1/3 cup all-purpose flour
2 large eggs
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups cornflakes, finely crushed (about 1 cup)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
Four 6-ounce center-cut boneless pork chops
(1 inch thick), trimmed of excess fat
Set up a breading station with 3 pie dishes or small baking dishes. Add the
flour to one. Whisk together the eggs with the Dijon mustard, 2 teaspoons water and
1/2 teaspoon salt in the second. Combine the cornflakes with the garlic powder,
onion powder, paprika, 1/2 teaspoon salt and a few grinds of pepper in the last.
Preheat a 3.5-quart air-fryer to 360 degrees F.
Sprinkle the pork chops on both sides with salt and pepper. Dredge one at a time, first in the flour, shaking of excess, then in the egg, letting excess drip off, followed by the cornflake mixture. Transfer to a large platter. Repeat with the remaining pork chops.
Working in 2 batches, add the chops to the fryer basket and cook until cooked
through, about 10 minutes.