Juicy Air Fryer Pork Chops
Thick bone-in pork chops with a sweet and savory spice crust, air-fried at 400°F in 12–14 minutes.
A thin coat of oil helps the brown-sugar and spice rub cling to thick bone-in chops. High air-fryer heat then caramelizes the outside quickly while an instant-read thermometer protects the juicy center from overcooking.
Instructions
- 1
Pat both sides of the pork chops thoroughly dry with paper towels.
- 2
Rub the olive oil over both sides of each pork chop.
- 3
Mix the brown sugar, paprika, kosher salt, black pepper, ground mustard, onion powder, and garlic powder in a small bowl. Rub the blend evenly and firmly over both sides of the chops.
- 4
Preheat the air fryer to 400°F/204°C.
- 5
Place the chops in the air-fryer basket and cook for 12–14 minutes, turning them halfway through. Check the thickest part with an instant-read thermometer and continue until it reaches 140–145°F (60–63°C); especially thick chops may require longer.
13 min
- 6
Transfer the chops to a plate and rest them for 2–3 minutes before slicing and serving.
3 min
Ago's Notes
- Use thick-cut bone-in pork chops about 1 inch (2.5 cm) thick. Thinner or boneless chops cook faster, while thicker chops may need more time.
- Pat the meat thoroughly dry so the oil and spice rub adhere evenly.
- The recipe card's 18-minute total covers five minutes of preparation and 13 minutes of cooking; allow another 2–3 minutes for resting.
- Use an instant-read thermometer for accuracy. The source instructs cooking to an internal temperature of 140–145°F (60–63°C), followed by the resting time.
- Another cooking oil may replace the olive oil.
- Store cooked chops airtight in the refrigerator for up to five days. Reheat in the air fryer at 350°F/175°C for 8–12 minutes, until hot.
- Freeze airtight for up to three months, thaw in the refrigerator, and then reheat.
Rest the chops for 2–3 minutes before slicing so their juices can redistribute.
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