Crispy Pork Chops
ā±ļø Prep: 15 minš³ Cook: 15 min
Ingredients
| 6 | center-cut boneless pork chops (5 ounce each), fat trimmed | |
| 1/2 teaspoon | 2.5 ml | fine sea salt |
| 1/2 cup | 120 ml | panko bread crumbs |
| 1/3 cup | 80 ml | crushed cornflakes cereal |
| 1/2 teaspoon | 2.5 ml | garlic powder |
| 1/2 teaspoon | 2.5 ml | onion powder |
| 1/4 teaspoon | 1.3 ml | paprika |
| ā | freshly ground black pepper, to taste | |
| 1 | large egg | |
| ā | cooking spray |
Instructions
SERVINGS: 4 Ā· READY IN: 30 min Ā· PREP TIME: 15 min Ā· COOK TIME: 15 min
- Season pork chops on both sides with sea salt. Set aside.
- Combine panko bread crumbs, crushed cornflakes cereal, garlic powder, onion powder, paprika, and black pepper in a shallow bowl. Beat egg in a separate shallow bowl.
- Dip pork chop into beaten egg, allowing any excess to drip off. Dredge chops in the bread crumb mixture, gently pressing to fully coat.
- Place 2 to 3 pork chops in CrispLid fryer basket and generously spray with cooking spray.
- Place CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on trivet.
- Set CrispLid on top of inner steel pot and plug in. Set CrispLid to 400Ā°F (200Ā°C) and cook for 10 minutes. Flip pork chops and continue cooking until crispy on the outside and a thermometer inserted near the center reads at least 145Ā°F (63Ā°C), 5 to 10 minutes more. Lift the lid using the handle and set it on the silicone trivet.
- Repeat with remaining chops.
Mealthy Tip: For a milder flavor, skip the garlic powder and onion powder. For an extra kick, add cayenne pepper! This can be made to be gluten-free by using gluten-free panko bread crumbs and gluten-free cornflakes cereal.