If you’re looking for a meal that’s both easy to make and bursting with flavor, these Parmesan Crusted Air Fryer Pork Chops are just the ticket. The air fryer gives the pork chops a perfectly crispy crust while keeping the meat tender and juicy inside. Coated with a savory blend of Parmesan cheese and herbs, this recipe takes simple ingredients and turns them into a dish that’s sure to become a family favorite.

Parmesan Crusted Air Fryer Pork Chops Recipe

Ingredients

• 4 boneless pork chops (approximately 1-inch thick)
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko or traditional)
• 1 Tablespoon finely chopped fresh sage (or 1 teaspoon dry sage)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 1 large egg
• Cooking spray or a light brush of olive oil

Instructions

1. Preheat Your Air Fryer

Begin by preheating your air fryer to 400°F (200°C) for about 5 minutes. This ensures the pork chops cook evenly and achieve that perfect crispiness.

2. Prepare the Flavorful Breading

In a shallow dish, mix together:

• Parmesan cheese
• Breadcrumbs
• Sage
• Garlic powder
• Paprika
• Salt and pepper

Stir until all the ingredients are well combined, distributing the sage and spices evenly throughout the mixture.

3. Whisk the Egg

In a separate bowl, beat the egg thoroughly. This will act as the adhesive for the breading, helping it stick to the pork chops.

4. Bread the Pork Chops

• Dip each pork chop into the beaten egg, making sure it’s fully coated. Allow any excess egg to drip off.
• Press the pork chop into the breadcrumb mixture, coating both sides generously. Ensure the breading adheres well for maximum flavor and crunch.
• Shake off any excess breading gently.

5. Cook in the Air Fryer

• Lightly grease the air fryer basket with cooking spray or a brush of olive oil to prevent sticking.
• Arrange the breaded pork chops in the basket in a single layer. Make sure there’s space between them for air to circulate.
• Air fry at 400°F (200°C) for 12-15 minutes. Flip the pork chops halfway through the cooking time to ensure even crisping.
• Check for doneness: The pork chops should be golden brown and have an internal temperature of 145°F (63°C) when done.

6. Rest and Serve

Allow the pork chops to rest for a few minutes after cooking. This helps the juices redistribute, making for a juicier bite. Serve them alongside your favorite sides like steamed vegetables, roasted potatoes, or a crisp garden salad.

Enjoyed these delicious Air Fryer Parmesan Pork Chops? We’d be thrilled if you shared the image below on your Pinterest board to spread the love. 🙂

Tips and Tricks for the Best Parmesan Crusted Air Fryer Pork Chops

• Choose the Right Pork Chops: For the juiciest results, opt for thicker, boneless pork chops—about 1 inch thick. They cook more evenly and are less likely to dry out in the air fryer.
• Even Breading for Maximum Crisp: To achieve an evenly crispy crust, make sure the pork chops are fully coated in the egg mixture before dipping them into the Parmesan and breadcrumb blend. Press the breading gently onto the chops to help it adhere better.
• Don’t Overcrowd the Air Fryer Basket: Arrange the pork chops in a single layer with space between them. Overcrowding can prevent proper air circulation, resulting in less crispy chops. If necessary, cook in batches.
• Preheat the Air Fryer: Preheating your air fryer for about 5 minutes before adding the pork chops helps them cook more evenly and develop a crispier crust.
• Use a Meat Thermometer: To ensure perfectly cooked pork that are juicy and tender, use a meat thermometer. The internal temperature should reach 145°F (63°C) for safe consumption. Overcooking can lead to dry pork chops, so keep an eye on the temperature.
• Let Them Rest: After cooking, allow the pork chops to rest for a few minutes. This step lets the juices redistribute throughout the meat, ensuring a more flavorful and tender bite.
• Customize the Herb Blend: While sage adds great flavor, feel free to experiment with other herbs like rosemary, thyme, or a mix of Italian herbs. You can also use fresh herbs for a brighter taste, but remember to adjust the quantity accordingly (1 tsp dried = 1 tbsp fresh).
• Add Extra Cheese for Flavor: For an extra cheesy crust, try incorporating some shredded mozzarella or a sprinkle of shredded cheddar into the Parmesan and breadcrumb mixture. This will give the chops an even richer flavor and texture.
• Spray Lightly with Oil: For an extra crispy finish, lightly spray the breaded pork chops with cooking spray or olive oil before air frying. This helps the crust turn golden brown without adding too much extra fat.
• Reheating Leftovers: To reheat leftovers without losing the crispy crust, pop the pork chops back into the air fryer at 350°F (175°C) for about 5 minutes. This method revives the crunch much better than microwaving.
• Gluten-Free or Low-Carb Options: For a gluten-free version, use gluten-free breadcrumbs. For a lower-carb option, substitute the breadcrumbs with crushed pork rinds or almond flour—both work great for adding crunch.
• Double Dredging for Extra Crunch: If you love an extra-thick and crunchy crust, you can double-dredge the pork chops. Dip them in egg and breadcrumbs twice before air frying, just make sure to shake off excess each time.

After a long day, nothing beats coming home to the smell of something warm and comforting in the oven. This Tuscan Orzo Chicken Bake is exactly what you need—quick to prepare, with only one pan to clean, and ready to serve in no time.

Imagine juicy cherry tomatoes bursting with sweetness, mixed with the brightness of fresh lemon juice. The orzo pasta soaks up all the rich, creamy goodness, while sharp Parmesan adds just the right amount of bite. It’s a dish that feels like a hug, simple to make but full of flavor, and one that you’ll find yourself turning to again and again.

Why This Recipe Will Become Your New Favorite

• Effortless Prep: With just 10 minutes of prep time, this Tuscan Chicken Bake is as low-maintenance as it gets. It’s perfect for those nights when you want a homemade meal without the hassle—simply toss everything together and let the oven do the work.
• No-Fuss Cooking: Say goodbye to a sink full of dishes. This recipe is truly a one-pan wonder—just mix, bake, and serve. No extra bowls, no unnecessary steps, just straightforward, delicious cooking.
• Perfect for Busy Days: When life gets hectic, and takeout seems like the only option, this dish swoops in to save the day. It’s as easy as “dump and bake,” but with all the comfort and satisfaction of a meal made from scratch.
• Even Better the Next Day: This bake doesn’t just make dinner easy; it’s also a great option for leftovers. The flavors deepen overnight, making it even more delicious when reheated. Just add a splash of chicken broth, and you’re ready to enjoy it all over again.

Tuscan Orzo Chicken Recipe

Ingredients

• 16 oz. dry orzo
• 2 cups cooked chicken (rotisserie or sautéed, diced)
• 3 cups unsalted chicken stock
• 1 cup heavy cream
• 5 garlic cloves, minced
• 2/3 cup Parmesan cheese, grated or shredded
• 1.5 cups mozzarella cheese, shredded
• 3 cups loosely packed fresh basil leaves, roughly chopped
• 1 pint cherry tomatoes, whole or halved
• Juice of 1 lemon
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, or more to taste
• 1 teaspoon freshly cracked pepper
• Optional: 1/2 teaspoon garlic powder (if not using fresh garlic)

Instructions

1. Preheat the Oven:
   Begin by preheating your oven to 375°F (190°C). Lightly spray the sides of a 9×13-inch casserole dish with non-stick cooking spray to ensure easy cleanup later.
2. Assemble the Ingredients: In the prepared casserole dish, combine the following: dry orzo, cooked chicken, chicken stock, heavy cream, minced garlic, chopped basil, cherry tomatoes, lemon juice, Italian seasoning, salt, and pepper.
   • Tip: If using garlic powder instead of fresh garlic, add it in at this stage.
     Mix everything together thoroughly so the ingredients are evenly distributed and the orzo is submerged in the liquid.
3. Add the Cheese: Stir in half of the grated Parmesan and shredded mozzarella into the casserole dish. This ensures that some of the cheese melts throughout the dish while baking, adding a rich, creamy texture.
4. Top and Bake: Sprinkle the remaining Parmesan and mozzarella evenly over the top of the dish. Place the casserole dish in the preheated oven and bake for 40 minutes, or until the orzo is tender and the cheese on top is golden and bubbly.
5. Rest Before Serving: Once baked, remove the casserole from the oven and let it sit for about 10 minutes. This allows the juices to be absorbed and the dish to set, which helps prevent it from being too liquidy.
6. Final Stir and Serve: After resting, give the dish a good stir with a large serving spoon to redistribute the ingredients and ensure every bite is packed with flavor. Serve the Tuscan Chicken Bake hot, paired with a fresh salad or your favorite side dish. Enjoy!

Don’t let this culinary gem slip away! Save the Creamy Tuscan Orzo Chicken recipe by pinning the image below to your Pinterest board, and share the flavorful adventure with your friends.

Recipe Variations

One of the best things about this Tuscan Chicken Bake is how adaptable it is. Here are a few variations to suit different tastes, dietary needs, and ingredient availability:

1. Vegetarian Option:
   Skip the chicken and add more veggies for a hearty, vegetarian version. Consider adding sliced mushrooms, zucchini, or bell peppers to the mix. You could also substitute the chicken with a can of drained and rinsed chickpeas for added protein.
2. Seafood Twist:
   Swap out the chicken for cooked shrimp or chunks of firm white fish, such as cod or halibut. The seafood will absorb the flavors beautifully, adding a coastal flair to the dish.
3. Spicy Kick:
   If you enjoy a bit of heat, stir in some crushed red pepper flakes or a diced jalapeño. You can also use spicy Italian sausage in place of the chicken for a more intense flavor profile.
4. Low-Carb Version:
   Replace the orzo with cauliflower rice for a low-carb alternative. Keep in mind that cauliflower rice cooks much faster, so reduce the baking time to avoid overcooking.
5. Dairy-Free:
   Make this dish dairy-free by using coconut milk or a plant-based cream substitute instead of heavy cream. Opt for dairy-free cheese alternatives, which are widely available, to maintain that cheesy goodness.
6. Herb Variations:
   While basil is the star in this version, you can easily switch it up with other herbs depending on your preference. Fresh thyme, rosemary, or even a mix of Italian herbs can bring different nuances to the dish.
7. Pasta Alternatives:
   If you don’t have orzo on hand, try this recipe with another type of small pasta like couscous, ditalini, or even quinoa for a different texture.
8. Extra Creamy:
   For an even creamier version, double the amount of heavy cream and add a touch more cheese. This creates a richer, more indulgent dish that’s perfect for those who love extra creaminess.
9. Add Some Greens:
   While this recipe already includes basil, you can bulk it up with other greens like kale, arugula, or even Swiss chard. Just make sure to chop them finely and mix them in well.
10. Gluten-Free:
    Substitute the orzo with a gluten-free pasta option, and ensure that all other ingredients, like the chicken stock and seasonings, are certified gluten-free.

Experience the heart of Austrian cuisine with our featured recipe for Beef Roulades. As we continue to explore the traditional dishes of Austria, this recipe stands out for its robust flavors and comforting qualities.

Our journey into Austrian cooking has also brought us the crisp Wiener Schnitzel, the layered Apple Strudel, the rich Sacher Cake, and the delicate Apricot Cake. Each dish showcases the intricate blend of simplicity and elegance that Austrian cuisine offers. In this guide, I’ll take you through a detailed, easy-to-follow recipe for making Beef Roulades, a dish that combines tender beef with a savory filling, sure to impress at any dining table.

Let’s explore the art of Austrian cooking together and add another classic dish to your culinary repertoire.

Austrian Beef Roulades Recipe

• Prep Time: 25 minutes
• Cook Time: 2 hours 10 minutes

Ingredients:

• 6 beef escalopes
• 2-4 tablespoons Tarragon mustard
• 6 slices bacon
• 5 carrots, peeled
• 4 pickled gherkins
• 2-3 onions
• 1 leek
• 1/2 celery bulb
• 1 tablespoon tomato paste
• 2 bay leaves
• 8 ounces red wine
• 16 ounces beef broth
• 2 tablespoons Chopped fresh parsley
• 1 tablespoon Chopped fresh rosemary
• 3 ounces port wine
• 4 ounces whipped cream
• Unsalted Butter (for frying)
• Salt and freshly ground black pepper, to your liking

Instructions:

Step 1: Prep the Veggies

• Begin by cleaning and slicing 2 carrots, 1 onion, and the gherkins into matchstick-sized strips.
• Sauté the onion strips in butter in a skillet until soft and golden, then set aside for later use.

Step 2: Build the Roulades

• Use a meat mallet to pound the beef escalopes to increase their surface area. Season both sides with salt and pepper.
• Apply a light coating of tarragon mustard to the top surface of each escalope, then cover each piece with a slice of bacon.
• Distribute the prepared strips of carrots, gherkins, and sautéed onions evenly across the bacon. Roll up the escalopes securely and fasten with kitchen twine.

Step 3: Brown the Roulades

• Heat a drizzle of oil in a skillet over medium-high. Brown the roulades on all sides until they achieve a rich color, then remove from the skillet.
• Chop the remaining carrots, leek, celery, and an onion into small pieces. Fry these in the same skillet until they start to soften.

Step 4: Roast the Dish

• Mix in the tomato paste with the sautéed vegetables and cook briefly. Deglaze the pan with red wine, then pour in the beef broth.
• Nestle the roulades back into the skillet among the vegetables. Scatter bay leaves, rosemary, and parsley over the top.
• Cover the skillet and place in an oven preheated to 400°F. After 60 minutes, reduce heat to 350°F and continue to roast for another hour, turning the roulades once midway through.

Step 5: Finish with Sauce

• Transfer the roulades to a serving dish. Strain the pan juices and vegetables through a fine sieve to create a smooth sauce base.
• Return the strained sauce to heat, add port wine and whipped cream, and reduce until it thickens. Adjust seasoning with salt and pepper and enhance with a knob of butter for a luxurious finish.

Serve the roulades with the sauce and your choice of sides, like creamy mashed potatoes or seasoned roasted vegetables, for a delightful meal. And don’t forget to share the image below to your Pinterest board so your friends can enjoy this fantastic dish as well 🙂

Tips and Tricks for Perfect Beef Roulades

1. Choosing the Right Cut: For the best results, opt for thin cuts of beef like top round, as they are easier to flatten and roll. Ensure your butcher trims the meat well to avoid tough bites.

2. Proper Preparation of Vegetables: Slice your vegetables uniformly to ensure they cook evenly within the roulade. Julienne cuts work best as they roll easily and cook through without becoming mushy.

3. Securing the Roulades: Use kitchen twine to tie the roulades securely. This prevents them from unraveling during cooking and helps maintain their shape, ensuring even cooking and a presentable finish.

4. Browning the Meat: Don’t rush the searing process. A good sear not only adds a rich flavor but also seals in the juices, making the roulades moist and flavorful. Allow each side to develop a golden-brown crust before turning.

5. Deglazing the Pan: After browning the roulades and sautéing the vegetables, deglaze the pan with red wine. This step lifts the caramelized bits off the bottom, which are key to developing the deep, complex sauce base.

6. Slow Cooking is Key: Roasting the roulades at a consistent, moderate temperature allows the meat to become tender and the flavors to meld beautifully. The slow cooking process also ensures that the vegetables and herbs infuse the meat with aromatic flavors.

7. Let it Rest: Allow the roulades to rest for a few minutes after cooking and before slicing. This helps the juices redistribute throughout the meat, ensuring that each slice is moist and flavorful.

8. Finishing the Sauce: When reducing the sauce, taste frequently and adjust the seasoning as needed. Adding a knob of butter at the end of cooking the sauce can give it a glossy finish and a rich, smooth flavor.