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Homemade Shake and Bake Pork Chops are juicy, tender, and feature an irresistibly crispy, seasoned crust. With simple ingredients and minimal effort, this recipe skips the box, yet still delivers the same crunch and flavor that you know and love in under 30 minutes.
Looking for more juicy pork chop recipes? Don't miss Pork Chops with Apples, Honey Garlic Pork Chops, and Instant Pot Pork Chops.
Kristen's Keys for Copycat Shake 'N Bake Pork Chops
To enjoy crispy, juicy breaded pork chops without a boxed mix in sight, pay attention to the following tips.
- Bone-in pork chops yield the juiciest results. The bone helps to regulate the the temperature, cooking the pork chop evenly. That said, I have included instructions for boneless pork chops as well.
- Use a thin, even layer of mayo. This locks in moisture and gives the breading something to adhere to. Feel free to use olive oil in place of mayo to keep the recipe egg-free.
- Use plain breadcrumbs, not panko. Classic breadcrumbs, not panko-style, is the way to go to get get the replicate the classic Shake 'N Bake coating.
- Bake right on the baking sheet. Unlike my crispy fish sticks and breaded chicken tenders, these pork chops are best baked directly on the baking sheet, not on a rack. Baking them this way helps recreate that classic, slightly crisp, golden coating you expect from traditional shake and bake pork chops.
- Cook to an internal temperature of 145°F. That sweet spot keeps the pork safe, but still juicy. Use a thermometer as guessing often leads to overcooked pork chops. An overcooked pork chops are notoriously dried out.
How to Make Crispy Shake and Bake Pork Chops
Make the breading, prep the pork chops, then shake and bake!
Step One: Prepare Homemade Shake and Bake
In a gallon-size storage bag combine plain breadcrumbs with seasoned salt, garlic powder, onion powder, celery salt, and black pepper. Using a zip-top bag makes clean-up and breeze and holds true to the shake and bake process.
Step Two: Prep the Pork
Pat the pork chops completely dry with paper towels so that the mayonnaise and breading can adhere to the pork.
Then, brush each side of the pork chops lightly with mayonnaise (or olive oil). To prevent cross-contamination, spoon a small amount of mayo or olive oil into a separate bowl and use that for dipping instead of working straight from the original container.
Step Three: Bread
Working one at a time, place a pork chop into the breading mixture, seal the bag, and shake to evenly coat the pork chop with breading. Remove the pork chop from the bag, shake off excess breading (right back into the bag), and repeat the process until all pork chops are evenly coated.
Step Four: Bake
Place the breaded pork chops on a lightly greased baking sheet, leaving space for air to circulate around each chop so the heat can circulate and crisp the edges
Bake at 425°F, flipping halfway through the baking process, until the internal temperature reaches 145°F.
Recipe Modifications
- Use an Air Fryer: Bread as directed, place breaded pork chops into greased basket or tray in the air fryer, and air fry at 400°F for 6 minutes. Flip, and continue to air-fry for an additional 5-8 minutes, or until the pork reaches an internal temperature of 145℉.
- Gluten-Free: Use gluten-free breadcrumbs.
- Spice It Up: Swap seasoned salt for Cajun or adobo seasoning.
- Italian Twist: Add Italian seasoning and a sprinkle of grated Parmesan to the breading mixture.
- Keep it Egg-Free: Use olive oil instead of mayonnaise to coat the pork chops.
- Swap Pork for Chicken: Find suggested bake times and a few additional tips using my recipe for Shake and Bake Chicken.
Make it a Meal
Serve these homemade shake and pork chops with roasted red potatoes, steamed veggies, and applesauce for a balanced, family-friendly dinner. Or try pairing them with one of the following sides for a meal perfect for a busy night.
Shake and Bake Pork Chops
Video
Ingredients
- 3 cups unseasoned breadcrumbs , not panko
- 2 teaspoons seasoned salt
- 2 teaspoons paprika
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼-⅓ cup mayonnaise
- 6 (½" thick) pork chops, bone-in preferrable
- Cooking spray
Instructions
- Preheat the oven to 425℉ (215℃). Lightly brush a rimmed baking sheet with oil or spray with cooking spray.
- In a large storage bag, combine 3 cups unseasoned breadcrumbs , 2 teaspoons seasoned salt, 2 teaspoons paprika, 1 teaspoon celery salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper Close the bag and shake until everything is well combined.
- Pat the pork chops dry with a paper towel. Then using a pastry brush, coat each side of the pork chop with mayonnaise.
- Place a pork chop, one at a time, into the bag with the seasoning. Close the bag and then shake gently until the pork chop is fully covered with the mixture. Remove the pork chop from the bag, shaking off excess seasoning and then place the pork onto the prepared baking sheet. Repeat with each piece of pork.
- Bake for 10 minutes, flip and continue to bake for 8-10 minutes, or until the pork reaches an internal temperature of 145℉ (64℃).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
The only thing I changed was using Dijon Mustard instead of mayo or olive oil. It brings a great flavor to the pork.
At times I'll also use pork rinds instead of bread crumbs.
Hi Laura! That is a great idea to use Dijon in place of mustard! And I can see how pork rinds would be delicious as well. Thanks for sharing.
I have done it for chicken and pork chops, they both have turned out yummy. I like the fact that it’s all natural ingredients. For those who remember the commercial from the old days (I’m showing my age) it’s shake and bake and I helped with the young girl, with this recipe it’s come a long way. Thanks Kristen, quick and easy too.
Ha! I remember that commercial too. So happy to hear you enjoy this homemade version (and find it quick and easy too!) Thanks for taking the time to share!
Very tasty and moist pork chops. Just like the real thing.
Thanks for sharing, Anne! I love hearing you enjoyed!