Whisk together buttermilk and mustard in a baking dish.
Add pork chops to the baking dish, turning to coat in buttermilk mixture. Cover and refrigerate for at least two hours or overnight.
Preheat the air fryer to 400ºF. Lightly spray the bottom of the basket with olive oil spray.
In a shallow bowl, combine panko, Parmesan, parsley, paprika, salt and pepper.
Remove pork from buttermilk mixture, letting excess drip off. Coat in panko mixture and place in air fryer. Spritz both sides with olive oil for a nice golden brown crust. Repeat with remaining pork chops, keeping in mind you may need to do them in batches depending on the size of your air fryer.
Cook for 7 minutes, flip and cook 5-7 minutes more, or until internal temperature reaches 145ºF when checked with an instant read thermometer. Enjoy immediately.