If you don’t eat them right away they can get dry when cold. boneless chops (aka pork loin filets): these are the most lean and less fatty of the cuts and are best if they are brined first.They don’t dry out as quick as regular loin chops. rib chops: they still have an outer layer of dark meat and fat which makes them tender and juicy.
We love the dark meat and bone-in cuts which always gives more flavor.
Also because they’re usually thinner cooking times are less. Even if they’re slightly cold, they’re still tender. When air fried, these pork shoulder chops are tender and juicy. bone-in pork shoulder steaks (aka pork butt chops, shoulder chops, blade steaks, pork butt steaks): These are our favorite because they’re super flavorful with dark meat and ribbons of fat.The first air fried pork chop is always the test! After your first attempt, you will know what the best timing is best for your specific pork chops and model of air fryer. Cook 10-15 minutes, flipping pork chops halfway through cooking. Season the pork chops on all sides with the dry rub. Coat both sides of the pork chops with the oil, we like the added crispiness the oil gives the pork chops ( NOTE: Oil is optional). Best advice we can give you is to air fry one pork chop first. Preheat the Air Fryer to 380F, about 5 minutes. Even if it’s the same cut of pork chop, the size and thickness can still vary depending on the market that you buy it from. But not all pork chops are cut the same and not all air fryers cook the same. We’ve tried all different cuts of pork chops and they air fry super delicious.
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