With a crispy coating and juicy, tender meat, this Shake ‘n Bake Pork Chops recipe is a throwback recipe that is sure to please the whole family! Best of all, it requires simple ingredients and minimal prep time, making it the perfect solution for a stress-free meal that delivers amazing results every time!
Table of Contents
Shake ‘n Bake has been a household favorite for decades, offering a simple yet tasty way to prepare pork chops. The boxes of Shake ‘n Bake at the store made a convenient semi-homemade dinner solution for moms and dads across America back when it was introduced in 1965. All you had to do was drop your meat into the bag of seasoning, shake it up and bake it for a quick dinner fix that pretty much everybody loves.
This recipe brings that nostalgic flavor back but with a homemade twist, making it even better since we know exactly what is going into it! Whether you’re using boneless pork chops or bone-in pork chops, the result is always a golden brown and crispy coating with juicy meat inside—just like the original, but with a lot more flavor and freshness.
This version of Shake ‘n Bake pork chops combines panko breadcrumbs, Italian breadcrumbs, and a blend of spices to create a crispy, flavorful coating that’ll make every bite a delight! The best part? You don’t need to stand over a hot stove—just pop these pork chops in the oven, and in under 30 minutes, they’re ready to serve! Whether you’re feeding the whole family or whipping up a quick weeknight dinner, this recipe is your ticket to crispy, juicy pork chops without any hassle!
For more easy dinner recipes packed with pork goodness, check out my French Onion Pork Chops, Creamy Apricot Pork Chops, Perfect Grilled Pork Chops with Sweet BBQ Pork Rub, Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce, and Smothered Pork Chop Recipe!
Why We Love This Recipe
- This recipe gives you perfectly crispy pork chops with a juicy interior, thanks to the combination of panko breadcrumbs and Italian breadcrumbs that deliver that golden brown perfection!
- It’s a healthier alternative to frying, as these pork chops are baked in the oven, cutting down on the fat but not the flavor.
- With just a few pantry staples and minimal effort, you can have a delicious main dish that pairs perfectly with your favorite sides like green beans, mashed potatoes, or even a simple salad!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Panko Breadcrumbs – The secret to the extra crispy texture. These light and airy breadcrumbs give the pork chops that perfect crunch. If you don’t have panko, crushed cornflakes or even crushed pork rinds can step in for a different, but still crunchy, coating.
- Italian Breadcrumbs – These breadcrumbs help bind the coating and bring a bit of extra seasoning. If you’re in a pinch, regular breadcrumbs will work just fine, or go with almond flour for a low-carb alternative.
- Kosher Salt – Enhances all the flavors in the mix, making sure every bite is well-seasoned.
- Black Pepper – Adds a subtle kick and balances out the other seasonings. Freshly ground pepper is best for an added touch of heat.
- Garlic Powder – This adds a savory depth to the coating. You could swap this for fresh garlic, but powder ensures an even distribution throughout the mix.
- Onion Powder – Complements the garlic powder and adds an extra layer of flavor. If you’re out, try using a bit of finely minced onion.
- Paprika – Adds a little color and a mild smoky sweetness to the pork chops. Smoked paprika is also a great substitute for a richer flavor.
- Brown Sugar – This brings a hint of sweetness to balance out the savory ingredients and helps with caramelization during baking.
- Eggs – These are the glue that holds the breadcrumb mixture onto the pork chops, making sure the coating sticks for that irresistible crunch.
- Boneless Pork Chops – For this recipe, thick, juicy pork chops are ideal. You can use bone-in if you prefer, but be sure to adjust the cooking time slightly. Thicker pork chops make for juicier meat, so try to pick chops that are about an inch thick.
How to Make Shake n Bake Pork Chops
- Prepare equipment. Start by preheating your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup, or for even crispier results, place a wire rack on the baking sheet.
- Prepare the breadcrumb mixture. In a large resealable bag or glass container with a lid, toss together the panko breadcrumbs, Italian breadcrumbs, kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Seal and give it a good shake to mix everything together.
- Prepare the pork chops. Pat your pork chops dry with paper towels. This helps the coating stick better. If your chops are uneven in thickness, use a meat mallet to gently pound them to an even thickness, which ensures even cooking.
- Dip and coat. In a shallow bowl, crack the eggs and whisk them until smooth. One by one, dip each pork chop into the egg wash, letting any excess drip off. Then, drop the chop into the breadcrumb mix. Seal the bag and shake vigorously to coat the pork chops completely. Repeat until all chops are well coated.
- Bake to perfection. Place the pork chops on your prepared baking sheet or wire rack in a single layer. Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C). The coating should be golden brown and crispy when done.
- Rest and serve. Let the pork chops rest for a few minutes after removing them from the oven. This helps keep the juices locked in. Serve with your favorite sides and enjoy!
Recipe FAQ’s
Absolutely! Bone-in pork chops work great but may require an extra 5-10 minutes of cooking time.
Sure thing! If you want to fry the pork chops, cook them in about ¼ inch of oil for 3-4 minutes per side until golden and cooked through.
The best way is to use an instant-read thermometer. Pork chops are done when they reach an internal temperature of 145°F (63°C).
Let them cool completely, then store them in an airtight container or wrapped in foil in the fridge for up to 3-4 days.
Absolutely! Wrap each pork chop in plastic wrap, toss them in a freezer-safe bag, and freeze for up to 2-3 months. Just thaw in the fridge before reheating.
For best results, reheat in a 350°F oven for 10-15 minutes. Want extra crispiness? Hit them with a quick 1-2 minute broil or use the air fryer to reheat instead.
Yes! Coat the pork chops a few hours ahead, keep them in the fridge, and bake when you’re ready. Dinner done easy!
Tips for Success
- Always bring your pork chops to room temperature before baking to ensure even cooking and juicy meat.
- For an extra thick and crispy coating, double dip the pork chops in the egg wash and breadcrumbs before baking.
- Use a wire rack on your baking sheet for maximum crispiness on all sides.
- Patting the pork chops dry before breading helps the coating stick better and crisp up nicely.
- Don’t skip letting the pork chops rest for a few minutes after baking. This keeps the juices inside, making every bite tender and flavorful.
What to Serve with Delicious Pork Chops
Shake ‘n Bake pork chops pair beautifully with just about any side dish. For a classic dinner, serve them with mashed potatoes and gravy or roasted green beans. For a lighter meal, a crisp garden salad or steamed veggies will do the trick. And don’t forget a squeeze of lemon for a bright, tangy finish!
Substitutions and Variations
- If you’re out of panko breadcrumbs, crushed cornflakes or pork rinds are great alternatives for an extra crunchy texture.
- Swap Italian breadcrumbs with regular breadcrumbs or almond flour for a low-carb option.
- Bone-in pork chops can also be used but will need a bit more cooking time. You can even use chicken breasts for a variation!
More Easy Recipes Starring Pork
- Instant Pot Pork Roast
- Slow Cooker Apricot Pulled Pork
- The Best Instant Pot Pork Carnitas with Escabeche
- BBQ Pulled Pork Nachos
- Instant Pot Pork and Beans
- Pork Tenderloin Sandwich
- New Mexico Carne Adovada (Red Chile Pork)
- Chinese Sweet and Sour Pork
Homemade Shake n Bake Pork Chops
Ingredients
- 1 ¾ cups Panko breadcrumbs
- ¾ cup Italian breadcrumbs
- 1 ½ teaspoons coarse Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 Tablespoon brown sugar
- 2 large eggs
- 4 boneless pork chops (about 1-inch thick, approximately 6-8 ounces each)
Instructions
- Preheat your oven to400°F (200°C). Line a baking sheet with aluminum foil, parchment paper, or lightly coat it with non-stick spray. For crispier pork chops, place a wire rack on the baking sheet.
- In a large resealable plastic bag, combine the Panko breadcrumbs, Italian breadcrumbs, salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Seal the bag and shake well to mix all the ingredients together.1 ¾ cups Panko breadcrumbs, ¾ cup Italian breadcrumbs, 1 ½ teaspoons coarse Kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 Tablespoon brown sugar
- Pat the pork chops dry with paper towels. If the chops vary in thickness, use a meat mallet to pound them to an even thickness for more uniform cooking.4 boneless pork chops
- In a shallow bowl, crack both eggs and whisk them until they become smooth.2 large eggs
- One at a time, dip each pork chop into the egg wash, making sure each is fully coated. Let the excess egg drip off before placing the pork chop into the resealable bag with the breadcrumb mixture. Seal the bag and shake vigorously for about 10-15 seconds until the pork chop is evenly coated with the breadcrumb mix.
- Once coated, place the pork chop on the prepared sheet pan or wire rack in a single layer. Repeat this process with the remaining pork chops. Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the coating is golden brown and crispy. I like to use an instant-read thermometer to check the temperature.
- Remove the breaded pork chops from the oven and let them rest for a few minutes before serving. Enjoy your juicy pork chops with mashed potatoes and gravy, green beans, or your favorite sides!
Notes
- Store: Store cooled pork chops in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap each pork chop individually in plastic wrap and foil, then freeze for up to 3 months.
- Reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Make Ahead: Coat the pork chops up to 4 hours in advance, then refrigerate until ready to bake.
