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.
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Instructions
Preheat oven to 425°F (218°C/Gas Mark 7) and line a baking sheet with parchment paper.
Rinse the 6 pork chops, then pat the pork chops with a paper towel until completely dry.
Brush 2 tablespoon olive oil on both sides (all surfaces) of all the pork chops.
In a large ziploc plastic storage bag add the 1½ cups breadcrumb, optional 2 tablespoon cornmeal, 2 teaspoon salt, 2 teaspoon paprika, ¾ teaspoon celery salt, ¾ teaspoon garlic powder, ½ teaspoon ground black pepper, and ½ teaspoon onion powder. Close the bag and mix the ingredients 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.
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Notes
The original Shake N Bake instructions on the box read: "Standard Prep!Heat oven to 400°F. Moisten 6 to 8 (½-inch thick) bone-in or boneless pork chops, 21/2 lb. bone-in chicken pieces (about 6 pieces), or 2 lb. boneless skinless chicken breasts (6 to 8 breasts) with water.1. Shake chops or chicken, 1 piece at a time, in shaker bag with 1 pkt. coating mix. Discard bag and any remaining coating mix.2. Bake on an ungreased or foil-covered rimmed baking sheet until done (minimum internal temperature of 145°F for pork chops, or 165°F for chicken, when tested with a meat thermometer). Bone-in or boneless pork chops, boneless chicken: 20 min.; Bone-in chicken: 45 min. Let chops stand 3 minutes before serving. Do not cover or turn meat while baking."
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