Directions

1. In a shallow bowl add flour, in another shallow bowl whisk together the eggs and milk. In another shallow bowl, toss the breadcrumbs with pecans.
2. Coat the pork chops with flour, shaking off any excess. Dip them in the egg mixture, then into the crumb mixture, patting to help adhere. Repeat egg mixture and crumb mixture, patting to help adhere. Place onto a plate and put in refrigerator for 1⁄2 hour to set the breading.

3. Press On/Off to turn on the Bravo. Press Preset then turn Start/Pause dial to select one of the Presets: • Preset 42 Medium Well 145 ̊F • Preset 43 Well 165 ̊F

4. Press START/PAUSE to begin the preheating AIR FRY 350°F
5. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and beep once. Open the Bravo door, spray the air fry basket with non-stick cooking spray; arrange the pork chops in a single layer on the air fry basket, insert the Probe into the side of one of the pork chops. Spray the chops with non-stick cooking spray and slide the air fry basket on the cooking rack back into position 3. With the enamel baking pan on position 1 on cooking rack. Close the Bravo door to begin AIR FRYING 350 ̊F to Internal Probe Temperature selected.
6. When Golden brown, flip over, and continue to air fry.

7. The Bravo will beep twice, three times for carryover temperature: • Preset 42 Medium Well 130 ̊F • Preset 43 Well 155 ̊F

8. Open the Bravo door and remove the chops, leaving the Probe in to monitor carryover cooking: • Preset 42 Medium Well 145 ̊F • Preset 43 Well 165 ̊F

9. When the carryover target temperature is reached, the Bravo will beep three times and display “End”.
10. While resting, place the remaining ingredients in a small saucepan. Bring the mixture up to a boil. Cook and stir until slightly thick, 6-8 minutes.
11. Serve pork chops with this sauce.