Ingredients
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1 (16 oz) pkg boneless pork chops
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1/2 cup all-purpose flour
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2 large eggs
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1 1/2 cups panko bread crumbs
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Cooking spray
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4 radishes
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1 cup sugar snap peas
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2 tbsp olive oil
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1 (7 oz) bag butter lettuce blend
Steps
1
Preheat air fryer to 400°F. Season the pork chops on both sides with salt and pepper.
2
To a shallow bowl, add the flour. In a second shallow bowl, beat the eggs with a pinch of salt. To a third shallow bowl, add the bread crumbs. Working with one pork chop at a time, dredge each pork chop in flour, shaking off the excess. Dip in the beaten eggs, letting any excess drip off, and then coat in the bread crumbs, pressing to adhere.
3
Lightly coat both sides of breaded pork chops with the cooking spray. Working in batches if necessary, add pork chops to the air fryer basket in a single layer. Cook 10–12 min., flipping halfway through, until golden brown and internal temperature reaches 145°F.
4
Meanwhile, trim and thinly slice the radishes and trim the snap peas. In a large bowl, whisk together the oil, lemon juice, and mustard. Season with salt and pepper. Add the lettuce blend, radishes, and snap peas and toss to combine. Serve salad alongside crispy pork chops.
