Crunchy Juicy Pork Chops


  • 1 large egg
  • 3 tbsp whole
  • 1 cup Italian-seasoned regular or whole wheat bread crumbs
  • 2 Eight-ounce
  • Olive oil spray
  • 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. 
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