These juicy homemade Shake and Bake Pork Chops are easy to make and only require simple herbs and seasonings you likely already have in your pantry.
I love these breaded pork chops because I have complete control over the ingredients used and everything is ready to eat in 20 minutes. Have you ever read the ingredient label on grocery store boxes? There are no mystery ingredients here! Just plain bread crumbs, dried herbs and spices, and juicy pork chops. Family dinner just got easier and more flavorful!
What is it?
Shake n' Bake is a popular boxed meat breading found at most grocery stores. The popularity is largely due to the simplicity of the meal. The breadcrumbs are added to a large bag along with raw meat, typically pork or chicken, and shaken together until the breading is fully coating the meat. Then the meat is baked in the oven until done. No need for an egg wash, or a dredging station. Just a great recipe with simple prep that yields a delicious pork chop dinner the whole family will love!
This is actually really easy to replicate with a homemade version using all-natural ingredients you likely have on hand already. I have previously written about Shake and Bake chicken. This recipe is very similar, with a few small adjustments made to highlight the pork flavor.
Ingredients and Substitutions
- Unseasoned breadcrumbs - It is important to use plain breadcrumbs because any added salt or seasonings would throw off the flavor of this recipe and potentially make it too salty.
- Table salt - I prefer smaller grain table salt over large granuals of kosher salt because they disperse more evenly in the breading.
- Paprika - Smoked paprika could be substituted.
- Onion powder
- Garlic powder
- White sugar
- Black pepper
- Dried thyme
- Dried oregano
- Dried basil
- Celery powder
- Cayenne pepper
- Cooking oil - I use canola oil, but olive oil is great too. However, any vegetable oil will work.
- Pork chops - I think thicker pork chops work best because they are juicier. Bone-in pork chops are my favorite, but boneless pork chops work equally well.
How to make it
This easy Shake and Bake pork chop recipe begins by mixing together the breadcrumb coating. To do so, add all of the dry ingredients (breadcrumbs, herbs, and seasonings) to a large bowl and mix to fully combine.
Note: The great thing about this recipe is you should have more breadcrumb coating than needed for one meal, so the excess can be stored in your pantry until next time.
Scoop ½ cup of the breadcrumb coating per two pounds of meat and add it to a gallon-size sealable plastic bag along with 2 teaspoons of cooking oil. From outside the bag, work the oil and breadcrumb mixture together with your fingers until well combined.
Next, moisten your pork with a little cold water to help the breading stick to the meat, then place it in the bag with the coating mixture. Seal the bag and shake well to ensure the meat is fully coated.
Tip: For more flavor, you can coat the meat with Dijon mustard rather than water.
For best results, once the pork is breaded, place the meat on a wire rack set on a sheet pan and bake in a 400-degree oven for approximately 20 minutes, or until the meat reaches 145 degrees and the breading is golden brown. Then remove from the oven, let rest for 5 minutes, and serve.
Tip: This breading would make a wonderfully crispy pork tenderloin sandwich!
Storing Leftover Homemade Shake and Bake
This recipe makes enough breadcrumb coating for approximately six pounds of meat, which should be more than you need for one meal. Store any remaining coating mix in an airtight container in your pantry. It is important NOT to store the unused breading mixed with oil, and discard any breading that has come into contact with raw meat.
When you are ready to use the leftover shake and bake, scoop out ½ cup of breading per two pounds of meat you wish to coat and add two teaspoons of oil to the breading at that time.
Shake and Bake FAQs
1-inch thick pork chops will bake in 20 minutes at 400 degrees. ½ inch thick pork chops will be done in approximately 15 minutes. As always, the cooking time can vary, so it is recommended to use a instant read thermometer to monitor their progress while baking.
There are two things you can do to get crispier shake and bake pork chops. Adding a small amount of sugar to the breading mixture is the secret ingredient for a crispy crust on the pork chops. Then, to keep the bottom of the pork crisp while baking, I recommend baking the pork chops on wire racks to elevate them above any pooling juices.
The bottom of your delicious pork chops can get soggy while baking because the expelled juices will pool around the bottom of the chops. This can be avoided by baking your pork chops on a wire rack, which will raise the meat above any pooling liquids, and protect the crispy coating.
Pork Chop Side Dishes
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Shake and Bake Pork Chops
- 1 ½ cups unseasoned breadcrumbs
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon celery powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons cooking oil divided
- 8 pork chops bone-in or boneless
- Heat oven to 400 degrees.
- Combine all of the breadcrumbs, herbs and seasonings in a large bowl.
- Scoop out ½ cup of the breadcrumb mixture per 2 pounds of pork you wish to bread. Pour it into a large plastic ziploc bag along with 2 teaspoons of cooking oil per ½ cup of breading. Work the mixture together with your fingers from outside the bag.
- Moisten the raw pork with water and add it to the bag. Seal the bag shut and shake well to fully coat all sides of the meat.
- Set breaded pork on a wire rack onto a rimmed baking sheet and place it in a 400-degree oven for 20 minutes, or until the pork reaches 145 degrees with a meat thermometer.
Since Air frying is the latest rage could you put times in for Air Frying.
Great flavor. I used plain panko crumbs because I was out of regular bread crumbs. The pork chops were nice and juicy.
I love using shake and bake or oven fry but even with a wire rack, the bottoms of my pork chops still get soggy.
Hello, ThankYou for the trip down Memory Lane! I used Shake and Bank to teach my Children to cook. Those were Great Times!! As the price of food began it's steady march till...put it back and try to make something similar using spices on hand. Spices have always been a passion. I did make a passable substitute(s), omitting sugar and salt, have been using them for years, Hungarian Sweet and Hot Smoked paprika.
I shared the recipes with Children who shared them with their Children, we continue to use those recipes today! Children are, 54 and 56. Have a Great Remainder of Your Day!!raf