Pat your pork chops dry using paper towels and season both sides with salt.
Combine parmesan, crushed pork rinds, 1 teaspoon pink salt, Italian seasoning, paprika, garlic and onion powders, and black pepper in a large shallow bowl. Whisk together egg and cream in a second bowl.
Dip the chops in the egg, then in the crumb mixture and set aside.
Preheat your air fryer for 2-3 minutes at 400°F and lightly spray the basket with coconut oil spray. When the air fryer is ready, place chops (in batches - don’t crowd so they cook evenly) in the prepared basket.
Cook 12-15 minutes (depending on thickness) turning half way through the cook time. When internal temperature reaches at least 145 degrees F (for rare) to 155 degrees F (for well done), remove from air fryer and set aside to rest. Repeat cooking process with the remaining chops.
Serve immediately with your choice of low carb side.
Best stored in an air tight container in the fridge up to 5 days.