Air Fryer Pork Chops
Temperature
380°F
195°C
Time
12 min
2 chops
Safe internal
145°F
63°C
Pork chops were always hit and miss for me until the air fryer - now they come out juicy with a lovely browned outside and they're hard to overcook. I give them a quick salt the night before if I think of it, and it really pays off.
How to air fry pork chops
- Preheat your air fryer to 380°F (195°C).
- Add the fresh pork chops to the basket. Keep them in a single layer.
- Cook for about 12 minutes, flipping or shaking halfway through.
- Check the internal temperature reaches 145°F (63°C) before serving.
Pro tip
Brine for 30 mins before for added moisture.
How to tell when it's done
These days pork's fine and a little pink at 145°F (63°C) with a three-minute rest - any more and it goes tough, as my early efforts proved. I look for clear juices and a firm but springy feel.
Safe internal temperature
Cook to 145°F (63°C) at the thickest point. An instant-read thermometer is the only reliable way to confirm it.
Converting from an oven recipe
If your recipe is written for a conventional oven, lower the temperature by about 25°F (15°C) and reduce the time by roughly 20% to land near 380°F for 12 minutes. Need a different starting point? Use the conversion calculator.
Air fryer pork chops: FAQ
How long does it take to air fry pork chops?
Air fry pork chops at 380°F (195°C) for about 12 minutes, flipping or shaking halfway through. That's for 2 chops in a single layer; adjust slightly for a fuller basket or a different model.
What temperature do you air fry pork chops at?
Set the air fryer to 380°F (195°C). If you're converting an oven recipe, that's roughly 25°F (15°C) below the oven temperature, with the time cut by about 20%.
Do I need to preheat the air fryer for pork chops?
A 2-3 minute preheat gives the most accurate timing and the best browning, but it isn't essential - if you skip it, add a minute or two to the cook time.
What's the safe internal temperature for pork chops?
Cook pork chops to a safe internal temperature of 145°F (63°C), measured at the thickest point with an instant-read thermometer. Cooking time is a guide; internal temperature is what confirms it's safely done.