Breaded Pork Chops
Spray SurfaceKid-FriendlyMeal-Prep
Breaded pork chops add an extra layer of texture and flavor. Parmesan in the breadcrumbs creates a savory crust. You'll find the recipe and tips for even breading and cooking to a safe internal temperature here.
Ingredients
- 2 to 4 boneless pork chops (3/4 to 1 inch thick)
- 1/3 cup all-purpose flour
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs
- 2 tablespoons grated parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil spray
Season it upThis variation is self-seasoned — Season the meat with Smoked Paprika & Brown Sugar before breading.
Steps
- 01Pat the pork chops dry.
- 02Set up a breading station: flour in one bowl, beaten egg in a second, panko mixed with parmesan, garlic powder, salt, and pepper in a third.
- 03Dredge each chop in flour, dip in egg, then press firmly into the panko mixture on both sides.
- 04Spray both sides with oil. This is critical for breaded items in the air fryer. Without oil, the breadcrumbs stay pale and dry.
- 05Ready for the air fryer.
Boneless chops work better for breading than bone-in because you get an even coating on all surfaces. The parmesan in the panko browns faster and adds savory depth. Spray the oil on the breading, not on the basket. You want the oil on the food's surface.
people love this variationShare your own version →
How to Air Fry It
- 01Preheat the air fryer to 400°F (200°C).
- 02Season the pork chops with the Smoked Paprika & Brown Sugar or Honey Mustard Glaze seasoning.
- 03Lightly spray the air fryer basket and the pork chops with oil.
- 04Place the pork chops in the basket and cook at 400°F (200°C) for 14 minutes.
- 05Flip the pork chops halfway through the cooking time.
- 06Check for doneness and serve immediately.
Lightly spray the basket or tray before cooking.
Recipe Notes
Be the first to share a tip or note about this recipe. What worked, what you changed, or what you'd do differently next time.
Season it up
Pairs well
Meal Prep
Stores 4 days refrigerated. Reheat at 325°F (165°C) for 4-5 minutes. Bone-in reheats better than boneless.
Discussion
Loading comments...