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Juicy air fryer lemon pepper pork chops seasoned with cracked pepper, fresh lemon zest, and herbs
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Air Fryer Lemon Pepper Pork Chops - Fast, Flavorful, and Juicy

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • Pork chops (4 chops, 1-inch thick; bone-in or boneless)
  • Lemon (1 large, for zest and juice)
  • Olive oil (or avocado oil)
  • Lemon pepper seasoning (check if it contains salt)
  • Kosher salt (adjust based on your lemon pepper blend)
  • Freshly ground black pepper
  • Garlic powder
  • Onion powder
  • Paprika (sweet or smoked, optional for color and depth)
  • Fresh parsley (optional, for garnish)
  • Butter (optional, a small pat for extra richness at the end)

Instructions

  • Preheat the air fryer. Set it to 400°F (200°C) and let it heat for 3–5 minutes. A hot basket helps build that golden crust fast.
  • Prep the pork chops. Pat the chops dry on both sides with paper towels. Dry surface = better browning and less steaming.
  • Make the seasoning mix. In a small bowl, combine 1–1.5 tablespoons lemon pepper seasoning, 1 teaspoon kosher salt (reduce if your lemon pepper is salty), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
  • Add lemon and oil. Zest the lemon and set the zest aside. In a separate bowl, mix 1 tablespoon olive oil with 1 tablespoon fresh lemon juice. Brush this on both sides of the chops.
  • Season generously. Sprinkle the spice mix over both sides of the pork, pressing lightly so it adheres. Finish with the lemon zest divided over the tops.
  • Arrange in the basket. Lightly oil the air fryer basket or use a perforated parchment liner. Place chops in a single layer with a little space between. Work in batches if needed.
  • Air fry. Cook at 400°F (200°C) for 10–14 minutes total, flipping halfway. Time varies by thickness and model. You’re aiming for an internal temperature of 140–145°F (60–63°C).
  • Optional butter baste. During the last 1–2 minutes, add a thin pat of butter on each chop to melt and mingle with the lemon-pepper crust.
  • Rest and serve. Transfer to a plate and rest 5 minutes. Garnish with chopped parsley and an extra squeeze of lemon if you like. Serve with roasted potatoes, a side salad, or green beans.