2bone-in pork chops(1 1/4" to 1 1/2" thick, about 1 lb each)
1Tbspbutter(melted; or olive oil)
For the mustard chimichurri sauce
1Tbspwhole grain Dijon mustard
1Tbspfresh parsley(finely chopped)
1Tbspfresh cilantro(finely chopped)
1Tbspred onion(finely chopped)
1/2tspkosher salt(plus more to taste)
1/4tspblack pepper(plus more to taste)
To prepare chimichurri sauce, place all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Pat the pork chops dry with paper towels. Make small cuts along the fatty edge about 1-2 inches apart. Season with salt and pepper on both sides. Transfer to a plate and refrigerate uncovered for a few hours or overnight.
Straight from the fridge, place the pork chops on the air fryer rack and brush with melted butter. Cook at 400F (or 410F if your air fryer goes that high) for about 20 minutes, or until the internal temperature reaches 140F. Do not flip or rotate.
Remove pork chops from the air fryer, let rest for 5 minutes and serve with chimichurri sauce and your favorite side dish.