In a small bowl, whisk together the brown sugar, paprika, salt, pepper, mustard powder, onion powder, garlic powder, and cayenne pepper until fully combined and no lumps remain. I recommend smoked paprika here—it adds a wonderful depth that regular paprika just can't match. Set the seasoning mixture aside.

Rinse the pork chops under cold water and pat them completely dry with paper towels—this is crucial for getting better browning in the air fryer. Rub the olive oil evenly over both sides of each chop, then generously coat both sides with the dry rub mixture from Step 1, pressing gently so it adheres well. Let the seasoned chops sit at room temperature while you preheat the air fryer.

Preheat your air fryer to 400°F for 5 minutes. Once preheated, carefully place the seasoned pork chops in the basket in a single layer without overlapping. Cook for 6 minutes, then flip the chops and continue cooking for another 6-8 minutes until the internal temperature reaches 140°F when measured at the thickest part with a meat thermometer. I like to pull the chops at 140°F rather than higher temperatures—they stay incredibly juicy and tender.

Transfer the cooked pork chops to a plate and let them rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.