Let the pork chops sit at room temperature for 15 minutes. Pat them completely dry with paper towels to ensure a proper crust forms.

In a small bowl, whisk together the red smoked paprika, garlic powder, brown sugar, kosher salt, and black pepper.

Brush both sides of the pork chops with olive oil. Massage the dry rub generously into the meat, coating the edges.

Preheat your air fryer to 400°F (200°C) for 5 minutes.

Place the chops in the basket, leaving room for airflow. Cook for 10-12 minutes, flipping exactly halfway through.

Remove the chops immediately when a digital meat thermometer reads 145°F (63°C) in the thickest part.

Transfer to a white ceramic plate and tent loosely with foil. Let rest for 5 minutes until clear savory juices glisten on the surface. Garnish with scattered, finely chopped fresh green parsley flakes before serving.