Prior to cooking, take pork chops out of the refrigerator for about a half hour. Preheat air fryer to 400°F. Add salt and pepper to both sides of pork chops.
Using three flat bottomed containers, add flour to one, beaten egg to another, and parmesan, bread crumbs, and seasonings to the third.
Dredge both sides of each pork chop in the flour. Then coat in egg and allow any excess to drip off. Finally, coat both sides of pork chops in the crumb mixture and set in air fryer basket.
Spray the tops of the coated pork chops with olive oil. Cook in preheated air fryer for 10 minutes. Flip, spray tops with olive oil, and continue cooking for another 10 minutes. Cooking times may vary depending on the thickness of the chops as well as how cold they were, but mine took exactly 20 minutes. They are done with the coating begins to turn golden brown and the internal temperature reads at least 140°F. Allow pork chops to rest at least five minutes before slicing. Temperature will continue to rise during rest period.
Notes
Serving size based on one pork chop. Recipe can easily be doubled depending on the size of your air fryer.
Pork chop temperature: I always like to set my meat out at room temperature for at least 30 minutes prior to cooking. Cooking a cold pork chop may result in an underdone center and and overly cooked outside.
Cooking time: Total time needed to make air fryer pork chops will depending on your air fryer as well as how thick and cold the pork chops are. Ideally, they are done when they are golden brown and crispy on the outside, but you'll want the internal temperature to read at least 140°F when you remove them so that they can rise to 145°F while they rest.
Leftover ideas: Any time I make pork chops for dinner, I make extra so that I can use the leftovers to make pork fried rice!