Pat the pork chops dry with paper towels. This helps the coating stick better and gives a crispier finish. If the chops are very thick, you can gently pound them for more even cooking.

You’ll need three shallow bowls: one with flour, one with the beaten eggs, and one with the breadcrumb mixture (breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper).

First, coat each pork chop in flour and shake off the excess. Then dip into the egg mixture, making sure it’s fully coated. Finally, press into the breadcrumb mixture until thoroughly coated on all sides.

Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. This helps the pork chops start cooking immediately and promotes a crispy crust.

Place the breaded pork chops in the air fryer basket in a single layer. Lightly spray the tops with cooking spray. Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through and spraying the other side. They’re done when golden brown and the internal temperature hits 145°F (63°C).

Let the pork chops rest for 3–5 minutes before serving. This helps the juices settle inside so every bite stays tender and moist.