2 bone-in pork chops, center-cut, 1/2-inch thick
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Panko crumbs
½ teaspoon salt
In a flat shallow bowl, mix the breadcrumbs, with the Italian seasoning.
Cover the pork chops with a light coating of mayonnaise. then place the pork chops in the breadcrumb mixture and coat all sides evenly.
Preheat your air fryer to 400 degrees F.
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.
Oven Baked Directions
Preheat the oven to 425°F
Heat 2 tablespoons of olive oil in a heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and the meat thermometer inserted into pork registers 150°F, about 20 minutes.
¼ cup olive oil
2 pounds of small Yukon Gold potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt and freshly ground black pepper, for serving
Slice the potatoes into thin round circles. Heat the oil in a medium skillet along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until lightly brown and tenders for about 20 minutes. Season with salt and pepper.
Zucchini Tomato Saute
1 teaspoon olive oil
1 fresh tomato, seeded and chopped
1 zucchini, sliced
¼ cup onion, finely chopped
1 clove of garlic, minced
12 teaspoons dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
¼ cup diced fresh mozzarella cheese
Heat the oil in a medium saucepan over medium heat. Add the tomatoes, zucchini, onion, garlic, Italian seasoning, salt, and black pepper and stir to combine. Cook for 10 minutes, or until the vegetables are tender. Top with the cheese. Top with the mozzarella and serve.