-
Place the pork chops on a rack with airflow above and below them. Pat them dry with a paper towel and season evenly with salt, black pepper, and garlic powder on all sides. Let the pork chops sit at room temperature for 30 minutes to 1 hour.
-
Preheat the air fryer to 390°F–400°F.
-
Dab off any excess moisture from the surface of the pork chops with a paper towel.
-
Once preheated, place the pork chops in the air fryer basket, ensuring space around each for proper airflow. Cook for 5 minutes, then flip the pork chops and cook for an additional 5–6 minutes. Check for an internal temperature of 145°F using an instant-read thermometer.
-
Remove the pork chops from the air fryer and immediately top each with a generous amount of compound butter. Let the pork chops rest for 10 minutes to allow the juices to redistribute and the butter to melt.
Compound Butter
-
In a small bowl, combine softened butter, minced garlic, parsley, rosemary, salt, black pepper, and Worcestershire sauce. Mix until smooth and well blended. Cover and refrigerate until ready to use.
- For thin pork chops, less than ¾ inch thick, lower the air fryer temperature to 375°F and cook for 6–8 minutes, flipping halfway through.
- For toaster oven-style air fryers or ovens with air fryer settings, plan on an additional 2-5 minutes of cooking time.
Serving: 1pork chop | Calories: 416kcal | Carbohydrates: 2g | Protein: 29g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1996mg | Potassium: 540mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 716IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
