In a small bowl, whisk together cayenne pepper sauce, yogurt, olive oil, lemon juice, garlic and honey. Reserve ½ cup and set aside.

One at a time, place boneless chops into a plastic bag, and use a flat mallet to pound pork to ½- to ¾-inch thickness

Place flattened pork chops in a resealable gallon bag. Add remaining marinade and massage into meat. Refrigerate for 30 minutes to 2 hours to marinate.

Place panko breadcrumbs in a shallow dish. One at a time, remove pork chops from marinade and cover on both sides with panko, patting to ensure fully enrobed. Discard used marinade.

Preheat air fryer to 400° F for 3-5 minutes.

Spray chops on both sides with cooking spray and place in an air fryer, working in batches as needed to ensure basket isn’t overcrowded. Air-fry, flipping halfway through, until pork reaches an internal temperature of 145° F, about 12-15 minutes. Cool 5-10 minutes.

In a bowl, toss together shaved brussels sprouts, carrots and red onion. Divide evenly between 4 plates. Slice pork chops and plate with salad. Drizzle with remaining marinade and sprinkle with bleu cheese crumbles if desired.