Golden brown, perfectly seasoned, and juicy, these Air Fryer Breaded Pork Chops are ready in 25 minutes.
You really can’t argue with a recipe that boasts a done-in-time of 25 minutes. Especially when it’s a tender, juicy pork chop with a well-seasoned crispy, crunchy crust.
Like many of my pork recipes, I often start by brining the pork chops before cooking them following these instructions. This step is completely optional, and yes, it does add extra prep time but the results are undeniably delicious. If you don’t have the time or the desire, simply skip this step.
What Cut of Pork Should I Use?
My favorite cut of meat for this recipe is a boneless center-cut that’s between 1-inch to 1 ¼-inch thick. You may also see this called the America’s Cut or New York Pork Chops. It’s a tender, lean cut that’s easy to find in most grocery stores. Using this boneless cut also makes eating the chop a little easier since you don’t have to guess where a bone might be when cutting into it.
How to Bread Pork Chops
The breading process for these pork chops involves three steps. It starts by coating the chops in flour, then dipping them in beaten eggs, and finally in a breadcrumb mixture.
I’ve been experimenting with different breadcrumb mixtures and combinations using regular breadcrumbs, panko, and even regular unsweetened corn flakes. In the end, I’ve decided that although the cornflakes add a nice texture, they also add a sweetness that I don’t really like. And they aren’t something that I typically have on hand.
For this recipe, I like the combination of regular breadcrumbs and panko. The density of the regular breadcrumbs gives a nice coverage and the panko creates a light flakiness.
Adding olive oil to the breadcrumb mixture helps the breading brown more evenly in the air fryer. It’s also much easier than trying to use cooking spray to evenly coat the chops after they have been breaded. It’s a win-win.
You may be tempted to skip the flour and egg steps of the breading process, and you can, but I really advise you not to. The breading is more likely to fall off and won’t have the same crunch factor.
To setup your dredging station place 3 shallow pans on the workspace. You can use pie pans or cake pans or a set of breading trays.
Dredge one of the pork chops that’s been patted dry and seasoned with salt and pepper in the flour. Turning it over making sure that all sides are coated.
Next, dip the pork chop into the beaten eggs covering all surfaces.
Move to the breadcrumb mixture, pressing to make sure the breadcrumbs stick.
Repeat with the remaining pork chops and transfer to the basket of the air fryer. You may need to work in batches as you don’t want to crowd the pork chops or they won’t cook properly. I was able to complete the recipe in two batches in my 5.3 quart air fryer.
I placed the first batch in a preheated 180˚ oven to stay warm while I cooked the second batch.
Season both sides of each of the pork chops with salt and pepper.
On your work surface, line up three shallow bowls, cake or pie pans are perfect.
In the first, place the flour.
In the second, whisk together the eggs.
In the third, combine the breadcrumbs, panko, paprika, garlic powder, onion powder, and olive oil. Mix to coat all breadcrumbs with the oil.
Start by dredging both sides of a pork chop in the flour, then dipping both sides into the eggs and then coating with the breadcrumb mixture. Repeat with the remaining chops.
Working in batches if necessary, place the breaded pork chops in the air fryer basket without overlapping.
Set the temperature to 360˚F and cook for 10 minutes, or until an instant read thermometer registers between 145-160˚ F, depending on your preference. Turn chops over half-way through the cooking time.
Remove from air fryer basket and keep warm in a pre-heated 180˚F oven.
Repeat until all pork chops are cooked.
Serve with salad or your favorite vegetable side dish.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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