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two browned bone-in pork chops with a dry mustard-and-pepper coating on a small plain plate
Andre Lewis

Air Fryer Bone-In Pork Chops

Two bone-in chops fit comfortably in a modest basket, with mustard powder and black pepper making a simple dry coating that won't burn like a sweet glaze. Check the thickest flesh beside the bone with a thermometer and rest the pork uncovered before serving, because browned edges alone don't tell you whether the center is ready or how much extra heat it can tolerate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 bone-in pork loin chops 1 inch thick, about 1 lb total
  • 1 tsp neutral oil
  • 1/2 tsp fine salt
  • 1/2 tsp dry mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat chops dry, including the meat around the bone.
  2. Rub chops with oil, salt, mustard, garlic powder and pepper. Set them in the basket in one layer with a gap between them.
  3. Air fry for 7 minutes, then turn and cook for 6 to 10 minutes more.
  4. Check the thickest flesh beside the bone for at least 145°F, keeping the probe away from the bone itself.
  5. Rest for at least 3 minutes and serve one chop per person.