There are some recipes that instantly take me back to childhood dinners, and this is one of them. Shake and Bake Pork Chops were a staple at my house growing up. The sound of the bag crinkling, the fun of coating the chops—it felt like magic back then. These days, I make my own version at home, and let me tell you, it’s just as crispy, juicy, and comforting as the box mix we all remember, but fresher and more flavorful.
Why I Love Making These Pork Chops at Home
I’ve always been a little nervous around frying. Something about hot oil splattering makes me step back. Baking, on the other hand, feels so much more approachable—set it in the oven, sip some tea, and let dinner come together without the stress.
That’s why this recipe is a weeknight lifesaver for me. I get that crunchy coating without babysitting a skillet. Plus, it’s lighter than fried pork chops, but still hearty enough to make the whole family happy. My son actually loves helping me with the shaking part—it’s messy, fun, and he proudly tells everyone he “cooked dinner.”
Ingredients You’ll Need
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Plain Bread Crumbs – I stick with plain so I can build flavor myself. Panko works too if you want an extra crunch.
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Canola Oil – Or really any neutral oil. I sometimes use olive oil if that’s what I have handy.
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Spices – My go-to mix is seasoning salt, paprika, onion powder, garlic powder, sugar, dried oregano, parsley, and black pepper. You can tweak this to fit your family’s taste.
Tip: Make a double batch of the coating and store it in a jar in the pantry. That way, next time dinner sneaks up on you, you’ve already got the mix ready to go.
Step-by-Step: How I Bake Them
I prefer boneless pork chops for this recipe since they cook evenly, but bone-in works if you’re looking for a bit more flavor.
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Oven Method: Bake at 425°F for about 25 minutes, until the internal temp hits 145°F.
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If your oven is already full with other sides, you can adjust:
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400°F for 30 minutes
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375°F for 35 minutes
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350°F for 40 minutes
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Air Fryer Method: Perfect if you’re short on time. Cook at 400°F for 6–8 minutes, flipping halfway. They come out crisp without heating up the whole kitchen.
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For Chicken Instead:
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Bone-in legs: 400°F for 35–40 minutes
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Boneless breasts: 400°F for 15–20 minutes
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Real life tip: If you’re cooking for a mixed crowd (pork eaters and chicken lovers), just coat everything at once, pop it all on one sheet pan, and adjust the timing. Easy clean-up and no juggling.
My Storage and Reheating Routine
These pork chops keep well for about 3 days in the fridge. I usually tuck them into an airtight container, and the next day they’re just as good reheated.
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Oven Reheat: 350°F for 10–15 minutes—keeps them crisp.
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Air Fryer Reheat: 350°F for 4–5 minutes—fast and keeps the crunch.
I’ll often slice up leftover chops and use them in a sandwich with a little mustard and lettuce. They make a killer next-day lunch.
What I Like to Serve Them With
Pork chops are versatile, so I switch up the sides depending on the season or mood. Some family favorites:
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Glazed carrots for a sweet balance
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Mashed potatoes with sour cream (comfort on a plate)
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A crisp arugula salad to keep things fresh
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Mexican street corn salad when I want something a little fun and bold
If you’re feeling old-school, a scoop of coleslaw on the side works beautifully too.
Shake and Bake Pork Chops
Bring back a childhood favorite with these homemade Shake and Bake pork chops! Juicy chops are coated in a flavorful breadcrumb mixture and baked until perfectly crisp and golden.
Ingredients
- 4–6 boneless pork chops, about 1 inch thick
- 1 ½ cups plain breadcrumbs
- 2 tablespoons canola or vegetable oil
- 1 ½ teaspoons seasoning salt
- 1 ½ teaspoons paprika
- 1 ½ teaspoons onion powder
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Pinch of black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment or foil for easy cleanup.
- In a mixing bowl, combine the breadcrumbs with oil and all seasonings. Use a fork to blend until the crumbs are evenly coated and slightly moistened.
- Transfer the mixture into a large resealable bag. Add one pork chop at a time, seal, and shake until the chop is well coated. Repeat with the remaining chops.
- Arrange the coated pork chops on the prepared baking sheet in a single layer. Bake for about 25 minutes, or until the pork is fully cooked and the crust is golden brown and crispy.
- Serve hot with your favorite sides — mashed potatoes, roasted veggies, or a crisp salad pair beautifully.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 2560Total Fat 149gSaturated Fat 52gTrans Fat 1gUnsaturated Fat 90gCholesterol 788mgSodium 1482mgCarbohydrates 21gFiber 2gSugar 2gProtein 284g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Note on Wine
I’ll be honest—I don’t always pour wine with weeknight pork chops, but when I do, Pinot Noir is my first choice. It’s light enough to not overpower the meal but still brings out the savory flavor of the pork. If you’re more of a white wine fan, a chilled Chardonnay or Sauvignon Blanc pairs nicely too.
Try other Pork Chop recipes:
