Air Fryer Pork Chops
Made it? Rate this recipeThick boneless pork chops coated in a brown sugar and smoked paprika rub and air fried until a golden-brown crust forms and the inside is juicy at 145°F (63°C). Finished with a sprig of rosemary.
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Step-by-Step Instructions
Prepare the chops
Take the chops out of the fridge 15 minutes before cooking. Pat them dry with paper towels. If there is a band of fat along the edge, make two or three small cuts through it so the chops do not curl as they cook.
Chef's Tips
- ›Chops at least 1 inch thick stay juicier than thin ones in an air fryer.
- ›Do not leave raw pork out at room temperature for more than about 30 minutes.
Mix the rub and coat
Combine the brown sugar, smoked paprika, garlic powder, onion powder, thyme, mustard powder, salt and pepper in a small bowl, breaking up any lumps of sugar. Rub the chops with olive oil, then press the rub onto both sides and the edges.
Chef's Tips
- ›Press firmly so the rub forms an even layer that will crust.
- ›Wash your hands after handling raw pork.
Preheat the air fryer
Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly oil the basket so the sugary crust does not stick.
Chef's Tips
- ›A hot start helps the crust form quickly before the inside overcooks.
- ›Run the machine empty for 3 minutes if there is no preheat setting.
Air fry, flipping once
Arrange the chops in a single layer with space between them. Air fry for 6 minutes, flip, and cook for another 4 to 8 minutes until the crust is golden brown and an instant-read thermometer in the center of the thickest chop reads 145°F (63°C).
Chef's Tips
- ›If all four chops do not fit flat without touching, cook them in two batches.
- ›Thinner chops (1/2 inch) may only need 7 to 9 minutes total, so check early.
Rest and serve
Move the chops to a plate, lay a rosemary sprig on each, and rest for at least 3 minutes, as USDA guidance for pork recommends. The center will be juicy and may be slightly pink, which is safe at 145°F (63°C) after resting.
Chef's Tips
- ›Resting on top of the rosemary releases a little of its aroma into the meat.
- ›Spoon any juices from the plate back over the chops.
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About This Recipe
What is this dish?
Air fryer pork chops are thick boneless chops with a sweet and smoky brown sugar and paprika rub, cooked at high heat so the outside caramelizes while the inside stays juicy.
Why you'll love it
Dinner is ready in about 25 minutes, the rub uses pantry spices, and cooking to temperature means you avoid the dry, tough chops many people remember.
When to serve
These are an easy weeknight main with mashed potatoes, a salad or roasted vegetables. They also slice well for sandwiches the next day.
Quick tips
Use 1-inch chops, preheat, flip once, cook to 145°F (63°C) and rest for 3 minutes.
Ingredient Highlights
Thick boneless pork chops
Loin chops about 1 inch thick give the crust time to form before the inside overcooks. Thin chops cook too quickly to brown well.
Brown sugar
Brown sugar caramelizes in the hot air to create the golden-brown crust and balances the smoky, savory spices.
Smoked paprika
Gives the chops a deep reddish color and a mild smoky taste that pairs naturally with pork.
Substitution Options
Coconut sugar or maple sugar can replace brown sugar, or leave it out for a savory rub. Dried rosemary or Italian seasoning can replace thyme. Use chili powder in place of half the paprika for more heat. Boneless chicken thighs can be cooked with the same rub at 380°F (195°C) for 14 to 18 minutes to 165°F (74°C).
Chef's Tips
Techniques that separate good from great
Brine for 30 minutes
Soak the chops in 4 cups (1 liter) of cold water mixed with 2 tablespoons kosher salt and 1 tablespoon sugar for 30 minutes in the fridge. Pat dry and leave the salt out of the rub. Brining helps lean chops stay moist.
Finish with herb butter
Mash 2 tablespoons soft butter with chopped rosemary and a little garlic, and set a spoonful on each chop while it rests. This is optional and makes the dish no longer dairy-free.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Instant-read thermometer
- Small mixing bowl
- Tongs
- Paper towels
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Buy thick chops; thin boneless chops overcook before a crust forms.
- Cook to 145°F (63°C) and rest for 3 minutes. Cooking pork well past this point is the main cause of dry chops.
- Leave space between chops in the basket so the crust browns evenly.
- Brown sugar can darken fast; if your air fryer runs hot, drop to 380°F (195°C) and add a minute or two.
Recipe Variations
Different ways to make this dish your own
Parmesan Crusted Chops
Dip the chops in beaten egg, then press into a mix of grated parmesan, breadcrumbs, garlic powder and Italian seasoning. Air fry at 380°F (195°C) for 12 to 15 minutes, flipping halfway, to 145°F (63°C).
Cajun Chops
Replace the rub with 1 tablespoon Cajun seasoning and a teaspoon of brown sugar. Reduce the salt if your blend already contains it.
Garlic Herb Chops
Skip the sugar and paprika and season with garlic powder, dried rosemary, thyme, salt and pepper. Finish with a squeeze of lemon.
What to Serve With
Perfect pairings to complete the meal
With Mashed Potatoes and Green Beans
A classic plate: creamy mashed potatoes and buttered green beans alongside the caramelized chops.
With Applesauce
Warm applesauce or sautéed apple slices are a traditional and tasty match for pork.
With a Crisp Salad
A green salad with a mustard vinaigrette keeps the meal light and cuts through the sweet crust.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store cooked chops in an airtight container for up to 3 to 4 days.
Freezer
Freeze cooked chops for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead
Mix the rub up to a month ahead and store it in a jar. Coat the chops up to 24 hours ahead and refrigerate them covered.
Reheating
Reheat in the air fryer at 350°F (175°C) for 4 to 5 minutes, or slice and warm gently in a covered pan with a splash of broth so they do not dry out.
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