Shake and Bake Pork Chops {Homemade}
The nostalgia will set in when you make these homemade Shake and Bake Pork Chops, but the FLAVOR of these delicious pork chops is wayyyyy beyond the shake and bake mix! These juicy pork chops use simple ingredients, yet pack a huge flavor punch. The best part? It’s a quick weeknight dinner that’s done in about 30 minutes!
Serve these juicy pork chops with green beans or boiled broccoli, and mashed potatoes for a cozy, comforting meal!
You’ll need the following ingredients to make these tender, juicy Shake and Bake Pork Chops:
INGREDIENT NOTES & SUBSTITUTIONS
Boneless Pork Chops: Opt for boneless, thick pork chops, about one inch thick. They are easy to eat and cook fast! Bone-in pork chops work too—just adjust the cooking time up accordingly.
Seasoned Salt: Seasoned salt just adds that extra punch of flavor, but regular sea salt/ kosher salt and pepper also works well.
Breadcrumbs: To ensure the true “shake and bake” texture, use unseasoned, plain bread crumbs (vs. panko breadcrumbs).
HOW TO MAKE HOMEMADE SHAKE AND BAKE PORK CHOPS: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Step 1: Pat the pork chops dry with paper towels and brush them with oil. Set aside.
Step 2: In a large plastic bag, combine bread crumbs, garlic powder, onion powder, seasoned salt, smoked paprika, and brown sugar.
Step 3: Place one pork chop at a time into the breadcrumb mixture, shaking the bag so the crumbs adhere to all sides. Place each pork chop on the baking sheet, pressing down to ensure the breading mixture sticks. Spritz each pork chop generously with cooking spray.
Tip: Placing your chops on a wire rack helps them crisp up evenly on both sides. If you have one, use it! If not, it’s not a deal breaker, just cover your sheet pan with aluminum foil for easy cleanup.
Step 4: Place the pork chops in the oven and bake for 18-22 minutes, or until the internal temperature of the meat reaches AT LEAST 145°F and the coating is golden brown and crispy. Remove from the oven and let rest for 3-5 minutes.
Casey’s Top Tip: A meat thermometer is one of the mot useful kitchen tools! Use it to test your pork chops. An internal temperature of 145°F is the minimum recommended by the FDA. This temperature is for a pretty rare pork chop. I prefer to cook my chops to medium – the sweet spot is about 155°F. This is still SLIGHLTY pink in the middle, but still super juicy!
RECIPE VARIATIONS
This recipe is just a “base” recipe – there are so many ways to season the breadcrumbs for these juicy pork chops. Here are two of our faves:
- Parmesan Pork Chops: Instead of the spice mixture, mix 1/2 cup of grated Parmesan cheese and 1 tbsp of Italian seasoning into the bread crumbs for a cheesy, Italian twist.
- “BBQ” Pork Chops: Swap the spice mixture for 2 tbsp of your favorite BBQ rub for a nice, smokey twist!
STORAGE
You can store any leftovers in an airtight container for up to 3 days. However, I will be completely honest with you and tell you these delicious pork chops are meant to be enjoyed right out of the oven for maximum crispiness!
YOUR QUESTIONS ANSWERED
SERVE THESE SHAKE AND BAKE PORK CHOPS WITH…
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Thank you! ~ Casey
Shake and Bake Pork Chops
Ingredients
- 4 boneless pork chops, about 1 inch thick See Note 1
- 2 tbsp oil vegetable oil, olive oil, avocado oil
- 1 cup plain bread crumbs (not panko)
- 3 tsp garlic powder
- 3 tsp onion powder
- 1 1/2 tsp seasoned salt Such as Lawry's. You can also use sea salt or kosher salt
- 1 tsp smoked paprika regular paprika works, too
- 2 tsp brown sugar
- cooking spray
Instructions
- Prep: Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup. If you have a wire rack, use it!Pat the pork chops dry with a paper towel and brush them with oil. Set aside.
- Combine: In a large zip-top bag, combine the bread crumbs, garlic powder, onion powder, seasoned salt, smoked paprika, and brown sugar. Toss to combine.
- Shake: Place one pork chop at a time into the breadcrumb mixture, shaking the bag so the crumbs adhere to all sides.Place each pork chop on the baking sheet (or on a wire rack), pressing down on the breadcrumbs so they stick. Spritz each pork chop generously with cooking spray. Tip: Placing your chops on a wire rack helps them crisp up evenly on both sides. If you have one, use it! If not, it's not a deal breaker 🙂
- Bake: Place the pork chops in the oven and bake for 18-22 minutes, or until the internal temperature reaches AT LEAST 145°F and the coating is golden and crispy. Note: 145°F is a slightly rare, pink pork chop. I prefer my pork chops cooked to medium which is closer to 155-160°F.
- Finish: Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired and serve.
What is the temperature of oven? Need the right temperature. Thank you
Hi Darlene! It’s 425°F – it is in the recipe card if you scroll up a bit. Let me know if you have any other questions! xo
Casey, your recipe for homemade Shake and Bake Pork Chops is fantastic! The clear instructions and helpful tips make it so easy to follow, and I love the added variations like Parmesan or BBQ flavors. This is a perfect quick dinner idea with great nostalgic vibes. Thanks for sharing.