Homemade shake-and-bake pork chops are tender, and juicy and are a delicious quick and easy weeknight meal the whole family will love. These crispy baked pork chops will be on the table in just 30 minutes.
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These juicy pork chops require just a few simple ingredients to make your own homemade shake and bake and the cleanup is a breeze! These delicious pork chops are baked but if you prefer a fried pork chop try my Pork Schnitzel served with Creamy Mashed Potatoes and Roasted Broccoli.
why this recipe works
Shake-n-bake pork chops have so much flavor and the breading is crispy and doesn't fall off. It's a classic quick and easy family dinner! If your family loves pork chops as much as we do try my Garlic Brown Sugar Pork Chops.
- Pork chops: 1-inch thick bone-in pork chops. I recommend the rib chop.
- Breadcrumbs: Use Italian breadcrumbs, not PANKO. Plain bread crumbs will also work just add 1 tablespoon of Italian seasoning.
- Oil: I recommend vegetable or canola oil
how to make this recipe
- Step 1: In a large ziplock plastic bag combine bread crumbs and the seasoning mix and give it a shake until combined.
- Step 2: Next add the oil to the seasoned breadcrumb mixture and mix it until combined.
- Step 3: Add in a pork chop and seal the top of the bag.
- Step 4: Shake the breading mixture until the pork chop is coated. Repeat until all are coated.
- Step 5: Place the coated pork chops on the rack.
- Step 6: Bake until golden brown.
- I prefer to use 1-inch thick-cut bone-in pork chop, but boneless pork chops can also be used if they are thinner you'll have to reduce the cooking time.
- Use a cooling rack placed on top of a baking sheet to prevent the pork chops from getting soggy on the bottom.
I prefer the rib chop they are the best for frying or baking. They have a good amount of fat which allows them to stay juicy and tender.
The Botton of your baked pork chops can get soggy if placed directly on the baking sheet. Placing your coated pork chops on a wire rack that's placed on a baking sheet allows the air to circulate and create that crispy coating.
The trick is cooking them at a higher temperature and on a wire rack so the hot air circulates all around them.
Do not overcook them! Pork chops are done when the internal temperature is 145 degrees, I recommend using an instant-read thermometer.
1-inch thick chops take about 25 minutes for a quick weeknight dinner, but to be accurate I recommend using a digital meat thermometer.
- 1 1/2 cups Italian bread crumbs
- 2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1/8 teaspoon Cayenne pepper
- 2 tablespoons vegetable oil
- 4-6 1-inch thick pork chops *see notes
- Preheat oven to 425 degrees and place a cooling rack on top of a baking sheet.
- In a large ziplock bag or container add the breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, sugar, and cayenne pepper and mix until combined.
- Add in the oil and mix until combined.
- Place a pork chop in the bag and shake it until both sides are coated., remove and place it on the baking rack.
- Repeat until all the pork chops are coated.
- Bake the pork chops for 15 minutes, then flip the pork chops and bake for another 10-12 minutes or until the internal temperature reaches 145 degrees.
If you only have regular bread crumbs add 1 tablespoon of Italian seasoning to the mixture.
I prefer to use 1-inch thick-cut bone-in pork chops, but boneless pork chops can also be used if they are thinner you'll have to reduce the cooking time.
Amount Per Serving Calories 493Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 132mgSodium 489mgCarbohydrates 23gFiber 2gSugar 3gProtein 45g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.