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The Ultimate Crispy & Juicy Air Fryer Boneless Pork Chops

Close-up of two juicy, perfectly seasoned air fryer pork chops with a golden-brown, slightly charred crust.

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You get perfectly seasoned, tender pork chops with a satisfyingly crispy exterior every time you use your air fryer. This easy recipe is ready in under 20 minutes, making it a perfect weeknight pork chop recipe.

Ingredients

Scale
  • 4 (about 1 inch thick) boneless pork loin chops
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme

Instructions

  1. Pat the boneless pork chops completely dry using paper towels. This step is key for achieving a crispy exterior.
  2. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme to create your seasoning blend.
  3. Brush both sides of each pork chop lightly with olive oil.
  4. Generously coat both sides of the oiled pork chops with the seasoning blend, pressing the spices gently into the meat.
  5. Preheat your air fryer to 400°F (200°C) for 5 minutes.
  6. Place the seasoned pork chops in a single layer in the air fryer basket. Do not overcrowd the basket; work in batches if necessary.
  7. Air fry for 8 minutes. Flip the pork chops over.
  8. Continue to air fry for another 4 to 6 minutes, or until the internal temperature reaches 145°F (63°C). Cooking time will vary based on thickness.
  9. Remove the pork chops from the air fryer and let them rest on a cutting board for 5 minutes before serving. This helps the juices redistribute, keeping your pork chops tender.

Notes

  • For bone-in pork chops air fryer, you may need to add 1-2 minutes to the total cooking time.
  • If you prefer a breaded texture, lightly dredge the oiled chops in a mix of flour and breadcrumbs before seasoning and cooking.
  • Use a meat thermometer to check for doneness; this is the best way to guarantee juicy pork chops air fryer results.

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