Easy homemade Shake And Bake Pork Chops are just minutes away with my tasty breadcrumb coating that will beat Shake N Bake any day! Your crispy breaded pork chop dinner will be on the table in just 30 minutes for a quick weeknight dinner that everyone loves!
Homemade Shake N Bake Pork Chops Are Better Than Store-Bought!
Shake and Bake Pork Chops are a favorite of mine. So juicy and tender, seasoned to perfection, and coated with just the right amount of crunch, these flavorful chops are always appealing!
The simplicity of this dish makes it a no-brainer when it comes to prepping a weeknight meal, but the gourmet-level results are exquisite to serve as an elegant dinner for an at-home date night or for company.
Succulent as-is, so there’s no need for sauce, but I do enjoy a dip of sweet and sour sauce, crockpot applesauce, or honey barbeque when I want something with some punch. Even ketchup tastes great with these pork chops, so grab what you like and dig in!
🥘 Ingredients
It doesn’t take much to whip up these shake and bake pork chops. Simple seasonings blend perfectly for a familiar comfort food flavor that hits the spot. There is no need to mess with perfection, so I stick to the instructions and the outcome never fails to impress.
- Pork Chops – Ask your butcher for their recommendation and be sure to get chops that are about the same size, so they cook evenly.
- Olive Oil – Adds a touch of flavor to every bite and helps keep the breading in place.
- Breadcrumbs (or Panko) – Panko results in a crispier pork chop, but both are equally delicious. Choose plain, not seasoned breadcrumbs.
- Cornmeal (optional) – Cornmeal gives a unique texture and some added “oomph.” In my opinion, when you run your cornmeal through a grinder (my coffee grinder works best) the resulting fine cornmeal gives the best DIY shake n bake pork chops!
- Salt & Pepper – Pump up the overall flavor and highlight all of the ingredients! Add more to taste.
- Paprika – A bit of zest to take the pork chops up a notch. Some smoked paprika is a fabulous addition, although regular paprika is wonderful as-is!
- Garlic Powder – Mellow but with its own unique flavor, you gotta have garlic.
- Onion Powder – Part of the familiar shake n bake flavor!
🔪 Step-By-Step Instructions
From start to finish, expect the process to take about a half-hour. You will have dinner as fast as it would take for a pizza to arrive! And aren’t pork chops so much better?
- Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
- Rinse the boneless or bone-in pork chops under lukewarm water, then pat them completely dry with paper towels.
- Brush the olive oil on all sides of all the pork chops.
- In a large ziploc or zip-top plastic storage bag add the breadcrumbs (or Panko), salt, pepper, paprika, the optional cornmeal, garlic powder, and onion powder. Close the bag securely and combine the ingredients by shaking the bag gently.
- Reopen the bag of breadcrumbs and seasonings, then place 1 pork chop in the bag at a time. Seal the bag leaving a bit of air in the bag so there's room to shake the coating.
- Next, shake gently to coat the breadcrumb and seasoning mixture over the entire pork chop until completely coated on all sides. Place the coated pork chop onto your parchment-lined baking sheet. Repeat for each pork chop and leave space between each on the baking sheet. Toss the bag when you’re finished.
- Bake the pork chops in your preheated oven at 425ºF (218ºC) for approximately 20-25 minutes, until cooked through and the internal temperature is 145ºF (62ºC).
- Remove from the oven when done and serve immediately.
*Always discard your used breadcrumb mixture, do not try to store it in the refrigerator for later use.
🥗 Sides
You can pair these shake and bake pork chops with your favorite dipping sauces, my personal favorite, applesauce or fried cinnamon apples.
These pork chops are also delicious with some creamed spinach or corn, twice-baked potatoes, roasted vegetables, or roasted carrots. Enjoy!
🥡 Storing & Reheating
You can store any leftover shake and bake pork chops in an airtight container in the refrigerator for up to 3-4 days. They are best stored in a shallow container in a single layer.
📋 Recipe
Shake And Bake Pork Chops
Ingredients
- 6 pork chops (bone-in or boneless, approximately ½ inch in thickness)
- 2 tablespoon olive oil
- 1 ½ cups breadcrumb (or Panko)
- 2 tablespoon cornmeal (optional)
- 2 teaspoon salt (table salt)
- 2 teaspoon paprika (smoked paprika is best)
- ¾ teaspoon celery salt
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
Instructions
- Preheat oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
- Rinse the pork chops, then pat the pork chops with a paper towel until completely dry.
- Brush olive oil on both sides (all surfaces) of all the pork chops.
- In a large ziploc plastic storage bag add the bread crumbs, optional cornmeal, salt, paprika, celery salt, garlic powder, ground black pepper, and onion powder. Close the bag and mix the ingredients together by shaking the bag gently until well combined.
- Reopen the bag of breadcrumbs and seasoning, then place 1 pork chop in the bag at a time. Seal the bag leaving a bit of air in the bag.
- Next, shake gently to coat the mixture over the entire pork chop until coated on all sides. Place the coated pork chop onto your prepared baking sheet, leaving space between the pork chops. Repeat for each pork chop, then discard any remaining breadcrumb mixture.
- Bake in your preheated oven at 425 degrees F (218 degrees C) for approximately 20-25 minutes, until cooked through and the internal temperature is 145 degrees F (62 degrees C). Remove from the oven when done and serve immediately.
Equipment You May Need
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Heidi says
I love to cook and am often creative trying many new recipes, but when it comes to pork chops I still love shake and bake the most. I was out so I found your recipe and tried it tonight. PHENOMENAL! I will be using this from now on. They were crispy, but I have the same issue with shake and bake and often air fry them for that crispy exterior. I will try that with your recipe next time and I’ll also use the corn meal which I believe will help. The seasoning is even better than shake and bake! Thank you!!!!!
Angela @ BakeItWithLove.com says
My husband is a die hard shake n bake fan, it is his favorite way to cook pork chops. So, of course, we had to get our homemade version down to a 'tee'. I am so happy when I read that someone else really enjoys this recipe too!
Angela says
These had a nice flavor. My panko didn't end up crispy though; all of the juices from the pork kind of came out and made them mushy. I'd rubbed the chops with the same spices & olive oil a day beforehand to marinate them, so maybe that had something to do with it? I might do an egg wash before coating with panko in the future.
Angela @ BakeItWithLove.com says
I love seasoning my meats the night before, but in this case, it probably prevented you from patting the meat dry again before coating with the breading. In that case, I would try patting the pork chops dry before coating (you shouldn't lose too much of your seasoning). Hope that helps!
Marlene says
I used crushed cornflakes as my crumbs, and it worked out very well for me in my air fryer, and I also used my convection oven, and enjoyed those results as well. A great recipe!
Angela @ BakeItWithLove.com says
I like the cornflakes idea! I use potato chips all the time, so that sounds like another great way to change up your shake n bake!
Anonymous says
Made the pork chop tonight. They were very good tasting. Thank You. They had puddles on them from baking. Yours looked like they were dry when they were done. I Fallowed the recipie I will try again. Best tasting I have ever had.
Kristina says
These are delicious! We always cook extra and like to cut the leftover chops into bite-sized pieces and fry them with some sliced onion!
Kathleen Friedman says
I notice the picture of your pork chops shows some green herb on them. Is it Parsley?
Angela @ BakeItWithLove.com says
Yes indeed, that is parsley. I always have some in the fridge, fresh or freeze dried.
Monique says
Bonjour, par quoi remplacer le sel de céleri?
"Hello, what can I substitute for celery salt?"
Angela @ BakeItWithLove.com says
Bonjour, vous pouvez voir tous nos substituts au sel de céleri sur mon guide des alternatives au lien ci-dessous. Merci d'avoir posé la question!
https://fr.bakeitwithlove.com/celery-salt-substitute
"Hello, you can see all of our substitutes for celery salt on my guide to alternatives at the link below. Thanks for asking!"
Sarah says
Delicious! My whole family loved them.
Angela @ BakeItWithLove.com says
We love hearing that! Thank you for stopping back in to share your results!
Linda Sue says
Simple Easy and tasty