The Only Air Fryer Pork Chops Recipe You'll Need — Juicy, Golden, and Ready in 20 Minutes
These air fryer pork chops stay juicy and golden thanks to a quick 15-minute brine. Ready in 20 minutes, they're perfect for busy weeknights and naturally keto-friendly.
Equipment
- Air Fryer
- Large Bowl
- Paper towels
- Tongs
- Cutting Board
- Small bowl
Ingredients
- 1.5 lbs boneless pork chops, about 1-inch thick
Brine
- 4 cups warm water
- 2 tbsp kosher salt
Seasoning
- 1 tbsp olive or avocado oil
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp black pepper
Instructions
- Brine the chops: Dissolve the kosher salt in the warm water in a large bowl. Submerge the pork chops completely. Let them sit at room temperature for 15-20 minutes. You should see tiny bubbles on the surface of the pork – that's the brine working its way in.
- Pat absolutely dry: Remove the chops from the brine. Rinse quickly under cold water if you prefer a less salty result (I usually don't bother). Then pat them thoroughly dry with paper towels. This step gets you golden edges instead of steamed gray ones. Don't rush it.
- Season: Brush the chops lightly with oil on both sides. Mix the smoked paprika, garlic powder, onion powder, and pepper in a small bowl. Sprinkle the mixture evenly over all sides of the chops, pressing gently so it sticks.
- Preheat the air fryer: Set it to 400°F (200°C). Let it run empty for 3-5 minutes. A hot start seals the outside faster and gives you a better crust.
- Arrange in the basket: Place the pork chops in a single layer in the air fryer basket. Don't overcrowd them – work in batches if needed. Overcrowding traps steam and prevents browning.
- Cook: Cook for 7 minutes. Flip the chops with tongs. Cook for another 5-7 minutes, until the internal temperature reaches 140°F (60°C) for medium or 145°F (63°C) for well-done. The edges should be deep golden brown and slightly crispy when you flip them.
- Rest: Transfer the chops to a cutting board and let them rest for 5 minutes before slicing. This is not optional – the juices need time to redistribute. Cutting into them early lets all that goodness run out onto the board instead of staying in the meat.
Notes
Storage and Reheating: Store cooked chops in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 3-4 minutes – the microwave makes them tough. For meal prep, brine and season raw chops, then freeze individually. Thaw overnight in the fridge and cook as directed.
Swaps: For thin-cut chops (½ inch), reduce total cook time to about 4-5 minutes. For bone-in, add 3-4 minutes. Spicy version: add ½ tsp cayenne. Different seasoning: try ranch, cajun, or lemon-pepper.