Air Fryer Italian Pork Chops Parmigiana Recipe | Best Recipe Box (2024)

FAQs

How do you keep pork chops from drying out in the air fryer? ›

We recommend using a good cooking thermometer so you can prevent overcooking—this will result in dry pork chops. Once done, let your pork chops rest for at least 10 minutes so all of the juices can sit and meld into the meat.

Coat the pork chops with olive oil and rub in the mix. Rub it in well and liberally. Use almost all of the rub mix for the 2 pork chops. Cook pork chops in air fryer on the air fry setting at 400°F for 12-14 minutes or until internal temperature of 140°F. Flip pork chops over after 6 minutes.

Why are my air fryer pork chops tough? If your pork is tough, it's most likely because they are overcooked. Cooking to an internal temperature of 145F is the perfect temperature for juicy, tender pork chops.

Baking pork chops at 400 degrees F will result in a slightly crisper, more caramelized exterior. It's the ideal temperature for breaded pork chops, because the hotter temperature will crisp up the crumbs, as well as complete sheet pan meals, since 400 degrees F is the best temperature for roasting most vegetables.

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

Place the chops in a single layer in the air fryer basket (you cannot stack pork chops in an air fryer). The temperature you should air fry pork chops at is 375 degrees F. Cook them for 5 minutes, then flip them over.

Can you use PAM in the air fryer? You should not use nonstick cooking spray such as PAM in an air fryer because it can damage the lining of the air fryer basket. Avoid any pressurized, propellant oil sprays which have chemicals added to them. You can use a non-aerosol pump-style oil spray that has no propellant.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

How do you cook thick pork chops so they're not tough? ›

This method for making perfect pork chops is simple—first, the chops are seared in a very hot pan for about 3 minutes, then they're flipped and cooked the rest of the way in the oven. Preparing them this way ensures that they're cooked through but not overcooked. No one wants tough, dry chops.

A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.

At 400 degrees F you can count on 7 to 8 minutes for each 1/2 inch of thickness your pork chops are. So, 3/4-inch-thick chops will take 10 to 12 minutes, 1-inch-thick cooks in 15 to 16 minutes, and so on.

Use Tinfoil As A Tool

Another tip that can help keep meats from losing moisture is to protect them with a physical barrier from the dry heat of the air fryer. Using tinfoil helps keep moisture locked in and around the meat, preventing over-evaporation.

Braising takes pan-fried pork chops one delicious step further. Braising is also a forgiving cooking method. Because the chops finish by simmering in liquids, they won't dry out as easily. Just give them a quick high-heat sear in the skillet first.

You may want to add a little oil so the chops don't stick. Once it is hot place the pork chops in the hot pan and sear them for about 2–3 minutes a side. Once this is done, add a 1/4 cup to a 1/3 of a cup of water and cover while it is steaming. Place in oven for 20 minutes.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...