If you aren’t already a fan of air fryers, these mouthwatering pork chops, glazed with a tantalizing mixture of maple syrup, soy sauce, ginger, and Sriracha, will surely win you over. The glaze creates a delightful caramelization and char around the edges in the air fryer. Before the chops are air-fried, they are given a light coating of this flavorsome maple-soy glaze, which brings an additional layer of zestiness enhanced by rice vinegar and Sriracha. The recipe eases with quick-pickled red onions, prepped with easily available pantry items that provide a zingy crunch and refreshing acidity to compete with the pork's richness.

It's recommended to serve these glazed pork chops over creamy polenta or mashed potatoes. Don't hold back on pouring the leftover glaze on top and adding a generous sprinkle of pickled onions for garnish.

This unique recipe is a creation by Marianne Williams and was reported to us by Chandra Ram.

Original recipe amounts cater 4 servings and composes of 4 bone-in rib-cut pork chops (12-ounce, 1-inch-thick each), 1/2 cup water, 1/4 cup distilled white vinegar, 1/2 teaspoon kosher salt, 1/4 cup and 1 tablespoon rice vinegar – separately divided, 1/2 cup and 1 tablespoon pure maple syrup – likewise separately divided, one small red onion (thinly sliced to about 2 cups), 1/3 cup lower-sodium soy sauce, 2 teaspoons each of freshly grated ginger and Sriracha chile sauce, and 3 tablespoons of canola oil.

Pork chops should be left at room temperature for about 30 minutes to take the chill off. In the meantime, a mixture of water, white vinegar, salt, rice vinegar, and maple syrup should be prepared and boiled. The boiling mix should be poured over the sliced onions placed in a heatproof container and let cool for at least 10 minutes.

Turn on the oven pre-heating at 200°F and prepare a baking sheet lined with parchment paper. In a different bowl, mix soy sauce, ginger, and remaining maple syrup. Transfer most of this mixture to a saucepan and bring it to a simmer. Stir occasionally until this mix thickens and reduces. Remove from heat and stir in Sriracha and remaining rice vinegar.

Meanwhile, preheat a 6 1/2-quart air fryer to 400°F for 5 minutes. Brush some of the canola oil mixture onto a couple of pork chops and put them in the air fryer basket. After about 10 to 12 minutes, the chops should be lightly charred with a temperature of 135°F. Place these on the prepared baking sheet and brush lightly with the reduced maple-soy glaze before keeping them in the oven to keep warm. Repeat the process with the remaining pork chops.

Let the pork chops rest for a bit before serving. Garnish each serving with a couple of tablespoons of pickled red onions and serve with the remaining glaze. The remaining pickled onions can be reserved for other dishes.