5.0 from 99 votes
Air Fryer Pork Chops
Brined pork chops are rubbed with spices and air-fried until juicy & tender!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
52 mins
Servings: 4
Calories: 259 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 4 boneless pork chops ¾ inch thick
Brine (optional, see notes)
- 4 cups water
- ¼ cup kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon black peppercorns
Rub
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
For the Brine (OPTIONAL)
- In a medium saucepan, combine water, salt, sugar and peppercorns. Bring to a boil over high heat. Once the salt and sugar are dissolved, remove from heat and cool completely.
- Place the pork chops in a large bowl or freezer bag. Pour the cooled brine over the pork chops and let sit in the refrigerator for at least 30 minutes or up to 2 hours.
- Drain well, discard the brine, and pat the pork chops dry with a paper towel.
Cup of Yum
To Air Fry The Pork Chops
- Preheat the air fryer to 400°F.
- In a small bowl, combine brown sugar, chili powder, garlic powder, and black pepper (if you are not using the brine, add 1 teaspoon of kosher salt).
- Using a sharp knife, cut a few slits in the fat cap on the sides of the pork chops. Massage the rub into both sides of the pork chops.
- Place pork chops in a single layer in the air fryer basket and cook 12 minutes, turning after 6 minutes or until chops reach 140°F. Do not overcook.
- Transfer the chops to a plate and let rest for 5 minutes before cutting.
Notes
- Brine: The brine is optional but recommended. To cool it quickly, use less water in the brine and add ice.
- Salt: If you skip the brine, add kosher salt to the rub mixture, if using table salt, reduce the amount.
- Cooking time: Thinner chops will need less time while thicker chops may need an extra minute or two. Use a meat thermometer to ensure the pork chops do not overcook.
- Internal temperature: The pork should be cooked to 145°F. I remove the pork at 140°F as the temperature will continue to rise as it rests. Do not overcook.
Nutrition Information
Calories
259
(13%)
Carbohydrates
13g
(4%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
90mg
(30%)
Sodium
7160mg
(298%)
Potassium
524mg
(15%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
148IU
(3%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259 | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 7160mg | 298% |
| Potassium | 524mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 148IU | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.