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boneless pork chops with a golden irregular crushed-cornflake coating on a plain plate, with no sauce or garnish
Andre Lewis

Air Fryer Breaded Pork Chops

A thin yogurt coating holds the cornflake crumbs without the separate flour-and-egg stations used for the fried version. Crush the flakes into small uneven crumbs and press them onto the chops rather than leaving large pieces that fall off in the basket. A little oil helps the coating color. Lift carefully when turning so the crust stays attached, then rest on a rack instead of a flat surface that traps steam underneath. The pork should be ready when the crumbs are golden, not cooked until the coating becomes deeply brown.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 3/4 inch thick, about 1 1/4 lbs total
  • 1/4 cup plain whole-milk yogurt
  • 1 tsp Dijon mustard
  • 2 1/2 cups plain cornflakes finely crushed
  • 1 tbsp neutral oil divided
  • 1/2 tsp fine salt
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper

Method
 

  1. Preheat an 8-quart air fryer to 390°F for 3 minutes. Mix yogurt and mustard in a shallow bowl, then mix crushed cornflakes, salt, onion powder, pepper and 2 teaspoons oil in another.
  2. Pat chops dry, coat thinly with yogurt mixture and press into crumbs. Discard leftover coating ingredients that touched raw pork.
  3. Brush the basket lightly with remaining oil and arrange chops in one layer with space between them. Air fry for 6 minutes.
  4. Turn gently with a thin spatula and cook for 5 to 8 minutes more until the crumbs are golden and the thickest meat reaches at least 145°F.
  5. Rest on a rack for at least 3 minutes before serving.