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! Check out my other Pork Chops Recipes for more dinner ideas!
Table of contents
Sabrina’s Shake and Bake Pork Chops
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! 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 Make
Time needed: 30 minutes
- Preheat
Preheat your oven. You can line your baking sheet with parchment paper if you prefer. You could also spray it with cooking spray, just don’t oil it too much or the breading will be greasy.
- Seasoning Mix
Add the breadcrumbs, salt, paprika, celery salt, black pepper, garlic salt, garlic powder and onion powder to a large plastic storage bag. Shake and rub the bag to mix the seasonings evenly.
- Shake Pork
Coat one pork chop with oil and add it to the seasoning bag. Leave some air and seal the bag. Shake gently until the chop is coated.
- Repeat
Transfer the coated pork chop to your prepared baking sheet, shaking off any excess seasoning in the bag first. Repeat with the remaining pork chops, one at a time.
- Bake
3Bake the pork for 15 minutes. Flip and bake another 10 minutes, until the pork reaches at least 145 degrees and is crispy and golden on the outside.
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.
- 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 a 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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Chef’s Note
As a kid I have two very strong pre-made ingredient memories, Shake ‘n Bake and Chicken Tonight. Someone please back me up in the comments, do you guys remember the iconic jingles? “I feel like Chicken tonight! Like Chicken Tonight!” or “It’s Shake and Bake and I helped!” 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 – and don’t get me started on the crazy prices. I haven’t perfected a recipe for Chicken Tonight, but this Shake and Bake Pork Recipe hits all those nostalgic notes I crave! It’s one of my favorite recipes when I want a meal that reminds me of my childhood. If you try it, I hope it takes you back to fond memories of fun jingles and tasty dinners!
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.
Related Recipes
More Easy Pork Chop Recipes
The following photos were used in prior versions of this post:
I’ve made this recipe a few of times. Good every time! Last time I was out of bread crumbs, so crumbled a couple sleeves of Ritz crackers. Delicious! I did add a pinch of cayenne the last time also.
Great idea! Thanks for your feedback and for the five star “vote of confidence”!!
Made 2/3 of the coating. Made only two pork chops at a time (two of us). Put some of the coating mix into a used bread bag with a spoon. Poured a very small amount of oil onto one chop (over a plate so it could drain the oil) , turned it over on the plate and coated the other side of the chop. Let the oil drip off (not much dripped as I used only a small amount of oil). Coated the first chop in the bag. Added a little more coating for the second chop to the bag and repeated the oil step for second chop. Cooked as per the recipe. Original side down didn’t stick but wasn’t as crisp as the top (still came out great and there was still seasoning on the chop). 2/3 of the recipe easily coated 8 very large chops with a little bit left over which I’ll save for another round of chops in the future (no meat touches the coating since I use a clean spoon to add coating to the bag). Recipe is so easy and fast. Keeper for sure.
Appreciated your detailed feedback Joanne and thanks for the five star review!
Very yummy! I haven’t had real shake n bake since I was a kid so can’t really compare, but this way of cooking pork chops was perfect. Bone-in makes a big difference and I even overcooked them and they were still juicy and yummy. I only cooked 2 pork chops and reduced the bread crumb mix by 1/3 and still had plenty of mixtures. Served with mashed potatoes and green beans and made a great meal
Sounds yummy Shanna and thanks for the five star review.
Really Really yummy
Glad you enjoyed the recipe Michael and thanks for the five star review.
Nummy thank you I use your recipes all the time. Great instructions. Easy to follow.??
Thanks Rosie and thanks for the five star review.
Hi Sabrina, of course I remember Chicken Tonight! I wish they’d bring that back, and of course Shake n Bake as well. A little annoyed they no longer provide the plastic bag.
BTW, loved the recipe!
Thanks Steven and thanks for the five star review!
These are amazing! I used the mayo before and it is the bomb! I forgot this time so ?
These were good but when i turned them over the bread crumb mixture came off the chop and stayed on the baking sheet I did spray it with oil. What did i do wrong? They tasted good but didnt have the nice crispy coating like in your pic
Thanks
Perhaps try lining your baking sheet with Parchment paper next time? Sorry that happened.
I’ve used this recipe before on pork chops, pork tenderloin, and chicken, and it’s delicious! If memory serves me correctly, the recipe I used called for adding the oil into the bag of ingredients and rub together. I only take out what I need to coat whatever I’m making and roll up the bag and keep it in the fridge until needed again.
Very good tho a bit salty
Next time I will reduce the salt by half
I made this dish last night. The pork chops came out great , moist and the seasoning tasted even better than prepared shake n bake. This recipe is a keeper.
One of my husband’s favorites! Quick and delish! Chops come out juicy too!
Glad you both enjoyed the recipe and thank you Cindy for the five star review.
Don’t know how you feel, but Shake ‘N Bake is getting way too expensive and they don’t even supply the plastic bag anymore!
I thought this recipe was excellent, tender, juicy and most flavorful (far superior to S ‘N B!
Going forward, my changes… 4 x ½” thick center cut boneless pork chops (my favorite are from Market Basket)…
3/4 C plain breadcrumbs, 3/4 C Italian Breadcrumbs, adjust all other ingredients by 50% except oil (recommend Canola Oil). Use cookie sheet covered with Al foil (shiny side up to reflect the heat to the underside of the wire rack), wire rack coated with Canola oil (better taste) Bake at 400 Deg F for 20 min check internal temp with instant read thermometer… looking for 150 F. If 135 F, add about 3 – 5 minutes, check again.
Before shaking them, I dip the pork chops in italian dressing. So tasty
Recipe says to ” remove the pork to a prepared sheet pan”……what does “prepared pan” mean ?
Thank you Erlene for bringing this to our attention. Prepared sheet pan is a pan that is sprayed with your choice of oil or line with parchment paper. I have made a note to update the recipe card.
Made this tonight. Pork chops were excellent! Thank you for the recipe!
You’re welcome Nancy and thanks so much for the 5 star review!
Easy recipe but for some reason by me omitting salt not a good idea. I needed some salt ?
Tastes just how I remember from my childhood!
Easy recipe to follow with ingredients found in most everyone’s pantry.
Pork chops came out tender and juicy and done in less than 30 minutes.
I prep the seasonings in advance, so whenever I want to cook chops, the seasoning is all ready prepared.
Thanks!
You’re welcome Gina and thank you for the 5 stars.
Cooked as directed. Pork chops came out moist. Reduced the salts used garlic powder instead of garlic salt. Still could reduce a little more. I do recommend this recipe, family really liked it
I made the shake and bake pork chops and they were delicious. I used bonless but they worked fine.
This was excellent and super fast.
OMG! This was fantastic! Absolutely will make again. Thank you for the recipe!!
So glad you enjoyed the pork chops. Thank you for the 5 stars!
I found that I didn’t need so much breadcrumbs. I had a bunch left over & I did 6 chops. Can you keep the remaining crumbs & use again? I love the idea of homemade “shake n’ bake”, the boxed stuff has way too much salt & I love that I can use whatever spices I want. Making tonight.
Don’t reuse the mixture once it has been in contact with the raw pork! Use less to start with, then you can save the remainder if the unused mixture. Raw meat will contaminate the mix.
My mom has always coated the pork chops in an egg wash before putting them in the bag…Coating sticks great!
I thought it was Chicken Delight, Thanks for the recipe. I have to use crushed pork rinds now but the seasoning is spot on.
Fixed this last night for dinner and it was delicious. Fixed it for four people and served it with scalloped potatoes. peas and coleslaw. Easy to throw together, didn’t change a thing. We’ll definitely put it in the rotation. And love all your recipes that I’ve tried.
Love love love this recipe! My hubby is a mayo lover so we coat them with mayo and they are absolutely delicious. I use bone in thinner Chops because they come out crisper. You can also experiment with different spices or throw in some finely chopped garlic. Pair with rice pilaf for a great dinner. Thank you so much for this easy dinner!
I LOVED Chicken Tonight! I’ll be singing that jingle all day! I miss their Sweet and Sour Chicken sauce, it was so good. Onto these pork chops, they look absolutely amazing and I am putting mine in the oven as I type! Thanks for the great recipe!!
I dearly love pork chops. Really any kind of pork. I like them really çrispy. Baked pork belly is to die for! These pork chops have all the crispy I want. We have pork chops about four times a month and this recipe will be served about four times a monthe!
So so so delicious. Yes I remember the Shake n Bake “And I helped”. I like the homemade receipe … no additives and no sugar. So easy to cook boxed scalloped potatoes with the pork chops because they are fast and easy and cook for the same time.
Just finished getting the coating ingredients in the bag and was wondering what starch to have and then I saw your suggestion of boxed scalloped potatoes … seriously? …. boxed scalloped potatoes? ……………… I have those !!!!! Thanks for mentioning that !!!!
Why don’t you correct your recipe nowhere on it does it say put the oil on the pork chop before you put it in the pouch?
Step #4 Instructions reads:
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.
Do you wash them off with water first? dry them, then coat in oil?
I didn’t.
I had never heard of Chicken Tonight! Looked it up on Amazon, WOW expensive stuff!
This pork chop recipe was a winner! Might have to make them again tonight ?
The Chicken Tonight that we used to buy was big in the 90’s. They stopped producing it in America I think that’s why the stuff on Amazon is so expensive. Not to mention the flavors look different too. I actually miss the original stuff! ?
Please tell me where I can get Chicken Tonight!! I loved that. Can’t find it anywhere.
My family loved this! I made it with gluten-free bread crumbs, and they all couldn’t stop talking about how much they loved it. Good stuff!
This is my favorite recipe for this. However I add white pepper. Thanks for sharing.
I have a question. I made this today and for some reason all the breading just fell off of the pork chops. Literally, there was nothing left. What did I do wrong? Any tips on next time making this?
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.
Do you put the oil in the bag or add it to the pork chops before you put it in the bag!??
Add it to the pork chops before putting it in the bag. It’s meant to adhere the coating to the chops.
That is not how the instructions read. It says to add to breadcrumb mixture. Just want to clarify. Thank you. If this is the author please edit recipe.
Thanks for pointing that out! The recipe has been fixed.
Absolutely amazing I did some mods but you nailed it
Thank you ?
Does anyone know what I can do so my breading doesn’t fall off which seems to happen the last couple of times I’ve made this but my family loves this recipe.
Putting the oil in the baggy with the rest of ingredients makes all the difference! I’ll be making this recipe from now on!
These pork chops were excellent! Instead of adding the oil to the bread crumbs, we oiled and peppered the pork before dropping into the seasoned bread crumbs. They were 1 inch thick so we baked about 40 minutes. EXCELLENT RECIPE
Salt serves to enhance flavor and or bring out moisture. Ive made this recipe as a low sodium and it cooks fine, just a bit bland, but that is the no salt life.
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!
Never mind lol I did not read close enough I see where the oil is to be used !!!!????? Can’t wait to try it !!
The ingredients list 1/4 C of vegetable oil but in the directions it does not mention where you use the vegetable oil ?
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?
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!