Ingredients
Method
- In a small bowl, combine garlic powder, Italian seasoning, dried rosemary, ground coriander, smoked paprika, kosher salt, and black pepper. Mix well to evenly distribute the flavors.
- Rub the spice mixture generously on both sides of each pork chop.
- In a shallow dish, mix all-purpose flour, cayenne pepper, a pinch of kosher salt, and black pepper. Stir to combine.
- Dredge each pork chop in the seasoned flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
- Set your air fryer to 380 degrees F (193 degrees C) and preheat for 3-5 minutes.
- Lightly spray the air fryer basket with non-stick cooking spray to prevent sticking.
- Arrange the pork chops in a single layer in the basket, ensuring they don't overlap. Lightly spray the tops of the pork chops with cooking spray to help with browning. Cook for 10-12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 145 degrees F (63 degrees C).
- Let the pork chops rest for 3-5 minutes before serving. This allows the juices to redistribute for maximum tenderness.
Nutrition
Notes
Pro Tips:
Choose bone-in chops that are exactly 1-inch thick because thinner cuts overcook before developing a proper crust, while thicker ones stay raw inside due to the air fryer's intense, quick heat circulation. Score the fat cap in a crosshatch pattern every half-inch—this prevents the chop from curling during cooking and allows the rendered fat to baste the meat naturally, just like we do with chicharrón preparation. Flip your chops only once at the exact halfway point and resist opening the basket repeatedly, because each time you interrupt the airflow, you're adding 2-3 minutes to your cook time and losing that crucial crust development. After dozens of batches, I've learned that 380°F is the sweet spot—not the standard 400°F most recipes suggest—because it gives you time to develop color without drying out the interior before it reaches temperature. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes to restore crispiness.
Choose bone-in chops that are exactly 1-inch thick because thinner cuts overcook before developing a proper crust, while thicker ones stay raw inside due to the air fryer's intense, quick heat circulation. Score the fat cap in a crosshatch pattern every half-inch—this prevents the chop from curling during cooking and allows the rendered fat to baste the meat naturally, just like we do with chicharrón preparation. Flip your chops only once at the exact halfway point and resist opening the basket repeatedly, because each time you interrupt the airflow, you're adding 2-3 minutes to your cook time and losing that crucial crust development. After dozens of batches, I've learned that 380°F is the sweet spot—not the standard 400°F most recipes suggest—because it gives you time to develop color without drying out the interior before it reaches temperature. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes to restore crispiness.
