📝 About This Recipe
Experience the ultimate crunch without the heavy oil of traditional deep-frying. These pork chops are coated in a meticulously seasoned panko blend that locks in the juices while creating a shatteringly crisp exterior. Perfect for a weeknight dinner, this recipe elevates a humble cut of red meat into a gourmet experience using the efficiency of the air fryer.
🥗 Ingredients
The Pork
- 4 pieces Center-cut pork chops (boneless, about 1-inch thick, patted dry)
- 1 teaspoon Kosher salt (for initial seasoning)
- 1/2 teaspoon Black pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 2 large Eggs (beaten well)
- 1 tablespoon Dijon mustard (whisked into the eggs for flavor)
- 1.5 cups Panko breadcrumbs (Japanese style for maximum crunch)
- 1/4 cup Parmesan cheese (finely grated)
Seasoning Blend
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika (adds a lovely color and depth)
- 1/2 teaspoon Dried oregano
- 1 bottle Avocado oil spray (high smoke point for air frying)
👨🍳 Instructions
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1
Remove the pork chops from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking throughout.
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2
Pat the pork chops thoroughly dry with paper towels; moisture is the enemy of a crispy crust.
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3
Season both sides of each chop generously with kosher salt and black pepper.
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4
Set up three shallow bowls for your breading station. In the first bowl, place the flour.
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5
In the second bowl, whisk the eggs and Dijon mustard together until smooth and slightly frothy.
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6
In the third bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, and oregano. Mix well.
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7
Dredge a pork chop in the flour, shaking off any excess so only a thin veil remains.
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8
Dip the floured chop into the egg mixture, ensuring all sides are coated, then let the excess drip off.
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9
Press the chop firmly into the panko mixture, flipping to ensure a thick, even coating of crumbs on all sides.
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10
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure it is hot when the meat hits the basket.
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11
Lightly spray the air fryer basket with oil. Place the chops in the basket in a single layer, ensuring they do not touch.
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12
Generously spray the tops of the pork chops with the oil spray; this is the secret to getting that golden-brown 'fried' look.
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13
Air fry at 400°F for 6 minutes. Carefully flip the chops using tongs.
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14
Spray the newly flipped side with oil and cook for another 6-9 minutes, or until the internal temperature reaches 145°F (63°C).
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15
Transfer the chops to a wire rack and let them rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use a meat thermometer to avoid overcooking, as pork can dry out quickly if it goes past 150°F. For the crispiest results, use 'Panko' breadcrumbs rather than traditional fine breadcrumbs. Don't crowd the basket; if your air fryer is small, cook in two batches to allow the hot air to circulate properly. If the breading isn't browning evenly, give the pale spots an extra little spritz of oil during the last 3 minutes of cooking. You can substitute the smoked paprika with cayenne pepper if you prefer a spicy kick.
🍽️ Serving Suggestions
Serve alongside a creamy garlic mashed potato and steamed green beans for a classic comfort meal. Pair with a crisp, chilled Hard Apple Cider or a light Pilsner to cut through the richness of the breading. Top with a squeeze of fresh lemon juice or a dollop of applesauce for a traditional flavor contrast. A bright arugula salad with a lemon-parmesan vinaigrette makes for a refreshing, light side dish. Drizzle with a little hot honey just before serving for a modern, sweet-and-spicy twist.