Air Fryer Pork Chops

Steps

1. At least 30 minutes before cooking (and up to the night before), pat the pork chops dry with paper towels and season both sides with the fine salt. Set them on a rack in the fridge, uncovered: the salt dissolves, gets reabsorbed, and the surface dries out so it browns better.
2. Meanwhile, stir together the smoked paprika, brown sugar, garlic powder, onion powder, dried thyme, black pepper and the pinch of cayenne in a small bowl. Rub out any lumps of brown sugar with your fingertips so the mix is even.
3. Take the chops out 15 minutes before cooking. If the surface looks damp, blot it again. Score the fat cap along the edge every 1 1/4 inches (3 cm) without cutting into the meat, so the chops don't curl and stay flat.
4. Brush each chop with olive oil on both sides, then press the spice rub all over, edges included, so it sticks in an even layer.
5. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes. A hot basket sears the meat on contact, while a cold one steams it.
6. Lay the chops in a single layer without touching; cook in two batches if your basket is small. Cook 6 minutes at 400°F (200°C) for 1-inch (2.5 cm) boneless chops, 7 minutes for bone-in.
7. Flip the chops with tongs. The underside should be brick red and dry to the touch. Cook another 4 to 6 minutes for boneless, 5 to 8 minutes for bone-in. For 1/2-inch (1.5 cm) chops, count 8 to 10 minutes total; for 1 1/2-inch (4 cm) chops, 16 to 20 minutes.
8. Check with a thermometer inserted from the side into the center of the thickest part, away from the bone: pull the chops at 143 to 145°F (62 to 63°C). Any juice should run clear to barely pink, and the meat should be faintly rosy in the middle.
9. Rest the chops for 5 minutes on a board or warm plate, loosely uncovered to keep the crust crisp. The temperature rises another 2 to 3°F (1 to 2°C) as they rest.
10. Scatter with chopped parsley, spoon over any juices left on the board and serve right away.