Air Fryer Pork Chops (Juicy with a Garlic-Paprika Rub)

These air fryer pork chops are built for a quick weeknight dinner: a thin, savory rub seasons the surface while a short rest after cooking helps the juices settle. The timing below is for two boneless loin chops about 1 inch thick; use a thermometer because thickness and air-fryer models vary. Golden air fryer pork chops, ready to serve. Why this method works Air circulation browns the outside without a pan of oil. A light coating of oil helps paprika and garlic powder adhere, while turning once exposes both sides to the hot air. The chops should sit in one layer with space around them; crowding traps steam and delays browning. Ingredients and useful choices Use two boneless pork loin chops, about 7 ounces (200 g) each and roughly 1 inch thick. Pat them dry before seasoning. Olive oil, paprika, garlic powder, fine salt, and black pepper make a balanced rub without a sugary coating that can darken too quickly. If your chops are thinner, begin checking early; bone-in or thicker chops…

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