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Air Fryer Pork Chops

Air fryer pork chops with a deeply golden spice crust all over, juicy and perfectly cooked inside in just 12 minutes. Rub the chops with garlic powder, smoked paprika, onion powder, and thyme for bold flavor and crisp edges in the air fryer.
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Prep Time 5 minutes
Cook Time 12 minutes
rest 3 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 pork chops (1 inch thick) boneless or bone-in
olive oil
  • 2 tbsp olive oil
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 1 tsp smoked paprika
onion powder
  • 0.5 tsp onion powder
dried thyme
  • 0.5 tsp dried thyme
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
lemon wedges
  • 1 lemon wedges for serving

Equipment

  • 1 air fryer

Method
 

Season the pork chops
  1. Pat the pork chops dry and brush with olive oil, coating the surface so the crust sticks. Use a thin, even layer with no puddles.
  2. Mix garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper, then rub the spice mix all over the pork chops. Press lightly so the seasoning forms an even coat all around.
Air fry
  1. Preheat the air fryer to 400°F for 3 minutes. You should see the unit reach heat before adding the meat.
  2. Place the pork chops in the air fryer basket in a single layer without overlapping. Keep space between chops so they cook and brown evenly.
  3. Air fry for 10–12 minutes at 400°F, flipping halfway, until the internal temperature reaches 145°F and the crust is golden. The chops should look deeply golden on both sides.
Rest and serve
  1. Rest the pork chops for 3 minutes before serving. They should look juicier as the juices settle, then serve with lemon wedges.

Notes

For the crispiest crust, make sure the pork chops are fully dry before oil and seasoning, and avoid overlapping in the basket. Store leftovers in the refrigerator up to 3 days; reheat in the air fryer at 350°F for 3–4 minutes to re-crisp. Freezing is not recommended for best texture. Dietary swap: use bone-in pork chops of the same thickness for similar results, adjusting cook time slightly if thicker.