These air fryer pork chops have a crisp Parmesan-panko crust and a juicy center without a skillet full of oil. For 1-inch boneless chops, preheat the air fryer to 380°F (193°C), cook for approximately 10–14 minutes, and gently flip halfway through. Start checking early with a meat thermometer: thickness and air fryer models can change the timing.
Ingredients
- 4 boneless pork chops, about 1 inch thick and 6 ounces each
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Olive oil spray
How To Make It
- Preheat the air fryer to 380°F (193°C). Pat the chops dry with paper towels so the coating has a better chance of sticking. Season both sides with the salt and pepper.
- Beat the egg in a shallow bowl. In a second bowl, mix the panko, Parmesan, garlic powder, and paprika. Dip each chop in the egg, let the excess drip off, then press it into the crumb mixture on both sides. Use a clean hand or tongs to transfer the coated chops.
- Lightly mist the basket with olive oil spray. Arrange the chops in a single layer with space between them; cook in batches if needed. Mist the tops lightly, then air fry for about 6 minutes.
- Carefully flip each chop with tongs, keeping as much crust in place as possible. Mist any dry-looking patches and cook for another 4–8 minutes. Check the center of the thickest chop, avoiding the bone if using a different cut. Remove the chops only when the pork reaches at least 145°F (63°C), then rest for at least 3 minutes before serving.
Tips
- Choose similar-sized chops. Even thickness helps the batch finish together. Thin chops may cook faster; thicker or bone-in chops may need longer. Let the thermometer, not the clock, make the final call.
- Leave breathing room. Overlapping chops trap moisture and make the Parmesan coating less crisp. If your basket fits only two, make two batches.
- Flip gently. Slide tongs under each chop rather than grabbing the crust. A light mist of oil helps pale crumbs brown, but the coating should not be soaked.
- Serve simply. Add a squeeze of lemon or pair the chops with a green salad and roasted vegetables.
Bring these golden, Parmesan-crusted chops to the table while they’re warm and crisp.
