PREP TIME: 30 MINUTES
AIR FRY: 10-12 MINUTES
INGREDIENTS:
- 2 large eggs
- 1 teaspoon avocado oil
- salt to taste
- 2 cups panko bread crumbs
- 2 pounds pork sirloin chops, about 1/4-inch thick
- cooking oil spray
- 4 cups cooked rice
- 2 cups shredded cabbage
- ¼ cup tonkatsu sauce, or as needed
INSTRUCTIONS:
- Preheat an air fryer to 400 degrees F (200 degrees C)
- Stir together eggs, oil, and salt in a small bowl. Place panko crumbs on a separate plate.
- Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
- Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
- Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
- Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
- Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.
