Air Fryer Breaded Pork Chops
Crunchy golden pork chops, juicy in the middle.
Before You Start
A crisp panko and parmesan crust on a juicy chop, no shallow frying and no greasy pan. The air fryer keeps the coating light and the inside tender as long as you rest the chops after cooking. Good with apple sauce, mash or a sharp salad.
Instructions
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1
Pat the chops dry and season with salt, pepper, garlic powder and paprika.
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2
Set up flour, beaten egg, and panko mixed with the parmesan. Coat each chop flour, egg, crumb, pressing the crumb on.
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3
Spray both sides with oil. Air fry at 190°C / 375°F for 6 minutes, then flip and cook 5 to 6 more.
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4
Check they reach 63°C / 145°F in the middle.
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5
Rest for 3 minutes, then serve with apple sauce or a crisp salad.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
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♨️ Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Rest the chops after cooking. It lets the juices settle so they stay moist.
- Press the crumb on firmly so it sticks rather than blowing off in the basket.
🔀 Make it your own
- Add lemon zest or dried Italian herbs to the crumb.
- Skip the crumb and just season for a lower-carb version, cooking 2 minutes less.
📦 Storing & reheating
Keeps 2 days in the fridge. Re-crisp at 190°C for 3 to 4 minutes.
❓ Frequently asked
What temperature is pork done?
63°C / 145°F in the centre, then a 3 minute rest. That leaves it juicy and just slightly blush, which is safe.
Why did my breading fall off?
The chop was wet, or the coating order slipped. Dry the meat, then flour, egg, crumb, and press it on well.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
