Ingredients

For the Pork Chops:

• 4 pork chops (approx. 6–8 oz each, 1-inch thick; bone-in preferred for extra moisture)
• 1 tbsp olive oil or high-smoke-point oil spray (such as avocado oil)

Signature Dry Rub:

• 1 tbsp brown sugar (adds caramelization and balances savory heat)
• 1 tsp smoked paprika (for color and subtle smokiness)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano or thyme
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp cayenne pepper (optional, for a slight heat boost)

Instructions

1. Follow these clear, ordered steps for foolproof air fryer pork chops every single time.
2. 1.Prep the Meat and Air Fryer: Prerequisite for optimal crispiness.
3. Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Meanwhile, remove the pork chops from the refrigerator. Pat them completely dry on both sides using paper towels. Removing surface moisture is essential for achieving a good sear rather than steaming the meat.
4. 2.Apply Oil and Rub: Coat evenly for max flavor.
5. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and optional cayenne pepper. Mix thoroughly to remove any clumps. Lightly coat or spray both sides of each pork chop with olive oil, then generously press the seasoning mixture onto both sides until fully covered.
6. 3.Load the Air Fryer Basket: Avoid crowding for proper air flow.
7. Arrange the seasoned pork chops in a single layer in the preheated air fryer basket. Ensure there is at least a half-inch gap between chops to allow heat to circulate freely. If your air fryer is smaller, cook in two separate batches rather than stacking or overlapping.
8. 4.Air Fry to Target Temperature: Monitor internal heat accurately.
9. Cook at 400°F (200°C) for 9 to 10 minutes , flipping halfway through (around the 5-minute mark). Check internal temperature using an instant-read digital meat thermometer inserted into the thickest part of the chop, avoiding any bone. Remove the pork chops as soon as the thermometer reaches 140°F–145°F (60°C–63°C) .
10. 5.Rest and Serve: Lock in the juices before slicing.
11. Transfer the pork chops to a clean cutting board or serving platter and tent loosely with foil. Allow the meat to rest undisturbed for 5 minutes . During this time, carryover cooking will bring the internal temperature up to the USDA-recommended 145°F (63°C) while locking the flavorful juices into the fiber of the meat. Serve warm!

Nutrition

Calories: 280 kcal — · Protein: 38 g 76% · Fat: 12 g 15% · Carbohydrates: 4 g 1% Dietary · Saturated Fat: 3.5 g 18% · Fiber: 0.5 g 2% · Sugar: 3 g — · Sodium: 620 mg 27%