Shake and Bake Pork Chops

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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.

Recipe

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Shake and Bake Pork Chops

4.97 from 60 votes
  • Yield: 6 Servings
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
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.

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 425 degrees.
  2. In a large ziploc bag add the breadcrumbs, oil, salt, paprika, celery salt, black pepper, garlic salt, garlic powder and onion powder.

  3. Close the bag and rub all the ingredients together until fully mixed.
  4. Add one pork chop to the bag at a time and close with some air trapped inside.
  5. Shake gently until covered.
  6. Repeat with each piece of pork.
  7. 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 Information

Yield: 6 Servings, Amount per serving: 295 calories, Calories: 295g, Carbohydrates: 39g, Protein: 7g, Fat: 12g, Saturated Fat: 8g, Sodium: 1655mg, Potassium: 121mg, Fiber: 2g, Sugar: 3g, Vitamin A: 330g, Calcium: 99g, Iron: 2.8g

All images and text © for Dinner, then Dessert.

Keyword: Shake and Bake Pork Chops
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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!

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Comments

  1. We are gluten free and I made these with 3 cups of corn flake crumbs instead of bread crumbs, no other adjustments needed. Shake ‘n’ Bake pork chops were the #1 begged-for dinner when I was growing up because my mom sort of didn’t believe in them because they weren’t really homemade, and I can testify that with corn flakes, they taste pretty dang close to the kid memory of the real thing (from age 54). LOL

  2. ABSOLUTELY DELICIOUS!! The only comment is, I am unsure of the reason for adding oil?? If this was actual Shake ‘n’ Bake, there would not be oil? I did not add it. I gave the chops a light spray of canola before cooing. Thoughts?

    1. Hi!
      The oil in the breadcrumb mixture allows the crust to brown and become crispy. Just like you spraying them with Canola oil.

  3. Hi! How do I adjust cook times for thicker chops? My husband managed to buy center cut, bone-in chops with thicknesses ranging from 1/2″ to 1-1/2″. LOL

    1. Oh, wow! With a thicker chop, I’d cook it at 400 degrees for 30-35 minutes or until they reach an internal temperature of 145-155 degrees. Good luck!

  4. I have made this many times and it is great. If I have leftover breadcrumb mixture can I save it and if so in the refrigerator or not. Thanks

  5. I will never buy shake and bake again. Made this last night and my pork chops were delicious!!! Thank you for the great recipe

  6. Making these again tonight per my daughters request. I’ve made this several times and we love them. Easy and quick. Thanks for another great recipe.

  7. I’ve made this recipe a few times already and it always comes out delicious! Love the idea of a homemade version to be able to know what I’m eating! I’m signing up for more. I need ideas since we are newly empty nesters.

    1. I wanted it to have a smaller texture to fit the profile of a copycat shake and bake recipe. You can use kosher salt if you’d like, it just has a more coarse texture to it. Enjoy!

      1. Loved the recipe, but I did find it made easy more than I needed for 7 iPod that I had. After the raw pork had touched it, I’m guessing I have to toss it?

  8. shake and bake pork chops. I don’t really like pork chops because they are usually lacking taste or overdone. Tried your shake and bake pork chops tonight and OMG! They were quick, easy to prepare and very tender and tasty. My husband couldn’t stop eating them and said this is the way to make them from now on. If I could give them 10 stars, I would. Thanks for sharing. I will be trying other recipes from your kitchen.

  9. I royally messed these up! The cooking method – perfect! They were juicy and *looked* amazing. Where I went wrong was the salt. Ohhhhh my gosh, wayyy too much salt as the recipe is written. A couple of ways I think might have made it this way. First, I used homemade bread crumbs. And I think because they were “fluffier” than bread crumbs in a can, I used less, which contributed to a more salty taste. But then……I didn’t have celery salt, only celery seed. I googled how I could make that work and I read to do 1:1 salt/celery seed. And even though it was only 1/4 tsp., that didn’t help either. I don’t know, I’m grasping here, maybe neither of these things contributed to it. I am going to make this again, if I can get my family on board. My poor husband, he started eating first, and like the good husband he is, ate a good 1/2 of it before I sat down to eat.

    1. It will adjust the texture and I was trying to go for a more authentic copycat. You can use it if that won’t bother you. Enjoy!

  10. Over all very good flavor, Made the recipie exactly as directed. If you are not a salt fan, I would cut in half. Learned the hard way, But it was still very good. Also, even with the oil, I would spray your pan with non-stick spray that you are using to put pork chops in so you don’t loose your coating.

  11. Re: “Chicken Tonight.”

    What I remember, from the ’60s, is Chicken DELIGHT. It was a take-out franchise, much like KFC. It wasn’t a home preparation.

    The tag line on their TV/Radio commercials was a jingle: “Don’t cook TONIGHT … Call Chicken DELIGHT.”

    I wonder if you might have remembered the rhyming words, and confused them.

    Or, it might have been something that was regional, that we didn’t have here. I live in San Francisco.

    Good luck in finding it.

    1. No, Chicken Tonight was a jarred sauce that you poured over chicken (usually breasts) in your frying pan and in a few minutes, viola! Chicken teriyaki or primavera or alfredo. You were on your own for noodles or rice or whatever. I think it was next to the jarred pasta sauce. I used to LOVE Chicken Tonight! And she does have the commercial jingle right. The folks in the commercials would flap their arms like wings, if I remember correctly. It was really popular in the 90s when I had a young family. It was a quick dinner go-to.

    2. Another Bay Area girl here, Chicken Delight was my absolute favorite in the mid-60s! They were innovate because they delivered — back then the only food delivery was Chinese, even pizza places didn’t deliver. My mom didn’t like the batter, but my dad and I could have eaten it every day for weeks on end. Do you remember the squishy Parkerhouse style rolls they put in the top of the chicken bucket, with a think sheet of white cardboard separating them from the chicken?

  12. Easy and delicious, my favorite kind of recipe! My husband loves shake ‘n bake but I have never been a fan. This was so much better, thank you!

  13. Since there is oil in the coating, how do I store leftovers? This was very good but I don’t use very much since it’s just my and me.

  14. I usually use fish breading with creole seasoning added. I haven’t made them in a while though so i was just looking for baking time and temp. Your recipe was much better….i did add creole seasoning though….???. Thank you!!!!!

  15. Great flavors! I didn’t have to tweek the recipe at all. This makes enough breading for 12+ chops. I did a family pack chops at 425 for 20 mins. I left them underdone a little and froze them for quick weeknight dinner. It’s nice to know exactly what is going into your meal.

  16. I made these tonite, they were absolutely delicious. YUM! This is now my Go To pork chop recipe! Thx so much!

  17. Sabrina, I’ve made these 3-4 times changing the prep a bit. I have another recipe for unbreaded pork chops which requires frying then baking. It begins by drizzling olive oil over the pork chops, then heavily salting and adding a regular amount of pepper and letting them sit 15-30 minutes until room temperature is reached. When I read your suggestion of pressing the bread crumb mixture, I decided to put the bread crumbs in a pie plate and simply press, as you suggested. The chops are always delicious! Thank you so much for the delicious recipe. Although I changed it a bit, you gave me the oven temperature, the amounts of seasoning, and the cooking time. I couldn’t have made them without you!

  18. Easy and turned out great – the whole family liked them! Now that I know how not to dry them out, I will definitely do this again. Thanks for the recipe!