Preheat the air fryer: Set it to 400°F (200°C) for 5 minutes. Lightly spray the basket with nonstick spray.

Pat dry the pork chops: Use paper towels to remove excess moisture. This helps with browning.

Season the chops: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder. Rub chops with olive oil, then coat evenly with the spice mix on both sides.

First cook: Arrange chops in a single layer in the basket. Air fry at 400°F for 6–8 minutes, depending on thickness. Avoid overcrowding; cook in batches if needed.

Brush with sauce: Stir BBQ sauce with brown sugar or honey if using. Flip chops and brush the tops generously with the sauce.

Finish cooking: Air fry another 4–6 minutes, until the internal temperature reaches 140–145°F (60–63°C). Brush with a little more sauce in the last minute if you like a thicker glaze.

Rest and serve: Let chops rest on a plate for 3–5 minutes so the juices redistribute. Serve with extra BBQ sauce on the side.