Shake and Bake Pork Chops
These juicy homemade Shake and Bake Pork Chops are easy to make and only require simple herbs and seasonings you likely already have.
- 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.
Approximately ½ cup of the breading mixture will be used per one pound of meat. This recipe makes a big enough batch of breading you can store the leftovers in your pantry. Just do not store it mixed with oil, which will turn rancid, and do not store any breading that came in contact with raw meat.
Cook time will vary depending on the thickness of your chops, which is why I recommend using a digital meat thermometer.
Calories: 325kcal | Carbohydrates: 16g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 795mg | Potassium: 564mg | Fiber: 1g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg