Air Fryer Pork Chops and Green Beans

Bone-in pork chops (3/4–1 inch thick) need 14–18 minutes at 375°F to cook through to 145°F internally, with a nicely browned crust. Green beans need 8–10 minutes at 375°F to become tender-crisp. Start the pork chops first. After 6–8 minutes, flip the chops and add the green beans. Everything finishes together at 14–18 minutes. Boneless pork chops (3/4 inch) cook faster — 12–14 minutes total — so add green beans after only 4 minutes.

1. Preheat air fryer to 375°F for 3 minutes. 2. Pat pork chops completely dry. Season with garlic powder, smoked paprika, salt, and pepper on both sides. Optional: brush with a thin layer of olive oil. 3. Trim green beans. Toss with olive oil, garlic, salt, and pepper. 4. Place pork chops in a single layer. Cook at 375°F for 6–8 minutes. 5. Flip chops. Add green beans around the chops. 6. Cook 8–10 more minutes until chops reach 145°F internally and green beans are tender. 7. Rest chops 3 minutes before serving. This allows the juices to redistribute and raises the internal temp a few more degrees.

Garlic powder, smoked paprika, and salt is a universally appealing base for pork chops. It complements plain-seasoned green beans beautifully. For a Southern-style profile, add onion powder and cayenne to the pork rub and toss the green beans with bacon bits (added in the final 3 minutes). A honey-garlic glaze brushed on the chops in the last 3 minutes caramelizes into a sticky, sweet coating. For fresh Mediterranean flavor, season with lemon zest, oregano, and garlic on both. Dijon mustard rubbed on pork before the spice rub adds depth and creates a natural coating.

Pork chop thickness is the most important variable — thin chops (1/2 inch) need only 10–12 minutes and green beans should go in after just 2–3 minutes. Always verify with a thermometer; pork at 145°F is safe with a hint of pink inside. If you prefer no pink, cook to 160°F but expect slightly drier chops. Asparagus is a direct swap for green beans with identical timing. For a more complete meal, add cherry tomatoes in the final 5 minutes. Leftovers are best reheated at 325°F for 4–5 minutes to avoid drying out the pork.