Perfectly crispy outside, incredibly juicy inside — these air fryer pork chops are ready in under 20 minutes. No dry pork chops ever again with this foolproof method. Follow our tested method and you'll get perfect results every single time.
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Remove pork chops from fridge 15 minutes before cooking. Cold meat straight from fridge cooks unevenly and dries out faster.
Combine all spices and the brown sugar in a bowl. Brush olive oil on both sides of each chop, then press the spice mixture firmly onto all surfaces.
Preheat for 3 minutes. High heat from the start creates an immediate sear that locks in all the juices.
Place pork chops in a single layer. Cook at 400°F for 7 minutes without opening.
Flip the pork chops. Cook another 5-7 minutes until internal temperature reads 145°F (medium) or 160°F (well done). Don't overcook!
Transfer to a plate and tent loosely with foil. Rest 5 minutes — the temperature rises another 5°F and juices redistribute throughout.
Dry pork chops are almost always from overcooking. Use a meat thermometer and pull at 145°F for medium. Also, let them come to room temperature before cooking and always rest them after.
At 400°F: 7 minutes first side, 5-7 minutes second side for 1-inch thick chops. Always check with a thermometer — target 145°F internal temperature.
Yes, but reduce cook time by 2-3 minutes. Boneless chops cook faster and dry out more easily. Bone-in chops are more forgiving and stay juicier.
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