Pat pork chops dry with paper towels, then toss in a bowl with the olive oil until coated.
Combine ground paprika, garlic powder, onion powder, dried herbs, salt and pepper. Add to the pork chops and toss/massage until they are all nicely seasoned.
Place pork chops in the basket of the air fryer. Cook at 375°F for 8-10 minutes (exact time will depend on the thickness of your chops, the safe internal temperature according to the USDA is 145°F). Serve immediately.
Pork chops: You want to go for the lean, boneless loin chops here. I do not usually recommend this cut (I’m all about the bone-in, fattier chops you can buy), so if I tell you to buy the boneless loin chops, you better believe this recipe is a winner. Other cuts of pork may need a longer cooking time than the loin chops, so, again, please stick to those super lean ones.
Dried herbs: I always use either Italian seasoning or Herbes de Provence. You can even use just dried parsley if that’s what you have.
Olive oil: I like this best, but feel free to use canola oil or any cooking oil you have on hand.
If you have the time and want even more flavor, feel free to marinate the pot chops in my pork chop marinade!
Massaging the seasoning into the pork chops makes them more flavorful, but feel free to just brush with oil and sprinkle with the seasoning if you don’t want to touch them much.
Do not skip preheating your air fryer for 5 minutes, this is key to the best browning.
Remove the pork chops from the air fryer and serve as soon as they’re done, otherwise they will start losing their juices. While resting meat is great in many recipes, I find that with these chops, you really want to get them on the table as soon as they’re ready. Otherwise they do start drying out a little.