PIONEER WOMAN RECIPES PORK CHOPS RECIPES

Steps:

• Remove the pork chops from the refrigerator about 30 minutes before cooking. Sprinkle the chops all over with 1 teaspoon of seasoned salt, then let them come to room temperature. In a shallow bowl, whisk to combine the flour, remaining 1 teaspoon of seasoned salt, black pepper and cayenne pepper. In a second shallow bowl, whisk to combine the egg and milk. In a third shallow bowl or plate, mix together the panko breadcrumbs and parmesan cheese. Pat the pork chops dry with a paper towel. Dredge each of the pork chops into the flour mixture, then pat to remove any excess. Next, dip each in the egg mixture, letting any excess drip off. Finally, dredge each in the panko breadcrumb mixture and place on a clean plate. Spray both sides of the pork chops lightly with non-stick cooking spray.  Preheat the air fryer to 400 degrees. Place chops in a single layer in the air fryer basket and cook for 8 minutes. Flip the chops and cook for 4 more minutes, or until the internal temperature is at least 145 degrees.  Serve alongside a green salad and mashed potatoes.

Steps:

• Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining pork chops. Delicious and simple! Serve with smashed new potatoes.