Air Fryer Pork Chops with Apple Sauce
Why this recipe works
- Weeknight speed: The pork cooks quickly in the air fryer while the apple sauce simmers on the hob, keeping the whole meal within 30 minutes.
- Balanced sweetness: Lemon juice and zest lift the apple sauce, keeping the sugar and cinnamon from tasting too heavy.
- Classic pairing: Pork and apple work well together because the fruit’s sweetness and acidity cut through the savoury richness of the meat.
Get the most out of this recipe
Ingredient notes
- Choose the right apples: Firm tart-sweet apples hold their shape long enough to soften into a chunky sauce without turning watery.
- Use bone-in chops: Bone-in pork chops about 2.5 cm thick are less likely to dry out during air frying than very thin, boneless cuts.
Texture tips
- Keep the pork juicy: Pat the chops dry before seasoning so they brown properly, and avoid cooking them beyond the point where they feel firm but still springy.
- Control the sauce texture: Mash the apples lightly for a rustic sauce, or simmer a little longer if you prefer a smoother finish.
Timing notes
- Rest before serving: Let the pork chops rest for a few minutes after air frying so the juices settle before the apple sauce is spooned over.
- Cook in parallel: Start the apple sauce first, then season and air-fry the pork while the apples soften to keep the workflow efficient.
Make-ahead tips
- Store separately: Keep the pork and apple sauce in separate airtight containers so the chops do not soften in the sauce.
- Reheat gently: Warm the pork in the air fryer at 180°C (355°F) until piping hot, and loosen the apple sauce in a saucepan with a splash of water if needed.
Equipment you'll need
Ingredients
Instructions
- Peel, core and cut the apples into small chunks. Finely zest the lemon, then squeeze the juice.
- Put the apples in a saucepan with the caster sugar, ground cinnamon, a pinch of the fine sea salt, the lemon juice, and 60 ml water. Bring to a simmer, then cook for 10 to 12 minutes, stirring occasionally, until the apples are very soft and the liquid looks syrupy.
- Mash the apples with a wooden spoon for a chunky sauce, or keep simmering 1 to 2 minutes for a smoother texture. Stir in the lemon zest, then cover and keep warm on a very low heat.
- Pat the pork chops dry, then rub all over with the olive oil. Season both sides with the remaining fine sea salt and the black pepper.
- Air-fry the pork chops at 200°C (390°F) for 10 to 12 minutes, turning halfway, until browned and cooked through. Rest the chops for 3 minutes before serving.
- Serve the pork chops with the warm apple sauce spooned over the top.
Recipe notes
Tips
- For the juiciest result, choose chops that are about 2.5 cm thick and avoid overcooking; the meat should feel firm but still springy when pressed.
- If the apple sauce looks dry before the apples soften, add a splash of water and keep simmering until tender.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the pork until piping hot throughout.
Substitutions
- Replace caster sugar with light brown sugar for a deeper, caramel-like sweetness in the apple sauce.
- Replace olive oil with vegetable oil for a more neutral flavour on the pork chops.
Storage
- Refrigerate up to 3 days
- Cool the pork and apple sauce, then refrigerate in separate airtight containers. Reheat the pork in the air fryer at 180°C (355°F) for 4 to 6 minutes until piping hot, and warm the apple sauce gently in a saucepan with a splash of water if needed. Freeze the apple sauce for up to 2 months; thaw overnight in the fridge and reheat gently.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: American
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