- Place flour, paprika, garlic powder, salt, pepper and chilli powder in a bowl and mix well.
- Place eggs in a shallow bowl and whisk thoroughly for 60 seconds. Place seasoned flour in a second shallow bowl.
- Working one at a time, dip the pork chops in egg, then in seasoned flour, then again in egg, then again in flour. Set aside.
- Place pork chops in zone 1 drawer, then insert drawer in unit. Place sweet potato chips in zone 2 drawer, then insert drawer in unit.
- Select zone 1, select AIR FRY (with crisper plate inserted), set temperature to 200°C, and set time to 15 minutes. Select zone 2, select AIR FRY, set temperature to 180°C and set time to 30 minutes. Select SYNC. Press the START/STOP button to begin cooking.
- When zone 2 time reaches 10 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking.
- When zone 1 time reaches 7 minutes, remove drawer from unit and flip pork chops using silicone-tipped tongs. Reinsert drawer to continue cooking.
- In a large bowl, whisk together mayonnaise, honey mustard dressing, sugar, vinegar, poppy seeds and celery seeds. Add cabbage to the bowl and toss with dressing until evenly coated.
- When cooking is complete, transfer porkchops to a plate and top with coleslaw. Serve with sweet potato chips.
