Air Fryer Pork Chops
Add Preferred SourceAir Fryer Pork Chops are juicy, tender, and full of savory-sweet flavor thanks to a simple sage-brown sugar marinade that caramelizes beautifully as they cook. The air fryer locks in moisture while giving the outside a gorgeous golden crust without frying in oil.
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This recipe is perfect for quick dinners because everything comes together in minutes: no breading, no complicated prep, just bold seasoning and a fast cook time. You’ll love how the sage and brown sugar complement the pork, and how consistent the air fryer is at keeping these chops juicy. Serve them with veggies, rice, or potatoes for an easy meal any night of the week.
Just don’t overcook them! The hot air fryer will cook these chops quickly. Perfect chops are 145-F with a digital meat thermometer. They’ll cook a bit more as they rest; just take them out of the air fryer so they don’t keep cooking.
Ingredient
- Bone-in pork chops – You can use any kind of chops but I like loin chops. If you use boneless chops, cook them a bit less.
- Salt – I cook with kosher salt. If you use table salt, use less.
- Dried sage – Dried sage loses its flavor quickly. I buy fresh sage each fall for all my hearty winter and holiday cooking.
- Garlic powder – Use garlic powder, not salt.
- Brown sugar – Use dark brown sugar if you want extra caramel flavor.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Cooking oil
How To Make Air Fryer Pork Chops
Scroll down for the full recipe card with exact steps and timing.
In a small bowl, whisk the salt, sage, garlic powder, brown sugar, black pepper, and oil to form a marinade. A mini silicone whisk works perfectly for thicker marinades like this. Pat the pork chops dry with paper towels to help the seasoning adhere, then rub the marinade on both sides. Rest the chops at room temperature for about 10 minutes.
Preheat the air fryer to 380°F for 3–5 minutes. A digital probe thermometer is helpful here; pork chops cook fast, and temperature control keeps them tender. Place the seasoned chops in the air fryer basket in a single layer, spaced apart so air can circulate for even browning.
Cook for 8-10 minutes at 380°F, flipping halfway through using silicone-tipped tongs to avoid scratching your basket. When the internal temperature reaches 145°F, remove the chops and let them rest for a few minutes before serving so the juices stay inside the meat.
Chef Jenn’s Tips
- Use bone-in pork chops for the juiciest result.
- Very thin chops will require less cooking time. If they’re thick, they’ll take longer.
- Pat the meat dry before seasoning; it helps the crust form.
- Let the chops rest at least 3 minutes after cooking to keep them moist.
Serving Suggestions
These pork chops taste amazing with a cheesy casserole, skillet potatoes, rice pilaf, creamy coleslaw, or a simple side salad. You can also slice them and serve over pasta or inside a sandwich with pickles and BBQ sauce; just remove the bone first. Don’t forget a side of applesauce!
Storage
Store leftover pork chops in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 3–4 minutes to restore crisp edges. For longer storage, freeze for up to 2 months and thaw overnight before reheating.
Air Fryer Pork Chops
Ingredients
- 2 bone-in pork chops
- 1.5 teaspoons salt
- 1 teaspoon dried sage
- 1/4 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- 1.5 tablespoons oil
Instructions
- Mix the salt, sage, garlic powder, brown sugar, black pepper, and oil in a bowl to make a marinade.
- Pat the pork chops dry and rub the marinade evenly onto both sides. Let it rest for 10 minutes.
- Preheat the air fryer to 380°F (190°C) for 3–5 minutes.
- Place pork chops in a single layer in the air fryer basket without overlapping.
- Cook at 380°F for 8-10 minutes, flipping halfway through.
- Remove when golden brown and internal temperature reaches 145°F.
- Let it rest for 3–5 minutes, then serve.
Notes
Chef Jenn’s Tips
- Use bone-in pork chops for the juiciest result.
- Very thin chops will require less cooking time. If they’re thick, they’ll take longer.
- Pat the meat dry before seasoning; it helps the crust form.
- Let the chops rest at least 3 minutes after cooking to keep them moist.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
