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
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.
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! ?
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.
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!
Absolutely wonderful!
WOW, OH WOW!!!! I have never cooked pork chops and I’m in my 70’s but tonight I decided to try Sabrina’s recipe. They came out looking like her picture and they were juicy and oh so flavorful! That extra crunch was delicious!!!!! I will definitely be making these again. I wish I could give it some more stars!!
In the 90’s yes. Chicken Delight (sauce) still sold in, Australia, New Zealand, UK, and the Netherlands.
Isn’t all that salt, table salt, celery salt and garlic salt gonna make it awfully salty? I don’t remember Chicken Tonight but it sounds delicious!
When the 3 other people in my house – who truly HATE pork chops- say this was really good and they liked it. Enough to go back for seconds I know it’s good.
I did make modifications but only for my families like/dislikes. I use garlic salt 1/2 tsp; 1/2 tsp onion powder- no celery salt or garlic powder – and 1tsp paprika because it’s all I had left.
I have favorited this recipe and renamed as Loved by all pork chops
I tried this recipe yesterday evening and it was easy to do and delicious! I will add this to my list of dinners. Thanks
The pork chops were delicious and I’m never buying the box mix again. I made a cubed potato medley that baked at the same time frame. Thanks for sharing the recipe!
I won’t use commercial “Shake & Bake” again. But I do have a question about nutrition. How can you accurately calculate calories when a good portion of the breading goes unused?
Tasted better than the box! But, I have a question about the nutrition information. How can you accurately calculate the nutritional information of the breading mixture when you throw a large portion of it away after breading the chop?
Make your Breadcrumb mixture, calculate the nutrition for the entire batch in my fintess pal or whatever food tracking app you use and weigh the amount you start with and the amount you end with after breading the pork chops. The difference between those two weights will be the approximate amount of breading on the pork chops.
What kind of bread crumbs
Just regular, not panko
Made these the other night, HUGE hit with the whole family. Juicy, not greasy and so flavorful. I will never buy boxed again. I’m a recipe follower, so I don’t deviate from the recipe I’m using (always worried I’ll screw it up). I started making this and realized I didn’t have celery salt. Thank God for the internet, I found I could use celery seed, same measurement as celery salt – was an easy fix.
Thank you for this recipe, Loved IT!
What kind of bread crumbs
This Recipe Was Amazing? Made It Tonight..Moist And Very Flavorful? Definitely Will Make It Again…
Made this today for dinner. My husband loved them. So I’ll be making them again.
This recipe is so easy and delicious. I made it with pork chops a couple months ago. Had so much breading leftover, so I stuck it in my freezer. Tonight I had bone in chicken thighs and thought I would them a try. I had to cook a little longer than the chops. But when I cut into the chicken, juice literally came out. These thighs were so tender and juicy. I will make these again.
1st My teenagers loved Chicken tonight – especially the French Country and Sweet n Sour. I tried to find these again and found them in Ireland but did not order them.
2nd please don’t take this wrong but this is NOT the seasoning for Pork Shake n Bake in its entirety. It is missing Sage and a few other herbs that make it wonderful for me. Thus is the same recipe someone else is saying is a copy.
Will the breading fall off if pork chops baked on parchment paper?
I’m going to try it in my charvboil big easy and should come out crisp
Do you rinse or moisten the chops first?
The flavors in this recipe were delicious. My husband loved it!! Just as a heads up, I will say that the recipe, even cut down to 2 servings, made a lot of breading. I wish you could save it but having shook my pork chops in the baggie, I was uncomfortable to do it. In the future, I might try a variation of not adding the oil right away and come up with an alternative method of coating my chops, just so I can save this deliciousness for the future. Hmmm.
Have you tried air frying these pork chops?
I have not, sorry!
Delicious…. Smells like the Original Shake & Bake when it’s cooking in the oven!!! Tastes like it too… definitely a recipe that I will be making again.
do you have to put a liner on your pan so it doesnt stickand your recipie loks good I will try it.
Hello, you should have some kind of liner to avoid sticking, this could be greasing/buttering the sheet pan, or you can also use foil.
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
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?
Hi!
The oil in the breadcrumb mixture allows the crust to brown and become crispy. Just like you spraying them with Canola oil.
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
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!
These recipes look marvelous.
What do you do with the vegetable oil????
You’ll add it into the ziplock bag with the other ingredients listed in step 2. I hope you enjoy it!
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
I will never buy shake and bake again. Made this last night and my pork chops were delicious!!! Thank you for the great recipe
You’re welcome, Madeline.
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.
I’m glad to know it’s such a hit, Gerri. Thanks for the 5 star rating.
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.
I’m with you on loving knowing exactly what we’re eating. So glad you enjoyed it.
Love it!!
In this recipe be done in an air fryer and if so how would you do it
Hello Sara, sadly I’m not sure if you can cook the whole recipe in the air fryer, however, I’m sure it would work beautifully to reheat in an air fryer.
Why not kosher salt? iodine isn’t a great thing. Plus you have a lot of other salts.
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!
Iodine is a great thing. Your thyroid needs iodine to work properly
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?
Good recipe
Excellent very good test
Can I use canola oil? I don’t have vegetable oil in liquid form only solid.
Thank you.
Sure 🙂
I’ve made this for my bunch multiple times and it’s always a hit!! I love how juicy they are!!
Yay! Thanks for coming back to let me know, Rachel.
When I make homemade shake and bake, I freeze the leftover mixture. Works great.
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.
Yay! I’m glad you decided to give it a try!
can’t wait to try them.
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.
Why can’t you use panko?
Breadcrumbs have a dryer and flakier consistency and absorb less oil. I hope you enjoy it!
Can I use boneless pork chops instead of bone in?
Sure 🙂
If you use boneless chops, does either the time or temperature need to be adjusted?
Possibly, I haven’t tried it so im not sure of the exact numbers.
All I have is Kosher salt. What will happen if I use it?
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!
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.
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.
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.
We had Chicken Delight here in Ohio in the 60’s.
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?
I havent made these yet. Would they reheat well the next day? Would you suggest covering them and at what temp? I prep food for our church to feed the homeless the next day.
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!
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.
Make sure you put them in an airtight storage container and keep them in the fridge. Enjoy!
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!!!!!
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.
I made these tonite, they were absolutely delicious. YUM! This is now my Go To pork chop recipe! Thx so much!
Thanks for coming back to let me know how much you enjoyed them, Rebecca.
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!
Thanks, Suzi!
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!
You’re welcome, Dawn!
Making them Now!
Did 1/2 with mayo coating and 1/2 I dried well before coating!
Just flipped Them and the mayonnaise created a bit thicker crust that browned so evenly…
Still 10 minutes left and yummmmm it smells so good!
Thanks for the 5 stars!
Always wondered why my chops were dry. Now I know to bake at 425 degrees. Thank you so much. The spice mix is perfect!
The coating sticks to the pan when I flip the chops. Any ideas as to why?
If you’re having that issue, try baking it on parchment paper next time so it doesn’t stick to the pan. You can also try heating up the pan in the oven while it’s preheating. The hotter the pan, the less likely it’ll stick. Good luck!
I have never seen shake and bake chops but they still do shake and bake chicken. I remember chicken tonight, I think they still do it.
Trying these tonight! Going to smear a little garlic Mayo on them first after reading the reviews.
Totally enjoyed this simple recipe from beginning to end. I did add a little kick to mine though! Than you so much! Blessings to you for your kindness of sharing.
do you coat with mayo n then bread them?
I didn’t.
Don’t cook tonight, get chicken delight.
This recipe brought back a few wonderful memories. Tried it on chicken and the comments I got on that meals was great so I can’t wait to try this with the chops get up the great work
Mine are in the oven and they smell very nice! I flipped them and they were nicely browned on the other side. Dinner should be yummy tonight!
These are BY FAR the best pork chops ever. I use mayo on them before the deedge and they melt in your mouth, never ever dry and oh so full of flavor
Thanks, Julie!
Love this recipe! The first time I made it my (picky eater) kids told me to add it to the rotation! I use boneless chops and it turned out fine. Before coating I’ll marinade the chops in buttermilk, and I use a parchment lined baking sheet for easy clean up. Also I save the extra breadcrumbs in the freezer so there is less waste. Thanks for the great recipe!
Thank you so much for sharing!! This just makes the best chops!! Perfect comfort food recipe.
My family loved this recipe the first time we tried it! I am going to make it again tonight and I am thinking of adding a little sage to the mixture. We will see how it works.
The worst of the worst just awful sorry this is bad
I made this recipe was just a couple differences based on what I had on him. I also made it gluten-free. The only differences were that I did not have garlic salt or onion powder. I used chopped onions that were dehydrated and just garlic powder. I took the advice of another reviewer that they brushed it was Dijon mustard before adding the crumbs. this recipe work fine for me I did not have extra bread crumbs left over and I cut the recipe in 1/3. My pork chops were thin and large so that’s probably why I did not have leftover crumbs. I posted my picture of the meal on Instagram and hashtagged you!
Haven’t made these yet, they look wonderful. Just wondering if anyone has tried then in the air fryer.
I have used this on pork many times and it’s delicious! I use Dijon mustard and spread it on the pork first then shake it and it’s delish!! Do you think this shake and bale would work on chicken breast?
Yes 🙂
I hope that they are worth the giant waste of breadcrumbs. I made this with 7 thick boneless pork chops and had a ton of breadcrumb waste in the bag since I can’t reuse them. Maybe next time less breadcrumbs or make the mixture and put them in a dish I roll the chops in.
I USED THE EXTRA MIX IN A GRAVY, YUM.
That sounds amazing!
I am going to try this tonight, but I have boneless pork chops. Would I still cook at 425 for 15 mins and turn over for another 10?
Yes though you may need to add additional cook time because bone in cook a bit faster than boneless.
I haven’t made this recipe and I am hesitant. Won’t the oil just clump everything together?
This is a fabulous recipe! The mixture does not clump. You won’t be disappointed.
Boneless cook FASTER than bone in.
This produces juicy chops. I always liked using Shake n Bake until I had to limit salt intake. With this, I can control the salt and not worry about added preservatives. Because of the celery salt and garlic salt, I left out the table salt. This makes a lot of coating, and since I only had 4 chops, I cut recipe in half and still had too much. I froze the leftover coating for later use.
Making this for the second time because the first was easy and delish! And oh my goodness, you took me down memory lane with all that talk of Chicken Tonight! It used to be a staple in our house lol.
Happy to know you love the recipe so much, Toni. Thanks for the 5 stars.
I am just one person and make one pork chop at a time.
How do I make the ingredients less for one chop??
You can use the slider tool in the recipe card to adjust the serving size to 1. Hope this helps!
I can’t wait to try this recipe. I’ve loved shake and bake for years. This sounds so much better and the tips for cooking are right on. You seem to enjoy the copycat recipes so I present a challenge. Cattleman’s had a house dressing to die for but the recipe is supposedly a secret. They say it takes several days to make as it takes a lot of marinating. Do you think you could replicate it? I hope you can.
Thanks so much! I’ll add that challenge to my research list.
This is a fantastic recipe. My family liked it better than the store bought stuff and I like the fact that I know exactly what is in it. Thank you so much!
Glad it was a total win for your family, Elaine.
Every time I do a shake n bake style pork chop (home made or not) when it comes time to flip on non-stick sheet pans, the coating layer sticks to the pan. Is it ok to use parchment paper lined pans?
Yes 🙂
I loved chicken tonight, I would love to find it! I always made the thick pork chops and couldn’t remember how long to cook them! Thank you so very much!
You’re welcome! I wish I could my hands on some to create a copycat recipe!
I just looked and you can buy it on Amazon.
Can you explain how the oil is used? It is not explained….do I rub it on the chops before before shaking them in the bag?
You’ll add the oil in with the other ingredients into the ziplock bag. Hope this clears up any confusion.
How long would you cook a 2inch thick pork chop for?
Cook it at 400 degrees for 30-35 minutes or until you reach 145-155 degrees.
This is better than the store bought shake and bake.
I prefer to use home-made versions of retail products and this is not exception.
The one thing I would add is, precoat your port with milk or similar (I use Miracle Whip) before coating. IT really promotes coating AND cripsy crust, if you cook at 425F
I really enjoyed these simple chops. I liked the flavor of the shake and bake and they came out moist on the inside and a little crispy on the outside. Thanks for sharing your recipe.
So happy to hear you enjoyed! Thanks for the review!
Hi! Question, where does the vegetable oil come in to play? Thanks!
You use the oil in the breading mix, in step 2 of the recipe. Hope this helps!
I used Italian style breadcrumbs and no other seasonings. I feel like 3 cups of breadcrumbs was way too much and threw a lot in the trash. Overall I like the way they baked and I will definitely make again.
I’m glad they baked good for you! Next time, you can divide the bread crumb mixture, adding more to the bag as you need, and store any leftovers in the fridge.
Excellent idea! I am making these in a few minutes. Thanks for all you do!!!
Super good!! Love using my celery salt. Definitely using this one again, and we never buy Shake & Bake. YUM
What I remember about the Shake & Bake commercial was the kids saying, “And I helped!” I still think that whenever S&B is mentioned.
Yep, I can totally hear that little girl saying that phrase. It’s so iconic!
I say it to my husband EVERY TIME I make them. Last time I forgot, so HE said it 🙂 !
We love this recipe! The pork chops are delicious, and we’ve used it on chicken tenderloins as well!
Fantastic!
Really tasty!!
I don’t see any sage in your recipe and that’s the flavour I long for. Is your recipe something I don’t know about that achieved the same flavour I’m used to?
I hope you decide to try this recipe. 🙂
Oh Sabrina, made these exactly as recipe said and they were the best pork chops I’ve had at home. Actually, truth be told I’ve made these 5 times already and they have been great each and every time. The spices are just the best. I too, after shaking, add a tad bit more to the top of the chop pressing lightly. Yummmmm.
Love it!! Thanks so much for taking the time to come back and let me know. I’m honored that you’ve made it so many times. 🙂
I have made a similar recipe for years we use Ritz crackers and cornchips crushed together and basicly the same spices I like mine with a stone ground mustard coating
I am a shake and bake fan. I tried your recipe and I am sold! The only concern I have is, does it keep well? I made half the recipe and have almost one and a half cup left. Please tell me It keeps.
I would store it in a mason jar with a tight lid in the refrigerator. I think it should last about 2-3 weeks if stored properly. I’m so glad you enjoyed them recipe.
Easy make and best of all tastes great!!!
For a quick and easy shake n bake..use crushed french fried onions! Simple delicious!
Wow. So delicious. Used 5 thick center cut chops for tonight’s dinner. 425 for 15 then flip for 10 more. Could not have come out better.
So glad you enjoyed it, Chris. Thanks for the 5 stars.
YES I remember chicken tonight!!!!
Hi. Just bought some bone in pork chops for 49 cents a pound. I know-crazy huh??? So of course i came here for your great recipes!!!? i need to get a thermometer though. Do you have one that you like and think is a great? Thanks for the help. (I always come looking for a recipe here first-yum!!)
That’s a crazy good deal! Good for you!
I recommend this thermometer http://amzn.to/2oD5fcs
ProAccurate Meat/Poultry Oven Thermometer
why not use panko
You can use them instead if you’d like. Enjoy!
When I make mine and I do the flip, the breading sticks to the pan. Do we have to flip or how else do I get it to stick better to the meat?
Oh no, sorry to hear that! It sounds like the pork is releasing too much moisture or the pan isn’t nonstick. You do want to flip to brown on both sides.
My husband said it’s the best he has even had…I didn’t have celery salt – so I used celery seed. Worked perfectly.
If you pork chops are thick – definitely bake at 400 degrees for less time.
Great go-to basic recipe! I control my salt intake so I adjust the recipe amounts accordingly. Really enjoyed these!
I even remember the song for Chicken Tonight! “I feel like chicken tonight, like chicken tonight… “. It was soooo good!
I know, right?!
Can I coat with mayo and still cook on 425 for 25-30 minutes? When you introduced the Mayo, you stopped talking about 425 degree oven.
If you decide to use mayo, you’ll cook it at 400 degrees for 30-35 minutes or until you reach an internal temperature of 145-155 degrees. Enjoy!
Can you use boneless pork chops?
Yes but they’ll need to cook longer.
What if I use Italian bread crumbs? How do I adjust the seasonings? I’m making thick center cut boneless pork chops.
Excellent recipe quick easy tasty and juicy. Definitely will make it again
Pork Chops were good but way too much salt! I cut the salt and it was still too much. I would reduce it by a lot next time!
Do you use sweet or smoked paprika?
Smoked 🙂
OK, so I made these last night and I’m not sure what I did wrong.
They didn’t get crispy at all, they were mostly just wet and sticky.
I even put them under the broiler for a bit but that didn’t help much.
Has this ever happened? It must have been something I did since there are so many great reviews. Any ideas?
I have never heard of this issue, I’m so sorry. I’m thinking that your pork had too much saline pumped into it that released when it cooked. Hope this doesn’t happen for next time.
I find that, in the past, when I have bought walmart meat of any kind you end up with a pan of boiling water. Try again, if you did happen to buy them there. Get your chops, for shake and bake, in a grocers that has good quality meat that doesn’t need saline pumped into it. Well worth it.
Just put bread crumbs and seasoning together and as I don’t happen to have garlic powder or onion powder on hand (it’s a tight month) I used 4 tsp of a rub from Hanks Smokehouse and grill in VA. Added in 2 tsp of smoked paprika. Oh myyyy, so looking forward to dinner. Can I brush with oil and then dredge through crumb mix? No zip lock bags and walmart/grocery bags too flimsy. This will be a blast from my childhood.
Thank you!??
You could do that in a pinch or add it to a tupperware that has a tight lid and shake it in there too. I hope you enjoy it!
If you’re really wanting the classic shake n bake than yes no panko but if you don’t mind the difference the recipe is absolutely lovely w/panko style breadcrumbs or even half and half panko/regular. I think it’s the cooking times and temp that are really spot on. Thank you!
Yum!!! This looks amazing! Thank you so much!
Tried this recipe the chops were dry and tasted average at best, not good
These were really good. Will never use any other breaking again! My 11 year old grandson says they are the best ever. Making them for about the eighth time tonight!
Love it!! Thanks for the 5 stars, Kari!
Yum, yum, yum!! Excelent recipe. Spot on seasoning, easy to do and tasty! Thank you for your recipe.
You’re welcome, Christina!
I will never buy shake and bake for pork or chicken again! This is an absolutely perfect recipe for never failed baked pork chops.
So awesome!! Thanks so much, Amy!
Sorry, I’m not the greatest cook, so I need to know whether BONELESS pork chops are supposed to be cooked the same way? Also do I need to pound them with a meat hammer before adding them into a bag and then cooking?
If you’re using boneless, I would suggest using this recipe instead.
https://dinnerthendessert.com/parmesan-crusted-pork-chops/
Enjoy!
I am afraid to add the oil to the ingredients in the bag, will it make a paste? I just rubbed them with a light coating of the oil and threw them into the bag. Delicious!!!
CHICKEN TONIGHT! My son used to run to the TV and flap his elbows like chicken wings EVERY TIME that commercial came on! Good times! I’m making these pork chops TONIGHT!
Haha, such a classic commercial!
Try this tonight this is better then the store bought any time. I will never buy store bought again my family love this. Best recipe I have found. Thank you. Oh and yes I do remember The jingle Chicken tonight as well. Best pork chops ever
Thanks for coming back to let me know how much you enjoyed it, Sheree! I appreciate the 5 star rating.
These pork chops were absolutely amazing!! And so easy to make. I will definately make these again!
Thank You so much for sharing this recipe so good yet so easy to make wow better than any store bought ever
You’re welcome, Janet!
This is so good! I cut the bread crumbs in half and used it in small batches and love it more than Shake and Bake because it is more flavorful now. Thanks for sharing!
Thanks for the suggestion!
Thank you! I think Chicken Tonight was a thing I loved when I was a kid. I thought I would never have it again. But your post reminded me of it and I’ll be looking for copy cat recipes.
Mayo under the pork chops was great!
You’re welcome!
Beware though, that jingle will still get stuck in your head.
This was exactly what I remember shake and bake pork chops tasting like.. loved it! Even my toddler ate it! Thanks 🙂
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
This is super yummy and oh so easy! I only made 2 chops, so i mixed all dry ingredients in bowl (saving 1/2 for later, maybe on chicken) and patted chops with veggie oil.
So glad to hear you enjoyed it, Laura! Thanks for the 5 stars!
Hi! I liked these pork chops unfortunately my very picky husband did not. he told me he didn’t care for them and not to make them again…told him I was tired of the same old food all the time and that he can cook more if he doesn’t like to try new recipes..
Well, I’m glad you enjoyed them!
Made these last night. Easy and tasty. My Hubby particularly liked them. Agree that this is one you will use and reuse, opposed to buying the box. All ingredients were available in my pantry. Like I said, easy…
So glad you all enjoyed it Linda! Thanks for the 5 star rating!
Hi can I use cornmeal as breadcrumbs? Will it work the same
Sure 🙂
Making tonight. Why not Panko? All I have in pantry?
You can use panko but it won’t be authentic to the Shake and Bake flavor.
Is there a reason you can’t use panko ? It’s what I have on hand lol
It’s just not authentic to the Shake and Bake flavor. 🙂
Is this a good recipe for boneless chops too?
Sure 🙂
Haven’t made it as of yet, plan on it for tonight. Reading your comments, I remember Shake ‘N Bake and Chicken Delight. (“Don’t cook tonight, call Chicken Delight”). In the last few years have wanted that chicken, however haven’t found one anywhere.
These look easy enough and can’t wait to get started.
This was my first time finding your site, but it will be my first stop from now on! I made these pork chops last night and they were amazing! My husband even had seconds. I love that it was super easy to make and I already had everything in my pantry. For a last minute dinner, this was a definite win! Thanks so much!
Love it!! Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
these pork chops bake very well in your Air Fryer also.
These are AMAZING!!! My husband literally told me “These are the best pork chops I’ve EVER had!” Love the fact that dinner comes together so quickly too! Thank you!
That is such a huge compliment!! Thank you so much!
HELLO Sabrina! I had laid out from my freezer only 3 breakfast boneless pork chops (these are very thin) since there are only 2 of us at home. I was going to broil them with Butter Pam in oven but was internet surfing looking at recipes and I came across your homemade ‘Shake & Bake” recipe. Since this recipe called for 6 thick cut pork chops I had to cut down on my portions. I used 1/2 cup of plain bread crumbs (all I had) 1/8 teaspoon of all the spices including salt and pepper but used the 1/4 cup of vegetable oil and cook them like you have in your recipe of 15 minutes and 10 minutes after turning. They came out great!……..Needless to say, THIS RECIPE WENT INTO MY THICK COOK BOOK! I also have a Recipe website and if okay by you, I may use it sometime. Keep on bringing these great recipes. I have put you in my favorites on my computer internet!
I’m so glad you enjoyed it!
can you use thsi same recipe for chicken
Yes, this works great for chicken too!
Love this !! Delicious. Everyone loved them. Will make these again. Thank you!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
I made these and they are so awesome. We had company over and it was a HIT! Thank you so much for this fabulous recipe.
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
These shake and bake chops are everything!
Quick and easy. Delish!!
Thank yoy.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Thank you
Took pork chops out of the freezer for dinner tonight, I was going to use up the generic shake and bake I had left in the pantry only to see that it has traces of tree nuts in it. Daughter has a newly found tree nut allergy, so into the garbage that went. Hopped online and came across this recipe, going to try it out!
I’d love to know what you think after trying! I hope you enjoy it!
How awesome of a recipe is this! So simple!!!
I used to loathe buying the branded box that’s soooo expensive just for bread crumbs and some flavoring ingredients. Plus, the fact that one envelope is never enough to coat 4 chops and two of them would be too much – only to have to waste it. When I was a kid (back when they had Chicken Delights’ – LOL – still am a kid), Shake ‘n Bake portions were almost twice the size containing enough in each envelope to get everything coated.
Tonight, I even used a dried up baguette to make my bread crumbs, so total cost using a storage bag for the shake part – maybe .25 cents?
Who loves ya! 🙂
Love it!! Thanks for dropping by to let me know! I’m so glad you enjoyed it!
hi! Dumb question- (I’m the worst cook).. whats the vegetable oil used for? Drizzle on chops before baking??
No dumb questions! I’m here to help 🙂 The oil is added with the other ingredients into the ziplock bag.
This was posted last year, so happy to see it (2018). I grew up eating the boxed stuff (married 26yrs and 3 boys later) and love to invent my own concoctions but never thought to try this one. Guess what’s for dinner tonight…
These were pretty much amazing!! Had planned on grilling the large pack of chops won at a local meat raffle, but the rain prevented that – so I happened upon this recipe and decided to give it a go. Followed it to a “T” – easiest and best tasting chops ever. Thank you!
Love hearing this, Lisa! I’m so glad your prize turned into a winning dinner as well!
Perfect recipe for chops! The coating came out crispy but the chops were still tender. Made this last night and should of taken a pic before the family inhaled it. I will be using this recipe frequently!! Thank you for sharing.
I’m happy your family enjoyed it!
My family inhaled it as well. The pork was cooked perfectly and the flavor was amazing. Also so easy to prepare. Thank you!
You’re welcome, Lynne!
Would you recommend that we rinse the pork chops first since there are bone fragments on them? Do you use fresh or dry breadcrumb?
Yes, if there are bone fragments, rinse and then pat dry before using. I used dry breadcrumbs for this recipe. Enjoy!
I love shake and bake! These pork chops are my kind of dinner!
YUM! These pork chops look and sound absolutely fabulous! What a delicious meal!
Thank you Erin!
Just found your blog 4 days ago! I’m loving it!
Thanks Ann! Look forward to seeing you around the site!
Now I know what will be my dinner tonight!
Enjoy!!
Pork chops are my favorite and I love the idea of making a dinner in only 30 minutes! 🙂
Thank you! 30 min meals are lifesavers during a busy week!
I grew up on Shake and Bake, but these sound so much better!
These are such a classic! Love a good shake and bake chop.
Thank you!
I totally remember both Shake N Bake and Chicken Tonight! Going to have to try these out soon!
Thanks Amanda!
Oh my….you are way too young. I grew up with the radio ad jingle “Don’t cook tonight, call Chicken Delight!” As I recall it was like KFC (before it was around ) and they delivered. My mom thought it was ridiculous so I don’t ever remember having it for dinner, but the jingle has never left my memory.
As for the shake & bake, thanks for your recipe. I do buy the box, so I’ll try this. Also I coat my chops with dijon mustard and bake at 425 for 15 mins…they come out moist & juicy.
Thanks….good blog site.
Try coating the chops with ranch dressing! 425 for 20 mins. Moist and delicious. ?
I totally remember “I feel like chicken tonight!” Now that’s going to be stuck in my head all day! I will be making this tonight for dinner! I’ve been craving a good pork chop.
Sorry, not sorry! Haha!
This was an excellent recipe! My husband and I both LOVED these! Thanks for always coming up with such great and easy recipes!
Yay!! Thank you for taking the time to come back and let me know how much you both enjoyed it!