Shake and Bake Pork Chops

Shake and Bake Pork Chops with homemade shake and bake mix baked on a sheet pan. A perfect homemade natural copycat with dinner done in just 30 minutes.

Shake and Bake Pork Chops with homemade shake and bake mix baked on a sheet pan. A perfect homemade natural copycat with dinner done in just 30 minutes.Shake and Bake Pork Chops or as they’re more classically known, Shake ‘n Bake Pork Chops are an EASY and fun copycat of the boxed variety a lot of us grew up with.

As a kid I have two very strong pre-made ingredient memories, Shake ‘n bake pork chops and Chicken Tonight. Someone PLEASE back me up in the comments, do you guys remember Chicken Tonight? “I feel like Chicken tonight! Like Chicken Tonight!” PS, it still EXISTS, I don’t know if you still have to do the chicken dance though.

So anyway, there is literally no good reason at all for you to be paying crazy high prices for the boxed variety when the homemade one is SUPER easy and much less expensive to make. Plus, no extra ingredients you don’t need thrown in with it.

The perfect Shake and Bake Pork Chops taste just like your favorite shake 'n bake childhood memories!

How long do you shake and bake pork chops?

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.

How long does it take to cook pork chops in the oven at 400?

If you are opposed to cooking them at 425 degrees for 25 minutes, you can alternately cook them at 400 degrees for 30 minutes (the crust will not be as caramelized. You can also cook them at 350 degrees for 40-45 minutes but the crust will stay softer and the pork will be drier.

How do you make crispy pork chops?

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.

How to cook 1″ thick Shake and Bake Pork Chops:

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.

Shake and Bake Pork Chops with mayo:

Some people LOVE coating the chops in mayo before adhering the coating. I totally get it, there is a parmesan breadcrumb chicken that uses mayo too that is very popular. While this recipe does not call for or need mayo, if you do use it you will get a nice THICK coating. Cook it at 400 degrees for 30-35 minutes or until you reach 145-155 degrees.

Looking for more pork recipes?

Shake and Bake Pork Chops in just 30 minutes! The perfect copycat!

Tools Used in the making of these Shake and Bake Pork Chops:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven. If you’d prefer you could also use…
Baking Pan: Easy to use, doesn’t warp, freezes well and has high enough sides for all your favorite other casserole dishes.
Bread Crumbs: Standard breadcrumbs, not panko variety, I love this brand but if you want you can use any other brand or even Italian flavored.

Pin this recipe now to remember it later

Pin Recipe

Shake and Bake Pork Chops

Shake and Bake Pork Chops with homemade shake and bake mix baked on a sheet pan. A perfect homemade natural copycat with dinner done in just 30 minutes.
Yield 6 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 cups bread crumbs (not panko)
  • 1/4 cup vegetable oil
  • 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
  • 6 bone in 1/2" thick pork chops

Instructions

  • Preheat the oven to 425 degrees.
  • In a large ziploc bag add the breadcrumbs, oil, 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.
  • Add one pork chop to the bag at a time and close with some air trapped inside.
  • Shake gently until covered.
  • Repeat with each piece of pork.
  • Place on a sheet pan and bake in the oven for 15 minutes then turn the pork chops over, and bake 10 more minutes.

Nutrition

Calories: 295kcal | Carbohydrates: 39g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Sodium: 1655mg | Potassium: 121mg | Fiber: 2g | Sugar: 3g | Vitamin A: 330IU | Calcium: 99mg | Iron: 2.8mg
Keyword: Shake and Bake Pork Chops
Shake and Bake Pork Chops with homemade shake and bake mix baked on a sheet pan. A perfect homemade natural copycat with dinner done in just 30 minutes. Perfect Shake 'n Bake Copycat!
Shake and Bake Pork Chops are the easiest copycat with all the nostalgic flavor! In just 30 minutes!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Just made these – Wow! So good. I have celiac and made these with gluten free breadcrumbs. Not all recipes translate well in that regard but these are outstanding and so easy to make. thank you!

  2. Never mind lol I did not read close enough I see where the oil is to be used !!!!????? Can’t wait to try it !!

  3. The ingredients list 1/4 C of vegetable oil but in the directions it does not mention where you use the vegetable oil ?

  4. I sure remember both Shake n’Bake and Chicken Delight – “Don’t cook tonight, call Chicken Delight” but we didn’t have one near us.

    I’m concerned about all the salt. Does this recipe really need the quantity listed in the recipe?

  5. Making these Shake and Bake chops for dinner (and I helped!) with Betty Crocker scalloped potatoes for a stroll down memory lane of my husbands favorite comfort foods.

    Totally remember Chicken Tonight!

Show More Comments