Air Fryer Pork Chops with Paprika-Garlic Rub

Air Fryer Pork Chops

Bone-in pork chops get a paprika-garlic rub that browns in the air fryer without breading. Cook them at 400°F (205°C), turning once, then finish with chopped parsley and lemon wedges.

The browned crust tells you little about the center. Because chop thickness and air fryer performance vary, check each chop with an instant-read thermometer. Remove it when the thickest part reaches 145°F (65°C), measuring away from the bone.

Ingredients for Air Fryer Pork Chops

• 4 bone-in pork chops, about 1 inch thick and 2 pounds total (900g)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon finely chopped fresh parsley, plus a small sprig for serving
• 1 lemon, cut into wedges

How to Make Air Fryer Pork Chops

1. Prepare the rub: Set the air fryer to 400°F and preheat if the appliance instructions recommend it. Mix the paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl.
2. Season the chops: Pat the pork chops dry with paper towels. Coat them lightly with the olive oil, then rub the seasoning over all sides.
3. Arrange in one layer: Place the chops in the basket with space around each one. Do not stack or overlap them; cook in batches if necessary.
4. Air fry: Cook at 400°F, turning once halfway through. For roughly 1-inch bone-in chops, allow about 10–14 minutes total as a checking window. Begin checking at 9–10 minutes total.
5. Check and rest: Insert an instant-read thermometer into the thickest part of each chop without touching the bone. Remove each chop when it reaches 145°F. If one needs longer, continue cooking in short increments and check again. Rest on a plate for 3–5 minutes.
6. Serve: Arrange the whole chops together on a plate. Scatter the chopped parsley over them and add the lemon wedges and parsley sprig alongside.

How Thickness Affects Cook Time

Choose chops of similar thickness when possible, but check each one separately even if they cook in the same batch. Thicker chops may need more than the suggested window; thinner or boneless chops may finish sooner. Air fryer models also cook differently, so use the thermometer rather than the clock or the color of the rub to decide when a chop is done.

How to Get Even Browning

Patting the chops dry helps the oil and rub form a browned coating instead of staying wet. Space in the basket lets hot air reach their surfaces; crowding can leave patches pale and cause the chops to cook unevenly.

Serving, Make-Ahead, and Storage

Serve with mashed or baked potatoes, rice pilaf, broccoli, green beans, or a green salad. To prep ahead, season the chops, cover, and refrigerate for up to 24 hours before cooking.

Refrigerate leftover cooked chops in a covered container for up to 3 days. They can also be frozen after cooling completely for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1 of 4 bone-in chops and an estimated edible portion: 340 calories, 33g protein, 22g fat, and 1g carbohydrates. Approximate nutrition per 100g of edible cooked pork: 270 calories, 26g protein, 18g fat, and 1g carbohydrates. Values vary with chop size, fat content, and the amount of meat left on the bone.