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Homemade Shake and Bake Pork Chops are crispy and crunchy on the outside and tender on the inside. All you need are breadcrumbs, oil, and some pantry spices to make your own flavorful breading from scratch.
Table of Contents
Why We Love This Recipe
- Crispy and Golden – The breadcrumb coating gives the pork chops the best crunch.
- Ready in 30 Minutes – Just a few minutes to prep and only 25 minutes to bake!
- Copycat Shake ‘N Bake – By making it from scratch you get to control the ingredients.
Ingredients For Shake and Bake Pork Chops
Pick up some pork chops, grab the breadcrumbs, and some pantry spices to make homemade Shake ‘n Bake Pork Chops!
- Regular Plain Breadcrumbs – do not substitute panko breadcrumbs in this recipe
- Canola Oil
- Spices – Salt, paprika, celery salt, black pepper, garlic powder, onion powder, dried basil, dried oregano, dried parsley
- Bone-In Pork Chops – about ½ inch thick
How To Make Shake ‘n Bake Pork Chops
See recipe card below for ingredient quantities and full instructions.
Just add the breading ingredients to the bag, toss in the pork chops, and shake up!
- Prep – Start by preheating the oven and lining a baking sheet with parchment paper.
- Make the Shake ‘n’ Bake Coating – In a large resealable plastic bag add the breadcrumbs, oil, and all of the spices. Then seal up the bag and gently rub everything together until combined.
- Coat Pork Chops – Pat dry the pork chops and add one to the bag, seal with a little air inside, and shake gently to coat the pork chops. Repeat with the remaining pork chops.
- Bake – Place the coated pork chops on the lined baking sheet with at least 1-2 inches between them. Bake in the preheated oven for 15 minutes then flip them and bake for 10 minutes more. The pork chops are done when the internal temp reads at least 140 degrees F.
- Rest and Serve – Allow them to rest for 5 minutes before garnishing with fresh parsley and serving.
The trick to getting crispy Shake ‘n Bake pork chops is to pat dry the pork chops before breading and to cook them in a hot oven so the coating gets crispy and golden.
The best way to tell if pork is done cooking is by taking the internal temperature with a meat thermometer. A pork chop’s temperature should be a minimum of 140 degrees F (before the 5 minute rest). If you prefer pork chops to be more well done, then you can cook them until they are 155 degrees F.
These are great served with a big salad or some comforting sides. Try making a big copycat Olive Garden Salad or make some sides like Make Ahead Mashed Potatoes, Garlic Bread, Roasted Baby Potatoes, or this Roasted Brussels Sprouts Salad.
- Thicker Pork Chops – If you use a thicker pork chop, like 1-inch thick, then you’ll want to reduce the oven temp to 400 degrees F so the coating doesn’t burn before the pork chops are fully cooked. Bake for 20 minutes, flip, and bake for another 15 minutes or until fully cooked.
- Boneless Pork Chops – While I prefer bone-in chops for more flavor, you can swap in boneless pork chops. They will cook about 5 minutes faster so use the temperature to test for doneness.
- Spicy – Try adding a little cayenne pepper to the breading mixture for a spicy spin on the recipe.
Storage and Reheating
Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating – For best results, reheat the leftovers in the oven at 400 degrees F for about 10-15 minutes until warmed and crispy again.
- Don’t Overcook – The meat will continue cooking while it rests so it’s best to take them out of the oven at around 140 degrees F so that after resting they are the perfect 145-150 degrees F.
- Let the pork chops rest – Letting meat rest before cutting into it allows the juices to redistribute. This gives you tender pork chops that aren’t dry.
- Flip for even cooking – Flipping the chops a little over halfway cooking helps the breading get evenly crispy and golden on both sides.
More Pork Recipes
- Pork Schnitzel
- Homemade Pork and Beans
- BBQ Pulled Pork Sandwiches
- Bacon Wrapped Pork Tenderloin
- Air Fryer Pork Chops (No Breading)
Shake and Bake Pork Chops
- 3 cups plain breadcrumbs not panko
- 1/4 cup canola oil
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon celery salt
- 3/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 6 bone-in 1/2″ thick pork chops
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the breadcrumbs, oil and all of the spices and herbs to a large resealable plastic bag. Seal the bag and gently rub the ingredients together until fully combined.
- Pat the pork chops dry with paper towels (do not rinse) and place one chop into the bag. Seal, leaving a little air trapped inside so you can shake it around to coat. Shake gently until the pork chop is fully covered.
- Lay the coated pork chop on the prepared baking sheet.
- Repeat with each piece of pork, arranging the baking sheet at least 1-2 inches apart.
- Bake in the preheated oven for 15 minutes. Flip the pork chops over and bake for an additional 10 minutes. Pork should register at least 140 degrees F on an internal meat thermometer.
- Rest for 5 minutes, then garnish with fresh minced parsley if desired and serve immediately.