. 2In a small bowl, combine the chili powder, ground coriander, mustard powder, smoked paprika, ground cumin, and cayenne pepper to create the spice rub.
3. 3Rub the spice mixture evenly over both sides of the pork chops, pressing gently so it adheres.
4. 4Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Place the pork chops in a single layer and cook for 5–7 minutes over medium-high heat until golden brown on the first side and the underside releases easily from the pan, then flip with tongs.
5. 5Continue cooking for 4–7 minutes over medium-high heat until an instant-read thermometer inserted into the thickest part (away from bone) reaches 145°F, and the meat is no longer pink at the center.
6. 6Transfer the pork chops to a plate, cover loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
7. 7Warm the BBQ sauce in a small saucepan over low heat for 2–3 minutes, stirring occasionally, until heated through.
8. 8Divide the pork chops evenly into airtight containers while warm, drizzle with the warmed BBQ sauce, and store in the refrigerator for up to 4 days.