Air Fryer Pork Chops With Maple-Soy Glaze

Let pork chops stand at room temperature for 30 minutes to take the chill off the meat. Meanwhile, stir together water, white vinegar, salt, 1/4 cup of the rice vinegar, and 1 tablespoon of the maple syrup in a small saucepan. Bring to a boil over medium-high. Place onion in a glass jar or a heatproof bowl, and pour boiling water mixture over onion. Let cool for at least 10 minutes. (Pickled onion can be made up to 1 week in advance and stored in a refrigerator, covered, until ready to use.)

Preheat oven to 200°F. Line a rimmed baking sheet with parchment paper and fit with a wire rack; set aside. Stir together soy sauce, ginger, and remaining 1/2 cup maple syrup in a small bowl until combined. Transfer 3/4 cup of the maple syrup mixture to a small saucepan, reserving remaining 1/4 cup mixture in small bowl. Bring maple syrup mixture in saucepan to a simmer over medium-high. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, syrupy, and reduced to about 1/3 cup, 10 to 12 minutes. Remove from heat; stir in Sriracha and remaining 1 tablespoon rice vinegar. Set aside. While maple-soy glaze in saucepan simmers, stir canola oil into reserved maple syrup mixture in small bowl until combined.

Preheat a 6 1/2-quart air fryer to 400°F for 5 minutes. Brush 2 pork chops with some of the canola oil mixture, and add to air fryer basket. Cook pork chops until lightly charred and a thermometer inserted into thickest portion registers 135°F, 10 to 12 minutes, flipping pork chops and brushing with more canola oil mixture twice throughout cook time (after about every 3 or 4 minutes). Reserve remaining canola oil mixture for remaining 2 pork chops. Remove pork chops from air fryer, and place on prepared baking sheet. Brush cooked pork chops lightly with some of thickened maple-soy glaze in saucepan, reserving remaining glaze for remaining 2 pork chops and for serving, and place in oven to keep warm. Repeat process with remaining 2 pork chops and canola oil mixture.

Let cooked pork chops rest for 5 minutes. Divide pork chops evenly among 4 plates. Top each pork chop with about 2 tablespoons pickled red onion and serve with remaining thickened glaze in saucepan. Reserve remaining pickled onion for another use.