Japanese Air-Fried Pork Tonkatsu

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.

Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.

Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.

Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.

Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.

Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.