Shake and Bake Pork Chops - A copycat recipe of the boxed brand only a million times better delivering perfectly crisp, crunchy coated pork chops flavored with ingredients right from your pantry. A quick, simple meal to prepare that’s tasty not only for pork, but for chicken too!
I grew up making shake and bake pork chops with the famous boxed brand when I was a kid. It was crunchy and slightly sweet and it was my job to shake them in the plastic bag. When I had my kids, I was all about creating whatever I could from scratch knowing every ingredient in my cooking. It also pleases me to create delicious concoctions that exceed the results from the boxed brands. Some may think I am crazy going through all this trouble, but it’s not trouble at all. I’m worth it and my family is worth it so it’s a win win. Besides, it takes five minutes to combine the ingredients.
The funny thing about me and pork chops is that I hated pork when I was a kid. Whenever my parents served it for supper I would eat only the sides and leave the pork for them. Don’t know when my taste buds changed, but now I love pork. Slow cooked pork, pork roast, and definitely these Shake and Bake Pork Chops coated with a flavorful crispy coating.
When I prepare these pork chops, I already have my eyes on which one is going to end up on my plate. It has to be lined with enough fat around the edge that results in crispy crunchy deliciousness. Surrounding the bone exists the thinnest layer of fat that the coating clings to - similar to baby back ribs - and that, my friends, is the best part. I turn into a carnivore ripping that piece with my teeth! It’s not pretty but it sure tastes good!
Then comes the "crunchies" that spilled over when placing the chops on the sheet pan to bake. I don't think crunchies is a word but that's what we call them. Those turn into dark sinful treats ready to be scooped up. I serve this right in the sheet pan at the table.
The ingredients to make the coating should be in your pantry already. Simple ingredients such as panko breadcrumbs, kosher salt, granulated garlic and onion powders, paprika, pepper, sugar, and oil. Simply mix everything in a bag and you have your coating.
As for the bag, I use 1 gallon food storage bags without the zip lock top. I don’t find the need to use a zip lock freezer bag for these. Instead, I purchase the less expensive food storage bags with the ties for purposes such as this which is similar to the one provided in the boxed brand.
You want to combine the dry ingredients in the bag first to eliminate getting clumps of one spice or another when the oil is added which would immediate bind whatever it clings to first. Once the dried ingredients are combined, add the oil and squeeze the bottom of the bag to coat all the crumbs. Once the crumbs are all coated, start shaking and baking!
I haven’t found the need to dip these in any liquid whether it’s milk or water before coating. The moisture of the chop should be sufficient enough for the coating to cling. If there isn’t any moisture in the chop...well...get rid of the chop!
Press the coating onto the pork chop. If there is any coating left, I sprinkle the remainder onto the chops and press it in. Whatever falls onto the baking sheet will be fought for later.
Bake these at 425 degrees on the lowest rack of your oven for 10 - 12 minutes, flip them over, and bake another 10 - 12 minutes. Baking on the lower rack crisps the bottoms turning them golden brown and delicious. The time depends on the thickness. After the first flip, check after 10 minutes. If they are sizzling, golden, and crispy, they should be done. If you are wary, cook 1 to 2 minutes more. You will learn just as I did when it’s done by look. There are many variables that affect the outcome - oven temperature, thickness of pork chops, etc.
Years ago, everyone freaked out about pork being slightly pink. I would cook those chops till they were like pucks. Watching my husband eat one would be painful for both of us. My uncle Tony laughed at that story and reassured me that slightly pink is fine and desired. You want juices remaining in the meat which isn’t the same thing as having it blood red. Having some common sense is what he told me and from that point on, I was able to cook juicy pork chops. Check out my recipe for Adobo Roasted Pork Loin on more advice on pork.
Love Pork? Check out:
Marinated Greek pork tenderloin
Roasted maple glazed pork tenderloins
Oven baked BBQ pork tenderloin
Life is too short for mediocre food.
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Shake and Bake Pork Chops
PRINT PIN SAVEIngredients
- Makes enough to coat 4 - 5 pork chops.
- 4 (½”) thick pork chops, bone in
- 1 cup plain panko breadcrumbs
- 1 ½ teaspoons kosher salt or to taste
- 2 teaspoons granulated garlic powder
- 1 teaspoon granulated onion powder
- 1 teaspoon paprika
- 1 teaspoon sugar
- ½ teaspoon pepper
- 3 tablespoons oil olive or neutral
- 1 Gallon size food storage bag Note 1
Instructions
- Set oven rack on the lowest bottom portion of your oven. This will give you a nice brown crust. Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper and set aside.
- Place panko, salt, garlic and onion powders, paprika, sugar, and pepper into the plastic bag and combine well. Add the oil and combine by squeezing the bag until all the crumbs are coated.
- Place 2 chops in the panko mixture and shake to coat well. Press the coating onto pork chops to get good coverage before removing.
- Place chops onto your lined baking sheet. Repeat with remaining chops.
- Bake for 10 - 12 minutes on the lowest rack you set in oven. Turn pork chops over, and bake for an additional 10-12 minutes, or until the pork is completely cooked through with an internal temperature of 140 degrees.
Notes
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Pat lambert
I’m trying your recipe tonight.