Step by step

Method

5 steps

1. 1

   Whisk ⅓ cup light soy sauce, ¼ cup water, 3 minced garlic cloves, 1–1½ teaspoons lemon pepper (or 1 teaspoon black pepper + zest of ½ lemon), and 1 tablespoon oil. Add 4 pork chops (¾–1 inch thick, boneless or bone-in) and turn to coat. Refrigerate at least 1 hour and up to 2 hours; flip once if you can.

2. 2

   Pull the chops from the marinade and pat lightly dry so they brown — wet chops steam. Discard leftover marinade.

3. 3

   Preheat the air fryer to 400°F. Arrange in a single layer without overlapping; batch if they touch.

4. 4

   Air fry 10–14 minutes, flipping halfway, until the thickest chop hits 145°F in the center. Thinner chops finish closer to 8–10; thick bone-in may need a couple minutes past 14. Rest 3–5 minutes so carryover heat finishes them.

5. 5

   Slice or serve whole with a green vegetable or air-fryer potatoes. You want browned juicy pork chops with a savory soy-garlic edge — not grey dry meat or a cool pink center under 145°F.