I made Homemade Shake And Bake pork chops that come out impossibly crispy and juicy so dinner looks like it took hours but was actually done in 30 minutes.

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I adore these Shake And Bake Pork Chops because they hit the crispy, juicy thing I actually want on a weeknight. I’m obsessed with the crunch from Homemade Shake And Bake and that golden brown crust that makes the whole house smell like dinner.

No fuss, just honest pork that tastes like I cared without trying too hard. I love the heft of 4 bone in pork chops and the coarse bite of 1 1/2 cups plain breadcrumbs or panko.

Pork Chop Dinner that feels like a little celebration. So simple.

So loud. So irresistible.

I want seconds always seriously.

Ingredients

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Bone-in pork chops: hearty protein, juicy when cooked right.
All-purpose flour: light coating base, helps crumbs stick.
Beaten eggs: glue for the crust, adds moisture.
Plain breadcrumbs or panko: gives serious crunch, panko is airier.
Kosher salt: brings out meatiness, not too salty.
Freshly ground black pepper: adds bright, mild heat.
Smoked paprika: smoky color and warmth, not overpowering.
Garlic powder: savory punch, classic comfort flavor.
Onion powder: subtle sweetness, rounds out garlic.
Dried oregano: herb note, a little Mediterranean touch.
Dried thyme: earthy, pairs well with pork.
Cayenne pepper: spicy kick if you’re feeling bold.
Granulated or brown sugar: hint of sweet balance, optional.
Melted butter or olive oil: gives golden browning and richness.
Cooking spray: keeps the pan clean, helps crisp the crust.
Fresh parsley: bright, fresh garnish that lightens the plate.

Ingredient Quantities

4 bone in pork chops, about 1 inch thick and 1 1/2 to 2 pounds total

1/2 cup all purpose flour

2 large eggs, beaten

1 1/2 cups plain breadcrumbs or panko

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper, optional if you like heat

1 tablespoon granulated sugar or brown sugar, optional for a touch of sweetness

2 tablespoons melted butter or olive oil, for brushing or drizzling

Cooking spray, to grease the sheet pan

1 tablespoon chopped fresh parsley, optional for garnish

How to Make this

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1. Preheat oven to 425°F and grease a rimmed sheet pan with cooking spray, or line with foil for easier cleanup.

2. Pat the 4 bone in pork chops dry with paper towels, trim any big bits of fat, and if they are uneven, pound gently to about 1 inch thickness so they cook evenly.

3. Set up a dredging station: shallow bowl with 1/2 cup all purpose flour, another bowl with the 2 beaten eggs, and a third bowl with 1 1/2 cups plain breadcrumbs or panko mixed with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper (optional), and 1 tablespoon granulated or brown sugar (optional).

4. Season the pork chops lightly with a little extra salt and pepper before coating so the seasoning penetrates the meat.

5. Dredge each chop first in the flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally press firmly into the breadcrumb mixture so the crumbs adhere well.

6. Place the coated chops on the prepared sheet pan, leave some space between them so hot air circulates, and if you want a richer crust brush or drizzle each chop with some of the 2 tablespoons melted butter or olive oil.

7. Lightly spray the tops with cooking spray too if you want an extra crispy finish, this helps browning without frying.

8. Bake in the preheated oven for about 18 to 22 minutes, until the internal temperature reaches 145°F and the crust is golden brown; thicker chops may need a few extra minutes. No need to flip unless you want extra even browning.

9. Remove from oven and let the chops rest on the pan for 5 minutes so juices redistribute and the crust sets up.

10. Sprinkle with 1 tablespoon chopped fresh parsley if using, serve hot with your favorite sides, and enjoy the quick, crunchy homemade Shake and Bake vibes.

Equipment Needed

1. Rimmed baking sheet (half sheet)
2. Aluminum foil or parchment paper
3. Paper towels
4. Meat mallet or rolling pin (for pounding chops)
5. Three shallow bowls or plates (for flour, eggs, breadcrumbs)
6. Measuring cups and spoons
7. Whisk or fork
8. Pastry brush or spoon for melted butter/olive oil
9. Instant read thermometer and tongs

FAQ

How long do I bake the pork chops and at what temperature? A: Bake at 400°F for about 20 to 25 minutes until the internal temp reaches 145°F, then let them rest 3 to 5 minutes. Thicker chops may need a few more minutes, so check with a meat thermometer.

Can I use boneless pork chops instead of bone in? A: Yes, you can, but boneless cook faster so drop the time to around 15 to 20 minutes and watch the temp. They can dry out quicker, so dont overcook them.

Do I have to use eggs and flour for the coating? A: The flour and egg make the breadcrumb stick better and give a crispier crust, but you can swap the eggs for buttermilk or plain yogurt, or skip flour for a lighter coating, just expect less crunch.

Can I make the shake and bake mix ahead of time? A: Absolutely, mix the dry ingredients and store in an airtight jar up to 2 weeks. Add sugar only if you plan to use it soon, it can clump if moist.

How do I get extra crispy crust without frying? A: Use panko, spray or brush the chops with melted butter or oil, and put them on a wire rack over the sheet pan so hot air circulates all around. Broil 1 to 2 minutes at the end if you want super browned spots, but watch it close or it will burn.

Any tips for seasoning adjustments or serving suggestions? A: Taste the mix before coating and tweak salt, cayenne or sugar to your liking. Serve with mashed potatoes, roasted veggies, or a crisp salad, and sprinkle chopped parsley for color. Leftovers reheat well in a 350°F oven for 10 to 12 minutes.

Shake And Bake Pork Chops With Homemade Shake And Bake Mix Baked On Recipe Substitutions and Variations

Breadcrumbs / Panko: crushed saltine crackers, crushed cornflakes for extra crunch, crushed pretzels for a salty bite, or almond meal for gluten free (note almond meal wont crisp exactly like panko).
All purpose flour: cornstarch or arrowroot for a lighter, crispier coating, or a 1:1 gluten free flour blend if you need GF.
Eggs (binder): buttermilk or plain yogurt thinned with a splash of milk will help the coating stick, or use aquafaba (chickpea brine) as a vegan option.
Melted butter / olive oil: avocado oil or light olive oil for high heat, or melted coconut oil for a slightly sweet, tropical note.

Pro Tips

1. Let the chops sit at room temp for 20 minutes before you coat em, that way they cook more evenly and wont be cold in the middle.
2. Press the crumbs on really hard and then give them a quick chill in the fridge for 10 minutes so the coating sticks and doesnt fall off in the oven.
3. Use a mix of panko and regular breadcrumbs, or add a few tablespoons of grated parmesan, it gives better crunch and flavor without frying.
4. If you want juicier meat, pull them at 140°F and let rest to finish to 145°F, villages of overcooking is how pork gets dry.

Shake And Bake Pork Chops With Homemade Shake And Bake Mix Baked On Recipe

Recipe by James Level

0.0 from 0 votes

I made Homemade Shake And Bake pork chops that come out impossibly crispy and juicy so dinner looks like it took hours but was actually done in 30 minutes.

Servings

servings

Calories

690

kcal

Equipment: 1. Rimmed baking sheet (half sheet)
2. Aluminum foil or parchment paper
3. Paper towels
4. Meat mallet or rolling pin (for pounding chops)
5. Three shallow bowls or plates (for flour, eggs, breadcrumbs)
6. Measuring cups and spoons
7. Whisk or fork
8. Pastry brush or spoon for melted butter/olive oil
9. Instant read thermometer and tongs

Ingredients

4 bone in pork chops, about 1 inch thick and 1 1/2 to 2 pounds total
1/2 cup all purpose flour
2 large eggs, beaten
1 1/2 cups plain breadcrumbs or panko
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper, optional if you like heat
1 tablespoon granulated sugar or brown sugar, optional for a touch of sweetness
2 tablespoons melted butter or olive oil, for brushing or drizzling
Cooking spray, to grease the sheet pan
1 tablespoon chopped fresh parsley, optional for garnish

Directions

Preheat oven to 425°F and grease a rimmed sheet pan with cooking spray, or line with foil for easier cleanup.
Pat the 4 bone in pork chops dry with paper towels, trim any big bits of fat, and if they are uneven, pound gently to about 1 inch thickness so they cook evenly.
Set up a dredging station: shallow bowl with 1/2 cup all purpose flour, another bowl with the 2 beaten eggs, and a third bowl with 1 1/2 cups plain breadcrumbs or panko mixed with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper (optional), and 1 tablespoon granulated or brown sugar (optional).
Season the pork chops lightly with a little extra salt and pepper before coating so the seasoning penetrates the meat.
Dredge each chop first in the flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally press firmly into the breadcrumb mixture so the crumbs adhere well.
Place the coated chops on the prepared sheet pan, leave some space between them so hot air circulates, and if you want a richer crust brush or drizzle each chop with some of the 2 tablespoons melted butter or olive oil.
Lightly spray the tops with cooking spray too if you want an extra crispy finish, this helps browning without frying.
Bake in the preheated oven for about 18 to 22 minutes, until the internal temperature reaches 145°F and the crust is golden brown; thicker chops may need a few extra minutes. No need to flip unless you want extra even browning.
Remove from oven and let the chops rest on the pan for 5 minutes so juices redistribute and the crust sets up.
Sprinkle with 1 tablespoon chopped fresh parsley if using, serve hot with your favorite sides, and enjoy the quick, crunchy homemade Shake and Bake vibes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 228g
Total number of serves: 4
Calories: 690kcal
Fat: 51g
Saturated Fat: 12g
Trans Fat: 0.2g
Polyunsaturated: 6g
Monounsaturated: 25g
Cholesterol: 207mg
Sodium: 700mg
Potassium: 600mg
Carbohydrates: 42g
Fiber: 1.3g
Sugar: 3.1g
Protein: 50g
Vitamin A: 300IU
Vitamin C: 1mg
Calcium: 60mg
Iron: 2.5mg

Shake And Bake Pork Chops With Homemade Shake And Bake Mix Baked On Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Shake And Bake Pork Chops With Homemade Shake And Bake Mix Baked On Recipe Substitutions and Variations

Pro Tips