The best Shake and Bake Pork Chops with a perfect homemade copycat recipe for the original flavor coating! Dinner done in just 30 minutes!
Breaded Pork Chops are always a hit for dinner, and there is something so nostalgic about the Shake N’ Bake version. My easy copycat recipe tastes just like the boxed version you grew up eating at a fraction of the cost!
Sabrina’s Shake and Bake Pork Chop Recipe
If you grew up with the Original Shake ‘n Bake Pork Chops, this recipe is sure to take you down memory lane! No need to rely on boxed versions that have only gotten more expensive and packed with preservatives. You can whip up the iconic breading mix with pantry staples you keep on hand – nothing fancy required!
Recipe Card
Ingredients
- 3 cups bread crumbs , (not panko)
- 2 teaspoons table salt , (not kosher)
- 2 teaspoons paprika
- 1 teaspoon celery salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup vegetable oil
- 6 pork chops , bone in, 1/2-inch thick
Instructions
- Preheat the oven to 425 degrees.
- Either line a baking sheet with parchment paper, or lightly grease to keep pork from sticking to sheet pan.
- In a large ziploc bag add the breadcrumbs, salt, paprika, celery salt, black pepper, garlic salt, garlic powder and onion powder.
- Close the bag and rub all the ingredients together until fully mixed.
- Coat the pork chops with the oil, then add one pork chop to the bag at a time and close with some air trapped inside.
- Shake gently until covered, then remove the pork to the prepared sheet pan.
- Repeat with each piece of pork.
- Bake in the oven for 15 minutes then turn the pork chops over, and bake 10 more minutes.
Nutrition
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Table of contents
Chef’s Note
As a kid I have two very strong pre-made ingredient memories, Shake ‘n Bake and Chicken Tonight. While the cheesy jingles may be long gone, both of these dinner helpers still exist but sadly as an adult, I’m much more aware of all the extra additives in them. Whenever I make this recipe, I double the homemade coating and stash what I don’t need in the fridge so I have it ready for another quick dinner in a week or two.
How to Store
- Store: Once the chops have cooled, store them in a single layer in a paper towel lined air-tight container. This will keep them from getting soggy. If you need to stack them, use a paper towel or parchment paper. They will stay good for up to 4 days.
- Reheat: I prefer to reheat these at low heat covered in foil in the oven at 375 degrees until they are hot. Then I remove the foil and broil them for a minute or so to make them crispy again.
- Freeze: To keep the breading from sticking, freeze the pork chops on a flat pan for an hour in a single layer. Transfer them to a freezer safe bag and freeze for up to 3 months. You can reheat them from frozen or thaw in the fridge first.
Frequent Questions
It takes just ten or so seconds to shake the chops in the bag, but if you find the coating not sticking well, you can add the pork chop to the sheet pan and add additional breading and lightly press it onto the pork chop.
I like to cook these pork chops at 425 degrees for 25 minutes for the juiciest pork with an extra caramelized crust. You can also cook them at 400 degrees for 30 minutes or at 350 degrees for 40-45 minutes, but the crust may be softer or the pork may be less juicy.
The trick to getting crispy pork chops from the oven is cooking them at a high temperature. Cooking at 425 allows the pork to cook and the oil in the breadcrumb mixture allows the crust to brown and become crispy.
YES, I love a good thick chop, if you have a thicker chop, cook it at 400 degrees for 30-35 minutes or until you reach 145-155 degrees.
Variations
- Other Cuts of Meat: The wonderful thing about this tasty breading is that you can use it for pretty much any cut of lean meat. Try it with chicken cutlets or tenders, boneless chicken thighs, thick-cut pork chops, or fish fillets. You will need to adjust the cooking time and oven temperature depending on the meat.
- Mayo Coating: Some people LOVE coating the chops in mayo before adhering the coating. I totally get it. While this recipe does not call for or need mayo, if you do use it you will get a nice THICK coating. You’ll want to cook them at 400 degrees for 30-35 minutes to make sure the meat gets cooked through, but the mayo will lock in the juices to keep the pork from drying out.
- Seasoning: This recipe is the original Shake and Bake flavor but you can feel free to add other spices, seasoning blends, and herbs. I like to add Taco Seasoning or Dry Ranch Dressing Mix as a quick way to add a punchy flavor.
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Directions say place on a prepared baking sheet. Perhaps I missed it but couldn’t find anything about how you wanted to prepare said sheet. In the oven now…looking forward to the taste test.
To prepare the baking sheet, you can line with parchment paper, or lightly grease the sheet with oil to prevent the chops from sticking. I hope your pork chops turned out well despite not having direction on how to prepare. I added in a step on how to prepare the baking sheet in the recipe card. Thanks for pointing this out, and I hope you try these again.
very good recipe, my family loved it, Thanks for great recipe.
You’re welcome Mary and thanks for the five star review!