Crispy Air Fryer Pork Chops with Caprese Salad
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
For Pork Chops:
- 2 eggs
- 1 cup Panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- ½ teaspoon garlic powder
- ¼ teaspoon salt (optional)
- 4 boneless pork chops
- Cooking spray
For Salad:
- 4 cups spring greens, gently rubbed under cold running water
- 2 cup tomatoes, gently rubbed under cold running water, sliced
- ½ cup fresh Mozzarella Cheese, sliced
- 2 Tablespoons balsamic glaze or vinegar
- ¼ cup fresh basil, gently rubbed under cold running water, chopped
Directions:
- Wash hands with soap and water.
- Crack eggs into a large bowl or plate and beat with fork. Wash hands with soap and water after cracking raw eggs.
- In a separate large bowl or plate, combine panko, parmesan cheese, spices and salt and stir to combine.
- Dip the pork chops first in the beaten eggs, coating completely. Then dip in the breadcrumb mixture, pressing down to adhere the crumbs to the pork chops. Coat both sides and gently shake off any excess. Wash your hands with soap and water after handling
- Set the air fryer to 400°F and preheat for 5 minutes.
- Spray each side of the pork chops using cooking spray, and place in the air fryer basket.
- Cook 5 minutes, then flip and cook another 3-5 minutes or until the meat reaches an internal temperature of 145°F on a food thermometer. Set aside and let rest for 5 minutes.
- Prepare salad by layering salad greens, tomatoes and Mozzarella cheese, on a large plate. Drizzle with vinegar glaze and sprinkle with basil. Serve with warm pork chops.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
