Juicy Air Fryer Bone-In Pork Chops
Thick-cut bone-in chops with a seared crust — 12 minutes, 145°F perfect.
Method · 10 steps
- 1
Quick brine: dissolve 2 tbsp salt and 1 tbsp brown sugar in 2 cups warm water. Add 2 cups ice to cool. Submerge chops 15 minutes (no longer — they turn mushy past 20).
- 2
Remove chops, pat VERY dry with paper towels. Brine adds moisture; drying adds sear.
- 3
In a small bowl, mix smoked paprika, 1 tbsp brown sugar, garlic powder, onion powder, pepper, and mustard.
- 4
Brush both sides of chops with avocado oil, then press the rub into both sides.
- 5
Preheat the air fryer to 400°F for 3 minutes.
- 6
Place chops in a single layer with 1 inch between them — work in two batches if needed.
- 7
Air fry at 400°F for 6 minutes.
- 8
Flip chops and continue air frying at 400°F for 5-6 more minutes. Internal temp target: 140°F at the center (carryover brings them to 145°F).
- 9
Rest on a cutting board tented loosely with foil for 5 minutes. This is mandatory — cutting early dumps all the juice.
- 10
Slice against the grain and serve.
Chef's notes
- →Cook pork to 145°F, not 165°F. The USDA dropped safe pork temps in 2011 — cooking to 165°F is why everyone thought pork chops had to be dry.
- →Quick brine is 15 minutes. Shorter = no benefit, longer = texture goes spongy.
- →Bone-in chops only. Boneless are too thin and overcook before they get any crust.
Storage
Fridge 3 days. Reheat at 350°F for 4 minutes — never microwave or they turn rubbery.
