It’s hard to resist this quick, oil-free version of the family favourite.
Special equipment: a 3.5-quart air-fryer.
Set up a breading station with 3 pie dishes or small baking dishes. Add the flour to one. Whisk together the eggs with the Dijon mustard, 2 teaspoons water and 1/2 teaspoon salt in the second. Combine the cornflakes with the garlic powder, onion powder, paprika, 1/2 teaspoon salt and a few grinds of pepper in the last.
Preheat a 3.5-quart air-fryer to 360ºF.
Sprinkle the pork chops on both sides with salt and pepper. Dredge one at a time, first in the flour, shaking of excess, then in the egg, letting excess drip off, followed by the cornflake mixture. Transfer to a large platter. Repeat with the remaining pork chops.
Working in 2 batches, add the chops to the fryer basket and cook until cooked through, about 10 minutes.