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.



Shake and Bake Pork Chops

4.96 from 50 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.


  • 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


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
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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  1. 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!

  2. 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!

  3. Always wondered why my chops were dry. Now I know to bake at 425 degrees. Thank you so much. The spice mix is perfect!

  4. 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.

  5. 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.

  6. 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

  7. 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!

  8. 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

      1. 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!

  9. 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.

  10. 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!

  11. 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?

  12. 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.

  13. 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?

  14. 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.

  15. 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.

  16. 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.

  17. 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!

  18. 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?

  19. 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!

  20. 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?

  21. 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

  22. 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.

  23. 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.

    1. 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.

  24. 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.

  25. 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?

  26. 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.

    1. 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. 🙂

  27. 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

  28. 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.

    1. 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.

  29. 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.

  30. 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!!)

      1. 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?

        1. 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.

  31. 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.

  32. I even remember the song for Chicken Tonight! “I feel like chicken tonight, like chicken tonight… “. It was soooo good!

  33. 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.

    1. 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!