Easy Boneless Air Fryer Pork Chops Recipe | Under 20 Minutes

Craving a dinner that’s quick, comforting, and surprisingly elegant? These Easy Boneless Air Fryer Pork Chops deliver all that and more. In just a handful of minutes, you’ll have juicy, beautifully browned chops with a savory crust and a tender center—no guesswork, no fuss, and no oven heat blasting the kitchen. This recipe is designed to be weeknight-friendly while still feeling special enough for guests, with an aromatic spice rub that adds depth without taking over. If you’ve ever struggled with dry pork, this guide will help you get consistently great results, every time. Let’s make something you’ll want to cook again and again.

Why You’ll Love Making These Boneless Air Fryer Pork Chops

There’s a lot to love about this recipe, but it really comes down to three things: simplicity, speed, and flavor. The air fryer locks in moisture while crisping the edges, giving you that perfect contrast of tender and lightly caramelized. The spice rub is balanced—just enough brown sugar to encourage browning, herbs and paprika for warmth, and a hint of garlic and onion for savory depth. It’s easy to scale, too, whether you’re cooking for two or feeding a family. Best of all, cleanup is minimal, and you won’t need any exotic ingredients to make this taste wonderful. Expect juicy pork chops that are never dry, ready in less time than it takes to set the table.

What You’ll Need for These Easy Boneless Air Fryer Pork Chops

• Boneless pork chops (4 chops, 3/4–1 inch thick) — The star of the dish; choose evenly thick chops for consistent cooking.
• Olive oil (1 tablespoon) — Helps the rub adhere and encourages browning in the air fryer.
• Brown sugar (1 tablespoon) — Adds subtle sweetness and aids caramelization for a flavorful crust.
• Paprika (2 teaspoons) — Brings warmth and color; smoked paprika adds a touch of smokiness if you prefer.
• Garlic powder (1 teaspoon) — Layers in mellow garlic flavor without burning in high heat.
• Onion powder (1 teaspoon) — Complements the garlic and adds savory depth.
• Dried thyme (1 teaspoon) — Adds an herby note that pairs well with pork’s natural sweetness.
• Kosher salt (1 teaspoon) — Seasons the meat thoroughly and enhances overall flavor.
• Freshly ground black pepper (1/2 teaspoon) — A mild kick that balances the sweetness of the rub.
• Ground mustard (1/2 teaspoon) — Adds subtle tang and complexity without overpowering.
• Optional: Cayenne or red pepper flakes (pinch) — For a gentle heat that wakes up the palate.
• Optional quick brine: water (2 cups), kosher salt (2 tablespoons), brown sugar (1 tablespoon) — A 30-minute brine boosts juiciness and seasoning if you have the time.
• Optional finishing touch: pat of butter or squeeze of lemon — A touch of richness or brightness right before serving.

How to Cook Boneless Pork Chops in the Air Fryer: A Simple Walkthrough

1. Prep the pork chops. Pat the boneless pork chops dry with paper towels on all sides. Trimming any excess surface moisture is key to getting a good sear in the air fryer. If your chops are very thick or irregular, lightly pound the thickest parts for even cooking.
2. Optional but helpful: quick brine. If time allows, whisk 2 cups water with 2 tablespoons kosher salt and 1 tablespoon brown sugar until dissolved. Submerge the chops for 30 minutes in the fridge, then drain, rinse quickly, and pat very dry. This step is excellent insurance for ultra-juicy pork.
3. Preheat the air fryer. Set your air fryer to 400°F (200°C) and let it heat for at least 5 minutes. Preheating helps the exterior brown quickly so the chops don’t overcook while waiting for color.
4. Mix the rub. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, dried thyme, kosher salt, black pepper, ground mustard, and optional cayenne. Stir until evenly blended.
5. Season the chops. Rub each chop lightly with olive oil, then coat both sides generously with the spice mixture. Press the rub in so it adheres. If any seasoning remains, sprinkle it over the tops.
6. Arrange in the basket. Place the chops in a single layer in the air fryer basket, leaving a little space between them for airflow. Work in batches if needed; crowding leads to steaming, not searing.
7. Air fry the first side. Cook at 400°F (200°C) for 6 minutes. The surface should start to darken and look slightly crisp around the edges.
8. Flip and finish. Turn the chops and cook for 3–6 minutes more, depending on thickness and your air fryer’s power. Begin checking early with an instant-read thermometer; you’re aiming for an internal temperature of 140–145°F (60–63°C).
9. Rest briefly. Transfer the chops to a plate or cutting board and tent loosely with foil for 5 minutes. This short rest lets juices redistribute and the temperature rise a degree or two.
10. Finish and serve. Top each chop with a small pat of butter for richness or a squeeze of lemon for brightness. Serve hot with your favorite sides—roasted vegetables, a crisp salad, or mashed potatoes all pair beautifully.

When It’s Ready: Timing & Prep At-a-Glance

• Prep time: 10 minutes (add 30 minutes if doing the optional brine)
• Preheat time:</strong > 5 minutes (while you mix your rub)
• Cook time: 9–12 minutes total (for 3/4–1-inch-thick boneless chops)
• Rest time: 5 minutes
• Total time: About 20–25 minutes (50–60 minutes with brine)

The chops are ready to enjoy when they reach 140–145°F (60–63°C), then rest for 5 minutes. At that point, they’ll be juicy, tender, and perfect for slicing.

Pro Tips for Juicy Success

• Use a thermometer. Pork is best at 145°F (63°C) after a short rest. This is the single most effective way to avoid dry chops.
• Preheat for browning. A hot air fryer means the exterior caramelizes quickly, so the inside stays moist.
• Don’t skip the pat-dry step. Moisture on the surface blocks browning. Thoroughly drying the pork makes a noticeable difference.
• Choose the right thickness. Chops about 3/4–1 inch thick are ideal; thinner chops cook too fast and dry out easily.
• Give them space. If the basket is crowded, cook in batches. This keeps hot air moving so the crust develops properly.
• Adjust seasoning to your taste. You can increase the paprika for warmth, add smoked paprika for a barbecue vibe, or skip the sugar if you prefer a savory-only crust.
• Try a quick brine if you’re nervous about dryness. A 30-minute brine offers noticeable juiciness and seasoning throughout the meat.
• Rest before slicing. Five minutes under a loose foil tent ensures the juices settle back into the meat, not onto the cutting board.
• Add a finishing flourish. A tiny pat of butter, a drizzle of honey-mustard, or a squeeze of lemon elevates flavor with very little effort.

Nutritional Snapshot (Per Serving, Approx.)

Nutrition will vary by chop size and exact seasonings, but here’s a helpful estimate for one serving (one 6–8 oz raw boneless chop with rub):

• Calories: ~300
• Protein: ~34 g
• Fat: ~12 g
• Carbohydrates: ~4 g
• Fiber: 0 g
• Sugars: ~3 g
• Sodium: Varies based on salt and brining; reduce added salt if sensitive

These numbers assume about 1 tablespoon olive oil and 1 tablespoon brown sugar total across 4 chops. If you adjust those amounts, the macros will shift accordingly.

Questions People Ask

Can I use bone-in pork chops instead?

Yes. Bone-in chops are excellent in the air fryer, though they usually take slightly longer. Add 2–3 minutes after the flip, and check the internal temperature for doneness rather than relying solely on time.

What if my chops are thinner or thicker than 1 inch?

For thinner chops (1/2 inch), start checking at 6–7 minutes total. For thicker chops (1 1/4 inches), expect 12–14 minutes. In all cases, use an instant-read thermometer and pull them when they reach 140–145°F (60–63°C), then rest for 5 minutes.

How do I reheat leftovers without drying them out?

Reheat gently in the air fryer at 320–325°F (160–165°C) for 3–5 minutes, or in a covered skillet over low heat with a splash of broth. Stop as soon as the pork is warmed through to keep it tender.

A Warm Send-Off

There’s something incredibly satisfying about making a great meal with minimal effort, and these Easy Boneless Air Fryer Pork Chops deliver that experience every time. They’re quick enough for a weeknight but special enough to share, with a savory crust, a juicy center, and aromas that make everyone wander into the kitchen asking, “What smells so good?” Whether you keep the seasoning classic or customize it with your favorite spices, this recipe is delightfully forgiving and always flavorful. I hope it becomes one of those go-to dishes you can count on, the kind that brings people to the table and gives you a moment to pause and enjoy. Happy cooking—and enjoy every bite.