Shake and Bake Pork Chops
Shake and Bake Pork Chops only take 35 minutes, are extra crispy from using Panko breadcrumbs, a beautiful golden brown color, and are bursting with flavor. All from scratch!
CRISPY, OVEN BAKED PORK CHOPS
I can’t be the only parent who has a kid who enjoys a good Shake and Bake dinner. We know I spend quite a bit of time in the kitchen, often making things from scratch and finding new recipes for my family… and even after all that time developing recipes, my son is STILL obsessed with Shake and Bake Pork Chops. So, I made it my job to create my own Shake and Bake Pork Chops that taste just like the original– maybe even better, in my opinion. These coated pork chops have been a hit with my family and I hope they make dinner time easier for your family too! No hate to the OG Shake and Bake because it is yummy, but sometimes, I want something homemade instead!
Very good flavor and the seasoning was better than shake and bake!
– Lara
FREQUENTLY ASKED QUESTIONS:
I like these pork chops with Mashed Potatoes, corn, and broccoli, but you can use any of your favorite side dishes. The steam in the bag microwave veggies would be super easy to make and serve with these chops.
Sure. Depending on your Air Fryer’s size, you may need to work in batches. After coating them as you would in this recipe, instead of baking them, pop them in the Air Fryer at 400°F for 12-14 minutes, flip them over and cook another 6 minutes, or until internal temperature of 140°F.
Pork is a very lean meat and can be dried out easily. So, to keep your pork chops nice and moist, the key is using a meat thermometer and go by temperature as you’re cooking, don’t just rely on recommended cooking times. Pork chops are ready to serve when the internal temp reaches 145F. You can quickly dry out some chops, so keep an eye on them and use your meat thermometer to make sure they don’t overcook. Pork chop thickness will vary and thinner ones will require less cooking time than the thicker ones.
Leftover pork chops should be kept in the refrigerator for up to 4-5 days. You can freeze these leftovers in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- pork center loin chops– you can use bone-in or boneless pork chops, just don’t use thin cut pork chops. I haven’t tested this recipe with thin cut pork chops. If you really must use them, you’ll need much less cooking time. So keep an eye on them and have your meat thermometer ready. If you use super thick cut chops, they will need more time. Again, keep the thermometer on hand to ensure they reach the appropriate internal temp before serving.
- panko breadcrumbs – you could even use finely crushed crackers here as well. Just make sure you crush them really finely by putting them in a ziploc bag and crushing with a heavy object so you don’t have nay big chunks for crackers in there.
- salt, pepper, garlic powder, onion powder – this is almost always my go-to combo of seasoning for chicken and pork. It just always works! You can certainly replace this with your favorite seasoning blend like cajun seasoning or even a ranch seasoning mix.
- paprika
- dried oregano
- olive oil
HOW TO MAKE SHAKE AND BAKE PORK CHOPS
Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with non-stick cooking spray. Pat the pork chops dry with paper towels. Brush each chop with olive oil.
In a large zip-top bag, combine panko breadcrumbs, salt, pepper, garlic powder, onion powder, paprika, and oregano. Shake to mix well. Add one chop at a time to the bag and shake until evenly coated.
Place the coated pork chops on the prepared wire rack. Bake on the middle rack for about 20–25 minutes, flipping halfway through, until the internal temperature reaches 145°F and the coating is golden and crispy.
For extra browning, spray the finished chops with olive oil and broil on low for 1–2 minutes. Note: if doing this, do not walk away from the oven as they can easily burn. Let the pork chops rest for 3-4 minutes before serving. Garnish with fresh parsley (optional)
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Shake and Bake Pork Chops
Ingredients
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 4 pork center loin chops (bone-in or boneless – not thin cut)
- 2 Tablespoons olive oil
- chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
- In a large zip-top bag, combine 1 cup panko breadcrumbs, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and ½ teaspoon dried oregano. Shake to mix well.
- Pat 4 pork center loin chops dry with paper towels. Brush each chop with olive oil. Add one chop at a time to the bag and shake until evenly coated.
- Place the coated pork chops on the prepared wire rack. Bake on the middle rack for about 20–25 minutes, flipping halfway through, until the internal temperature reaches 145°F and the coating is golden and crispy.
- For extra browning, spray the finished chops with olive oil and broil on low for 1–2 minutes. Note: if doing this, do not walk away from the oven as they can easily burn.
- Let the pork chops rest for 3-4 minutes before serving. Garnish withchopped fresh parsley (optional)
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Turned out great for me! Placed on a rack on top of the baking sheet and came out delicious and moist. I did brine the pork chops per your FAQ directions above. Great suggestion! Perfectly cooked!
Husband loved. I just think my chop was a little tough. But flavor profile, I will totally make again. Delicious. Made with sweet mashed potatoes and broccoli rabe.
Easy dinner after a long day.
This was amazing!!
I loved the Shake and Bake pork chop my mother made as a kid. For a long time, it was the only way I liked pork chops.
most of my cooking is from scratch due to food sensitivities. I was trying to think of a way to get my picky eater child to eat pork chop and then searched for “Copy Cat Shake and Bake Pork chops.” After looking at several recipes, I decided on this one and I was NOT disappointed!! I was so good that I reverted to my childhood self and picked up the bone, licking it clean!
Very good flavor and the seasoning was better than shake and bake!
These Shake and Bake Pork Chops are incredible—crispy, golden, and full of flavor! Love that they’re made from scratch.