Air Fryer Pork Chops
Thick boneless pork chops with a brown sugar and paprika rub, air fried until juicy and caramelized in about 12 minutes.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 4 boneless pork chops, about 1 inch thick
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne, optional
Steps
Step 1: Take the chops out of the fridge 15 minutes before cooking. Pat dry.
Step 2: Mix the brown sugar, paprika, garlic powder, onion powder, thyme, salt, pepper and cayenne.
Step 3: Rub the chops with the oil, then coat both sides with the seasoning.
Step 4: Heat the air fryer to 400°F for 3 minutes. Lay the chops in a single layer.
Step 5: Air fry 6 minutes, flip, and cook 4 to 6 minutes more, until they reach 145°F in the center.
Step 6: Rest 5 minutes before serving.
Swaps
- Bone-in chops: Add 2 to 4 minutes.
- Breaded: Dip in beaten egg, then a mix of panko and Parmesan, spray with oil and cook at 380°F for 12 to 14 minutes, flipping halfway.
- Glaze: Brush with a mix of honey and Dijon in the last 2 minutes.
Tips
- The USDA says pork is safe at 145°F with a 3-minute rest. A little pink in the center is fine and much juicier.
- Thinner chops (1/2 inch) need only 7 to 9 minutes total.
The story
HAM Cooking. Let’s fire it up.
Somewhere along the line, a lot of us got raised on pork chops cooked until they were dry enough to sand a deck with. Good news: pork doesn’t need that. The safe temperature is 145°F, and that’s where a chop is juicy and tender with a hint of pink.
The air fryer’s hot, fast-moving air sears the outside of the chops quickly, and the brown sugar in the rub caramelizes into a sweet, savory crust. Thick chops are the way to go here. Thin chops cook through before they have time to brown, so they end up gray and dry. A 1-inch chop gives you time to build color while the inside stays moist.
Resting for 5 minutes matters, too. It lets the juices settle back into the meat instead of running all over your cutting board. Pair it with applesauce and you’re living the classic dream.
HAM out.
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