Air Fryer Pork Chops with Garlic & Herb Crust
Tender, juicy pork chops with a savory garlic-and-herb crust, ready in 20 minutes. Crispy outside, succulent inside—perfect weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 chops (about 1.25 inches thick, 8 oz each) pork chops, bone-in or boneless
- 3 cloves garlic, minced
- ½ cup panko breadcrumbs
- 1 tablespoon, chopped fresh herbs (parsley, thyme, or Italian seasoning)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Pat the pork chops dry on both sides with paper towels, removing all surface moisture so the crust adheres better.
- 2
In a small bowl, mix the panko breadcrumbs, minced garlic, fresh herbs, salt, and black pepper until evenly combined.
- 3
Pour the olive oil onto a shallow plate, then place the breadcrumb mixture on another shallow plate side by side.
- 4
Coat each pork chop on both sides by first brushing or dipping in the olive oil, then pressing firmly into the breadcrumb mixture until the crust covers the entire surface.
- 5
Preheat your air fryer to 380°F and wait until the indicator light signals it is ready, about 3 minutes.
- 6
Place the coated pork chops in the air fryer basket in a single layer without overlapping, so hot air circulates around them.
- 7
Air fry at 380°F for 14–16 minutes until the crust is deep golden brown and the internal temperature reaches 145°F when you insert an instant-read thermometer into the thickest part of the chop.
- 8
Remove the pork chops from the air fryer basket using tongs and transfer them to a serving plate.
- 9
Let the pork chops rest on the plate for 3 minutes before serving so the juices redistribute and stay inside the meat.
Tools you’ll need
- air fryer
- paper towels
- two shallow plates
- small bowl
- instant-read thermometer
- tongs
- serving plate
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