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Air fryer pork chops ready to serve
Vagner Carvalho

Juicy Air Fryer Pork Chops with a Paprika Rub

Boneless pork chops can dry out quickly when they are thin or cooked by color alone. This recipe uses two chops about 1 inch thick and a small amount of oil with paprika and garlic.
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Prep Time 8 minutes
Cook Time 14 minutes
Resting 3 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless pork loin chops, about 7 ounces (200 g) each and 1 inch (2.5 cm) thick
  • 2 teaspoons (10 ml) olive oil
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper

Equipment

  • Air fryer
  • Instant-read thermometer
  • Tongs

Method
 

  1. Pat the chops dry. Mix olive oil, paprika, garlic powder, salt and pepper and rub over both sides.
  2. Preheat to 390°F (200°C) as directed by the appliance manual. Place the chops in one layer with space between them.
  3. Air fry for approximately 10–14 minutes, turning after 6 minutes. Begin checking at 8 minutes for smaller or thinner chops.
  4. Insert a thermometer from the side into the thickest center. Each chop must reach at least 145°F (63°C). Continue in short intervals if necessary rather than relying on surface color.
  5. Transfer to a clean plate and rest for at least 3 minutes before cutting. Serve with the resting juices.

Notes

Planning times depend on batch size, thickness and appliance. The 14-minute cooking allowance is for two approximately 1-inch chops that fit at once. Add a full cooking round for another batch; thickness can change the time substantially. Nutrition is an ingredient-based estimate per serving (one pork chop). Per 200 g raw boneless loin chop with half the oil and rub. Fat trimming and enhanced pork products can change fat and sodium substantially. Illustrative images are generated, not a record of a personal cooking test.