Preheat the air fryer: Set it to 400°F (200°C). Preheating helps the chops sear and stay juicy.

Pat chops dry: Use paper towels to remove surface moisture. Dry chops brown better.

Season: In a small bowl, mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon brown sugar (optional). Add 1/2 teaspoon ground mustard if using. Rub chops lightly with 1–2 teaspoons oil, then coat evenly with the seasoning blend.

Arrange in the basket: Place chops in a single layer with a little space between them. Do not overlap.

Air fry: Cook for 10–12 minutes total, flipping halfway. Start checking at 8–9 minutes if your chops are thinner than 1 inch.

Check temperature: Use an instant-read thermometer. Pull the chops when the center reaches 140–145°F (60–63°C). They’ll rise a few degrees while resting.

Rest: Let the chops sit on a plate, loosely tented with foil, for 3–5 minutes to lock in juices.

Serve: Garnish with chopped parsley if you like. Pair with a quick salad, roasted broccoli, or buttery corn.