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.
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?
- Brown Sugar Garlic Oven Baked Pork Chops
- Honey Apple Pork with Potatoes (One Pan!)
- Brown Sugar Garlic Pork with Carrots & Potatoes
- Slow Cooker Bacon Garlic Pork Loin
- Slow Cooker Jalapeno Pineapple Pork
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.
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 bone in 1/2" thick pork chops
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.
- 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
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.
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!