Homemade Shake and Bake Pork Chops are super easy to make and full of flavor! To make the breading, all you need is bread crumbs, pantry-staple spices and oil. Shake the pork chops in the breading mixture and bake until crispy, golden brown perfection. I recommend serving with mashed potatoes and lots of gravy!
It's time to ditch the box and make your own delicious, crispy shake and bake pork chops at home! The best part is that you likely have all the spices you need already in your pantry. You'll have dinner on the table is just 35 minutes!
Shake and bake pork chops are such a fun and tasty dinner, and one that even kids love to help with! Add the pork chops to a bag with the breading and shake until completely coated. Bake the pork chops for 25 minutes and dinner is ready!
You'll never go back to the boxed version again.
Shake and Bake Pork Chop Ingredients.
- Pork chops. You can use either boneless or bone-in pork chops! I recommend 1" thick pork chops, or no thinner than ½" thick pork chops. If you use ½" thick pork chops, you can reduce the cooking time by about 5 minutes.
- Bread crumbs. Plain bread crumbs - not panko!
- Spices. Salt, pepper, garlic powder, onion powder, paprika powder, sugar, basil, parsley, oregano, cayenne pepper.
- Oil. I recommend either vegetable oil or canola oil. The oil is mixed with the bread crumbs and spices to help them stick to the pork chops and make the breading nice and crispy.
How to Make Shake and Bake Pork Chops.
- Make the shake and bake breading. Mix together plain bread crumbs, lots of delicious spices, and oil to create a breading to coat the pork chops.
- Shake. Add the breading mixture to a large Ziploc bag. One at a time, add the pork chops to the bake and shake until completely coated.
- Bake. Transfer the breaded pork chops to a baking sheet and bake at 425°F for 25 minutes.
- Serve. I like to serve shake and bake pork chops with mashed potatoes and lots of gravy!
Frequently Asked Questions.
How do you make shake and bake pork chops not soggy?
As pork chops cook, they release juices, which can cause the breading on underside of pork chop to get a little soggy. Here are a few tips to avoid soggy pork chops!
- Sheet pan: If you cook the pork chops on a sheet pan, transfer the pork chops to a clean plate as soon as they are done. The sheet pan holds the juices from the pork chops, so getting the pork chops to a dry, clean plate will help to prevent soggy pork chops.
- Wire rack: Bake pork chops on a wire rack over a sheet pan. This will ensure that both sides of the pork chops get crispy, as the pork chops won't be laying directly on the sheet pan in the juices.
- Broiler pan: Bake pork chops on a broiler pan. This is essentially the same as baking the pork chops on a wire rack. The slits in the top of the broiler pan allows the juices from the pork chops to run through to the catch tray.
How do you make shake and bake pork chops crispy?
The shake and bake breading is made with oil to help make the beading crispy! This results in a nice golden brown exterior.
If you want extra crispy breading, I suggest broiling the pork chops for 1-2 minutes on each side once they finish cooking.
How long does it take to cook pork chops at 425°F?
At 425°F, 1 inch thick pork chops take about 20-25 minutes to bake in the oven. The internal temperature of a pork chop should be 145-160°F for safe consumption. I recommend using a meat thermometer to prevent over or under baking the pork chops.
How can you tell if pork chops are done cooking?
Using a meat thermometer is the best way to tell if a pork chop is done. The internal of a pork chop should be 145-160°F for safe consumption. For pork chops, an internal temperature of 145°F is medium-rare and 160°F is medium-well.
Alternatively, if you don't have a meat thermometer, you can cut into the center of the pork chop to check the color. The pork chop is fully cooked when the meat is white. If the meat is pink or bloody, it is not done and needs to cook longer.
Do you flip shake and bake pork chops?
You do not need to flip shake and bake pork chops, but I feel that flipping the pork chops helps to crisp up both sides. So, I like to flip them halfway through the cook time.
However, flipping or not flipping, either way the pork chops will cook in the same amount of time.
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If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Homemade Shake and Bake Pork Chops
Ingredients
- 1 ½ cups bread crumbs (not panko)
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika powder
- 1 teaspoon sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon dried parsley
- pinch of cayenne pepper
- 2 tablespoons vegetable or canola oil
- 4-6 1-inch thick pork chops (boneless or bone-in)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Alternatively, for extra crispy pork chops, bake on a wire rack over a sheet pan or use a broiler pan.
- In a small bowl, mix together the breadcrumbs and all of the spices, then mix in the oil until the breading mixture is combined and crumbly. Transfer to a large Ziploc bag.
- Add one pork chop to the bag at a time, close and shake until the pork chop is completely coated in the breading mixture. Transfer to the prepared baking sheet and repeat with remaining pork chops.
- Bake for 10 minutes, then flip and bake another 10-15 minutes or until pork chops are fully cooked. Using a meat thermometer, the internal temperature should read 145-160°F. An internal temperature of 145°F is medium-rare and 160°F is medium-well.
- Enjoy! I recommend serving with mashed potatoes and gravy!
Judy says
Made it last night and it was really good. I don't think I've used Shake and Bake in 40 years but wanted something similar so I looked here. I used 3/4 inch chops, and didn't have any parsley on hand so I skipped that. I did add a little more cayenne - maybe a half tsp and a tsp more of paprika - the breading was very pale before that. Used just a little canola oil rubbed onto each chop before I breaded them. The recipe made a very ample amount for four chops. I did place a rack in a pan to cook them on. Thanks for a great recipe!
Modern Farmhouse Eats says
Judy, I'm so glad you enjoyed the recipe!! Thanks for sharing!