Thick-Cut Air Fryer Pork Chops With Dry Rub
Juicy, tender pork chops with a caramelized spice rub crust, cooked low and slow, then finished hot for the perfect crispy exterior.
Servings 2
Calories 601kcal
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.
Notes
The Rub: We use our All-Purpose Pork Dry Rub. Make a batch ahead of time; it keeps in an airtight jar for up to 6 months and works on everything pork.
Thickness matters: This timing is dialed in for chops that are ½ to 2 inches thick. Thinner chops (under ½ inch) will cook much faster, so start checking after 20 minutes at 350°F. Always use a meat thermometer for accuracy.
The high-heat stage: The sugar in the rub caramelizes fast at 400 degrees F. Check the chops every minute or two during this final stage to avoid burning.
Bone-in vs boneless: Both work great. Bone-in chops tend to have a bit more flavor and stay juicier; boneless are easier to eat.
Nutrition
Calories: 601kcal | Carbohydrates: 3g | Protein: 74g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 228mg | Sodium: 165mg | Potassium: 1296mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 119IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 3mg
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