Mix yogurt, honey, lemon juice, and thyme in a shallow bowl until combined. Place your 4 pork chops into this marinade and coat both sides really well. Let them sit for at least 5 minutes—or up to 2 hours if you're planning ahead. This is what makes the meat so tender, so don't skip it.

While the pork marinates, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper in another shallow bowl. Stir everything together so the spices distribute evenly throughout. This seasoned coating is your ticket to crispy air fryer pork chops.

Pat the marinated pork chops with a paper towel to remove excess moisture—but leave a little coating clinging to them. This step matters because too much liquid prevents that golden crust from forming.

Gently dredge each pork chop in the flour mixture, coating both sides and edges thoroughly. Shake off any excess coating that's too thick or clumpy.

Lightly brush both sides of each coated pork chop with olive oil using a pastry brush. This creates an extra crispy exterior and helps everything brown beautifully.

Preheat your air fryer to 400°F for 3 minutes. Arrange the pork chops in a single layer without overlapping them—you want air circulation around each one. Cook for 12-15 minutes depending on thickness, checking at the 12-minute mark with a meat thermometer.

The pork is done when it reaches 165°F internally—pull it out immediately when it hits that temp. Let the chops rest for 2 minutes before serving so the juices settle. Don't panic if they look pale at first—they'll continue crisping as they cool slightly.