BONELESS PORK CHOPS ON THE GRILL RECIPES

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CRISPY BREADED PORK CHOPS - EASY AIR FRYER RECIPE!



Crispy Breaded Pork Chops - Easy Air Fryer Recipe! image

These Crispy Boneless Breaded Pork Chops come out moist on the inside and crispy on the outside! Made in the air fryer so they took just 12 minutes to cook.

Provided by Gina

Categories     Dinner

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 6

Number Of Ingredients 12

olive oil spray
6 3/4-inch thick center cut boneless pork chops, fat trimmed (5 oz each)
kosher salt
1 large egg (beaten)
1/2 cup panko crumbs (check labels for GF)
1/3 cup crushed cornflakes crumbs
2 tbsp grated parmesan cheese (omit for dairy free)
1 1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/8 tsp black pepper

Steps:

  • Preheat the air fryer to 400F for 12 minutes and lightly spray the basket with oil.
  • Season pork chops on both sides with 1/2 tsp kosher salt.
  • Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
  • Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
  • When the air fryer is ready, place 3 of the chops into the prepared basket and spritz the top with oil.
  • Cook 12 minutes turning half way, spritzing both sides with oil. Set aside and repeat with the remaining.

Nutrition Facts : ServingSize 1 pork chop, Calories 378 kcal, CarbohydrateContent 8 g, ProteinContent 33 g, FatContent 13 g, CholesterolContent 121 mg, SodiumContent 373 mg, SugarContent 1 g

PORK CHOPS WITH MUSTARD SAUCE RECIPE - EPICURIOUS



Pork Chops with Mustard Sauce Recipe - Epicurious image

An easy Pork Chops with Mustard Sauce recipe

Provided by EPICURIOUS.COM

Total Time 25 min

Cook Time 25 min

Yield Makes 4 servings

Number Of Ingredients 10

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
  • Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

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