Prep the chops: Pat the pork chops dry with paper towels. Dry surface = better browning and less steaming.

Season generously: In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub chops with olive oil, then coat all sides with the seasoning blend.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps develop a nice crust.

First cook: Lightly spray the basket. Arrange pork chops in a single layer with space between them. Air fry for 6–7 minutes.

Sauce mix: While they cook, stir BBQ sauce with brown sugar and apple cider vinegar (if using). You want a glossy, slightly tangy glaze.

Glaze and flip: Open the basket, flip the chops, and brush the tops with a hearty layer of BBQ sauce.

Second cook: Air fry another 4–6 minutes, or until the thickest part reads 140–145°F (60–63°C) on an instant-read thermometer.

Final glaze and rest: Brush with a little more BBQ sauce. Transfer to a plate and rest 3–5 minutes so the juices settle.

Serve: Spoon any extra sauce from the resting plate over the chops. Pair with coleslaw, corn, or roasted veggies.