Air Fryer Recipe

Crispy Herb-Crusted Pork Chops

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Serves: 4
• Category: Mains
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A well-executed herb-crusted pork chop boasts a dry, crackling coating that gives way to tender meat beneath. The air fryer excels at this task, swiftly removing moisture from the crumb while rendering the pork fat without oil saturation.

Ingredients

• 4 pork loin chops, about 180–220g each and 2–2.5cm thick, preferably with a small fat edge
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 1 tsp Dijon mustard
• 1 tbsp mayonnaise or full-fat Greek yoghurt
• 1 tbsp olive oil, plus 1 tsp for the crumb if needed
• 70g panko breadcrumbs [or coarse fresh white breadcrumbs dried for 5 minutes in a low oven]
• 20g finely grated Parmesan [or mature Cheddar, grated very finely]
• 1 tbsp finely chopped fresh parsley
• 1 tsp finely chopped fresh thyme leaves [or ½ tsp dried thyme]
• 1 tsp finely chopped rosemary, needles only
• ½ tsp garlic granules
• ½ tsp smoked paprika
• Zest of ½ unwaxed lemon
• Oil spray, preferably olive or rapeseed oil
• Lemon wedges, to serve

Method

1. Take the pork chops out of the fridge 20 minutes before cooking and pat them dry with kitchen paper.
2. Season both sides of the chops with salt and pepper.
3. If the chops have a thick fat edge, make two or three shallow cuts through the fat only.
4. In a shallow bowl, mix the panko, Parmesan, parsley, thyme, rosemary, garlic granules, smoked paprika, and lemon zest.
5. In a second bowl, stir together the Dijon mustard, mayonnaise or Greek yoghurt, and 1 tbsp olive oil until smooth.
6. Brush or spoon a thin layer of the mustard mixture over both sides of each pork chop.
7. Press each chop into the breadcrumb mixture, coating both sides and the edges.
8. Preheat the air fryer to 190°C for 3 minutes if your model recommends preheating.
9. Lightly spray the basket, then arrange the chops in a single layer with at least 1cm between them.
10. Spray the tops with oil until the crumbs look slightly speckled.
11. Air fry at 190°C for 7 minutes.
12. Turn the chops carefully with tongs and spray any dry-looking patches with a little more oil.
13. Continue cooking for 5–7 minutes more, until the crust is deep golden and the centre of the thickest chop reaches 63°C on a probe thermometer.
14. Rest the chops on a warm plate for 5 minutes before serving.
15. Serve with lemon wedges.

Nutrition

Calories: 250

• #pork
• #air fryer
• #herb crust
• #crispy