In a shallow dish, combine pork rinds, parmesan cheese, and Italian seasoning.
Dab the chops dry with paper towel and season with salt and pepper.
In another shallow dish, beat the egg. Dip each pork chop into the egg and then into the pork rind mixture. Gently press the crumbs into the pork chop.
In a large skillet, heat olive oil and butter over medium-high heat.
Add the chops to the skillet and cook for 3 minutes or until browned and crisp. Flip the chops over and cook for an additional 3 to 5 minutes or until the pork is cooked to 145°F.
Remove from the skillet and rest 5 minutes before serving.
Notes
In the Air Fryer:
Place seasoned pork chops in a single layer in an Air Fryer and cook at 400°F for 12 minutes, flipping over halfway through (add an extra minute for bone-in chops).
Internal temperature should be 140°F. Remove chops from the Air Fryer and rest for 5 minutes, allowing the temperature to reach 145°F.
In the Oven:
Place seasoned pork chops on a baking sheet at 400°F for 16 minutes.
Flip them over and broil the chops 4-6 inches from the heat for another 2-4 minutes, until they reach an internal temperature of 140°F.
Rest chops for 5 minutes, allowing the temperature to reach 145°F.
Notes:
Watch the chops closely to avoid overcooking. Ensure they get a nice browned crust before flipping.
Pork chops can and should be a little bit pink inside for delicious and juicy chops.
Use a meat thermometer, inserted into the thickest part of the chop. It should read 140°F, and with a 5-minute rest time, the temperature should rise to 145°F.