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Crispy Air Fryer Pork Chops with Garlic Butter

A thick, bone-in pork chop, perfectly cooked and topped with glistening garlic butter, ready to eat.
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Follow this recipe to cook thick-cut pork chops in the air fryer until they develop a very crispy exterior while remaining juicy inside, finished with a simple garlic butter sauce.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil or cooking spray
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the pork chops completely dry using paper towels. This step helps achieve crispiness.
  2. In a small bowl, mix the salt, pepper, paprika, and garlic powder. Season both sides of the pork chops evenly with this mixture.
  3. Lightly spray the air fryer basket with cooking spray or brush with olive oil.
  4. Preheat your air fryer to 380°F (195°C) for 5 minutes.
  5. Place the seasoned pork chops in the air fryer basket in a single layer, ensuring they do not overlap. You may need to cook in batches.
  6. Air fry for 10 minutes.
  7. Flip the pork chops carefully. Increase the temperature to 400°F (200°C) and cook for an additional 4 to 7 minutes, or until an internal temperature of 145°F (63°C) is reached.
  8. While the pork chops finish cooking, prepare the garlic butter. Melt the butter in a small saucepan over medium-low heat.
  9. Add the minced garlic to the melted butter and cook for about 1 minute until fragrant, being careful not to burn the garlic. Remove from heat.
  10. Stir in the fresh parsley.
  11. Once the pork chops are cooked, remove them from the air fryer and let them rest on a cutting board for 5 minutes.
  12. Spoon the warm garlic butter mixture over the rested pork chops before serving.

Notes

  • Use bone-in, thick-cut pork chops (at least 1 inch) for the best results in the air fryer.
  • Do not overcrowd the air fryer basket; cook in batches if necessary to allow air to circulate fully for maximum crispiness.
  • Check the internal temperature with a meat thermometer inserted into the thickest part of the chop.

Nutrition

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