Free sample · Crunch Time

Paprika-Rubbed Pork Chops

Name: Paprika-Rubbed Pork Chops
Prep time: 8 min
Cook time: 14 min
Total time: 24 min
Yield: 3
Ingredients: 1 lb (454 g) boneless pork chops, about 3/4 inch thick; 2 tsp (10 ml) olive oil; 1/2 tsp (3 g) kosher salt; 1/2 tsp (1 g) paprika, labeled gluten-free; 1/2 tsp (1.5 g) garlic powder, labeled gluten-free; 1/2 tsp (1.5 g) onion powder, labeled gluten-free; 1/4 tsp (0.3 g) Italian seasoning, labeled gluten-free; 1/4 tsp (0.5 g) black pepper; Cooking spray, labeled gluten-free

Three boneless chops get a moderate paprika rub, between a heavy spice coat and a bare one, and cook at a middle heat. A short rest keeps the juices in the meat.

Paprika-Rubbed Pork Chops, as cooked from this recipe

Serves3

Hands-on8 min

Cook14 min

Wait2 min

Total24 min

Setting390 F (199 C)

Season the chops while the basket heats, so the preheat sits inside the hands-on minutes.

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Ingredients

1 lb (454 g) boneless pork chops, about 3/4 inch thick
2 tsp (10 ml) olive oil
1/2 tsp (3 g) kosher salt
1/2 tsp (1 g) paprika labeled gluten-free
1/2 tsp (1.5 g) garlic powder labeled gluten-free
1/2 tsp (1.5 g) onion powder labeled gluten-free
1/4 tsp (0.3 g) Italian seasoning labeled gluten-free
1/4 tsp (0.5 g) black pepper
Cooking spray labeled gluten-free

Gluten-free: Written so a reader with celiac disease can cook it when every packaged ingredient is one whose label says gluten-free. Read the package you actually buy. This page does not promise a meal with zero gluten.

Method

Heat the air fryer to 390 F (199 C). If your model wants a head start, give it a few minutes while you season. Pat the chops dry.
Stir the paprika and the onion powder with the garlic powder, Italian seasoning, salt, and black pepper.
Rub the oil over both sides of the chops, then press the spice mix onto the meat, including the edges.
Mist the basket with cooking spray. Lay the chops in one layer with a gap between them so air can move. A smaller basket means a second round.
Cook 7 minutes, turn each chop, and cook 7 minutes more. The center is done at 145 F (63 C).
Leave the chops in the basket for 2 minutes, then serve.

Notes

Thickness changes the clock. A chop closer to 1/2 inch may finish a minute or two early; a thick chop may need 2 more minutes. Trust 145 F (63 C), then rest.
The oil helps the spices stick. Skip it only if you would rather have a drier surface, and still use the cooking spray on the basket.
Models vary. Crowded chops steam, so keep them in a single layer even if that means two rounds.

This recipe is one of 50 in Crunch Time.
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