Brown Sugar & Smoked Paprika Pork Chops
Dry-brined boneless chops with a sweet-smoky crust that caramelizes in about 15 minutes.
Why it works: A dry brine of salt, brown sugar and smoked paprika seasons the chops to the center and caramelizes into a crust in about 15 minutes.
Fine-tuned settings
Starting point from our kitchen. Check your manual. Cook to the safe temp.
Settings source: Times from Ninja AF100, AF141, FN101, DZ201 & DZ302 cook charts; USDA 145°F + 3 min rest
Sources: Ninja AF100 Series Air Fryer Cook Charts · Ninja AF141 Air Fryer Pro 3-in-1 Quick Start Guide · Ninja Crispi FN101 Series Quick Start Guide & Recipes · Ninja Foodi 2-Basket Air Fryer DZ201 Quick Start Guide · Ninja Foodi XL 2-Basket Air Fryer DZ302 Quick Start Guide · USDA FSIS Safe Minimum Internal Temperature Chart · FoodSafety.gov Safe Minimum Internal Temperatures
The 'Any air fryer'/'Any slow cooker' fallback is general guidance, not from a chart.
Ingredients
- 2 lb boneless pork chops, about 1 inch thick
- 2 tsp kosher salt (half if table salt)
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp dry mustard
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp olive oil
Steps
- Mix the salt, sugar, paprika, mustard, garlic powder and pepper. Pat the chops dry and season both sides.
- Refrigerate uncovered at least 30 minutes and up to 24 hours. Longer means juicier and better browned.
- Cut 2 small slits through the fat on each edge so the chops don't curl. Brush lightly with oil.
- Cook as shown in your settings, flipping halfway.
- Pull at 145°F and rest 5 minutes before cutting.
Safe temperature
145°F. Rest at least 3 minutes; a blush of pink at 145°F is safe.