I get golden, crispy pork chops with juicy centers and that nostalgic Shake ’n Bake crunch, all from a simple homemade mix. Dinner hits the table in 30 minutes, and it tastes like the boxed classic got a serious homemade upgrade.
I’m obsessed with these Shake and Bake Pork Chops because they hit that crispy, salty, baked-on crunch I always want without tasting like a box. The coating clings to the pork chops in the best way, with paprika bringing that little smoky kick that makes every bite more addictive.
I love how the edges get crisp while the inside stays juicy, and honestly, I’ll take that over takeout night. And the sheet pan situation?
Low drama, big payoff. But the real reason I keep coming back is the flavor.
Crunchy, savory, a little nostalgic. Dinner-worthy for Tuesday night.
Ingredients
- Pork chops bring the hearty, juicy center, and bone-in stays extra flavorful.
- Breadcrumbs or panko give that crunchy coating everyone secretly picks at first.
- Flour helps the coating grab on, so you’re not losing crumbs everywhere.
- Paprika adds warm color and a tiny smoky vibe without getting spicy.
- Onion powder makes it taste savory fast, like dinner’s been working harder.
- Garlic powder is the cozy flavor you’d miss if it wasn’t there.
- Thyme and parsley keep things herby, not boring or boxed-tasting.
- Salt and black pepper wake everything up, because bland pork is just sad.
- Brown sugar adds a little caramelized edge, not dessert-sweet, just balanced.
- Egg or milk helps the crumbs stick, basically the glue for crunch.
- Olive oil or butter helps it bake up crisp instead of dusty.
- Plus, pan spray saves your crust from sticking and breaking your heart.
Ingredient Quantities
- 4 pork chops, bone in or boneless, about 1 to 1 1/4 inch thick (about 1 1/2 to 2 pounds)
- 1 cup plain breadcrumbs or panko
- 1/4 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon brown sugar
- 1 large egg or 1/2 cup milk (for coating)
- 2 tablespoons olive oil or melted butter (to help the mix stick and crisp)
- Nonstick cooking spray or a little extra oil for the sheet pan
How to Make this
1. Preheat oven to 400°F and line a rimmed sheet pan with parchment or lightly grease it with nonstick cooking spray or a little oil.
2. Pat pork chops dry with paper towels and set aside.
3. In a shallow bowl combine 1 cup breadcrumbs or panko, 1/4 cup all purpose flour, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon brown sugar. Stir to blend.
4. In another shallow bowl whisk the large egg or stir the 1/2 cup milk with 2 tablespoons olive oil or melted butter until combined.
5. Dip each pork chop first into the egg or milk mixture, allowing excess to drip off, then press both sides firmly into the breadcrumb mixture so a good coating adheres. Press extra crumbs onto any bare spots.
6. Place coated chops on the prepared sheet pan leaving space between them. If desired, lightly spray or brush the tops with a little additional oil to help crisp.
7. Bake in the preheated oven for about 20 to 25 minutes for 1 to 1 1/4 inch chops, flipping once halfway through if you want extra even browning.
8. Check doneness with an instant read thermometer inserted into the thickest part of the chop; target internal temperature is 145°F. If not yet reached, return to oven and continue baking a few minutes until 145°F.
9. Remove from oven and let chops rest for 3 to 5 minutes to allow juices to redistribute.
10. Serve hot with your favorite sides and enjoy.
Equipment Needed
1. Rimmed baking sheet (sheet pan)
2. Parchment paper or nonstick spray
3. Paper towels
4. Two shallow bowls or pie plates
5. Whisk or fork
6. Measuring cups and spoons
7. Tongs or two forks for dipping and handling chops
8. Instant read thermometer
9. Spatula or turner
10. Oven mitts
FAQ
Shake And Bake Pork Chops With Homemade Shake And Bake Mix Baked On Recipe Substitutions and Variations
- Breadcrumbs or panko
- Crushed cornflakes or crushed plain crackers for extra crunch
- Ground pork rinds for a low carb, extra crispy coating
- Almond meal or finely ground almonds for a gluten free, nutty option
- Coarse gluten free breadcrumbs blend if avoiding gluten
- All purpose flour
- Rice flour for a lighter, gluten free crisp
- Cornstarch for a very crisp, thin crust (use sparingly)
- Gluten free 1-to-1 baking flour if you need a direct substitute
- Almond flour for a low carb, slightly nutty coating
- Large egg or 1/2 cup milk (coating)
- Buttermilk for tang and tenderness
- Plain yogurt thinned with a little water or milk alternative
- Aquafaba (chickpea water) or a commercial egg replacer for vegan option
- Mustard thinned with water for extra flavor and adhesion
- Olive oil or melted butter
- Avocado oil for a neutral flavor and high smoke point
- Neutral vegetable oil like canola or sunflower to let spices shine
- Melted ghee for a rich, slightly nutty flavor
- Nonstick cooking spray to reduce added fat while promoting browning
Pro Tips
1) Brine briefly for juicier chops. Mix 1 tablespoon kosher salt and 1 tablespoon brown sugar into 2 cups water, submerge chops for 20 to 30 minutes, rinse and pat dry before coating. It makes a noticeable difference in tenderness without adding fuss.
2) Make the crust stick and stay crisp by chilling the coated chops on the sheet pan for 15 to 30 minutes before baking. Chilling helps the coating set so it does not fall off when you flip or transfer.
3) For extra crunch, use panko and toss it with a tablespoon of melted butter or oil, then coat. The fat helps the crumbs brown evenly in the oven and gives a deeply golden, crunchy finish.
4) Finish smart: if the crumbs are golden but the center needs a few more degrees, lower the oven to 375°F and give the chops extra time rather than blasting them at high heat. Always pull them at 145°F and let rest 3 to 5 minutes so juices redistribute and the crust stays crisp.
Shake And Bake Pork Chops With Homemade Shake And Bake Mix Baked On Recipe
I get golden, crispy pork chops with juicy centers and that nostalgic Shake ’n Bake crunch, all from a simple homemade mix. Dinner hits the table in 30 minutes, and it tastes like the boxed classic got a serious homemade upgrade.
4
servings
623
kcal
Equipment: 1. Rimmed baking sheet (sheet pan)
2. Parchment paper or nonstick spray
3. Paper towels
4. Two shallow bowls or pie plates
5. Whisk or fork
6. Measuring cups and spoons
7. Tongs or two forks for dipping and handling chops
8. Instant read thermometer
9. Spatula or turner
10. Oven mitts
Ingredients
-
4 pork chops, bone in or boneless, about 1 to 1 1/4 inch thick (about 1 1/2 to 2 pounds)
-
1 cup plain breadcrumbs or panko
-
1/4 cup all purpose flour
-
1 teaspoon paprika
-
1 teaspoon onion powder
-
1 teaspoon garlic powder
-
1/2 teaspoon dried thyme
-
1/2 teaspoon dried parsley
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon brown sugar
-
1 large egg or 1/2 cup milk (for coating)
-
2 tablespoons olive oil or melted butter (to help the mix stick and crisp)
-
Nonstick cooking spray or a little extra oil for the sheet pan
Directions
- Preheat oven to 400°F and line a rimmed sheet pan with parchment or lightly grease it with nonstick cooking spray or a little oil.
- Pat pork chops dry with paper towels and set aside.
- In a shallow bowl combine 1 cup breadcrumbs or panko, 1/4 cup all purpose flour, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon brown sugar. Stir to blend.
- In another shallow bowl whisk the large egg or stir the 1/2 cup milk with 2 tablespoons olive oil or melted butter until combined.
- Dip each pork chop first into the egg or milk mixture, allowing excess to drip off, then press both sides firmly into the breadcrumb mixture so a good coating adheres. Press extra crumbs onto any bare spots.
- Place coated chops on the prepared sheet pan leaving space between them. If desired, lightly spray or brush the tops with a little additional oil to help crisp.
- Bake in the preheated oven for about 20 to 25 minutes for 1 to 1 1/4 inch chops, flipping once halfway through if you want extra even browning.
- Check doneness with an instant read thermometer inserted into the thickest part of the chop; target internal temperature is 145°F. If not yet reached, return to oven and continue baking a few minutes until 145°F.
- Remove from oven and let chops rest for 3 to 5 minutes to allow juices to redistribute.
- Serve hot with your favorite sides and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 258g
- Total number of serves: 4
- Calories: 623kcal
- Fat: 31.1g
- Saturated Fat: 8.75g
- Trans Fat: 0.05g
- Polyunsaturated: 1.53g
- Monounsaturated: 5.95g
- Cholesterol: 185.5mg
- Sodium: 887mg
- Potassium: 768mg
- Carbohydrates: 31.7g
- Fiber: 1.25g
- Sugar: 3.6g
- Protein: 56.6g
- Vitamin A: 20IU
- Vitamin C: 0mg
- Calcium: 20.5mg
- Iron: 2.1mg
