Air Fryer Pork Chops

Love pork? Try my Creamy Dijon Pork Chops or Bacon Wrapped Pork Chops next.

Besides air fryer salmon, these are the easiest protein I make. I stopped preheating the oven for them years ago. The circulating heat does all the work, and I get juicy meat with perfectly caramelized edges every single time.

Here’s what I love about this recipe. Three ingredients, ten minutes in the air fryer, done. I brush on olive oil, hit them with my favorite chipotle garlic seasoning, and the circulating heat handles the rest. The edges get this smoky caramelization that you just don’t get from a skillet or oven. I’ve tested both bone-in and boneless cuts this way, and both come out great (boneless just cooks faster).

This is one of my favorite keto dinners because the macros are clean and there’s almost no cleanup. If you want another low carb protein that’s just as fast, my garlic butter shrimp takes about the same time. I pair the chops with roasted vegetables most nights. Once the basket is preheated, I throw asparagus in right after the chops come out. Two dishes, one appliance, dinner in under 20 minutes.

How long to cook pork chops in the air fryer

Cooking time depends on thickness, whether you’re working with bone-in or boneless cuts, and how done you like them. I cook my boneless chops for 8-12 minutes at 375 degrees, using the thermometer to decide when they are ready.

Here’s a quick thickness reference I go by:

• 3/4 inch thick: 8 minutes, flip at 4
• 1 inch thick: 10-12 minutes, flip at 5-6
• 1.5 inches thick: 14-16 minutes, flip at 7-8

And here’s what I aim for with internal temperature, based on the National Pork Board guidelines:

• Medium-rare: 145-150 degrees F
• Medium: 150-155 degrees F
• Medium-well: 155-160 degrees F
• Well done: 160 degrees F

Cook fresh pork chops to at least 145°F before removing them from the heat, then rest for at least 3 minutes before cutting or serving.

I always pull mine at 145 and let them rest for 3-4 minutes. The temperature climbs a few more degrees while resting, and you get a juicier chop than if you cook all the way to your target temp in the basket.

Bone-in cuts take 6-10 minutes longer than boneless. And thin chops (under 1 inch) cook noticeably faster, so I start checking at the 7-minute mark.

Seasoning options

I love the McCormick Chipotle and Roasted Garlic Seasoning on my pork, but I’ve rotated through a lot of blends over the years. Check seasoning labels for added sugar and total carbohydrates. These are flavor options, and their nutrition varies. Besides the classic kosher salt and pepper, here are seasonings I’ve tested that pair well with pork:

• Brown sugar substitute (Swerve) (for a sweeter rub; optional seasonings are not included in the main recipe’s nutrition estimate)
• Cumin
• Thyme
• Oregano
• Lime
• Rosemary
• Chili powder
• Paprika (I prefer smoked paprika for a deeper flavor)
• Mustard
• Garlic powder
• Onion powder

Store-bought blends I’ve tried and liked:

• Spicy Ranch Seasoning
• Pork Barrel BBQ Seasoning
• Kinder’s The Blend Seasoning
• Goldee’s Seasoning

If you want a bolder rub, the seasoning I use on my blackened chicken works just as well on thick-cut chops.

Bone-in vs. boneless pork chops

I’ve cooked both cuts dozens of times, and there’s a real difference beyond just personal preference.

Flavor: Bone-in chops have more fat around the bone, which means more flavor and juiciness. When I want the best-tasting chop, I reach for bone-in.

Cooking time: Bone-in takes 6-10 minutes longer than boneless, depending on thickness. I usually budget 14-18 minutes total for a thick bone-in cut.

Prep: Boneless chops are easier to season and serve. No cutting around the bone, no guessing where the thickest part is. On busy weeknights, I grab boneless.

Availability: I can find boneless at every grocery store near me, but bone-in sometimes requires a trip to the butcher counter. If you see them, grab a pack and freeze what you don’t use.

For a keto dinner, either cut works. I just adjust the time and always use my meat thermometer to make sure each chop reaches at least 145°F, followed by at least 3 minutes of rest.

Different pork chop cuts

Not all chops are created equal. I’ve worked with all five cuts, and each one brings something different to the plate.

Porterhouse pork chop: This comes from the hip and loin area with a classic T-bone shape. I like these for their mix of tenderloin and loin meat on either side of the bone.

Ribeye pork chop: From the center of the loin and rib area. Very tender with a bit more fat than center-cut chops. This is my favorite cut when I can find it.

Sirloin pork chop: From the hip area. I find these tougher than other cuts, and they include a large portion of bone relative to meat. Not my first pick.

New York pork chop: Also called center-cut chops. Boneless and very lean. These cook the fastest and are what I use most on weeknights.

Blade pork chop: Also known as shoulder chops. These are from the beginning of the loin in the shoulder area, often thicker and more marbled. I save these for when I have a few extra minutes.

Storage, freezing and reheating

Refrigerate leftover chops in a covered, shallow container within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 90°F. Use within 3-4 days. They reheat well, which makes them great for meal prep.

My preferred reheating method: I use the air fryer at 350°F, starting with 3-4 minutes and continuing until the center reaches 165°F. Thicker or colder chops need more time. This is way better than the microwave if you have the time.

Microwave works too. Heat in 30 second intervals, turning as needed, until the center reaches 165°F. Just know you’ll lose some of that crispy exterior.

Freezing: I freeze cooked chops individually wrapped in plastic wrap, then stored in a freezer bag. They keep for up to 3 months. When I’m ready to eat, I thaw in the fridge overnight and reheat at 350°F, starting with 4-5 minutes and checking for 165°F in the center. I’ve also frozen raw seasoned chops before cooking, which is a great low carb meal prep move. Just season, wrap, and freeze flat so they thaw evenly.

I’ve also sliced leftover chops thin and tossed them into salads or served them alongside a pork loin roast when I’m feeding more people. If you’re batch-prepping pork for the week, my slow cooker pork ribs are another one I make on Sundays. The seasoning on the chops holds up even after a day or two in the fridge.