Thick-cut air fryer pork chops seasoned with a homemade dry rub, juicy inside, crispy outside, on the table in under an hour. The two-stage cook method makes all the difference.
I knew these air fryer pork chops were a winner the moment David took his first bite. He’s the resident pork expert around here, and he has not stopped talking about them since. Every time I mention what’s for dinner, his face lights up, hoping it’s these pork chops. High praise from the man who lives and breathes pork on the grill and smoker.
If that’s not enough to convince you to make them, I don’t know what is.
Why the Air Fryer Works So Well for Pork Chops
The air fryer is essentially a small convection oven, and convection heat is a pork chop’s best friend. The circulating hot air cooks the meat evenly without drying it out, which is the eternal struggle with pork chops in a pan on the stove. No more dry overcooked pork chops and most importantly, no standing over the hot stove!
Because the air fryer runs hot and dry, it’s remarkably good at developing a crust, especially with a flavorful spice rub that includes a little sugar. That’s where the magic happens.
The Rub Makes All the Difference
I season these chops with our All-Purpose Pork Dry Rub, a blend we keep in a jar and ready to go at all times. We developed the rub for the grill and smoker, but it works beautifully in the air fryer, too. It’s got that classic sweet-salty-savory-spicy balance that makes everything pork taste better. If you haven’t made a batch yet, do it before you start this recipe. It takes about five minutes, and the jar lasts for months, so you can use it for your other pork dishes!
How to Cook Air Fryer Pork Chops: The Two-Stage Method
The secret to these pork chops is a two-stage cook method. It sounds fancy, but it couldn’t be simpler.
Stage 1: Low and Slow
Cook the chops at 350 degrees F for most of the cooking time. This brings them to temperature gently without overcooking the outside, keeping the meat juicy all the way through.
Stage 2: Hot and Fast
Crank the air fryer up to 400 degrees F for the last 10 minutes to caramelize the rub into a beautiful, crackling crust with the meat’s natural fat juices. Keep a close eye on things during that final stage, especially if your rub has more sugar than ours.
The USDA says you can pull the chops when an instant-read thermometer reads 145 degrees F, but we like them a little more cooked than that. I pull no less than 150 degrees F, then let them rest for a few minutes before cutting in. That rest is non-negotiable because that is what keeps all those juices in the meat where they belong instead of on your plate.
For the internal temperature/food safety reference: USDA Safe Minimum Internal Temperatures
What to Serve With Air Fryer Pork Chops
These pork chops are hearty enough to anchor just about any meal. Here are a few of our favorite pairings:
- Parmesan Smashed Potatoes – crispy on the outside, fluffy on the inside, and the parmesan and thyme are a natural match for the spiced pork rub.
- Creamy Coleslaw With Caraway Seeds – the cool, crunchy contrast is perfect, alongside a warm, spice-crusted chop, and it’s a combination that never gets old!
- Homemade Mac & Cheese – creamy, cheesy, and the ultimate comfort food side to go alongside a spice-rubbed pork chop.
- Roasted vegetables – toss whatever you have in the air fryer while the chops rest.
- Applesauce – pork and apple is a classic combination for good reason.
- Quick Collard Greens – thinly sliced collards sauteed with smoky bacon, onions, and garlic. A Southern classic that pairs perfectly with pork.
Recipe FAQs
For thick-cut pork chops (½ to 2 inches), cook at 350 degrees F for about 30-35 minutes, then crank the heat to 400 degrees F for 5-10 minutes to crisp up the outside. Always use a meat thermometer to confirm doneness rather than relying on time alone.
No less than 145 degrees F internal temperature for pork. Let the chops rest for at least 5 minutes after cooking. The temperature will rise a few degrees, and the juices will redistribute throughout the meat.
Yes. Flip them halfway through the initial cook for even browning on both sides.
Absolutely! It works beautifully. The hot circulating air caramelizes the spices into a flavorful crust. Just keep an eye on the chops during the high-heat stage, since any sugar in the rub can brown quickly.
Yes. Boneless chops work great too, just note that they may cook slightly faster than bone-in, so start checking the internal temperature a few minutes early.
If you make these air fryer pork chops, we’d love to hear what you think! Leave a comment and a star rating below because it helps others find the recipe and means the world to us. And if you post a photo, tag us on Instagram so we can see your masterpiece. David will be checking.
With Love & Flavor,
Thick-Cut Air Fryer Pork Chops With Dry Rub
Useful Equipment:
Ingredients
- 2 bone-in or boneless pork chops ½ to 2 inches thick (1 ¼ – 2 pounds)
- 3 tablespoons All-Purpose Pork Dry Rub enough to generously coat all sides
- 2 tablespoons Olive oil or neutral cooking spray optional, helps rub adhere
Instructions
- Pat the pork chops thoroughly dry with paper towels (this helps the rub stick and promotes a better crust). Lightly coat with oil or cooking spray if using, then generously coat all sides with the dry rub, pressing it into the meat. (You can do this ahead of time and place them in the fridge if desired.)
- Preheat your air fryer to 350 degrees F for 3-5 minutes.
- Place the pork chops in the air fryer basket in a single layer, not touching. Cook at 350 degrees F for about 30-35 minutes, flipping halfway through, until the internal temperature reaches 135-140 degrees F on an instant-read thermometer.
- Increase the air fryer temperature to 400 degrees F. Cook for an additional 10 minutes, watching closely, until the rub is caramelized and the exterior is deeply browned and crisp. The internal temperature should reach 145 degrees F.
- Transfer the chops to a cutting board and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat for maximum juiciness.
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