Take the pork chops out of the refrigerator about 5 minutes before cooking. Pat them thoroughly dry on both sides with paper towels. Dry meat browns better than wet meat, and the rub will stick more evenly to a dry surface.

In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, black pepper, and brown sugar until the rub is evenly combined. It should look uniform with no clumps of sugar.

Brush each pork chop lightly on both sides with olive oil, then press the spice rub firmly onto all surfaces. Use all of the rub, dividing it evenly among the four chops. The oil helps the rub adhere and encourages the crust to form.

Preheat the air fryer to 380 degrees F for 3 minutes. Place the chops in the basket in a single layer with a little space between them. Do not stack or overlap. Cook for 12 minutes.

At the 12-minute mark, use an instant-read thermometer to check the thickest part of one chop. You are looking for 145 degrees F for safe, juicy pork. If they need more time, add 1 to 2 minutes and check again. Thinner chops, under 3/4 inch, may be done closer to 10 minutes.

Transfer the chops to a cutting board and let them rest for 3 full minutes before cutting into them. This allows the juices to settle back into the meat. If you cut right away, those juices run out onto the board and the chop will be noticeably drier.

Serve whole or sliced against the grain. These pair well with mashed potatoes, roasted vegetables, or a simple coleslaw.