Crispy Air Fryer Pork Chops with Smoked Paprika and Herbes de Provence
Tender and juicy pork chops, quickly cooked in the air fryer, with a flavorful crust of smoked paprika and Herbes de Provence.
Steps
- 1
Remove pork chops from the refrigerator 15–20 minutes before cooking to bring to room temperature.
- 2
Pat them dry with paper towels.
- 3
Lightly brush with olive oil and season evenly with salt, smoked paprika, garlic powder, pepper, and Herbes de Provence.
- 4
Preheat the air fryer to 200°C (400°F) for 3 minutes.
- 5
Place pork chops in the air fryer basket in a single layer, leaving about 2 cm between them, without overlapping.
- 6
Cook at 200°C (400°F) for 12–15 minutes, turning halfway through.
- 7
Check internal temperature with a meat thermometer – it should reach at least 63°C (145°F).
- 8
Let the chops rest under aluminum foil for 3–5 minutes before serving.
Shopping list
4 pork chops (~2 cm thick), 1 tbsp olive oil, 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, freshly ground pepper, 1 tsp herbs de Provence
Recipe story
This recipe blends Spanish culinary traditions with Provencal influences. Smoked paprika, a key ingredient, originates from the La Vera region of Spain, where peppers are dried and smoked for weeks. Herbes de Provence evoke the fragrant fields of southern France. Pork chops, quickly cooked in an air fryer, are a modern adaptation of traditional frying methods, preserving juiciness and flavor.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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