It's hard to resist this quick, oil-free version of the family favorite.
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
Ingredients
1/3 cup all-purpose flour
2 large eggs
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups cornflakes, finely crushed (about 1 cup)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
Four 6-ounce center-cut boneless pork chops (1 inch thick), trimmed of excess fat
Directions
Special equipment:
a 3.5-quart air-fryer- Set up a breading station with 3 pie dishes or small baking dishes. Add the flour to one. Whisk together the eggs with the Dijon mustard, 2 teaspoons water and 1/2 teaspoon salt in the second. Combine the cornflakes with the garlic powder, onion powder, paprika, 1/2 teaspoon salt and a few grinds of pepper in the last.
- Preheat a 3.5-quart air-fryer to 360 degrees F.
- Sprinkle the pork chops on both sides with salt and pepper. Dredge one at a time, first in the flour, shaking of excess, then in the egg, letting excess drip off, followed by the cornflake mixture. Transfer to a large platter. Repeat with the remaining pork chops.
- Working in 2 batches, add the chops to the fryer basket and cook until cooked through, about 10 minutes.
