Preheat the air fryer: Set to 400°F (200°C) for 5 minutes. A hot basket helps the chops sear and brown.

Pat dry: Blot the pork chops with paper towels. Removing surface moisture is key for browning.

Oil and season: Rub both sides with oil. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, mustard powder, and thyme. Sprinkle evenly on both sides and pat to adhere.

Arrange in the basket: Place chops in a single layer with a little space between them. Don’t stack. Work in batches if needed.

Air fry: Cook at 400°F (200°C) for 8–12 minutes total, flipping halfway. Time depends on thickness and your air fryer. Start checking at 7–8 minutes.

Check temperature: Use an instant-read thermometer in the thickest part. Aim for 140–145°F (60–63°C). They’ll rise a few degrees as they rest.

Rest: Transfer to a plate, tent loosely with foil, and rest 5 minutes. This keeps the juices in the meat.

Finish and serve: Top with a small pat of butter and a squeeze of lemon if you like. Serve with a keto side such as roasted broccoli, air-fried green beans, or a crisp salad.