Homemade Shake and Bake Pork Chops (Moist & Tender)

Name: Homemade Shake and Bake Pork Chops (Moist & Tender)
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 pounds pork chops, Note 1 (about 3 chops); 2 teaspoons olive oil; 1/2 teaspoon Dijon mustard (optional); 3/4 cup plain uneasoned breadcrumbs; 2 teaspoons poultry seasoning, Note 3; 1 teaspoon paprika; 1/2 teaspoon onion powder; 1/2 teaspoon granulated garlic ((or 1/4 teaspoon garlic powder)); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2/3 tablespoon olive oil ((or vegetable oil))

Jump to Recipe

Get ready for moist and tender shake and bake pork chops with those classic savory flavors in the breadcrumb coating. Not to mention a bit of nostalgia!

I loved shake and bake chicken and pork chops as a kid. Not exactly gourmet, but who cares? Simple, comfort food.

one shake and bake pork chop on plate with corn and asparagus.

We add an extra step – completely optional – that takes this recipe to the next level. Let’s face it, pork chops can be pretty dry and flavorless.

The extra step of brining makes the pork chops moist, tender, and flavorful. As long as you don’t overbake them. Try it once and you’ll never look back. Not just for this recipe, but for any other pork chops. Brining makes a BIG difference. If you are new to brining, check out the FAQ’s below.

The shake and bake pork chops recipe takes about 30 minutes to make (plus 30 minutes for the optional, but recommended, brining).

So go ahead and give this easy copycat Shake ‘n Bake pork chop recipe a try. It will certainly bring back memories!

What to expect

A homemade version of the classic shake n bake pork chops that old timers will love – and maybe newbies too.
A way to get those chops juicier, tastier and more tender than usual (if you choose to brine them).
A yummy savory coating with a few simple ingredients that takes minutes to prepare and is much less expensive than the store-bought version.

Ingredients – tailored to your taste

3 pork rib chops, breadcrumbs, olive oil, Dijon, garlic powder, onion powder, salt, pepper, poultry seasoning. — Missing: paprika

Pork chops: Use bone-in pork chops (rib or loin) or boneless pork chops. I suggest a thickness of 3/4-1 inch/1.3-2.5 cm to allow enough time for the chops to brown nicely without becoming dry and tough. I find bone-in chops more flavorful and juicy.

Breadcrumbs: For this recipe, I use regular plain unseasoned breadcrumbs. You can use Panko crumbs, but some say they don’t adhere as well and get mushy. I haven’t tried them.

Seasoning for pork chops: I use poultry seasoning for the seasoning mixture which adds classic flavors for pork – sage, thyme, rosemary, marjoram, and nutmeg. Here’s a poultry seasoning recipe if you need one. In addition, you will need garlic powder, onion powder, salt and black pepper.

Variations:

Mix in a dash of Dijon with the oil to coat the pork chops. It adds a great kick.
Instead of olive oil, coat the chops with a thin layer of mayonnaise (also extra flavor and a good moisture barrier).
Substitute plain breadcrumbs with Italian breadcrumbs (but reduce the poultry seasoning) or finely crushed cornflakes.
Add 1 tablespoon of Parmesan cheese to the seasoning mix.
For a bit of heat, add a pinch of cayenne pepper or red pepper flakes.

Step by step instructions

pork chops brining in ziplock bag. — Brine the pork chops in a saltwater solution for 30 minutes (optional but recommended)

shake and bake seasoned breadcrumbs in bag. — Combine seasonings, oil and crumbs in a bag.

breaded pork chops on wire rack over sheet pan. — Coat chops with oil then shake one at a time in the bag.

Bake until golden brown, for about 20 minutes…depending on thickness.

shake and baked pork chops on plate with corn and asparagus.

sliced shake and bake pork chop showing juicy interior of chop. — Moist, juicy pork chops!

Tips

Brine the chops for extra tenderness, juiciness and flavor. It only takes 30-45 minutes. Worth it! Here’s a brine recipe for pork chops and all you need to know about brining.

Safety caution: You absolutely cannot use leftover shake and bake mixture if you’ve tossed them with raw pork. My trick is to add crumbs to the bag as needed. Then, whatever you don’t use, you can store for another time.

Don’t bake vegetables at the same time as the pork chops. Most vegetables contain 80% or more water. This will cause steam in the oven which will make the coating on the pork chops soggy. I learned this the hard way 🙁

Recipe FAQs

How can I make tender, juicy pork chops?

You can make tender juicy pork chops by brining them first and by buying pork chops that are 1/2-1 inch/1.3-2.5 cm thick. This helps avoid dry, tough chops when baked. Also, let them rest for 5 minutes before serving.

Why are my shake-and-bake pork chops soggy?

There are several reasons why your shake and bake pork chops turn out soggy. 1. The oven was not pre-heated to a high enough temperature e.g 425F/218C. 2. You didn’t dry the pork chops weill before coating them. 3. You baked the chops with veggies that let off steam in the oven. 4. You didn’t bake the chops on a wire rack over a sheet pan, making the bottoms soggy. 5. The chops were too thin so they cooked before having time to brown.

What is brine?

In its simplest form, a brine solution is made of water and salt. Other seasonings and sugar can be added for extra flavor. Brine helps tenderize, flavor and retain moisture in pork chops and other lean proteins. And, according to Cook’s Illustrated, less than 1/8 teaspoon salt is absorbed into the meat using a brine solution of 4 tablespoons salt in 8 cups/1.9 liters of water.

How long do you cook bone-in pork chops?

The cooking time will depend on the thickness of the pork chop. For a 3/4 inch/1.9 cm thick chop, it’s best the bake them at 425F/218C for about 20 minutes or 400F/204C for 25 minutes. The best way to tell if pork chops are done is with an instant-read meat thermometer. The internal temperature of the meat should be baked to145F/63C (or a bit less since the temperature will rise with a 5-minute rest). This is the recommended temperature for pork by the FDA.

Best side dishes for pork chops

These are some of my favorite side dishes for this recipe

Vegetable side dishes: microwave green beans, corn on the cob or frozen corn, baked beans (instant pot), potatoes and carrots (instant pot), baked cauliflower with cheese and crispy edges.

Great salads: potato salad, grilled purple slaw, tomato and onion salad, roasted vegetable salad with quinoa.

Condiments: chunky apple sauce (the best!), red pepper sauce, 5-minute gravy (with Better than Bouillon base).

Shortcuts

You can, of course, buy a box of Shake and Bake coating mix at your local grocery store. It’s definitely more expensive than making your own, but it saves you the trouble of combining the ingredients.

You can also skip the optional 30-minute brining (but try not to!).

Make ahead

Shake and bake breadcrumb mixture will keep in an airtight container or sealed bag in the fridge for a month or the freezer for 2-3 months – as long as it hasn’t touched any raw meat (if it has, discard it).

Brine: You can brine the chops for 30-60 minutes the day before. Rinse and keep them in the fridge in a container until ready to use.

The chops: I don’t recommend baking the chops ahead of time and reheating them. They will simply overcook and dry out. If you do have leftover pork chops, store them in an airtight container and reheat them in the microwave for 1 minute on medium. Add bursts of seconds if needed. The coating will be a bit mushy though.

More pork chop recipes

skillet pork chop dinner (one pan with veggies)
marinated pork chops
Vietnamese pork chops (sous vide)
sous vide pork chops with apple chutney
juicy bone-in pork chops – you can grill or pan sear these

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