Categories: Air Fryer
Ingredients
- 4 boneless pork chops
- 2 3/4 tsp kosher salt, divided
- 1 3/4 tsp black pepper, divided
- 1 cup plus 3 tbsp. all-purpose flour
- 1 tsp garlic powder, divided
- 1 cup whole buttermilk
- 2 slices thick-cut bacon, chopped
- 1 1/2 cups whole milk
- 1 tsp Dijon
- Garnish: black pepper
Directions
-
Using the flat side of a meat mallet, pound chops to 1/2-inch thickness. Sprinkle chops all over with 1 tsp salt and 1 tsp pepper.
-
In a shallow bowl, whisk together 1 cup flour, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder. In another shallot bowl, place buttermilk. Dredge 2 chops in flour mixture, shaking off excess. Dip in buttermilk, letting excess drip off; dredge chops again in flour mixture. Spray both sides of chops with cooking spray.
-
If preheating is recommended by your air fryer manual, preheat fryer on 400. Place drip pan over fryer heating element. Spray fryer rack with cooking spray; place over drip pan. Preheat oven to 200.
-
Place chops on fryer rack; cook at 400 until bottom is lightly browned, 10 to 12 minutes. Spray tops of chops with cooking spray; turn chops. Cook until browned on bottom, 10 to 12 minutes. Remove from air fryer and transfer to oven to keep warm. Repeat breading and cooking procedure with remaining chops.
-
In a medium saucepan, cook bacon over medium heat until crisp. Remove from pan using a slotted spoon, and let drain on paper towels, reserving drippings in pan. Whisk in remaining 3 tbsp. flour until smooth. Whisk in milk, remaining 3/4 tsp salt, remaining 1/2 tsp garlic powder and remaining 1/4 tsp pepper until smooth; cook, whisking constantly, until thickened and bubbly, 4-5 minutes. Whisk in mustard. Serve chops with gravy and top with bacon. Garnish with pepper.