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.

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)
  • 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

Instructions

  • Preheat the oven to 425 degrees.
  • In a large ziploc bag add the breadcrumbs, oil, 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.
  • Add one pork chop to the bag at a time and close with some air trapped inside.
  • Shake gently until covered.
  • 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
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!

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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. 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.

  2. do you have to put a liner on your pan so it doesnt stickand your recipie loks good I will try it.

    1. 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.

  3. 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

  4. 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?

    1. Hi!
      The oil in the breadcrumb mixture allows the crust to brown and become crispy. Just like you spraying them with Canola oil.

  5. 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

    1. 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!

    1. You’ll add it into the ziplock bag with the other ingredients listed in step 2. I hope you enjoy it!

  6. 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

  7. I will never buy shake and bake again. Made this last night and my pork chops were delicious!!! Thank you for the great recipe

  8. 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.

  9. 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.

      1. 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.

    1. 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!

      1. 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?

  10. 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.

  11. 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.

    1. 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!

  12. 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.

  13. 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.

    1. 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.

    2. 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?

  14. 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!

  15. 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.

  16. 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!!!!!

  17. 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.

  18. I made these tonite, they were absolutely delicious. YUM! This is now my Go To pork chop recipe! Thx so much!

  19. 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!

  20. 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!

  21. 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!

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

    1. 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!

  23. 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.

  24. 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.

  25. 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

  26. 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!

  27. 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!

  28. Thank you so much for sharing!! This just makes the best chops!! Perfect comfort food recipe.

  29. 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.

  30. 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!

  31. 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?

  32. 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.

  33. 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?

  34. 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.

  35. 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.

  36. 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.

  37. 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!

  38. 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?

  39. 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!

  40. 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?

  41. 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

  42. 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.

  43. 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.

  44. 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.

  45. We love this recipe! The pork chops are delicious, and we’ve used it on chicken tenderloins as well!

  46. 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?

  47. 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. 🙂

  48. 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

  49. 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.

  50. For a quick and easy shake n bake..use crushed french fried onions! Simple delicious!

  51. 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.

  52. 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.

  53. 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.

  54. Great go-to basic recipe! I control my salt intake so I adjust the recipe amounts accordingly. Really enjoyed these!

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

  56. 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!

        1. What if I use Italian bread crumbs? How do I adjust the seasonings? I’m making thick center cut boneless pork chops.

  57. 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!

      1. 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?

        1. 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.

        2. 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.

    1. 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!??

      1. 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!

  58. 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!

  59. 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!

  60. I will never buy shake and bake for pork or chicken again! This is an absolutely perfect recipe for never failed baked pork chops.

  61. 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?

  62. 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!!!

  63. 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!

  64. 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

  65. 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!

  66. 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!

  67. This was exactly what I remember shake and bake pork chops tasting like.. loved it! Even my toddler ate it! Thanks 🙂

  68. 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.

  69. 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..

  70. 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…

  71. 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.

  72. 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!

  73. 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!

  74. 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!

  75. 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.

  76. 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!

  77. 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! 🙂

    1. 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…

  78. 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!

  79. 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.

    1. My family inhaled it as well. The pork was cooked perfectly and the flavor was amazing. Also so easy to prepare. Thank you!

  80. Would you recommend that we rinse the pork chops first since there are bone fragments on them?  Do you use fresh or dry breadcrumb?

    1. Yes, if there are bone fragments, rinse and then pat dry before using. I used dry breadcrumbs for this recipe. Enjoy!

  81. 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.

  82. 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.

      1. This was an excellent recipe!  My husband and I both LOVED these!  Thanks for always coming up with such great and easy recipes!