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Ingredients
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4 cups water
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2 tablespoons kosher salt
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2 tablespoons white sugar
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4 (5 ounce) bone-in center loin pork chops, about 3/4-inch thick
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1 teaspoon chili powder, or to taste
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1 teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon white pepper
Glaze:
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½ cup apricot all-fruit spread
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3 tablespoons hoisin sauce
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1 (1 inch) piece ginger root, peeled and grated
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2 cloves minced garlic
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1 ½ teaspoons Asian chili-garlic sauce
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½ medium lime, juiced
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cooking spray
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2 tablespoons finely minced fresh parsley
Directions
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Combine water, salt, and sugar in a bowl and stir until the crystals are dissolved. Add pork chops, cover, and refrigerate for at least 2 hours, or up to 4 hours.
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Remove pork chops from the brine and shake off excess. Discard the remaining brine. Pat chops dry with paper towels and place on a plate or cutting board.
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Combine chili powder, onion powder, salt, and white pepper in a small bowl. Distribute 1/2 of the rub mixture among the 4 chops and rub to coat the entire surface. Turn the chops and repeat. Allow chops to come to room temperature, about 30 minutes.
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Meanwhile, combine apricot all-fruit spread, hoisin sauce, ginger, garlic, chili-garlic sauce, and lime juice for the glaze in a medium, microwave-safe bowl.
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Microwave mixture on high for 3 minutes, stirring halfway through. Carefully remove glaze and set aside.
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Preheat air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray each side of seasoned and rubbed chops with cooking spray.
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Place chops in the air fryer in a single layer and air-fry for 8 minutes, turning halfway through.
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Brush the tops of the chops with prepared glaze and air-fry until pork chops are no longer pink in the center, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Sprinkle chops with minced parsley, and serve with remaining glaze.
Cook's Note:
Different air fryer brands and different sizes may affect cooking times. This recipe was prepared using a 5.3-quart, basket-style air fryer.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
275 | Calories |
6g | Fat |
40g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 275 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 2g | 9% |
Cholesterol 41mg | 14% |
Sodium 3517mg | 153% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 1g | 4% |
Total Sugars 27g | |
Protein 17g | 34% |
Vitamin C 10mg | 11% |
Calcium 48mg | 4% |
Iron 1mg | 6% |
Potassium 309mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.