Air Fryer Pork Chops

This recipe uses intense radiant convection at 400°F (200°C) to accelerate the Maillard reaction for a crispy crust while keeping the lean pork loin juicy. The high heat renders fat caps rapidly, self-basting the meat, while a dry rub adds flavor and texture.

Ingredients

• 4 thick-cut pork chops (approx. 1 inch to 1.25 inches thick, roughly 7–8 oz each; bone-in rib chops or center-cut boneless)
• 1.5 tablespoons extra-virgin olive oil (or avocado oil)
• 1 tablespoon brown sugar (substitute smoked coconut sugar or omit for keto/low-carb)
• 1.5 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt (or coarse sea salt)
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon dried ground thyme
• 0.25 teaspoon ground mustard powder
• 0.25 teaspoon cayenne pepper (optional)

Instructions

1. Remove pork chops from the refrigerator 15 to 20 minutes before cooking to dissipate the cold chill.
2. Pat every chop thoroughly dry on all sides using paper towels to remove surface moisture.
3. In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dried thyme, mustard powder, and cayenne.
4. Rub both sides and the fatty edges of each pork chop with olive oil.
5. Generously sprinkle the spice blend across all sides of each chop, pressing firmly with fingers to ensure adhesion.
6. Preheat the air fryer to 400°F (200°C) for 5 minutes.
7. Place the pork chops in the basket in a single layer, ensuring at least 0.5 inches of space between chops; do not overlap or stack.
8. Cook at 400°F (200°C) according to thickness: Boneless (1 inch) for 9–10 minutes total; Boneless (1.25 inches) for 11–12 minutes total; Bone-In (1 inch) for 11–12 minutes total; Bone-In (1.25–1.5 in) for 13–14 minutes total.
9. Open the basket at the halfway mark, flip each chop using silicone tongs, and return immediately to finish cooking.
10. Check the internal temperature by inserting an instant-read probe horizontally into the thickest part of the meat, avoiding the bone.
11. Remove the chops when the internal reading hits 140°F (60°C).
12. Transfer the chops onto a warm plate or cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.

Notes

Pull the meat at 140°F (60°C) to allow carryover cooking to reach the USDA safe threshold of 145°F (63°C). For maximum flavor, score the fat rim to prevent curling or add a herb butter finish after cooking. Reheat leftovers in the air fryer at 350°F (175°C) for 3 to 4 minutes to avoid drying.