Preheat the air fryer to 400°F for 4 minutes.

Place the pork chops between two pieces of parchment paper or waxed paper and pound them to about ¼ inch in thickness.

In a shallow bowl, combine the Pork King Good Pork Rind Crumbs, grated Parmesan, garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper.

In a second bowl, whisk together the egg and Dijon mustard.

Pat the pork cutlets dry. Dip each into the egg mixture, letting excess drip off, then press firmly into the pork rind crumb mixture to coat both sides.

Lightly spray both sides of the breaded cutlets with olive oil spray. Arrange in a single layer in the air fryer basket.

Air fry for 4 to 5 minutes, flip, then cook another 4 to 5 minutes, until golden and crisp and the internal temperature reaches 145°F.

While the pork cooks, toss the arugula with the olive oil, lemon juice, salt, and pepper. Gently fold in the shaved Parmesan.

Let the cutlets rest for 2 to 3 minutes, then top each with a mound of the arugula-Parmesan salad and serve immediately.