Shake and bake pork chops are not just a nostalgic throwback but a delightful way to enjoy a quick and easy dinner, perfect for those busy weeknights. These pork chops, coated in a homemade spice blend, are baked to golden brown perfection, offering a crispy, juicy, and flavorful meal that beats any store-bought version.
Homemade Shake & Bake Pork Chops
Shake-and-bake pork chops are a favorite of mine. They're 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, combined with its delicious results, makes it a versatile choice for a family meal or an elegant dinner. With a total cooking time of just 30 minutes, these shake-and-bake pork chops are a surefire way to impress your family and friends with minimal effort. You'll find that once you try this homemade version, you'll never need to reach for the boxed mix again!
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Make sure to check out my post on homemade shake and bake for a complete guide to perfect shake-and-bake pork chops! You're also sure to love my delicious homemade shake-and-bake chicken too!
🥘 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.
- Pork Chops – 6 pork chops, either bone-in or boneless (approximately ½-inch thick). Ask your butcher for their recommendation, and be sure to get chops that are about the same size so they cook evenly.
- Olive Oil – 2 tablespoons of extra virgin olive oil (EVOO). This adds a touch of flavor to every bite and helps keep the breading in place.
- Breadcrumbs (or Panko) – 1½ cups of breadcrumbs. Panko results in a crispier pork chop, but both are equally delicious. Choose plain breadcrumbs, not seasoned breadcrumbs.
- Cornmeal (optional) – 2 tablespoons of 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 – 2 teaspoons of salt and ½ teaspoon of ground black pepper. Pump up the overall flavor and highlight all of the ingredients! Add more to taste.
- Paprika – 2 teaspoons of paprika will take the pork chop flavor up a notch. Some smoked paprika is a fabulous addition, although regular paprika is wonderful as-is! (Or, you can use a paprika substitute).
- Celery Salt - ¾ teaspoon of celery salt. (Or, try a celery salt substitute.)
- Garlic Powder – ¾ teaspoon of garlic powder. Mellow but with its own unique flavor, you gotta have garlic.
- Onion Powder – ½ teaspoon of onion powder. Part of the familiar shake-n-bake flavor!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 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!
You only need a baking sheet, some parchment paper, a large food storage bag, and measuring utensils. This recipe yields 6 servings of pork chops.
- Preheat. Preheat the oven to 425ºF (220ºC/Gas Mark 7) and line a baking sheet with parchment paper.
- Rinse. Rinse 6 pork chops boneless or bone-in pork chops under lukewarm water, then pat them completely dry with paper towels.
- Brush. Brush 2 tablespoons (30 milliliters) of olive oil on all sides of all the pork chops.
- Combine. In a large ziploc or zip-top plastic storage bag, add 1½ cups of (162 grams) breadcrumbs (or Panko), 2 teaspoons (10 grams) of salt, ½ teaspoon (2.5 grams) of pepper, 2 teaspoons (10 grams) of paprika, the optional 2 tablespoons (30 grams) of cornmeal, ¾ teaspoon (3.7 grams) of garlic powder, ¾ teaspoon (3.7 grams) of celery salt, and ½ teaspoon (2.5 grams) of onion powder. Close the bag securely and combine the ingredients by shaking the bag gently.
- Add. 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.
- Shake. 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. Bake the pork chops in your preheated oven at 425ºF (220ºC/Gas Mark 7) for approximately 20-25 minutes until cooked and the internal temperature is 145ºF (62ºC).
- Serve. Remove from the oven when done, and serve immediately.
🥗 What To Serve With Shake & Bake Pork Chops
Shake and bake pork chops are succulent as-is, so there’s no need for sauce, but I enjoy a dip of sweet and sour sauce or honey barbeque when I want something with a little punch. Even ketchup tastes great with these pork chops, so grab what you like and dig in!
You can pair these shake-and-bake pork chops with your favorite dipping sauces, my personal favorite, applesauce, or baked cinnamon apples.
These pork chops are also delicious with creamed spinach or creamed corn, twice-baked potatoes, roasted vegetables, or roasted carrots. Enjoy!
💭 Tips & Notes
- Always discard your used breadcrumb mixture; do not try to store it in the refrigerator for later use.
- Avoid overcrowding your baking sheet so that the pork chops can cook evenly.
- Use a meat thermometer to ensure that your pork is properly cooked. The internal temperature should read 145ºF (62ºC).
🥡 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.
Reheating Pork Chops
Reheat your shake and bake pork chops in the air fryer at 350ºF (175ºC) for 4-5 minutes until heated to your satisfaction. This works best for preserving the crispy texture of the breading.
Alternatively, these tasty pork chops can be reheated in the oven at 400ºF (205ºC/Gas Mark 6) for 10-15 minutes.
>>>>See all of my recipes HERE<<<<
❓ FAQ
It only takes a few seconds of shaking to get your pork chops fully coated. If, for some reason, your coating isn't sticking as it should, you could always press some more onto the pork after laying it on the baking sheet.
For an extra crispy coating, place your pork chops onto a lightly greased wire rack set inside a baking sheet. This allows the air to fully circulate around the pork and makes it super crisp!
Absolutely! Simply cook them in your air fryer (in batches, if needed) at 400°F (205°C). It should take about 12-15 minutes, flipping halfway through. Check out my air fryer shake and bake pork chops recipe here!
🐖🥓 Best Pork Recipes To Make
- Grilled Pork Rib Tips - Tender pork tips are grilled to perfection and then served slathered in tangy BBQ sauce!
- Moo Ping (Thai BBQ Pork Skewers) - These tasty skewered pork bites are a perfectly seasoned grilling recipe your family will love!
- Cream of Mushroom Pork Chops - An easy pork chop dinner recipe that is perfectly suited to any busy night!
- Ranch Pork Chops - A personal favorite for quick, easy, and delicious dinner ideas for pork chops!
- Pork Picnic Roast - This hearty pork roast serves a hungry crowd or large family with ease!
- Instant Pot Porketta Roast - Pair a large pork roast with my homemade porketta seasoning and get ready to enjoy this Italian-style meal!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
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°F (218°C/Gas Mark 7) 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°F (218°C/Gas Mark 7) for approximately 20-25 minutes until cooked, and the internal temperature is 145°F (62°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!
Lisa Dunn Koller says
One of the best pork chop recipes, I have made in a long time!!!
Angela @ BakeItWithLove.com says
I don't always make everything homemade and came home with a box of this shake and bake pork chops mix. Imagine my surprise to not have the plastic bags included! Instead, I used a large ziploc bag which I'm sure cost more than the thin bags usually enclosed in the box. Has anyone else run into this?? - Angela
Cheryl says
Love this recipe. I was looking for a recipe that I can substitute breadcrumbs with a gluten free option. This came out perfect. Taste very similar to the real shake n bake.
Anonymous says
Amazing and crispy pork chops!
George Moy says
This recipe that you have for homemade shake&bake where you do emphasize the garlic flavor, but I wonder, if you want to change up the flavor,like Italian flavor anytime ?because I’ve got a jar of Italian seasoning from family dollar and it makes everything taste good.
Anonymous says
What rack do you use??
Angela @ BakeItWithLove.com says
The middle rack. Thanks for asking!
WCS says
The best porkchop coating ever. I used center cut bone in 1 inch thick chops. This is a keeper.
Deborah Meeks says
I brined the chops in 4 cups water and 1/4 cup salt for 30 mins in the fridge and then patted dry and proceeded with the recipe's directions. I actually cooked the pork chops (1/2-3/4 in thick) in my air fryer 400 degrees 20-25 mins and they turned out super moist and tender. This recipe is a Keeper! Delicious! Thank you!
Anonymous says
I love the idea of brining first. I do this most of the time with pork and chicken. Trying the air fryer method tonight too. Wish me luck.
Dee says
Thank you for this awesome recipe! How can I keep them from coming out moist from the juices though?
Angela @ BakeItWithLove.com says
If you didn't try setting them on a non-stick sprayed rack, I would try that. It's really the best way to get them crispy (but I don't like cleaning the racks after). 🙂
Brenda says
Mine are in the oven! I can’t wait!
Kimmy says
Very crispy pork chops, this recipe is a keeper!
Angela @ BakeItWithLove.com says
Thank you Kimmy! I'm so glad you enjoyed the shake n bake chops!
Dwayne says
I really appreciate this recipe, was not the same as the boxed stuff but I think better!
Kevin says
The best homemade shake & bake EVER! So simple and made my pork chops crunchy and crisp with tons of flavor!
Kelly says
Better than store bought shake & bake, this recipe is is keeper.
Josh says
These were about the best pork chops I have ever had, wow!
Anonymous says
Just put it in the oven, about to try it...I love Shake n Bake now and then...this was super easy...and the additional olive oil wash on a dry chop...yum...thanks
Carla says
5 stars! This dinner hit the spot. Thank you
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!
Earl R Tessimond says
what is the green in your shake /bake chops? parsely?
Angela @ BakeItWithLove.com says
Yes, it is (but i think basil or Italian seasoning is tasty too). Thanks for asking!
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