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Homemade Shake and Bake Pork Chops (Moist & Tender)

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

  1. A homemade version of the classic shake n bake pork chops that old timers will love – and maybe newbies too.
  2. A way to get those chops juicier, tastier and more tender than usual (if you choose to brine them).
  3. 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 πŸ™

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.

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

More pork chop recipes

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one shake and baked pork chop on plate with corn and asparagus.
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Homemade Shake and Bake Pork Chops (Moist & Tender)

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! 30 minutes + 30 minutes optional brining.
Prep Time5 minutes
Cook Time20 minutes
Rest5 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 3 (or 4 smaller portions)
Author: Cheryl

Ingredients

Pork chops

  • 1.5 pounds pork chops, Note 1 about 3 chops
  • 2 teaspoons olive oil
  • 1/2 teaspoon Dijon mustard (optional)

Breadcrumb mixture, Note 2

  • 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)

Instructions

  • HEAT OVEN to 425F/2018C. Prepare a baking sheet lined with parchment and place a wire rack on top (if you have one), sprayed with oil for easier cleanup. A wire rack is not essential but it will help reduce sogginess on bottom of chops.
  • BRINE PORK CHOPS (OPTIONAL BUT RECOMMENDED for juicy, tender, flavorful pork chops, Note 4.
  • MAKE BREADCRUMB MIXTURE: Combine all breadcrumb mixture ingredients (including oil) in a plastic bag. Massage to combine well. Remove 1/2 cup/54 grams and set aside in case you don''t need it (this way you can keep it for next time).
  • BREAD CHOPS: Pat chops very dry with paper towels (important)l. Rub oil (and Dijon if using) all over the chops. Add one chop and a time to the bag, seal the bag, and shake to coat the chop. Place coated pork chops in a single layer on the prepared pan (with a wire rack if using). Repeat with remaining pork chops. Add more crumbs to the bag if needed. Sprinkle a few extra crumbs on top of each chop and press down to adhere.
  • BAKE: for about 20 minutes if chops are 3/4 inch/1.9 cm thick. Bake 5 minutes less for thinner chops (1/2 inch) and 5 minutes more for thicker chops (1 inch). Check temperature with instant read thermometer. Chops should be 145F/ 63C (I go a little lower as the temp will rise when resting). A slight pink in the centre is perfectly safe. Rest chops for 5 minutes before serving.

Recipe Notes

  1. Pork chops: I figure 1/2 pound/227 grams bone-in chops per person and a bit less for boneless pork chops. This is considered a generous portion. I find bone-in chops are juicier and more flavorful. Boneless chops have fewer calories and less fat though.
  2. Variations for shake n bake breadcrumb mixture:Β 
    • 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).
    • Add 1 tbsp. Parmesan cheese to seasoning mix.
    • For a bit of heat, add a pinch of cayenne pepper or red pepper flakes.
  3. Poultry seasoning alternative: Here’s a recipe for poultry seasoning if you don’t have any. Alternatively, use a combination of ground thyme, rosemary and marjoram to equal one teaspoon.Β 
  4. To brine pork chops: Place 4 cups/1 liter water and 3 tablespoons kosher salt in a container or ziploc bag. If you like, add some rosemary, a garlic clove and a tablespoon sugar. Add pork chops and brine for 30-60 minutes. Rinse and continue recipe.Β 
  5. Tips for best results (juicy and tender chops) – brine the chops, don’t overbake them, don’t use chops that are too thin and let them rest after baking for 5 minutes.
  6. 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.
Β 
Nutrition values are estimated based on using the entire breadcrumb mixture (I usually have some leftovers, so the values will be a bit lower of you don’t use it all). The estimates are also based on bone-in pork chops which have 33% more fat and 22% more calories than boneless pork chops.Β 

Nutrition

Calories: 465kcal | Carbohydrates: 23g | Protein: 40g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 893mg | Potassium: 690mg | Fiber: 2g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg
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