First, Let Me Tell You About These Pork Chops
If you told me five years ago I’d be singing the praises of an air fryer pork chops recipe, I’d probably have laughed and made some snarky remark about kitchen gadgets. Yet here we are. Honestly, the air fryer was a gift from my cousin Jamie — who, by the way, is notorious for half-baked kitchen trends (love you, Jamie, but you know it’s true). One rainy Saturday I thought, why not give it a whirl with pork chops? And wow — it was kind of a revelation. No greasy mess everywhere, and it felt like cheating compared to my old skillet method. Plus, I could dance around the kitchen to a bit of Fleetwood Mac while it did its thing. Not that you have to, but it helps set the mood!
Why You’ll Love This (Or, Why I Can’t Stop Making It)
I make this on those nights when I barely have the patience to wait for a pizza delivery driver (which, for the record, is often). My family goes a bit wild for these chops because they’re juicy inside, crispy outside, and, let’s be honest, I don’t have to scrub a frying pan afterward. If you’re like me and have a short attention span midweek, this is a total lifesaver. Oh, and—this is important—cleanup is so easy I don’t mind letting the kids “help” (which usually means they eat half the crusty bits while I’m not looking).
The Ingredients (with a Few Swaps I Use When I Forget Something…)
- 4 boneless pork chops (about 1 inch thick, but thinner ones work; just watch the time)
- 1 tbsp olive oil (or, honestly, any neutral oil — I’ve used avocado oil in a pinch)
- 1 tsp garlic powder (sometimes I use fresh if I’m feeling fancy, but powder is quick)
- 1 tsp smoked paprika (my gran swore by the regular stuff, but smoked is so good here)
- 1/2 tsp salt (sea salt, table salt, whatever’s nearest)
- 1/2 tsp black pepper (fresh ground is great but pre-ground is fine too, no judgment)
- Optional: pinch of cayenne for a little kick, or swap the paprika for chili powder if that’s your thing
- Cooking spray (I use the generic store brand—my secret’s out!)
Directions, With Some Real Talk Mixed In
- Preheat your air fryer. 200°C (about 400°F) is my go-to. Some air fryers claim you don’t need to preheat but, actually, I find it works better if you do. I usually let mine heat up while I fumble around finding the spices.
- Pat your pork chops dry. Seriously, do this. Otherwise, they get kind of weirdly soggy. This is where I sneak a sniff—they just smell so fresh and meaty (weird? Maybe).
- Mix the seasonings. Combine the garlic powder, paprika, salt, pepper, and cayenne (if using) in a small bowl. Add the olive oil. Stir it all together. If you accidentally dump too much paprika in, don’t panic. It happens to the best of us.
- Rub the seasoning paste on the chops. Get in there with your hands—no shame. Just wash up after. If it looks a little goopy, that’s totally fine. Don’t worry if it sticks unevenly; it all sorts itself out when it cooks.
- Spray the air fryer basket with cooking spray. Or brush it with oil if you’re fancy (I’m not).
- Arrange the pork chops in a single layer. If they’re squished, they steam instead of crisp, so give them some elbow room. Better a second batch than chewy chops.
- Cook for 9-12 minutes. Flip them halfway—this is where I sometimes forget and, honestly, it’s still fine, but a flip makes both sides nice and golden. Thicker chops need the full 12; thinner ones are done sooner. Don’t be afraid to peek. A meat thermometer is handy but if you don’t have one, just look for juices running clear (or, you know, cut one open and check, no shame).
- Let them rest for 3 minutes. This step is boring but don’t skip it. I once rushed and all the juices ran out. Regret! Now I just set a timer and scroll Instagram for a bit.
Notes From (Many) Messy Kitchen Experiments
- The first time I tried this, I overcrowded the basket and ended up with pale, sad pork chops. Lesson learned: space is your friend.
- If you use bone-in chops, add a minute or two. They take a smidge longer but taste just as good.
- Sometimes I forget the oil. It still works, but the flavor doesn’t cling quite as well. On second thought, maybe don’t forget the oil.
- I think these taste even better the next day (if you have leftovers, which is rare in my place).
Variations I’ve Tried (With Honest Results)
- Italian style: Swap the paprika for Italian herbs and add a smidge of grated parmesan. Not bad!
- Honey mustard: Mix 1 tbsp mustard with 1 tsp honey and use as your rub. Kids loved it, but I found it a bit sweet for my taste.
- Panko crusted: I once tried pressing panko crumbs on top. They mostly blew around in the air fryer (oops), so maybe skip that unless you like a messy cleanup.
- Want to go low-sodium? Just cut back on the salt. Makes it a little blander, but nothing a squeeze of lemon can’t fix.
What If I Don’t Have an Air Fryer?
Honestly, you could do this in a regular oven at about 220°C / 425°F. It’s not quite the same, but it works in a pinch. A toaster oven works too; just keep an eye on it so it doesn’t go from golden to, er, charcoal.
Storing These Chops (Though They Rarely Last Long Enough)
Pop any leftovers in an airtight container and stash them in the fridge. Good for up to 3 days — although, in my house, they’re gone by the next morning. Reheat in the air fryer for a couple of minutes for best results. The microwave is okay, but you’ll lose that crispy edge. Just telling it like it is.
How I Serve These (A Little Family Tradition)
I love these with a big pile of mashed potatoes and steamed green beans. Or sometimes, I go lazy and do them with a salad from a bag. If I’m really feeling nostalgic, I serve applesauce on the side, just like my mum used to — something about pork and apples, right? Oh, and if you want more sides inspo, this roundup from Spend With Pennies is pretty great. Not sponsored, just a fan.
Pro Tips I Learned the Hard Way
- Don’t skip the flip halfway. I tried doing a whole batch without flipping and ended up with one side way crispier than the other. Not ideal.
- Resting is key. I once cut into them straight away—juices everywhere, meat a bit dry. Now I force myself to wait. It’s worth it.
- Always check doneness. The color can fool you. If you have a meat thermometer (I use this one: Serious Eats’ rec), 63°C/145°F is perfect.
FAQ (Real Questions I’ve Actually Gotten, Swear)
- Can I use frozen pork chops?
- Yep, but they’ll need a few extra minutes, and don’t expect the spice rub to stick as well. Actually, I thaw mine if I can — but sometimes you just gotta roll with it.
- Do I need to marinate these first?
- Nope! The oil and spice rub does the trick. If you want to marinate overnight, sure, but you don’t have to plan ahead. I rarely do.
- Will this work with chicken?
- Absolutely! Just adjust the cooking time a bit (smaller pieces = less time). I’ve done this with chicken thighs and it’s great.
- Can I double the recipe?
- You can, but cook in batches, otherwise, you end up with steamed pork instead of crispy. Learned that one the hard way.
- What if my air fryer basket is tiny?
- Just cook two at a time. Or if you’re feeling brave, squish them in and accept the consequences. (I did, once. Never again.)
So that’s my not-so-fancy, totally dependable air fryer pork chops recipe. If you’re curious about more air fryer ideas, The Kitchn has loads of inspiration (I lose hours there sometimes). And hey, if you try a wild variation that works, let me know — I’m all ears!
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2Pat the pork chops dry with paper towels. Brush both sides with olive oil.
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3In a small bowl, mix together garlic powder, smoked paprika, dried thyme, salt, black pepper, and onion powder.
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4Rub the spice mixture evenly over both sides of the pork chops.
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5Place the pork chops in a single layer in the air fryer basket. Cook for 7-8 minutes per side, or until the internal temperature reaches 145°F (63°C).
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6Remove from the air fryer and let rest for 3 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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