Mix the bread crumbs and spices together in a bowl.
Put the oil in a second bowl.
Lather both sides of the pork chops in the oil.
Press both sides of the pork chops in the bread crumb mix.
Lay in pork chops in the air fryer basket. Spritz lightly with oil. Make sure chops are single file in the basket.
Cook for 6 minutes and then flip to cook another 6 minutes. If chops are still not cooked, give it another 1-2 minutes. Monitor closely. NOTE: The size of the chops greatly affects the length of cook time.
If you were to type the word “manicotti” into Google Translate, the Italian to English translation would be something along the lines of “little sleeves.” And, as it turns out, this literal translation is pretty fitting, and manicotti pasta really is composed of tiny little sleeves, tubes, or whatever you wish to call them. And, […]
Skip the frozen fries and learn How to Make French Fries in the Air Fryer instead! This foolproof method will give you healthy, tasty, and crispy fries in just 20 minutes. Seasoned with a homemade seasoning blend, the fries make for a great appetizer, side dish, or snack. Learning How to Make French Fries in […]
This Pasta Alla Vodka is rich, creamy and absolutely delicious. Better still, it’s so quick and easy to make! This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.
WHAT YOU GET: A rich and fresh Roasted Garlic and Herb Compound Butter flavored with sweet roasted garlic and green herbs, made in less than an hour. I’ve been on a compound butter kick — everything from sweet (like my Orange Honey Compound Butter and Maple Pecan Compound Butter) to savory (like my Sun-Dried Tomato Compound Butter and Chipotle Lime Compound Butter.) […]
I shared a recipe for eggplant parmesan once before, but this way is simpler—still time consuming—and absolutely decadent. I could eat the whole pan by myself! I use a combination of vegan mozzarella and dairy mozzarella to make this dish uber delicious, while still trying to keep it “plant-based.” And I don’t use ricotta or any other vegetables, like mushrooms or spinach, simply because I don’t think it needs it. I do, however, make as many layers as possible and highly suggest you do too.
The key to making this turn out so well is, well, it’s the process. If you cut corners and don’t do all the steps, it will not turn out as crispy and lovely and decadent as it should.
About the sauce and the tomatoes. Yes, what you use really does make a difference. Nothing against the typical store-bought options, but trust me on this one…