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air fryer pork chops served on a plate with roasted potatoes and roasted brussels sprouts

Air Fryer Pork Chops With Garlic Sage Rub

Course: Main
Cuisine: American
Keyword: Air Fryer, Easy
Prep Time: 5 minutes
Cook Time: 12 minutes
Standing Time: 20 minutes
Total Time: 37 minutes
Servings: 4
Calories: 288kcal
Author: Marilyn
These air fryer pork chops are tender, juicy and loaded with flavor from the sage and garlic pork chop rub. Sage embraces the chops with it's herbal, minty taste while the apple cider vinegar and minced garlic kick the flavorful rub up a notch.
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Equipment

Ingredients

Pork Chop Rub

  • 2 tablespoons pure olive oil
  • 1 tablespoon dried sage
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Pork Chops

  • 4 bone-in ribeye pork chops (each about 1-inch thick)

Instructions

Pork Chop Rub

  • Mix together oil, sage, vinegar, garlic, salt, and pepper in a small bowl. Spread both sides of pork chops with the herb mixture. Let stand 15 minutes.

Pork Chops

  • Preheat air fryer to 400°F.
  • Arrange pork chops in air fryer basket without overlapping. Cook for 6 minutes. Using tongs, turn pork chop. Continue cooking for 6 minutes or until an instant-read thermometer inserted horizontally in the center of the chop registers 140°F. Remove chops from air fryer and let stand 5 minutes. Internal temperature should rise 5° to 145°F.

Notes

Bone-in Ribeye Pork Chops are also called Rib Chops. They are a thicker chop with a rib bone along one edge and a line of fat around the other edges.
1-inch pork chops will give you the best results in the air fryer. Anything thinner and you risk your pork chops getting overdone and drying out. Too much thicker and it will be difficult to cook them to a safe internal temperature of 145°F.
A bone-in ribeye pork chop will weigh about 8 ounces. While that may sound like a lot, the bone accounts for some weight and they will shrink about 25% after cooking resulting in a nice size serving per person.
Do not trim the thin edge of fat from the edges of the pork chop. Instead, cut a small slit in the fat every inch or so to prevent the edge of the pork chop from curling. If you prefer, you can always trim the fat after cooking.
Since both different brands and types of air fryers can heat up differently, your cooking times may vary slightly. Cooking times can also be affected by the thickness and quality of the pork chops.
When testing the temperature of the pork chops, insert the instant-read thermometer horizontally into the thickest part of the pork chop being careful to not touch the bone. This positioning will give you the most accurate temperature. Your chops will have a soft pink internal color and a moist and tender inside.
Variations:
Replace the Pork Chop Rub in the recipe card with any of the following.
Sweet and Smoky Rub: Brush pork chops with 2 tablespoons Dijon mustard. In a small bowl combine 1-½ tablespoons smoked paprika, 2 teaspoons kosher salt, 2 teaspoons packed brown sugar, 1 teaspoon granulated garlic and 1 teaspoon granulated onion. Sprinkle mixture all over pork chops and gently pat mixture onto the chops. Continue with step 2.
Hoisin Ginger Glaze: Mix together 3 tablespoon Hoisin sauce, 1 tablespoon rice wine vinegar, ¾ teaspoon grated ginger and a pinch of red chili flakes. Brush mixture over pork chops. Continue with step 2. Garnish cooked pork chops with 1 thinly sliced green onion (white and light green parts only).
Classic Spice Mix: Brush pork chops with 2 teaspoons canola oil. In a small bowl, combine 2 teaspoons kosher salt, 1 teaspoon freshly ground pepper, 1 teaspoon paprika, 1 teaspoon ground coriander. Sprinkle mixture all over pork chops. Continue with step 2.
Orange Clove Blend: In a small bowl, add 2 teaspoons ground cloves, 2 teaspoons pure olive oil, 2 teaspoon liquid honey, 1 teaspoon minced garlic and 1 teaspoon orange zest. Microwave, stirring halfway through cooking, 30 seconds or until fragrant. Brush mixture all over pork chops. Season chops with kosher salt. Continue with step 2.
 
 

Nutrition

Calories: 288kcal | Carbohydrates: 1g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 650mg | Potassium: 550mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg