Air Fryer Pork Chop
This air fryer pork chop for one is seasoned with a garlic and paprika spice rub and cooked until golden and juicy. A single boneless chop that cooks in 10 minutes.
Servings: 1 serving
Equipment
Ingredients
- 1 (5 to 6-ounce) boneless pork chop -about ¾-inch thick
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ tablespoon olive oil
Instructions
- Preheat the air fryer to 390°F (199°C) for 5 minutes.
- In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper.
- Pat the pork chop dry with paper towels on both sides. Rub olive oil over the entire surface, then press the spice mix evenly into the meat.
- Place the pork chop in the air fryer basket. Cook for 10 minutes, flipping at the 5-minute mark. The chop is done when it reaches 145°F on a meat thermometer.
- Remove from the air fryer and let the pork chop rest, covered with foil, for 10 minutes before slicing.
Notes
Use a meat thermometer. This is the single most reliable way to get juicy pork chops in the air fryer. Pull the chop at 145°F. Anything past 155°F and the pork starts to dry out fast
Follow the time and temp for your cut. For a ¾-inch boneless chop, cook at 390°F for 10 minutes, flipping at the halfway mark. Bone-in chops of the same thickness need 12 to 13 minutes. For a 1-inch boneless chop, go 12 to 14 minutes. Thick-cut bone-in (1 to 1½ inches) needs 14 to 18 minutes. Always verify with a thermometer.
Pat the pork chop completely dry before cooking. Surface moisture creates steam and prevents the spice rub from forming a crust. Pat dry with paper towels on both sides, pressed firmly.
Let the chop rest for a full 10 minutes. During the rest, carryover heat raises the internal temperature another 3 to 5 degrees, and the juices redistribute through the meat. Cutting too soon means those juices end up on the plate instead of in the pork.
Season ahead if you have time. Rubbing the spice mix on the chop 20 to 30 minutes before cooking (or even the night before) gives the salt time to penetrate the surface. The salt draws out a small amount of moisture, which dissolves the salt, and the pork then reabsorbs that seasoned liquid. The result is flavor that goes deeper than just the crust.
Air fryer models can vary. We tested this recipe in both a standard basket-style air fryer and a toaster oven-style air fryer. The toaster oven-style took a little longer to cook and didn’t crisp the outside as much, but both versions turned out delicious and extra juicy. Just keep an eye on the cooking time and use a meat thermometer to make sure the pork reaches 145°F (63°C).
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 1g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 329mg | Potassium: 554mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg
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