Grilled Honey Garlic Shrimp: The Easiest Skewer Recipe
You’ve suffered through enough sad, overcooked pork chops to last a lifetime. Chewy, flavorless, and drier than a tax seminar.
But what if I told you there’s a way to make them crispy on the outside, juicy on the inside, and ready in under 20 minutes?
No sous vide, no brining, no begging the meat gods for mercy. Just an air fryer and a few pantry staples.
These aren’t your grandma’s pork chops (unless your grandma was a secret kitchen wizard).
Let’s fix your pork chop trauma for good.
Why This Recipe Works
Air fryers are basically magic for proteins. They blast pork chops with superheated air, creating a golden crust without the greasy mess of frying. The result? Perfectly cooked meat every time.
No more guessing if it’s done or hacking through rubbery texture. Plus, the seasoning blend here—smoky paprika, garlic powder, and a hint of brown sugar—gives you flavor that punches way above its weight class.
It’s stupidly simple but tastes like you put in way more effort than you actually did.
Grilled Honey Garlic Shrimp: The Easiest Skewer Recipe
Course: Dinner, High-Protein, Pork4
servings5
minutes15
minutes350
kcalIngredients
4 boneless pork chops (1-inch thick)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp brown sugar (optional, for caramelization)
½ tsp salt
½ tsp black pepper
Step-by-Step Instructions
- ChatGPT said:
- Pat the pork chops dry: Use paper towels to remove moisture for maximum crispiness.
- Mix the spices: Combine paprika, garlic powder, onion powder, brown sugar, salt, and pepper in a small bowl.
- Rub the chops: Coat with olive oil, then evenly apply the spice mix.
- Preheat the air fryer: Heat to 400ºF (200ºC) for 3 minutes.
- Cook for 12–15 minutes: Flip halfway. Adjust time for thicker chops, ensuring no pink remains.
- Let them rest: Wait 3 minutes before serving to retain juices.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes to revive the crisp.
Microwaving is an option, but you’ll sacrifice texture—IMO, not worth it.
Why You’ll Love This Recipe
Besides being faster than delivery? It’s healthier than deep-frying, uses minimal oil, and requires zero babysitting.
The air fryer does the heavy lifting while you pretend you’re a gourmet chef.
Plus, it’s customizable—swap spices, add heat, or go keto-friendly. It’s the weeknight hero you didn’t know you needed.
Nutrition Facts (Per Serving)
- Calories: 350
- Protein: 36g
- Fat: 18g
- Carbs: 2g
- Fiber: 0g
- Sugar: 1g
Common Mistakes to Avoid
- Overcrowding the basket: Leave space or you’ll steam the chops instead of crisping them.
- Skipping the preheat: Cold air fryers = uneven cooking. Don’t sabotage yourself.
- Using paper-thin chops: 1-inch thickness ensures juiciness.
Anything under ¾-inch will dry out faster than your phone battery.
Alternatives
No air fryer? Use a oven at 425°F on a wire rack (20–25 minutes). For keto, skip the brown sugar.
Spice haters? Try lemon pepper or Italian seasoning. Bone-in chops work too—just add 2–3 minutes to the cook time.
FAQs
Can I use frozen pork chops?
Technically yes, but thaw them first.
Frozen chops will cook unevenly, and nobody wants a half-raw, half-charred dinner.
Why are my chops still dry?
You probably overcooked them. Use a meat thermometer—145°F is the sweet spot. Also, thicker chops = more forgiveness.
Do I need to flip them?
Yes, unless you enjoy one crispy side and one sad, limp side.
Flip halfway for even browning.
Can I use pork tenderloin instead?
Sure, but adjust the time (8–10 minutes). Tenderloin cooks faster and lacks the fat that keeps chops juicy.
Final Thoughts
This recipe is the culinary equivalent of finding money in your pocket. Minimal effort, maximum payoff.
Perfect for lazy cooks, busy parents, or anyone who’s tired of disappointing pork chops. FYI, once you try this, you might never go back to pan-frying.
Now go forth and make your air fryer earn its counter space.
