Pork Chop Recipes: Crispy Parmesan Air Fryer Chops (Print Version)

Juicy air fryer pork chops with a crisp panko Parmesan crust, ready in about 25 minutes with simple pantry seasoning.

# Ingredients:

For the pork chops

01 - 4 pork chops, boneless or bone-in, 3/4 to 1 inch thick, about 1 1/2 lb (680 g) total

02 - 1 teaspoon kosher salt

03 - 1/2 teaspoon black pepper

04 - 1/3 cup (42 g) all-purpose flour

For the coating

05 - 1 large egg

06 - 1 tablespoon Dijon mustard

07 - 1 tablespoon water

08 - 3/4 cup (45 g) panko breadcrumbs

09 - 1/2 cup (45 g) finely grated Parmesan cheese

10 - 1 teaspoon garlic powder

11 - 1/2 teaspoon smoked or sweet paprika

12 - 1/2 teaspoon dried oregano

13 - 1/4 teaspoon dried thyme

14 - Olive oil cooking spray

For serving

15 - 1 tablespoon chopped parsley, optional

16 - Lemon wedges, optional

17 - Warm marinara sauce, optional

# Instructions:

01 - Pat the pork chops very dry. Season both sides with kosher salt and black pepper, then let them sit while you prepare the coating bowls.

02 - Place the flour in one shallow bowl. In a second bowl, whisk the egg, Dijon mustard, and water. In a third bowl, mix the panko, Parmesan, garlic powder, paprika, oregano, and thyme.

03 - Dredge each chop lightly in flour and shake off the excess. Dip into the egg mixture, then press firmly into the panko mixture until both sides and edges are coated.

04 - Place the coated chops on a wire rack for 5 minutes. This helps the breading hydrate slightly and cling during cooking.

05 - Preheat the air fryer to 390°F. Spray the basket and both sides of the pork chops with cooking spray. Cook in a single layer for 10-13 minutes, flipping halfway, until golden and crisp.

06 - Check the thickest part with a thermometer. The pork is done at 145°F. Rest for 3 minutes, then garnish with parsley and serve with lemon wedges or warm marinara if desired.

# Notes:

01 - Best with pork chops 3/4 to 1 inch thick.

02 - Cook in batches if the air fryer basket is crowded.

03 - Internal temperature should reach 145°F followed by a 3-minute rest.

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