- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 387 Total Fat 17 g Saturated Fat 4 g Carbohydrates 15 g Dietary Fiber 1 g Sugar 1 g Protein 41 g Cholesterol 202 mg Sodium 501 mg
- Total: 30 min
- Active: 10 min
It's tough to pass up this speedy, oil-free take on a classic family dish.
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- 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
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Special equipment:
- a 3.5-quart air-fryer
- Set up a breading station with three pie plates or small baking dishes. Place the flour in the first. In the second, whisk together the eggs, Dijon mustard, 2 teaspoons water, and 1/2 teaspoon salt. In the third, mix the crushed cornflakes with the garlic powder, onion powder, paprika, 1/2 teaspoon salt, and a few grinds of pepper.
- Preheat a 3.5-quart air fryer to 360 degrees F.
- Season the pork chops on both sides with salt and pepper. Dredge each chop, one at a time, first in the flour, shaking off any excess. Next, dip in the egg mixture, letting the extra drip off, then coat in the cornflake mixture. Place on a large platter. Repeat with the remaining pork chops.
- Working in two batches, arrange the breaded pork chops in the fryer basket and cook until fully done, about 10 minutes.
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