Pat your pork chops dry with paper towels. This helps the seasoning and breading stick better.

Season both sides of the pork chops generously with Creole seasoning, smoked paprika, salt, and pepper to taste. Don’t be shy, this is where the flavor starts.

In a shallow bowl, whisk together the eggs and a few dashes of hot sauce. This is your egg wash that helps the flour coating stick.

In another bowl, or plastic/paper bag, add your all-purpose flour and season it with a more Creole seasoning, smoked paprika, optional cayenne pepper, salt, and pepper to taste. We’re seasoning every layer. Don’t skip it.

Dip each pork chop into the egg wash, then dredge it in the seasoned flour. Press the flour on firmly so it sticks. Shake off any excess, and set the breaded chops aside.

Let the chops rest for 10–15 minutes before air frying. This helps the coating set and keeps it from falling off during cooking.

Spray the air fryer basket and both sides of the pork chops with a light mist of oil. This helps them crisp up and turn golden.

Place the pork chops in the basket, leaving space between each one. Air fry at 400°F: Boneless chops: 10–15 minutes and Bone-in chops: 15–22 minutes. Flip halfway through cooking and lightly respray if needed.

Check for doneness with a meat thermometer—you're looking for 145°F inside.

Let them rest on a wire rack for a few minutes before serving to keep the crust crispy.