A delicious recipe for air fryer pork chops you can make in no time
You hear it the moment the basket slides in: a blast of scorching air, the soft hiss of fat, and—about 12 to 15 minutes later—a pork chop that looks like it just came off the grill: mahogany-lacquered outside, perfectly cooked within. No skillet to scrub, no oven to preheat—just the reassuring simplicity of the air fryer.
Master three variables—time, temperature and seasoning—and you’ll nail it every time, even on a Tuesday when you just walked in the door.
Choosing & preparing your pork chops
A thick chop is your best insurance against drying out. Look for chops 2.5 to 5 cm thick: that extra thickness keeps the interior juicy while the crust forms. Bone-in cuts deliver even more flavor thanks to marrow and a bit of extra fat, but plan on two to four extra minutes of cooking, as the bone slows heat transfer.
Even the nicest cut benefits from a brief trip to the “spa.” Give it a 30- to 60-minute dry or wet brine. Just salt and, if you like, a pinch of sugar dissolved in water can significantly improve moisture retention.
Then pat the chops dry so the surface can brown. Finally, take a cue from the pros: let the meat rest on the counter for a good ten minutes. At room temperature, cooking is more even, and the crust won’t overcook while the center reaches the ideal temperature.
Tips for perfect air fryer pork chops
A five-minute preheat ensures the first blast of air sears rather than steams. Meanwhile, coat each chop with a light coating of oil, just enough to help the spices adhere and prevent sticking. Arrange the meat in a single layer; overcrowding blocks the hot air that makes the appliance so effective.
Halfway through cooking, flip the chops or, for ultra-even browning, raise them on a small rack, closer to the heating element. Breaded or Parmesan versions benefit from a quick spritz of oil to help the crust brown.
For a “cheesy crust” without breading, coat the chops with grated Parmesan, garlic powder, and black pepper. If you prefer a glossy glaze, whisk honey, Dijon mustard, vinegar, and minced garlic, then let the pork marinate for 20 minutes; the extra moisture may require a few additional minutes of cooking, but you’ll be rewarded with a golden surface worthy of a Sunday roast.
Equipment
Ingredients
- 2 pork chops 4 to 5 cm thick each
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1.5 teaspoons salt
- 1.5 teaspoons black pepper
- 1 teaspoon dry mustard
- 0.5 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
- Preheat the air fryer to 200°C for 5 minutes.
- Rinse the pork chops under cold water and pat completely dry with paper towels.2 pork chops
- In a small bowl, mix all the dry ingredients.2 tablespoons brown sugar, 1 tablespoon paprika, 1.5 teaspoons salt, 1.5 teaspoons black pepper, 1 teaspoon dry mustard, 0.5 teaspoon onion powder, 0.25 teaspoon garlic powder
- Coat the chops with olive oil, then generously rub the spice mixture all over.2 tablespoons olive oil
- Cook the chops in the air fryer on the Air Fry setting at 200°C for 12 to 14 minutes, or until the internal temperature reaches 60°C.
- Flip the chops after 6 minutes.
