Homemade Shake and Bake Pork Chops

These easy homemade Shake and Bake Pork Chops are ready in only twenty minutes and only require simple ingredients you likely already have in your pantry.

Have you ever read the ingredient label on grocery store boxes? There are no mystery ingredients here! Just plain bread crumbs, dried herbs and spices, and juicy pork chops. Family dinner just got easier and more flavorful!

What is it?

Shake n' Bake is a popular boxed meat breading found at most grocery stores. The popularity is largely due to the simplicity of the meal. The breadcrumbs are added to a large bag along with raw meat, typically pork or chicken, and shaken together until the breading is fully coating the meat. Then the meat is baked in the oven until done. No need for an egg wash, or a dredging station. Just a great recipe with simple prep that yields a delicious pork chop dinner the whole family will love!

This is actually really easy to replicate with a homemade version using all-natural ingredients you likely have on hand already. I have previously written about Shake and Bake chicken. This recipe is very similar, with a few small adjustments made to the homemade seasoning mix to highlight the pork flavor.

Ingredients and Substitutions

• Unseasoned breadcrumbs - It is important to use plain breadcrumbs because any added salt or seasonings would throw off the flavor of this recipe and potentially make it too salty. Panko breadcrumbs can be substituted for a crispier coating.
• Table salt - I prefer smaller grain table salt over large granuals of kosher salt because they disperse more evenly in the breading.
• Paprika - Smoked paprika could be substituted.
• Onion powder
• Garlic powder
• White sugar
• Black pepper
• Dried thyme
• Dried oregano
• Dried basil
• Celery powder
• Cayenne pepper
• Cooking oil - I use canola oil, but olive oil is great too. However, any vegetable oil will work.
• Pork chops - Thicker pork chops work best because they are juicier. Bone-in pork chops are my favorite, but boneless pork chops work equally well.

How to make it

This easy Shake and Bake pork chop recipe begins by mixing together the breadcrumb coating. To do so, add the dry ingredients (breadcrumbs, herbs, and seasonings) to a large bowl and mix to combine.

Note: The great thing about this recipe is you should have more breadcrumb coating than needed for one meal, so the excess can be stored in your pantry until next time.

Scoop ½ cup of the breadcrumb coating per two pounds of meat and add it to a gallon-size sealable plastic bag along with 2 teaspoons of cooking oil. From outside the bag, work the oil and breadcrumb mixture together with your fingers until well combined.

Next, moisten your pork with a little cold water to help the breading stick to the meat, then place it in the bag with the coating mixture. Seal the bag and shake well to ensure the entire pork chop is fully coated.

Tip: For more flavor, you can coat the meat with Dijon mustard rather than water.

For best results, once the pork is breaded, place the meat in a single layer on a wire rack set on a sheet pan and bake in a 400-degree oven for approximately 20 minutes, or until the meat reaches 145 degrees and the breading is golden brown. Then remove the delicious pork chops from the oven, let rest for 5 minutes, and serve.

Tip: This breading would make a wonderfully crispy pork tenderloin sandwich!

Storing Leftover Homemade Shake and Bake

This recipe makes enough breadcrumb coating for approximately six pounds of meat, which should be more than you need for one meal. Store any remaining coating mix in an airtight container in your pantry. It is important NOT to store the unused breading mixed with oil, and discard any breading that has come into contact with raw meat.

When you are ready to use the leftover shake and bake, scoop out ½ cup of breading per two pounds of meat you wish to coat and add two teaspoons of oil to the breading at that time.

Any leftover breaded pork chops should be stored in an airtight container in the refrigerator and enjoyed within one week.

This recipe was originally published on February 15, 2022.

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