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An image of a sliced shake n bake pork chop on a plate with carrots, mashed potatoes, and gravy.
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Homemade Shake n Bake Pork Chops

With a crispy coating and juicy, tender meat, this Shake 'n Bake Pork Chops recipe 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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Amy Nash

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

Storage & Make Ahead
  • 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.

Nutrition

Calories: 447kcal | Carbohydrates: 39g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 1462mg | Potassium: 666mg | Fiber: 3g | Sugar: 6g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 4mg

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