Type what you have

Ingredients

• ✓ black pepper
• butter
• garlic
• parmesan cheese
• baguette
• parsley

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ black pepper
• spinach
• all-purpose flour
• egg
• paprika
• onion powder
• garlic powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin.
2. 2 Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By marvelous melo

Ingredients

• ✓ black pepper
• olive oil
• garlic
• french bread baguette
• parmigiano-reggiano cheese
• italian seasoning
• paprika
• salt
• cayenne pepper

Instructions

1. 1 Stir olive oil and garlic together in a small bowl until combined. Let sit at room temperature until flavors are infused, about 3 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
3. 3 Place bread cubes in a large bowl. Pour garlic oil through a strainer onto bread; toss until bread is evenly coated with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Turn croutons and bake for 15 minutes more. Push croutons together with a spatula to form a compact rectangle on the baking sheet. Sprinkle remaining 1/4 cup Parmigiano-Reggiano cheese over the top. Continue baking until cheese is melted and croutons are crunchy, 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ black pepper
• olive oil
• butter
• green onion
• garlic
• chickpea flour
• water
• salt
• nutmeg
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
2. 2 Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
3. 3 Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
4. 4 Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
5. 5 Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

By Fioa

Ingredients

• ✓ black pepper
• garlic
• olive oil
• olive oil
• baguette
• mayonnaise
• lemon zest
• lemon juice
• worcestershire sauce
• parmesan cheese
• chicken breast
• salt
• baby salad green
• romaine

Instructions

1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ black pepper
• all-purpose flour
• active dry yeast
• salt
• sugar
• garlic powder
• oregano
• thyme
• basil
• water
• vegetable oil
• olive oil
• mozzarella
• parmesan cheese

Instructions

1. 1 Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.
2. 2 Turn dough out onto a lightly floured surface and knead until smooth and elastic.
3. 3 Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
5. 5 Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.
6. 6 Bake in the preheated until golden brown, about 15 minutes.
7. 7 Cut into 12 pieces and serve warm.

By Terri McCarrell

Ingredients

• ✓ black pepper
• flaxseed meal
• water
• cooking spray
• cornmeal
• all-purpose flour
• nutritional yeast
• white sugar
• baking powder
• salt
• almond milk
• vegetable oil
• jalapeno pepper

Instructions

1. 1 Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
2. 2 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
3. 3 Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
4. 4 Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

By Bibi

Ingredients

• ✓ black pepper
• water
• water
• olive oil
• bread flour
• sugar
• salt
• active dry yeast
• garlic
• olive oil
• parmesan cheese
• parsley
• onion powder
• herbes de provence
• salt

Instructions

1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

Ingredients

• ✓ black pepper
• olive oil
• sesame seed
• wasabi powder
• tuna
• french bread

Instructions

1. 1 Combine olive oil, sesame seeds, wasabi, and black pepper in a bowl. Add tuna and toss until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

By JOELLEFLYNN

Ingredients

• ✓ black pepper
• teriyaki sauce
• apple juice
• brown sugar
• balsamic vinegar
• garlic
• salmon

Instructions

1. 1 Whisk together teriyaki sauce, apple juice, brown sugar, vinegar, garlic, and pepper in a small bowl until marinade is well combined.
2. 2 Place salmon fillets in a glass baking dish. Pour marinade over fillets; cover and refrigerate for 4 to 6 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove fillets from marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.
5. 5 Meanwhile, cook fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.
6. 6 Serve fillets with reduced marinade drizzled over the top.

By STELLY

Ingredients

• ✓ black pepper
• pork chop
• salt
• oil
• all-purpose flour
• egg
• panko

Instructions

1. 1 Place pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a ¼-inch thickness (about .75 cm). Season with salt and black pepper.
2. 2 Pour ½ inch (1.25 cm) oil into a skillet; heat over medium-high heat to 375 degrees F (190 degrees C).
3. 3 Meanwhile, place flour, egg, and panko bread crumbs into 3 separate bowls; beat egg. Dredge pork cutlets in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; tap off any loose crumbs. Place breaded cutlets, unstacked, onto a plate.
4. 4 Lower cutlets carefully into the hot oil. Fry until golden brown and cooked through, about 4 minutes per side. Transfer to a paper-towel-lined plated to drain.

By AMYSMEANS

Ingredients

• ✓ black pepper
• cucumber
• salt
• imitation crabmeat
• white wine vinegar
• soy sauce

Instructions

1. 1 Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

By CH.

Ingredients

• ✓ black pepper
• onion
• peanut oil
• rice vinegar
• water
• ginger
• ketchup
• soy sauce
• white sugar
• lemon juice
• garlic
• salt

Instructions

1. 1 Combine onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until well combined.

By Thunderella

Ingredients

• ✓ black pepper
• pork chop
• salt
• egg
• soy sauce
• all-purpose flour
• panko bread crumb
• oil

Instructions

1. 1 Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
2. 2 Whisk egg and soy sauce together in a small bowl.
3. 3 Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
4. 4 Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
5. 5 Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

By otaku

Ingredients

• ✓ black pepper
• soy sauce
• lemon
• garlic
• ginger root
• honey
• mustard
• olive oil

Instructions

1. 1 Whisk soy sauce, lemon juice, garlic, ginger, honey, mustard, and pepper together in a small bowl until thoroughly combined. Add oil in a steady stream, whisking constantly until incorporated into the dressing. Pour into a glass jar and chill until serving.

By Paula

Ingredients

• ✓ black pepper
• soy sauce
• sweet cooking wine
• garlic powder
• ginger
• beef
• vegetable oil
• mirin

Instructions

1. 1 Combine soy sauce, mirin, garlic powder, black pepper, and ground ginger together in a bowl. Add sliced beef and mix well. Leave to marinate at least 1 hour.
2. 2 Heat oil in a frying pan over medium-high heat. Fry beef slices, about 10 minutes, and place on a serving dish.
3. 3 Pour leftover marinade into the same frying pan over low heat. Add mirin and simmer until sauce is slightly thickened, 1 to 2 minutes. Pour sauce over beef and serve.

By terryhongzs

Ingredients

• ✓ black pepper
• dressing
• teriyaki sauce
• worcestershire sauce
• chili sauce
• soy sauce
• garlic powder
• onion powder
• sirloin steak tip

Instructions

1. 1 Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. 4 While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
5. 5 Serve steak tips with sauce in a bowl on the side.

By vpecchia

Ingredients

• ✓ black pepper
• shrimp
• salt
• garlic powder
• all-purpose flour
• paprika
• egg
• panko crumb
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a bowl and season with salt, pepper, and garlic powder.
3. 3 Mix flour and paprika together in a shallow bowl. Place eggs in a second bowl and panko in a third bowl.
4. 4 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into flour mixture, then into egg, and finally into panko crumbs to coat.
5. 5 Fry a few shrimp at a time in the hot oil until golden brown, about 5 minutes.
6. 6 Remove with a slotted spoon and drain on paper towels before serving.
7. 7 Serve and enjoy!

By ait0shi

Ingredients

• ✓ black pepper
• ramen noodle
• butter
• carrot
• zucchini
• onion
• chicken breast
• teriyaki sauce
• salt

Instructions

1. 1 Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
2. 2 Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
3. 3 Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

By grooms86

Ingredients

• ✓ black pepper
• cucumber
• salt
• potato
• egg
• imitation crabmeat
• corn
• mayonnaise
• rice vinegar

Instructions

1. 1 Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender, about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl.
2. 2 Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes.
3. 3 Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs, cut into chunks, and add to the pot with the potatoes. Add cucumber, imitation crab, and corn. Add mayonnaise, vinegar, salt, and black pepper to taste.
4. 4 Chill potato salad before serving, about 30 minutes.

By Haven4Order

Ingredients

• ✓ black pepper
• olive oil
• button mushroom
• egg
• white sugar
• salt
• red chile powder
• vegetable oil
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until mushrooms are browned and release their moisture, about 5 minutes. Remove from heat, drain, and pat dry.
2. 2 Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.
3. 3 Coat the skillet with some vegetable oil; set over medium heat. Pour in some of the beaten eggs, tilting skillet to spread into a thin layer. Cook until almost set, 1 to 2 minutes. Run a heatproof rubber spatula around the edges to loosen. Cover with some mushrooms; roll up egg and move to the side of the skillet.
4. 4 Grease skillet with some more vegetable oil. Pour in more eggs to create a second layer. Lift the first roll up to get raw egg underneath. Sprinkle mozzarella cheese on top; roll second layer up over the first.
5. 5 Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.
6. 6 Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.

By JFL

Ingredients

• ✓ black pepper
• mayonnaise
• water
• ketchup
• sugar
• hot pepper sauce
• garlic powder
• paprika
• white pepper
• salt

Instructions

1. 1 In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce. Season with garlic powder, paprika, white pepper, and black pepper, and salt. Blend until smooth.

By Karnevil

Ingredients

• ✓ black pepper
• vegetable oil
• onion
• rice vinegar
• sesame seed
• ginger root
• umeboshi
• lemon juice
• white sugar
• salt

Instructions

1. 1 Combine oil, onion, vinegar, sesame seeds, ginger, umeboshi, lemon juice, sugar, salt, and pepper in a blender. Cover and purée until smooth, about 30 seconds.

By rinshinomori

Ingredients

• ✓ black pepper
• mirin
• soy sauce
• rice vinegar
• sesame oil
• white sugar
• garlic
• ginger
• red pepper flakes

Instructions

1. 1 Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

By Celeste

Ingredients

• ✓ black pepper
• pork sausage
• egg
• vegetable oil
• cabbage
• carrot
• white rice
• soy sauce
• bean sprout
• green pea
• green onion

Instructions

1. 1 In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
2. 2 Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.

By Gloria Gowins

Ingredients

• ✓ black pepper
• kabocha squash
• canola oil
• sweet onion
• leek
• water
• russet potato
• carrot
• vegetable stock
• garlic salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
2. 2 Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
3. 3 Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
4. 4 Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
5. 5 Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.

By KN Granger

Ingredients

• ✓ black pepper
• chicken breast
• olive oil
• salt
• water
• curry sauce mix
• pea
• potato
• cremini mushroom
• carrot
• onion
• jasmine rice

Instructions

1. 1 Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the skillet, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
2. 2 While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 minutes and 30 seconds; remove and stir until sauce mix is completely dissolved.
3. 3 Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.
4. 4 Meanwhile, bring remaining 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5. 5 Scoop rice into bowls and serve curry chicken on top.

By Idachef

Ingredients

• ✓ black pepper
• olive oil
• beef tenderloin filet
• kosher salt
• butter
• ginger
• garlic
• shiitake mushroom
• sake
• mirin
• garlic chive
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
3. 3 Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.

By Ryan Nomura

Ingredients

• ✓ black pepper
• cabbage
• green onion
• almond sliver
• sesame seed
• sesame oil
• rice vinegar
• sugar
• garlic
• ginger root
• salt

Instructions

1. 1 Combine cabbage, green onions, almond, and sesame seeds in a large bowl.
2. 2 Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.
3. 3 Pour dressing over cabbage mixture and toss until well combined.

By Cynthia

Ingredients

• ✓ black pepper
• ketchup
• soy sauce
• brown sugar
• sherry
• worcestershire sauce
• garlic
• pork breakfast chop
• salt
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Make sauce: Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic in a medium bowl until sugar is dissolved. Set sauce aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C).
3. 3 Prepare pork chops: Lay pork chops on a clean work surface; season with salt and pepper.
4. 4 Beat eggs in a flat dish. Place bread crumbs in a separate flat dish.
5. 5 Dip a pork chop in beaten eggs, then dredge in bread crumbs. Dip again in eggs, then press in bread crumbs to thoroughly coat. Repeat with remaining pork chops.
6. 6 Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air-fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Air-fry for 10 more minutes. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).
7. 7 Transfer pork chops to a cutting board and slice. Serve with sauce.

By Soup Loving Nicole