Parmesan Crusted Pork Chops
Parmesan Crusted Pork Chops are made with bone-in pork chops, Parmesan, garlic powder, and Italian seasoning; air fry at 400°F for 18 minutes until juicy with a golden crust.
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Method
- 1
Pat pork chops dry. Brush both sides with olive oil, season with salt and pepper.
- 2
Mix Parmesan, garlic powder, Italian seasoning, smoked paprika, and pepper. Press coating firmly onto both sides of each chop.
- 3
Air fry at 400°F for 8 minutes. Flip carefully to keep the crust intact, cook 7-8 more minutes until 145°F internal.
- 4
Rest 3-4 minutes. Serve with lemon wedges and fresh parsley.
Pro tip. Bring chops to room temperature for 15 minutes before cooking — cold centers lead to overcooked edges. Press the Parmesan coating on hard; a gentle dusting won't survive the flip.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 3-5 minutes. Lower temp is key — pork chops dry out faster than any other leftover. Full reheat guide for pork chops.
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