Pat the turkey dry. Use paper towels to remove surface moisture. This helps the spices stick and promotes browning.

Preheat the air fryer to 380°F (193°C). A hot basket gives you better sear and less sticking.

Mix the seasoning. In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, thyme or Italian seasoning, and brown sugar (if using). Add red pepper flakes or cayenne for a little kick.

Oil and season the chops. Rub the turkey with olive oil on both sides, then coat evenly with the spice blend. Press gently so it adheres.

Prepare the basket. Lightly spray the air fryer basket with cooking spray if sticking is a concern. Arrange chops in a single layer with a little space between them.

Air fry the first side. Cook at 380°F for 6–8 minutes, depending on thickness. Avoid opening the basket too often so you keep the heat in.

Flip and finish. Turn the chops and cook an additional 5–7 minutes, or until a thermometer reads 165°F (74°C) in the thickest part. If your chops are thin, start checking at the 10-minute mark total time.

Rest briefly. Transfer to a plate and let rest 3–5 minutes. This keeps the juices in the meat.

Finish and serve. Squeeze a little lemon over the top for brightness. Serve with roasted vegetables, mashed potatoes, rice, or a crisp salad.