Air Fryer Panko-Crusted Pork Chops
Description
These panko-crusted pork chops, prepared in the air fryer, are enhanced by a simple brine. With just a few seasonings in the crust, the chops are tender, juicy, and crispy.
Ingredients
•
4 cups water, divided
•
2 tablespoons kosher salt
•
2 tablespoons white sugar
•
1 sprig fresh rosemary
•
1 large bay leaf
•
4 (6 ounce) pork chops, about 1/2-inch thick
•
1 large egg
•
1 cup panko bread crumbs
•
2 tablespoons freshly grated Parmesan cheese
•
1 teaspoon Italian seasoning blend
•
freshly ground black pepper, to taste
•
extra-virgin olive oil cooking spray
•
1 sprig of fresh parsley for garnish (optional)
•
1 sprig of rosemary for garnish (optional)
Directions
1
Pour 1 cup water in a 4-cup microwave-safe measuring cup. Microwave until boiling, about 4 minutes. Stir in kosher salt and sugar, until dissolved. Add remaining 3 cups water to make a brine.
2
Place rosemary sprig and bay leaf in a 1-gallon zip-top bag. Carefully pour in brine and add pork chops. Seal the bag, removing as much air as possible, and refrigerate about 2 hours.
3
Remove chops from the brine and discard the brine. Pat chops dry with paper towels.
4
Preheat the oven to 400 degrees F (200 degrees C).
5
Break egg into a shallow bowl and beat lightly. Combine panko, grated Parmesan, Italian seasoning blend, and black pepper, and place on a plate or cutting board. Dip each pork chop in the egg, then coat all sides with the panko mixture. Spray both sides of the coated chops with extra-virgin olive oil.
6
Place chops in the air fryer in a single layer, with chops not touching, and air-fry for 7 to 8 minutes per side, for a total of 14 to 16 minutes. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).
7
Serve warm, garnished with parsley and additional rosemary sprigs, if desired.