Prior to this recipe, I’d made pork chops exactly zero times. Honestly, I’d probably only had a pork chop one other time. I think. Maybe, possibly. I’m not even sure. We all have those foods that we just weren’t brought up eating? For me, pork chops would fall into that category. My mom was more of a pork tenderloin-maker.
Add to that list canned green beans (LOVE them), salmon (LOVE it), sweet potatoes (MMmm!), quinoa (did quinoa exist in the 90s?), and many, many other foods. I didn’t grow up on them, but I love them now.
That said, my mom cooked quite a bit and still does. Basic stuff, but good variety. My mother-in-law will still marvel at all that Mark eats. After 17 years or so, he’s quite a foodie in many ways. I mean, he’s no foodie if you compare him to me, but at least he appreciates trying new foods and frankly, will eat just about anything. Good thing, because dinner is basically planned for him every evening.
After a few weeks, I’ll get a side eye and we’ll defer a new recipe so that his need for pizza can be satisfied. I expect this and let me say, the kids are never more excited than on these particular evenings. They love pizza as much as their dad, especially Shea. Pizza and mac and cheese -WATCH OUT. Piper is always game for Caesar salad, too.
And that’s all fine and good, but my mission in 2021 is to find foods and recipes that the girls won’t both reject, but especially Shea. We play this game every night where she gives a “thumbs rating” – a thumbs down, a thumbs up, or her usual, a sideways thumb meaning, “thanks but no thanks”. I also interpret this as she will eat it if she’s hungry enough. Sometimes that happens, sometimes it doesn’t. I refrain from commenting and just move on with dinner conversation about school, weekend plans, whatever.
One thing the girls are pretty good about eating as compared to many kids, are meats. This recipe came recommended by a mom as something her whole family enjoys. The first time we made them I wasn’t sure how pork chops would go over…with any of us, so I didn’t photograph them. When Piper ate 2 of them (!) and Shea was at her grandparent’s and therefore not there to judge, I knew I had to make them again soon. I got a thumb that was half sideways and half up, a little ‘tweener. Hey, I’ll take it! Will be in our kid-approved rotation!
- 6 thin-cut pork chops (1 1/2 lbs), trimmed
- 1 1/4 cups bread crumbs
- 1/2 packet ranch seasoning mix
- 1 egg
- 1/4 cup skim milk
- 1/4 tsp black pepper
- Preheat air fryer to 360 degrees F.
- In a shallow bowl, whisk together the breadcrumbs and 1/2 packet of dry ranch seasoning mix; set aside.
- In a second shallow bowl, whisk together the egg, milk, and black pepper; set aside.
- Dredge the pork chops in the egg mixture, coating all sides, followed by the breadcrumbs. Transfer to the air fryer and repeat with remaining pork chops layered in a single layer, working in batches, if needed.
- Mist top of pork chop with olive oil; air fry for 6 minutes. Gently flip, mist with olive oil, and air fry an additional 6 minutes. Serve hot.
Recipe slightly adapted from Grace Like Rain Blog
Nutrition Information:Yield: 6 Serving Size: 1 pork chop
Amount Per Serving: Calories: 279Total Fat: 10.5gCholesterol: 104mgSodium: 314mgCarbohydrates: 15.7gFiber: 1.7gSugar: 2.2gProtein: 26.5g
Interested in more pork recipes? Have at it!
- Sheet Pan Balsamic Pork Tenderloin with Fall Vegetables
- Instant Pot BBQ Pulled Pork
- Hoisin-Glazed BBQ Pork
- Easy Pork Ramen
- Pork Tenderloin Medallions