This Shake n Bake pork chop recipe recreates the tasty dinner you loved growing up. Juicy pork chops are coated in a crispy breadcrumb mixture and baked to golden brown perfection—talk about mouthwatering!
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Why you'll love this recipe
✔️ Homemade Shake 'n Bake pork chops are a quick weeknight dinner the whole family will love.
✔️ This one-pan meal is an easy recipe (even for beginner cooks!) with simple ingredients. Nothing fancy here, no egg wash, etc. Plus, it's ready in just 30 minutes!
✔️ Ditch the boxed Shake n Bake mix from grocery stores and make your own breadcrumb seasoning mix for a fraction of the cost.
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- breadcrumbs—you can use plain bread crumbs or panko breadcrumbs
- grated Parmesan cheese
- paprika
- garlic powder
- onion powder
- Italian seasoning
- salt
- black pepper
- chili powder
- bone-in pork chops (about 1 inch thick)
- olive oil
- non-stick cooking spray
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat your oven to 400°F (200°C) and place a wire rack on a baking sheet. This helps air circulate around the pork chops for even cooking.
- In a large, shallow bowl or a plastic bag, combine all the ingredients for the Shake and Bake coating: breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- If your pork chops have excess fat around the edges, you may trim them for a leaner result.
- Then, pat the pork chops dry with paper towels to remove any excess moisture so the coating adheres better.
- Brush the pork chops with olive oil.
- One at a time, place each pork chop in the bowl or bag with the bread crumb mixture. Press the coating onto the pork chop so it sticks well.
- Place the coated pork chops on the wire rack on the baking sheet. Make sure there is space between each chop to allow for even cooking.
- Lightly spray the tops of the pork chops with cooking spray.
- Bake the pork chops in the oven for about 20 minutes.
- Once cooked, let the pork chops rest for a few minutes before serving. This allows the juices to be redistributed and results in a juicier chop!
Equipment
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- Meat thermometer
- Oven-safe wire rack
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FAQ's
Absolutely! If you use boneless chops instead of bone-in, just reduce the cooking time by about 5 minutes.
You sure can! This shake-n-bake recipe is just as delicious with chicken breasts or drumsticks. Bake prepared chicken breasts or drumsticks at 400 F for 20-25 minutes, just like you would for bone-in pork chops.
If they’re on the thicker side, increase the cooking time to 30-35 minutes. Chicken is fully cooked when it reaches an internal temperature of 165 F.
It’s easy! Place your prepared pork chops in a single layer in your air fryer basket and bake at 400 degrees F for 12-15 minutes. Flip them halfway through so they bake evenly on both sides.
You need a higher temperature and a bit of oil to get a crispy coating on pork chops. That’s why this recipe calls for a 400-degree F oven and a spritz of oil on each chop before baking!
Excess moisture, low oven temperature, or baking your pork chops directly on the sheet pan can make them soggy.
For the best results, pat the raw meat dry before coating it with oil and the breadcrumb mixture. Then, make sure your oven is preheated to 400 F, and bake the pork chops on an oven-safe wire rack that rests on top of the baking sheet.
Test kitchen tips
- Trim the excess fat off your pork chops if you want leaner meat.
- The best way (and quickest way!) to combine bread crumbs with the homemade spice blend is in a sealable plastic bag or shallow bowl.
- Pat the raw meat with paper towels before brushing it with olive oil so the breadcrumb mixture sticks better. Discard the paper towels immediately and wash your hands to prevent cross-contamination.
- Baking your pork chops on a wire rack improves airflow, so the bottoms of your pork chops don’t get soggy.
- Not all wire racks are oven-safe! Don’t use a wire rack that has a non-stick coating because it will warp in the oven.
- Use a meat thermometer to check if your breaded pork chops are done. The internal temperature of the meat should be at least 145 F.
- Bake thick pork chops for an extra 5-10 minutes so they cook all the way through.
- Always let meat rest before cutting into it for the juiciest, most yummy results!
Variations
Feel free to use boneless pork chops instead of bone-in pork chops if you prefer. You can also substitute the pork chops for boneless chicken breasts or bone-in drumsticks if you already have them in your fridge.
Canola oil or vegetable oil generally work okay if you don’t have olive oil. On that note, panko bread crumbs and plain breadcrumbs both are just fine in this shake n bake pork chops recipe—use whatever you have!
Some peoople like to use celery salt in place of regular kosher salt for an extra layer of flavor. That one's up to you!
Storage
Refrigerate—Refrigerate leftover Shake 'n Bake pork chops in an airtight container for four days at the most. Separate each layer of pork chops with a sheet of parchment paper so they don’t get soggy in the fridge.
Freezer—Flash freeze leftover pork chops on a parchment-lined baking sheet for one to two hours, or until solid. Then, put the frozen pork chops in an airtight container and freeze for up to three months.
Reheat—Reheat refrigerated pork chops in a 350 degree F oven for 10-15 minutes or in the air fryer at 375 F for 4-5 minutes. Be sure to thaw frozen pork chops in the fridge before reheating for best results.
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Serve with
- Ruth Chris Creamed Spinach is a great recipe full of rich, flavorful, creamy textures—it pairs great with steak and pork!
- Crispy on the outside and tender on the inside, these Oven Roasted Rosemary Potatoes get so much flavor from lemon and rosemary!
- This Impossible Pecan Pie brings a lovely touch to the end of any dinner. The biscuit crust and classic, sweet pecan pie filling are impossibly delicious.
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Shake and Bake Pork Chops
Ingredients
- 1 cup panko breadcrumbs if you prefer, you can use regular breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
- 4 bone-in pork chops about 1 inch thick
- 2 tablespoons olive oil
- non-stick cooking spray
Instructions
- Preheat your oven to 400°F degrees and place a wire rack on a baking sheet. This will help the air circulate around the pork chops for even cooking.
- In a large, shallow bowl or a plastic bag, combine all the ingredients for the Shake and Bake coating: breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix well to distribute the seasonings evenly.
- If your pork chops have excess fat around the edges, you may trim them for a leaner result.
- Pat the pork chops dry with paper towels to remove any excess moisture. This will help the coating adhere better.
- Brush the pork chops with olive oil.
- One at a time, place each pork chop in the bowl or bag with the Shake and Bake mixture. Press the coating onto the pork chop, making sure it adheres well.
- Place the coated pork chops on the wire rack on the baking sheet. Make sure there is space between each chop to allow for even cooking.
- Lightly spray the tops of the pork chops with cooking spray. This will help them become golden and crispy.
- Bake the pork chops in the preheated oven for about 18-22 minutes, or until they reach an internal temperature of 145°F for medium doneness.*
- Once cooked, let the pork chops rest for a few minutes before serving. This allows the juices to be redistributed and results in a juicier chop!
Lois says
We had this a few weeks ago and it was just delicious. All the spices blend together so nice. We loved them.