Allow them to defrost in the air fryer for 4-5 minutes at 380☏, then follow the recipe as instructed, or allow them to defrost in the refrigerator overnight before cooking. You can use frozen pork chops in this recipe.
Remove pork chops from the air fryer and allow them to rest 5 minutes before serving.The middle should reach an internal temperature of 140☏ on a meat thermometer. Cook for 5 minutes on the first side, then flip the pork chops and cook another 4-6 minutes until golden brown and crispy.Don't overcrowd your air fryer - if you're making a large number of pork chops (more than 4), cook in batches. Let it preheat completely, then spray each side of your pork chops with cooking spray and arrange them in the air fryer basket. Coat both sides and gently shake off any excess breading that didn't stick. Then, dip them in the breadcrumb mixture, dredging them completely by pressing them down to adhere the crumbs to the pork. First, dip your pork chops in the eggs to coat them completely.Combine panko breadcrumbs with Parmesan cheese, paprika, garlic powder, and salt and pepper in a bowl.They're ready in just 16 minutes from prep to finish - it really could not be easier to make pork chops than to cook them in the air fryer! Air Fryer Pork Chops Boneless Ingredients The best part about these air-fried pork chops is how few ingredients they take to make, and how little time. Pork chops in the air fryer are a hit at my house! You can flavor them however you like, so they're versatile, but I love to keep it simple with a seasoned breading mixture and sauce to serve them. Pork chops are a regular meal in my household - we have them nearly every week! Because we enjoy them so often, I love to come up with different ways of preparing and serving pork chop recipes for my family. Air Fryer Pork Chops Boneless Ingredients.My Air Fryer Boneless Pork Chops come together in under 20 minutes and are so easy to make! Coated in panko breadcrumbs, Parmesan cheese, and a balanced seasoning blend, these air-fried pork chops are as delicious as they are simple. The pork chop is super tender and juicy.Jump to Recipe Jump to Video Print Recipe The crust on these is kind of spicy and really crunchy which is nice.
Serve the chops slathered in the pan gravy – you are in for a treat! It’s important to add it slowly and whisk like crazy so the gravy doesn’t form lumps!
You’re looking for a perfectly golden brown chop.Īfter adding the flour and mixing the roux for the gravy, be sure to slowly add the milk. Like I said, five minutes per side was perfect for mine though. If you’re in doubt, definitely cut into one of the finished ones to make sure they are done before serving them. As long as the juices are clear, it should be fine. It’ll need to cook for about 5 minutes per side. Then you can add your chops! Cook them two at a time so they don’t crowd the pan. A quart of oil will be more than enough.Ī good test to see if your oil is hot enough is to sprinkle some flour it the pan. You need enough oil to go halfway up the chops as they fry. This prevents the classic problem where the entire crust comes off in one bite!Īs far as frying goes, we recommend using a cast iron skillet or Dutch oven to fry these guys. This resting time will give the crust a chance to dry on the pork chop. This will just kind of dry off the surface of the chop and make sure the egg can stick to it.Īfter you've finished dredging the pork chop it's important to let the chop rest on a wire rack or plate for about five minutes. When you’re ready to cook, dredge each pork chop in the flour first. If your chop has fat around the outside, you can cut it off or leave it on. While this is good for grilling, we'd recommend pounding them out a bit thinner before chicken-frying them. Get your fork and knife ready, these Chicken Fried Pork Chops are the crispy, crunchy dish of your dreams.įor this recipe you should go with the boneless variety if you can.
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