Prep the pork: Pat the pork chops dry with paper towels. Trim excess fat if needed. Let them sit at room temperature for 10–15 minutes to take the chill off.

Season the flour: In a shallow bowl, combine the flour with a pinch of salt and pepper. This adds flavor at the first layer.

Make the egg wash: In a second bowl, whisk the eggs and Dijon until smooth.

Mix the breading: In a third bowl, stir together breadcrumbs, Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, onion powder, and smoked paprika.

Dredge: Coat each pork chop in the flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture until fully covered. For a thicker crust, lightly press the crumbs so they adhere well.

Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps crisp the coating.

Oil and arrange: Lightly spray the air fryer basket. Place the pork chops in a single layer with space between them. Spray the tops of the chops with oil for extra crunch.

Cook: Air fry at 400°F (200°C) for 10–14 minutes, flipping once halfway. Start checking at 10 minutes. Thinner chops cook faster; thicker or bone-in may need up to 16 minutes.

Check doneness: Use an instant-read thermometer. The internal temperature should reach 145°F (63°C). The crust should be golden and crisp.

Rest and serve: Let the chops rest 3–5 minutes. Squeeze with lemon if you like, and serve with your favorite sides.