Homemade Shake and Bake Pork Chops (Moist & Tender)

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

5 from 5 votes

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

Cook Time20

Rest5

Total Time30

Course: Main Course

Cuisine: American

Servings (change as needed): (or 4 smaller portions)

Author: Cheryl Avrich

US Measures - Metric

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)

US Measures - Metric

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.

Notes

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.
Variations for shake n bake breadcrumb mixture:
- 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.
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.
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.
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.
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.

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.