Shake and Bake Pork Chops

6 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 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 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.

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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)
  • 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

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
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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

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Comments

  1. Recipe says to ” remove the pork to a prepared sheet pan”……what does “prepared pan” mean ?

    1. 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.

  2. 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!

  3. 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

  4. 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.

    1. 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.

  5. My mom has always coated the pork chops in an egg wash before putting them in the bag…Coating sticks great!

  6. I thought it was Chicken Delight, Thanks for the recipe. I have to use crushed pork rinds now but the seasoning is spot on.

  7. 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.

  8. 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!

  9. 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!!

  10. 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!

  11. 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.

    1. 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 !!!!

  12. 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?

    1. 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.

  13. 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 ?

    1. 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! ?

  14. 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!

    1. 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?

      1. 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.

      1. 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.

    1. 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.

  15. Putting the oil in the baggy with the rest of ingredients makes all the difference! I’ll be making this recipe from now on!

  16. 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

  17. 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.

  18. 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!

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

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

  21. 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?

  22. 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!