Prep the pork chops. Pat the chops dry with paper towels. Season both sides with 1–1.5 tsp kosher salt and a few grinds of black pepper. Let them sit at room temperature for 15 minutes while you set up the dredging station.

Set up the coating. Place flour in one shallow bowl. Beat eggs in a second bowl. In a third bowl, mix panko, Parmesan, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper.

Preheat the air fryer. Set to 400°F (200°C) for 5 minutes. A hot basket helps the coating crisp quickly.

Dredge the chops. Coat each chop in flour (shake off excess), dip in egg, then press into the breadcrumb mixture to fully cover. For extra crunch, lightly press crumbs so they adhere well.

Oil lightly. Spray or brush both sides of the coated chops with a thin layer of olive oil. This helps browning and prevents dry spots.

Air fry. Arrange chops in a single layer in the basket, leaving space between them. Air fry at 400°F for 11–14 minutes total, flipping halfway. Target internal temperature: 145°F (63°C) in the thickest part. Thinner chops may finish in 9–10 minutes; thicker ones may need 15–16 minutes.

Rest the meat. Transfer chops to a plate and let rest for 5 minutes. This keeps juices inside and maintains the crisp crust.

Make the tapenade. While the chops cook, finely chop olives, capers, and garlic. Stir in lemon zest, lemon juice, chopped parsley, a pinch of red pepper flakes, and 1–2 tbsp olive oil. If using anchovy, mash it in now. Taste and adjust with more lemon or oil. The texture should be spoonable, not oily.

Serve. Spoon tapenade over the pork chops or serve it on the side. Add extra parsley and a squeeze of lemon if you like.