Best Damn Air Fryer Pork Chops Recipe

I finally perfected my Air Fryer Pork Chops after learning a little-known step that makes all the difference.

I love testing pantries for the Best Damn Air Fryer Pork Chops. These feel like cheating because they come out juicy, tender and the crust has a little smokiness from smoked paprika that pulls you in.

I play with thickness so they read like Thick Pork Chops In Air Fryer stories, folks expect overcooked and dry but these dont. A slick of olive oil and the right seasoning makes them sing, and every time I make them friends ask how I did it even if I wont say everything here.

You’ll want to try just to see what the fuss is about.

Ingredients

• Meaty, high in protein and B vitamins keeps you full, cooks fast.
• Adds healthy fats, helps browning, gives a light fruity richness not greasy.
• Boosts flavor, helps crust form, essential but use sparingly or it’s salty.
• Warm sharp bite, balances richness, simple spice that wakes up meat.
• Savory punch without the raw garlic bite, blends into rubs perfectly.
• Smoky sweet color, gives depth and a subtle barbecue vibe.
• Adds gentle sweetness and caramel notes, helps crust caramelize when used.
• Lemon wedges and parsley optional: Bright acid cuts richness, parsley freshens and colors.

Ingredient Quantities

• 4 bone in pork chops, 1 inch thick about 6 to 8 oz each
• 1 1/2 tablespoons olive oil
• 1 teaspoon kosher salt or 3/4 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon brown sugar optional
• 1 tablespoon unsalted butter optional
• Lemon wedges and chopped parsley for serving optional

How to Make this

1. Pat the 4 bone in pork chops dry with paper towels and let them sit at room temp 15 to 20 minutes so they cook more evenly.

2. In a small bowl mix 1 1/2 tablespoons olive oil, 1 teaspoon kosher salt (or 3/4 tsp fine salt), 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme and 1/2 teaspoon brown sugar if you want a touch of sweetness.

3. Rub the seasoning mix all over both sides of the chops, press it in so it sticks. If there’s a fat edge lightly score it so it won’t curl while cooking.

4. Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes. A hot basket gives better browning.

5. Arrange the chops in a single layer in the basket, not touching. You may need to cook in two batches depending on your air fryer size.

6. Cook at 400°F for 10 to 14 minutes total for 1 inch thick bone in chops, flipping once halfway through (about at 5 to 7 minutes). Start checking temperature at 10 minutes.

7. Use an instant read thermometer in the thickest part without touching bone; pull the chops at 140 to 142°F because they will rise to 145°F while resting. If they’re not there, give them another 1 to 2 minutes and recheck.

8. Optional finish: top each hot chop with about 1 tablespoon unsalted butter so it melts over them, or return to the air fryer for 30 seconds to brown the tops more.

9. Let the chops rest loosely tented for 3 to 5 minutes so juices redistribute. Serve with lemon wedges and chopped parsley if you like, squeeze lemon over each for brightness.

Equipment Needed

1. Air fryer with removable basket (big enough so chops fit single layer)
2. Instant-read thermometer (check temp without touching bone)
3. Small mixing bowl (for olive oil + spice rub)
4. Measuring spoons (for salt, paprika, thyme etc)
5. Tongs (to place and flip the chops)
6. Paper towels and a clean plate (pat dry then let chops rest)
7. Sharp knife or kitchen shears and a cutting board (score fat edge if needed)
8. Oven mitts or heatproof gloves and a serving platter (finish and serve)

FAQ

Best Damn Air Fryer Pork Chops Recipe Substitutions and Variations

• Olive oil: switch to avocado oil, grapeseed oil, or melted butter. Avocado and grapeseed have higher smoke points so they’re nicer for the air fryer; use the same amount (1 1/2 tbsp).
• Kosher salt: use fine table salt or flaky sea salt. If using fine table salt use 3/4 teaspoon instead of 1 teaspoon. Flaky sea salt is best sprinkled after cooking for texture.
• Smoked paprika: substitute regular paprika plus a tiny pinch of cumin, or use chipotle powder for a smoky kick. Keep the total to about 1 teaspoon and start light with chipotle cause it’s hotter.
• Brown sugar (optional): swap with maple syrup or honey for a sticky glaze, or coconut sugar as a dry swap. If you use syrup brush it on near the end so it doesn’t burn.

Pro Tips

1) Salt ahead for juicier chops: salt them at least 30 minutes before cooking or even the night before and keep uncovered in the fridge. It acts like a dry brine and really helps flavor and moisture, but wipe off any big salt crystals before you season.

2) Use an instant read probe and pull early: aim to take them out at about 140 to 142°F since they’ll climb to 145°F while resting. Don’t poke near the bone or you’ll get a false high reading.

3) Don’t crowd the basket, rotate not just flip: leaving space lets hot air circulate so you get better browning. If you gotta do two batches, keep the first ones loose tented in a 200°F oven so they stay warm without overcooking.

4) Watch the sugar and finish with fat for gloss: if you used brown sugar it can darken fast in the last minute or two, so check often. A pat of butter or a spoon of compound butter at the end makes them look and taste restaurant-level, but add it off heat so it melts slowly.

Best Damn Air Fryer Pork Chops Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I finally perfected my Air Fryer Pork Chops after learning a little-known step that makes all the difference.

Pin

Servings

4

servings

Calories

410

kcal

Equipment: 1. Air fryer with removable basket (big enough so chops fit single layer)
2. Instant-read thermometer (check temp without touching bone)
3. Small mixing bowl (for olive oil + spice rub)
4. Measuring spoons (for salt, paprika, thyme etc)
5. Tongs (to place and flip the chops)
6. Paper towels and a clean plate (pat dry then let chops rest)
7. Sharp knife or kitchen shears and a cutting board (score fat edge if needed)
8. Oven mitts or heatproof gloves and a serving platter (finish and serve)

Ingredients

• 4 bone in pork chops, 1 inch thick about 6 to 8 oz each

• 1 1/2 tablespoons olive oil

• 1 teaspoon kosher salt or 3/4 teaspoon fine salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon brown sugar optional

• 1 tablespoon unsalted butter optional

• Lemon wedges and chopped parsley for serving optional

Directions

• Pat the 4 bone in pork chops dry with paper towels and let them sit at room temp 15 to 20 minutes so they cook more evenly.
• In a small bowl mix 1 1/2 tablespoons olive oil, 1 teaspoon kosher salt (or 3/4 tsp fine salt), 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme and 1/2 teaspoon brown sugar if you want a touch of sweetness.
• Rub the seasoning mix all over both sides of the chops, press it in so it sticks. If there's a fat edge lightly score it so it won't curl while cooking.
• Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes. A hot basket gives better browning.
• Arrange the chops in a single layer in the basket, not touching. You may need to cook in two batches depending on your air fryer size.
• Cook at 400°F for 10 to 14 minutes total for 1 inch thick bone in chops, flipping once halfway through (about at 5 to 7 minutes). Start checking temperature at 10 minutes.
• Use an instant read thermometer in the thickest part without touching bone; pull the chops at 140 to 142°F because they will rise to 145°F while resting. If they're not there, give them another 1 to 2 minutes and recheck.
• Optional finish: top each hot chop with about 1 tablespoon unsalted butter so it melts over them, or return to the air fryer for 30 seconds to brown the tops more.
• Let the chops rest loosely tented for 3 to 5 minutes so juices redistribute. Serve with lemon wedges and chopped parsley if you like, squeeze lemon over each for brightness.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 220g
• Total number of serves: 4
• Calories: 410kcal
• Fat: 31g
• Saturated Fat: 10g
• Trans Fat: 0.3g
• Polyunsaturated: 3g
• Monounsaturated: 15g
• Cholesterol: 120mg
• Sodium: 350mg
• Potassium: 400mg
• Carbohydrates: 2g
• Fiber: 0.2g
• Sugar: 0.5g
• Protein: 44g
• Vitamin A: 200IU
• Vitamin C: 1mg
• Calcium: 40mg
• Iron: 1.2mg