Crunchy Juicy Pork Chops

By: Bruce Weinstein and Mark Scarbrough

Crunchy Juicy Pork Chops
These are classic oven-roasted, crunchy pork chops, made better and tastier with an air fryer. While you can use either regular or whole wheat bread crumbs, we much preferred the flavor and increased crunch that whole wheat crumbs give. Because there’s such a thick coating on the chops, you can’t make more than two at a time in most models. But in some really large air fryers you can fit three chops. And in the 10-quart Vortex, you can even double the recipe, using two trays for the chops. If so, swap the trays top to bottom when you turn the chops in step 5. For the recipe for the broccoli florets in the photo with the pork chops, see page 219. Author © Bruce Weinstein and Mark Scarbrough Photograph © Eric Medsker
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Instant Omni Toaster Oven and Air Fryer
cuisine icon Keywords
2 servings, 30-60 min, air fry, cook 16 min, dinner, easy, eight-ounce, instant omni toaster oven and air fryer, italian-seasoned regular or whole wheat bread crumbs, large egg, lunch, main meal, medium, olive oil spray, pork, prep 20 min, whole

prep icon Prep Time
20 min
cook icon Cook Time
16 min

serving icon Servings
2 Servings
Ingredients
  • 1 large egg
  • 3 tbsp whole
  • 1 cup Italian-seasoned regular or whole wheat bread crumbs
  • 2 Eight-ounce
  • Olive oil spray
Instructions
  • Whisk the egg and milk in a shallow bowl or on a soup plate until there are no bits of egg white visible. Spread the bread crumbs on a large plate.
  • Dip one pork chop in the egg, turning it to coat both sides, and letting any excess egg mixture run back into the bowl. Set the pork chop in the bread crumbs, press gently, and turn to coat on all sides, even the "perimeter." Then repeat this process with the same pork chop, giving it a second coating in the egg mixture and then the bread crumbs. Coat it well on all sides with olive oil spray and set aside. Repeat this double-dipping procedure with the second pork chop.
  • In multi-tray models, place the tray in the center slot (possibly with the drip pan at the bottom of the machine) for just two chops. Set the machine to "Air Fry." Set the temperature to 400 °F and the timer to 20 minutes (which will be a little more than you need). Press START.
  • When the machine beeps, indicates "add food," or is heated to the proper temperature, set the pork chops in the basket or on the tray in a single layer with at least 1/2 inch of space around each. Work in batches as necessary.
  • Air-fry undisturbed for 8 minutes. Use nonstick-safe kitchen tongs to gently turn the fragile pork chops over (preserve that coating at all costs!).
  • Continue air-frying, undisturbed and ignoring any "Turn Food" indicator, until the chops are cooked through and well browned, about 8 more minutes.
  • Turn off the machine and use those same kitchen tongs to transfer the pork chops to a fine-mesh wire rack. Cool for 5 minutes before serving warm.
  • For some heat, mix up to 1 tsp of crushed red pepper flakes into the bread crumbs.
  • For some garlic flavor, mix up to 1/2 tsp garlic powder added to bread crumbs
  • Stir up to 1/4 cup finely grated Parmigiano-Reggiano into the bread crumbs. 
Notes
  • Note: There’s no salt or pepper in the recipe; there’s plenty in the seasoned bread crumbs. You can always pass S&P at the table.
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