Air Fryer Recipe
Pork chops
A delicious and easy-to-make pork chops recipe, perfect for air frying.
Ingredients
- 4 pork chops (bone-in or boneless, around 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Method
- Preheat your air fryer to 200°C (392°F) for about 5 minutes.
- Pat the pork chops dry with a paper towel.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, pepper, and thyme.
- Rub the mixture evenly over both sides of the pork chops.
- Place the seasoned pork chops in the air fryer basket in a single layer.
- Cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 63°C (145°F).
- Let the pork chops rest for a few minutes before serving.
Why this works in an air fryer
Air frying suits 1-inch pork chops because fast convection dries the oiled, seasoned surface and encourages browning before the lean centre overcooks. Patting dry reduces steam, while resting lets heat equalise so juices thicken slightly instead of running out as soon as the meat is cut.
Equipment notes
Assumes a 4–6 litre basket holding 4 chops with gaps; in a single-drawer model put thicker chops towards the back/hotter side and rotate if browning unevenly, while dual-zone fryers usually need 1–3 minutes longer if both drawers are running because heat recovery is slower.
Common pitfalls
- Pale, slightly wet surface at minute 10? The chops were not dried enough or are touching; separate them, blot any pooled moisture, and add 2–3 minutes rather than increasing the heat.
- Edges browned but the centre is still below 63°C? The chops are thicker than 1 inch or bone-in; lower to 180°C and cook in 2-minute bursts so the outside does not scorch before the middle catches up.
- Dry, firm meat with clear juices flooding the board? It has overshot the target temperature; pull future batches at 61–62°C and rest, as carryover heat will finish the last degree or two.
- Seasoning tastes harsh or burnt, especially the garlic powder? The basket is running hot or the chops are too close to the element; reduce to 190°C and flip earlier, around 5–6 minutes.
Variations & substitutions
- Use boneless loin chops for a faster, leaner result; start checking at 10–11 minutes because they have less bone and connective tissue to buffer the heat.
- Use bone-in chops for a juicier finish near the bone; expect the full 15 minutes or a little more and probe close to, but not touching, the bone.
- Swap smoked paprika for sweet paprika and add a pinch of chilli flakes; browning is similar, but the flavour is less smoky and more direct heat.
- Replace thyme with dried sage or rosemary; both are stronger herbs, so keep the quantity modest to avoid a resinous crust during high-heat air frying.
Storage & reheating
Keep cooked pork chops chilled for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot through without drying the outside.
Nutrition
Calories: 250
