AIR FRYER BONE-IN BREADED PORK CHOPS
Looking to save on calories but love fried pork chops. The air-fryer method of cooking sill does that for you.. I was amazed at how crispy the chops were, yet the meat was moist. Delicious.
2 bone-in pork chops, center-cut (thin OR thick)
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Pablo crumbs
½ teaspoon salt
Preheat your air fryer to 400 degrees F and spray the basket with cooking spray.
Trim any fat on the pork chops as needed. Sprinkle the chops with salt. Spread the mayonnaise over all sides of the chops. Sprinkle with the Italian seasoning. Press on the panko crumbs. Refrigerate for several hours, if you have time.
Place breaded pork chops into the air fryer in one layer and cook for 8 to 10 minutes, carefully flipping halfway through cooking. If cooking thicker pork chops, cook for 14-15 minutes.
Remove pork chops from the air fryer and serve with your favorite sides.
This is not a dish that can be prepared quickly, but with some of my make-ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.
For each one pound of eggplant, you will need:
1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
1 cup Italian style bread crumbs
½ cup freshly grated Parmigiano-Reggiano
Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.
Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara sauce (see recipe above)
8 ounces shredded mozzarella cheese
1 recipe breaded and baked eggplant
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Sauteed Green Beans And Onions
1 pound green beans trimmed and cut in half
2 tablespoons olive oil
1 small onion thinly sliced
Salt and pepper to taste
In a large skillet, place beans and cover with water. Bring water to a boil. Boil green beans for five minutes, then strain and set aside.
Add oil. add sliced onions. Cook for 3-4 minutes, or until onions are lightly browned and begin to turn translucent.
Add green beans to sauté pan, stirring to combine. Cook for one additional minute before removing from heat. Season with salt and pepper to taste, then serve immediately.