Pork chop in an air fryer
Fresh — the short answer
200°C (392°F) for 15–20 min
- For
- 150g per piece, 4 pieces
- In
- Dual-basket air fryer
- Published for
- Philips 5000 Series Dual Basket Airfryer with Steam NA555
- Preheat
- Not needed
- Part way
- shake, turn or stir at about 8 min
- Check
- The juices run clear and the meat has gone from pink to pale right through
- Safety
- Pork must be cooked all the way through, whatever the cut. Full rule below.
Fresh chops get fifteen to twenty minutes at 200°C in one manufacturer's table and twenty-five to thirty at 220°C in another; most other tables name no state.
Manufacturer figures with no state given — 8 from named machines, listed further down this page.
Questions people ask about pork chop — 2 answered further down this page.
Fresh
Before anything else
From national food-safety authorities, not from us. These take precedence over any cooking time below.
Requirement — Food safety (microbiological)
Pork must be cooked all the way through, whatever the cut.
Target: 70°C in the thickest part, or an equivalent from the table below.
How to tell, without a thermometer
- No pink meat, including next to the bone on a bone-in chop
- Juices run clear when the thickest part is pierced
- Steaming hot through to the middle
If it has not got there: Give it two or three more minutes and check again in the thickest part, keeping the probe clear of the bone — bone conducts heat differently and will read higher than the meat beside it.
| Temperature | Held for | Measured at |
|---|---|---|
| 70°C | 2 min | the thickest part, away from the bone |
| 75°C | 30 sec | the thickest part, away from the bone |
The quick answer
200°C (392°F) for 15–20 min
Published range for four meat chops without bone, of around 150g each.
- Assuming
- 150g per piece, 4 pieces
- In
- Dual-basket air fryer
- Published for
- Philips 5000 Series Dual Basket Airfryer with Steam NA555
- Preheat
- Not needed
- Result
- Just cooked
Preparation
Meat chops without bone of around 150g, which is all the row says. It prints no oil and no thickness.
While it cooks
At about 8–10 minutes: Shake, turn or stir
The row's note says to shake, turn or stir halfway. It does not say which of the three.
How to tell it is done
- The juices run clear and the meat has gone from pink to pale right through
- Firm but not springy under a finger
Other figures for this state
Philips 5000 Series Dual Basket Airfryer with Steam NA555 — dual-basket air fryer: 200°C for 20–22 min
Small pan: published range for 300g of meat chops without bone, around 150g a piece. The row prints the weight and not a number of chops.
Panasonic Air Fry Combination Microwave Oven NN-CD88QS — combination microwave with air fry: 220°C for 25–30 min
Published range for 2–4 chops totalling 225–450g on Air Fry 3.
Where these figures came from — fresh
- Applies to
- Specific to this model
- Why this rating
- A published row from the food table for this machine's 6-litre big pan. The manual says above the table that its cooking times are guidelines for fresh ingredients, and states that preheating is not necessary.
- Last reviewed
- 2026-08-13
What this does not cover
- Published by the manufacturer for this model. It is evidence about this appliance and is not general advice.
- The word fresh is the table's and not the row's: the manual prints above this table that its cooking times are guidelines for fresh ingredients, and this row's own title names no state.
- This machine's two pans are not interchangeable. The figure is for the big pan; the small pan has its own table.
- The row says meat chops without bone and does not name the meat. It is held with pork chops, as the same maker's other chop rows are, and that filing is AirfryerHQ's rather than the manual's.
Sources (1)
Philips 5000 Series Dual Basket Airfryer with Steam NA55x — User Manual (PDF)
Versuni Netherlands B.V. (Philips Domestic Appliances) — Manufacturer manual (United Kingdom and European Union)
Relied on for: The temperature, time and quantity for pork chop.
States this directly
Passage read and verified
Retrieved 2026-10-09 from dam.versuni.com
From frozen
Before anything else
From national food-safety authorities, not from us. These take precedence over any cooking time below.
Requirement — Food safety (microbiological)
Food cooked from frozen must reach the same core temperature as the same food cooked fresh — the frozen centre is the last thing to get there.
Target: 70°C in the thickest part.
How to tell, without a thermometer
- No ice or cold spot at the centre when the thickest piece is cut open
- Steaming hot throughout, tested in the middle rather than the edge
If it has not got there: Reduce the temperature by 10–20°C and give it longer. A lower set point lets the centre catch up before the surface passes the point of no return, and it is the single most useful adjustment for cooking from frozen.
Important: If the packaging says the product must be thawed before cooking, follow it. That instruction exists because the manufacturer has tested cooking it from frozen and it did not reach temperature reliably.
Requirement — Food safety (microbiological)
Pork must be cooked all the way through, whatever the cut.
Target: 70°C in the thickest part.
Stated in full earlier on this page, with how to tell without a thermometer and what to do if it has not got there.
The quick answer
230°C (446°F) for 22–26 min
Published range for six bone-in chops of 250g each, from the block headed Frozen Pork.
- Assuming
- 250g per piece, 6 pieces, From frozen
- In
- Multicooker with air fry
- Published for
- Ninja Foodi MAX Health Grill & Air Fryer AG551UK
- Preheat
- Yes, before the food goes in
- Result
- Well done
Preparation
Frozen. The row prints no preparation.
While it cooks
At about 11–13 minutes: Turn the pieces over
The row's instruction is to flip two or three times while cooking, rather than once at the half.
How to tell it is done
- Juices run clear and the meat is pale right through
- No cold band at the bone
Where these figures came from — from frozen
- Applies to
- Specific to this model
- Why this rating
- A published row from the manufacturer's grill chart, with the named temperature level converted to degrees using the table in the same manufacturer's instruction booklet. Both documents were read; neither figure is inferred.
- Last reviewed
- 2026-08-13
What this does not cover
- Published by the manufacturer for this appliance. It is evidence about this machine and is not general advice.
- This is a contact grill plate rather than a perforated basket. Heat reaches the food by conduction from the plate as well as by airflow, which is a different mechanism from air frying and transfers poorly to a basket machine.
Sources (1)
Ninja Foodi MAX Health Grill & Air Fryer AG551UK — Inspiration Guide and cooking charts (PDF)
SharkNinja Europe Limited — Manufacturer cooking chart (United Kingdom)
Relied on for: The temperature, time and quantity for pork chop.
States this directly
Passage read and verified
Retrieved 2026-08-13 from argos-support.co.uk
Retrieved from Argos's manual library for Argos product 735/0124, published alongside the instruction booklet as a second document.
Leftover (reheating)
Before anything else
From national food-safety authorities, not from us. These take precedence over any cooking time below.
Requirement — Food safety (microbiological)
Cool cooked food and get it into the fridge within one to two hours, keep the fridge between 0 and 5°C, and eat leftovers within 48 hours.
How to tell, without a thermometer
- There is no sensory test for this rule, and that is the point: food held too long at the wrong temperature does not necessarily look, smell or taste different
If it has not got there: Throw it away. This is the one rule in this catalogue where the remedy is not 'cook it longer', because cooking does not reverse it.
Important: Cooked rice is the sharpest case: Bacillus cereus toxins form at room temperature and survive reheating. Rice left out for more than an hour goes in the bin.
Requirement — Food safety (microbiological)
Pork must be cooked all the way through, whatever the cut.
Target: 70°C in the thickest part.
Stated in full earlier on this page, with how to tell without a thermometer and what to do if it has not got there.
Requirement — Food safety (microbiological)
Reheat leftovers until steaming hot all the way through, and only reheat them once.
Target: 70°C in the thickest part, or an equivalent from the table below.
How to tell, without a thermometer
- Steam rising from the centre, not just the edges
- The middle is hot to the touch, tested after removing it from the appliance
If it has not got there: Keep going, and break dense food up or spread it out so the heat can reach the middle. If it will not heat through evenly, a microwave to get the centre hot followed by the air fryer to crisp the surface is a better tool for the job than the air fryer alone.
Important: Cooked rice and pasta left at room temperature can develop Bacillus cereus toxins that reheating does not destroy. If cooked rice has been out of the fridge for more than an hour, discard it rather than reheating it.
| Temperature | Held for | Measured at |
|---|---|---|
| 70°C | 2 min | the centre of the food |
| 75°C | 30 sec | the centre of the food |
The quick answer
160°C (320°F) for 5–8 min
Chop thickness and whether it is bone-in.
- Assuming
- 250g per piece, about 25mm at the thickest point, 2 pieces, From the fridge
- In
- Basket air fryer
- Whose figure
- AirfryerHQ's own, not one manufacturer's chart
- Loaded
- Single layer, pieces not touching
- Preheat
- Not needed
- Result
- Heated through
Preparation
Spaced out. A splash of stock under a loose foil cover slows the drying.
How to load the basket
Single layer, pieces not touching. The reference condition. Air reaches every surface, and times are the shortest the food will achieve.
While it cooks
At about 3–4 minutes: Turn the pieces over
The underside heats faster against the basket.
How to tell it is done
- Steaming hot right through the middle, not just at the edges
- The meat still gives under a finger rather than feeling hard
Change the result
Each of these moves the outcome in a known direction, and most cost you something. The trade is stated so you can decide whether you want it.
- To know whether this is the right appliance
- Cooked pork dries out fast on reheating. For a thick chop with no crisp surface to recover, a covered dish in a low oven or a microwave keeps more of the moisture.
- To be sure it is safe rather than just warm
- Go by the food and not the clock. It has to be steaming hot the whole way through, and the middle of a dense portion lags a long way behind its surface in an air fryer.
Where these figures came from — leftover (reheating)
- Applies to
- Specific to this type of appliance
- Why this rating
- Low in the published band because modern pork is lean. The time is AirfryerHQ's estimate.
- Last reviewed
- 2026-08-13
What this does not cover
- THE TIME GIVEN HERE IS NOT SOURCED. Five manufacturers publish a reheating temperature and not one names a food, a quantity or a time for a named dish. The temperature sits inside their band; the time is AirfryerHQ's estimate and has not been measured.
- Reheating is governed by the food-safety rule above rather than by this figure. Steaming hot throughout is the requirement; the time is a guide to getting there.
Sources (4)
Tefal Easy Fry Max EY245B40 5L Air Fryer — Instruction Manual (PDF)
Groupe SEB (Tefal) — Manufacturer manual (United Kingdom)
Relied on for: That this manufacturer's published reheating instruction is 160°C for up to ten minutes, with no food named.
States this directly
Passage read and verified
Retrieved 2026-08-13 from argos-support.co.uk
Retrieved from Argos's manual library for Argos product 328/8568.
Tower T17023 2.2 Litre Air Fryer — Safety and Instruction Manual (PDF)
RKW Ltd (Tower Housewares) — Manufacturer manual (United Kingdom)
Relied on for: That this manufacturer publishes 150°C for up to ten minutes for reheating.
States this directly
Passage read and verified
Retrieved 2026-08-13 from argos-support.co.uk
Retrieved from Argos's manual library for Argos product 745/2194.
Cookworks 5L Digital Air Fryer KDF-596D — Care & Instruction Manual (PDF)
Argos Limited (Cookworks) — Manufacturer manual (United Kingdom)
Relied on for: That this manufacturer publishes 180°C for up to ten minutes for reheating.
States this directly
Passage read and verified
Retrieved 2026-08-13 from argos-support.co.uk
Retrieved from Argos's manual library for Argos product 148/6623.
AirfryerHQ analysis of published manufacturer cooking and reheating guidance
AirfryerHQ — Calculated or inferred by AirfryerHQ (United Kingdom)
Relied on for: The reading that six published reheating positions across five manufacturers span 150-180°C, that three cap the time at ten minutes, and that none names a food — so the time given here is AirfryerHQ's estimate.
AirfryerHQ's interpretation of what it says
Citation checked — the document exists and is described correctly
Chilled
Cooked as fresh: use the fresh figures above. Raw food sold chilled is the fresh state under another name, and the charts those figures come from start from fridge-cold.
Requirement — Food safety (microbiological)
Pork must be cooked all the way through, whatever the cut.
Target: 70°C in the thickest part.
Stated in full earlier on this page, with how to tell without a thermometer and what to do if it has not got there.
Marinated
No time or temperature for this, and not by accident
Marinated is a real question for pork chop. AirfryerHQ holds no published figure for it: not one of the manufacturer manuals read for this catalogue gives a chart row for this food in this state.
We are not going to produce one by adjusting the fresh figure above. A time arrived at that way would appear on this page looking exactly like a time somebody measured, and you would have no way to tell the difference.
What still governs, figure or no figure
These rules come from national food-safety authorities and apply whether or not anybody has published a cooking time. They are the part of this question we can answer.
Requirement — Food safety (microbiological)
Pork must be cooked all the way through, whatever the cut.
Target: 70°C in the thickest part.
Stated in full earlier on this page, with how to tell without a thermometer and what to do if it has not got there.
What we do hold for pork chop: fresh, from frozen, leftover (reheating). Those are a different question, not a starting point for this one.
Manufacturer figures with no state given
Each of these is a published figure for one named machine. The manufacturer does not say whether this is fresh or frozen. So they are kept apart from the figures above, and not used as the answer for any of them.
Whichever it is, this comes first: Pork must be cooked all the way through, whatever the cut.
Cookworks 9L Dual Air Fryer: 200°C for 12 min
A single printed figure of 12 minutes at 200°C for pork chops, bone in, against 180 g and one inch thick. The boneless row is printed separately, at 10 minutes and 180°C, and is not folded into this one.
Tower T17067 4L Digital Air Fryer (under a safety recall: check the recall before using this machine): 180°C for 10–15 min
Published range for a stated 100–600g.
Russell Hobbs SatisFry Air Fryer & Grill Multi Cooker 5.5L: 180°C for 22 min
A single published figure, and roughly double the other two manufacturers' figures for the same food at the same temperature. Recorded as printed.
Russell Hobbs SatisFry Air Fryer & Grill Multi Cooker 5.5L: 230°C for 10–14 min
Published range for Grill, with 220-260g printed in the remarks cell.
Philips Airfryer XXL HD9650 series: 200°C for 10–13 min
Published range for 1–5 boneless chops of around 150g.
Ninja Foodi MAX Health Grill & Air Fryer AG551UK: 190°C for 14 min
A single published figure of fourteen minutes for three bone-in chops of 250g each, not a range.
Ninja Foodi MAX Health Grill & Air Fryer AG551UK: 250°C for 13–17 min
Published range for four bone-in chops of 250g each. The chart heads its pork block with an internal temperature of 75°C.
Tower T17023 2.2L Air Fryer (under a safety recall: check the recall before using this machine): 180°C for 8–12 min
Printed against a 100–400 g band. No thickness and no number of chops are printed.
Questions people ask about pork chop
- Can pork chops be served slightly pink?
- Not on UK guidance, which is the guidance this page follows: pork is to be cooked all the way through, whatever the cut. Advice written in other countries differs, which is why recipes disagree. The rule at the top of the page sets out what cooked through means and how to check.Governed by the food-safety rule on this page.
- How do I keep pork chops from drying out?
- Buy them thick and cook them to the target, not past it. A thin chop is overdone by the time the surface has any colour. Bone-in chops hold their moisture a little better than boneless ones, and a short rest before serving lets the meat relax.A general cooking principle, not a measurement. Boneless pork chops
What usually goes wrong
Dry, with a fat rim that never rendered. Loin is lean and UK guidance requires pork to be cooked through, so there is no rare option to fall back on; and the hard fat around the edge needs longer than the meat does. Standing chops on their fat edge for the first few minutes is the fix, and no chart mentions it.
Running the appliance safely
The rules for the machine are the same whatever is in it: plug it straight into a wall socket, leave clear space round it, do not overfill it, do not leave it running unattended, and unplug it at black smoke or an electrical smell. They are set out once, each with its source and what to do if it has already happened, and not repeated on every food. Every rule for running an air fryer safely.
Pork in fast-moving hot air
Rendering fat is the defining behaviour. It liquefies, drains, and in a basket machine lands on a hot surface below the food where it can smoke — which is the single commonest cause of an air fryer filling a kitchen with smoke. Rendered fat also self-bastes the surface, which is why bacon crisps evenly with no added oil. Sausage skins tighten and set early, trapping steam inside and splitting if the temperature is too high.
Where to go from here
The pages that answer the questions this one tends to raise.
- Using a thermometer, and where to put itThe times above are for a piece that is not the one you are holding. A probe measures yours, which is what the safety rule on this page asks for.
- How food actually gets crispyWhy patting it dry, spacing it out and a little oil are all the same instruction — so you can apply it when a page runs out.
- Cooking from frozenUsually cooler and longer than the same food fresh, and never worked out from the fresh figure.
- Reheating leftoversA different question governed by a different rule — steaming hot throughout, and only once.
- Why published timings differIf another chart says something else, this is usually why — and which one to believe.
Easily confused with
- Steak — A different cooking problem with a different answer.