The best Shake and Bake Pork Chops with a perfect homemade copycat recipe for the original flavor coating! Dinner done in just 30 minutes!
Breaded Pork Chops are always a hit for dinner, and there is something so nostalgic about the Shake N’ Bake version. My easy copycat recipe tastes just like the boxed version you grew up eating at a fraction of the cost!
Sabrina’s Shake and Bake Pork Chop Recipe
If you grew up with the Original Shake ‘n Bake Pork Chops, this recipe is sure to take you down memory lane! No need to rely on boxed versions that have only gotten more expensive and packed with preservatives. You can whip up the iconic breading mix with pantry staples you keep on hand – nothing fancy required!
Recipe Card
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 pork chops , bone in, 1/2-inch thick
Instructions
- Preheat the oven to 425 degrees.
- Either line a baking sheet with parchment paper, or lightly grease to keep pork from sticking to sheet pan.
- 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 the prepared sheet pan.
- Repeat with each piece of pork.
- Bake in the oven for 15 minutes then turn the pork chops over, and bake 10 more minutes.
Nutrition
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Table of contents
Chef’s Note
As a kid I have two very strong pre-made ingredient memories, Shake ‘n Bake and Chicken Tonight. While the cheesy jingles may be long gone, both of these dinner helpers still exist but sadly as an adult, I’m much more aware of all the extra additives in them. Whenever I make this recipe, I double the homemade coating and stash what I don’t need in the fridge so I have it ready for another quick dinner in a week or two.
How to Store
- Store: Once the chops have cooled, store them in a single layer in a paper towel lined air-tight container. This will keep them from getting soggy. If you need to stack them, use a paper towel or parchment paper. They will stay good for up to 4 days.
- Reheat: I prefer to reheat these at low heat covered in foil in the oven at 375 degrees until they are hot. Then I remove the foil and broil them for a minute or so to make them crispy again.
- Freeze: To keep the breading from sticking, freeze the pork chops on a flat pan for an hour in a single layer. Transfer them to a freezer safe bag and freeze for up to 3 months. You can reheat them from frozen or thaw in the fridge first.
Frequent Questions
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.
I like to cook these pork chops at 425 degrees for 25 minutes for the juiciest pork with an extra caramelized crust. You can also cook them at 400 degrees for 30 minutes or at 350 degrees for 40-45 minutes, but the crust may be softer or the pork may be less juicy.
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.
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.
Variations
- Other Cuts of Meat: The wonderful thing about this tasty breading is that you can use it for pretty much any cut of lean meat. Try it with chicken cutlets or tenders, boneless chicken thighs, thick-cut pork chops, or fish fillets. You will need to adjust the cooking time and oven temperature depending on the meat.
- Mayo Coating: Some people LOVE coating the chops in mayo before adhering the coating. I totally get it. While this recipe does not call for or need mayo, if you do use it you will get a nice THICK coating. You’ll want to cook them at 400 degrees for 30-35 minutes to make sure the meat gets cooked through, but the mayo will lock in the juices to keep the pork from drying out.
- Seasoning: This recipe is the original Shake and Bake flavor but you can feel free to add other spices, seasoning blends, and herbs. I like to add Taco Seasoning or Dry Ranch Dressing Mix as a quick way to add a punchy flavor.
Related Recipes
More Easy Pork Chop Recipes
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.