👩🍳 Instructions
1
Optional brine: Stir 4 cups cold water with 2 tbsp kosher salt and 1 tbsp sugar until dissolved. Add bay leaves and peppercorns if using. Submerge pork chops and refrigerate 15–30 minutes (up to 1 hour for thicker chops).
2
Remove chops from brine, pat completely dry with paper towels. If not brining, pat dry and sprinkle 1 tsp kosher salt over chops.
3
Mix smoked paprika, garlic powder, onion powder, dried thyme, and cayenne in a small bowl. Brush chops with olive oil and rub the spice mix evenly over both sides.
4
Preheat air fryer to 400°F (200°C) for 3–5 minutes. Place chops in a single layer in the basket without overcrowding.
5
Cook at 400°F: 1-inch thick chops 10–12 minutes (flip halfway); 1¼-inch thick chops 12–14 minutes (flip halfway); bone-in 1–1½ inches 14–16 minutes (flip once). Use an instant-read thermometer and remove chops at 140–142°F for medium.
6
Transfer chops to a plate and tent loosely with foil. Rest 5–7 minutes before serving to let juices redistribute.
7
Serve with a squeeze of lemon or a pat of herb butter. Store leftovers in an airtight container in the refrigerator for up to 4 days.
