Air Fryer Pork Chops Version II


This Pork Chop was as delicious as it looks! What an easy, great tasting and moist golden brown Pork Chop cooked in the Air Fryer. Depending on the size of your Pork Chops, they are done in about 10 to 15 minutes.




Rinse your pork chops with water then

pat dry with a clean paper towel.


In a bowl combine the seasons.


Preheat the air fryer to 400 degrees for 6 minutes.


Rub olive oil all over each pork chop.


Rub the seasonings over each pork chop

completely covering the pork chops.


Place the pork chops into your air fryer pan.

I had two huge pork chops so I didn’t use

the pan and instead stacked two racks on

top of each other placing one

pork chop on each rack.


Place the pan or racks into the air fryer.

Cook the pork chops for 6 minutes.

Turn pork chops over and cook 6 more minutes.

Check the internal temperature at the thickest part.

Once they reach 145 degrees they are done.

If they aren’t at least 145 degrees continue

to air fry checking them every 1-2 minutes.

Try not to overcook them or they will get dry.


Place on a plate, let them rest for 3 minutes and serve.

Air Fryer Pork Chops Version II



  • 4 to 6 pork chops, 3/4″ thick
  • 3 Tbsp. brown sugar, packed
  • 1½ Tbsp. paprika
  • 1 Tbsp. salt
  • 1 Tbsp. pepper
  • garlic powder to taste
  • olive oil (or your favorite type)


  1. Preheat the air fryer at 400 degrees for 6 minutes.
  2. In a small bowl combine the dry ingredients.
  3. Rinse the porks chops and pat dry with a paper towel.
  4. Rub enough olive oil to each pork chop to lightly coat the entire pork chop. This is so the dry rub sticks.
  5. Rub the dry rub mix onto each pork chop covering the entire pork chop.
  6. Place the prepared pork chops into the air fryer on the metal rack that came with the air fryer. If there isn’t a rack, lay them flat in the air fryer pan making sure they do not touch or overlap.
  7. Air fry for 6 minutes. Turn the pork chops over and air fry for 6 more minutes. 
  8. Check the temperature at the thickest part of the pork chops making sure they are 145 degrees. If they are not, turn and cook at 1 to 2 minutes intervals until 145 degrees. Try not to over cook or they will be dry. My pork chop on the top rack was done before the bottom rack so I had to cook the bottom one longer.
  9. Place on serving plates, let rest for 3 minutes and serve.



    • I know right! I even broke the rules and air fried on the metal rack instead of in the pan. The secret is cooking the pork chops to 145 degrees and no more than 150 degrees or they get dry. My thermometer is my best friend when I cook.

  1. Love that you show patting the meat with paper towels…for non-cooks this is such an important step. I learned it by accident not coming from a home that passed on techniques.

    • Yes it is so important. I think after cooking for decades we tend to forget the little steps like this when we write a recipe. When I started my blog I read somewhere to write a recipe like it is for a child otherwise new cooks won’t understand so many things. I thought about it and it is so true. I still remember when I got married asking my mother in law how to make the strawberry mixture for strawberry shortcake! 🤣😂🤣

      • Wow – lucky you Diane. You get a break this year, so enjoy it. Someone told me corned beef was something great to put in the slow cooker, but since it’s just me, I wouldn’t do it. I read something scary tonight before I got here. I am following two sites on Facebook for easy crock pots that you told me to do – I now wish I had not bought the recipe books, but ordered them when I ordered the crock pot, before you told me. Anyway … someone said she washed her crockpot after it had sat for most of the day getting cold and it cracked and feel apart in the sink. I am using the liners and been okay with them – not a drop of food on the crockpot, so just wipe it out. But anyway, this woman had her lid crack too – the same day. When I take the lid off, I put it aside on a tea towel on a table – the lid crackles and pops every so often until it cools off. I have not used the crock pot on high, just low and have not used it more than four hours – in fact last Saturday, the crock pot, on low after 3 hours really heated up the kitchen, so I shut it off as everything was cooked and very hot. Kind of scary isn’t it what happened to this woman? People commented that there was less incidents like that happening with the older crock pots. Hmm.

      • Strange, I have had crock pots and slow cookers for decades. I cook all day in all of mine and have never had that happen to a lid or crock. (Except when my husband dropped the lid and broke it! Lol) I have never heard of that happening unless they added cold water to the hot crock. Sounds a little fishy to me and why is it that it broke in the sink? Just doesn’t make sense to me. Don’t be afraid of it Linda. Millions of people use them every day. The chance of it breaking on you for no reason, well I just don’t see that happening.

      • OK, thanks for reassuring me Diane. I almost took screenshots of the photos to send to you and say – should I worry? Today I did not have the cracking and popping noise on the lid so maybe reducing the time it cooked helped? Not sure, but no noises. The one woman said it cooled down all day before she washed it. I’m using bags and only had a tiny big of stuff to just take a paper towel too – it was my fault, I hit it with the bag when taking it out. I am pleased so far with everything and I am happy you had the Salisbury Steak blog post that day.

  2. Diane… these look delicious! I’m going to have to try them. You have been having great success with your air fryer!
    Have a great week!

    • Thank you and yes, I have not had one failure on the air fry setting at all! I use it just about every other day. Had brats on it when the grandkids were here this past weekend and they asked for seconds!

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