Chili Rubbed Air Fryer Bone In Pork Chops
Seasoned with a dry rub of chili powder, smoked paprika, garlic, and cumin, these Chili-Rubbed Air Fryer Bone In Pork Chops are golden on the outside, tender and juicy inside, and ready in under 30 minutes.

The Cooking Bride is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Let’s be honest—weeknight dinners don’t always spark excitement. Between busy schedules and limited time, I find I always fall back on the same meals week in and week out. But what if you could make something totally satisfying in under 30 minutes—with barely any cleanup? Chili-Rubbed air fryer bone-in pork chops are the perfect weeknight dinner for those who crave bold flavor without the fuss.
If you want to take your chili-rubbed pork chops to the next level, spoon my Maple-Apple Cider Sauce over the top. It’s the perfect balance of sweet and tangy and beautifully complements the smoky spice of the chili rub.
Ingredients and tools you will need
If you’re looking for a no-fail dinner that delivers big flavor with minimal effort, this recipe is it. To make this air fryer pork chop recipe, you will need:
- 4 bone-in pork chops (about 1/2-inch thick) – bone-in chops have more flavor than their boneless counterparts and tend to stay juicier during cooking.
- 1 tablespoon olive oil or vegetable oil
- 1½ tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp brown sugar (optional, for a hint of sweetness)
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of cayenne pepper (optional, for extra heat)
- ¼ cup apple juice or cider
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar

Tools
- Air fryer – any basket- or tray-style air fryer will work. Make sure it fits the size of your pork chops without overcrowding.
- Tongs – for flipping the pork chops safely and easily halfway through cooking.
- Mixing bowl – to combine the spice rub ingredients.
- Measuring spoons – for accurately measuring your chili powder, spices, and oil.
- Small spoon or brush (optional) – to help spread olive oil evenly on the pork chops.
- Paper towels – for patting the pork chops dry before seasoning (important for crispiness!).
- Meat thermometer – highly recommended for checking doneness—pork chops should hit 145°F (63°C) internally.
- Cutting board and knife (optional) – if trimming any excess fat or prepping sides.
How to make Air Fryer Bone In Pork Chops
- Preheat your air fryer to 400°F (200°C) for about five minutes. Spray the basket with a layer of cooking spray.
- Pat the pork chops dry with paper towels. Moisture is the enemy of a good crust so dry pork chops are a must.
- Rub each chop with a little olive oil to help the seasoning blend stick.
- In a small bowl, mix the seasoning mixture ingredients.
- Generously coat both sides of the pork chops with the rub, pressing it in gently.
- Place the chops in the air fryer basket in a single layer. Don’t overcrowd!
- Cook at 400°F for 8-10 minutes, flipping halfway through. (For thinner chops, check doneness at the 8-minute mark.)
- Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Let the pork chops rest for 3–5 minutes before serving.
- While your pork chops are resting, place the apple juice or cider, maple syrup, and vinegar in a small saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer until the sauce thickens slightly—about 4–5 minutes.
- When ready, spoon the warm glaze over your pork chops just before serving.























Storage, freezing and reheating instructions
Storage. Store leftover pork chops in an airtight container in the refrigerator for up to 3–4 days. If you made the maple-apple cider sauce, store it separately in a small jar or container.
Freezing. Let the pork chops cool completely, then wrap each one individually in foil or plastic wrap. Place them in a freezer-safe zip-top bag or airtight container. Freeze for up to 2–3 months. The sauce can be frozen separately in a small airtight container or silicone freezer cube tray for individual portions. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating. If using the air fryer (best option), preheat to 350°F (175°C) and heat pork chops for 4–6 minutes, flipping halfway through. If using the oven, wrap the chops in foil to keep them moist and bake at 325°F for 10–15 minutes. If using a microwave, place the pork chops on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through.
To reheat the sauce, warm it in a small saucepan over low heat, stirring occasionally, or microwave in 15-second bursts.
Frequently asked questions
Yes! Boneless pork chops work great in this recipe. Just reduce the cook time slightly—start checking for doneness around the 8–10 minute mark, depending on thickness. Make sure they reach 145°F (63°C) internally.
No problem! You can bake the pork chops in the oven at 425°F (218°C) for about 20–25 minutes, flipping once halfway through. Use a meat thermometer to check for doneness.
Yes. The sauce stores well in the refrigerator for up to 5 days in an airtight container. Reheat gently in a saucepan or microwave before serving.
It has a mild kick from the chili powder and optional cayenne, but it’s not overly spicy. You can easily adjust the heat by increasing or omitting the cayenne pepper.
Yes, but smoked paprika adds a deeper, more complex flavor. If you use regular paprika, consider adding a tiny pinch of liquid smoke or an extra dash of cumin to mimic that depth.
If you don’t have apple juice or cider, try using pear juice, white grape juice, or even a splash of chicken broth with a bit more maple syrup for sweetness.
Yes, but you will need to adjust your cooking time. Air fry at 400°F for 12–15 minutes, flipping halfway through.

More of my favorite air fryer recipes
Tried This Recipe? Let Me Know!
If you made these Baja grilled catfish sliders, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too. ⭐️

Chili Rubbed Air Fryer Bone-In Pork Chops with Maple Glaze
Ingredients
- 4 bone-in pork chops about 1/2-inch thick
- 1 tablespoon olive oil
- 1½ tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp brown sugar optional, for a hint of sweetness
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of cayenne pepper optional, for extra heat
- ¼ cup apple juice or cider
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the air fryer to 400°F for five minutes.
- Pat the pork chops dry with paper towels.
- Brush both sides of the pork chops with the olive oil.
- In a small bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, cumin, brown sugar, salt, pepper, and cayenne.
- Coat the pork chops evenly with the seasoning mix on all sides, then gently press the seasoning into the surface.
- Place the seasoned pork chops in the air fryer basket in a single layer. If you have a small air fryer, you may need to do this in batches.
- Air fry the pork chops for 8-10 minutes, flipping halfway through, until the internal temperature reaches 145°F
- Remove the pork chops from the air fryer and let the chops rest for 3–5 minutes before serving.
- While the pork chops are resting, combine the juice or cider, maple syrup, and vinegar in a small saucepan. Bring to a boil over medium high heat, then reduce the heat to medium and simmer until the sauce has thickened.
- Spoon the sauce over the pork chops before serving.
These pork chops are so juicy and full of flavor, with the perfect smoky kick from the chili rub. It is so easy to make in the air fryer and the maple-apple cider sauce adds the perfect touch of sweetness to balance the heat. This recipe will definitely go straight into your weeknight dinner rotation.