These homemade shake and bake pork chops are coated in a savory, herby breadcrumb mix and baked on a wire rack until the crust is golden and crispy on the top and sides. It's the classic boxed-mix dinner a lot of us grew up on, made with spices you already have in the pantry, and it's on the table in about 35 minutes. That makes it a perfect weeknight dinner the whole family will love!
The secret to this version is how it bakes. Thick bone-in chops, a hot oven, a wire rack, and no flipping give you juicy pork with a crust that stays crunchy all the way to the table. Serve them with roasted potatoes and green beans for an easy, comforting meal.
Jump to:
- Quick Look
- Why This Recipe Works
- What Is Shake and Bake?
- Ingredient Notes
- How to Make Homemade Shake and Bake Pork Chops
- Scott's Tips
- What to Serve with Shake and Bake Pork Chops
- Other Ways to Cook Shake and Bake Pork Chops
- Make-Ahead Tips
- Storage and Reheating
- Substitutions & Variations
- Frequently Asked Questions
- More Weeknight Dinner Recipes
- 📖 Recipe
- You May Also Like
Quick Look
- Total time: 35 minutes, including a short rest
- Key ingredients: Thick bone-in pork chops, plain breadcrumbs, Italian seasoning, sweet paprika, garlic powder, and onion powder
- Flavor: Savory and herby, with a golden, crispy crust
- Method: Shaken in a bag, then oven baked on a wire rack at 425°F
- Serve with: Roasted potatoes, green beans, mashed potatoes, or a fall salad
- Make-ahead: The dry coating mix can be made ahead and kept in the pantry
This recipe takes the familiar boxed-mix dinner and makes it a little better. The crust gets real flavor from the herbs and sweet paprika, and the thick chops come out juicy instead of dried out. Readers agree, too! One reader told me it was a huge hit at his dinner table and he can't wait to make it again.
If you give these a try, I'd love to hear how they turned out! Leave a star rating and a comment below, and let me know what you served them with.
Why This Recipe Works
- A wire rack lifts the chops out of the drippings. Air reaches every side of the pork, and the fat that renders out drips down onto the pan instead of soaking into the breading.
- No flipping protects the crust. The bottom of the chop always softens a little from the rendered fat. Leaving the chops alone keeps the crispy top and sides intact.
- A hot 425°F oven browns the crumbs fast. The coating turns golden in the same 20 to 25 minutes it takes the pork to cook through, so the meat doesn't dry out waiting on the crust.
- Olive oil does the job of an egg wash. A thin coat of oil helps the crumbs stick and brown, with no messy three-bowl dredging station.
For another delicious pork chop recipe, try my smoked pork chops!
What Is Shake and Bake?
Shake and bake is a seasoned breadcrumb coating that you shake onto meat in a bag, then bake in the oven instead of frying. The boxed Shake 'n Bake mix has been a weeknight staple since the 1960s, and it's where the name comes from.
Making it at home takes about two minutes with breadcrumbs and pantry spices. You get to control the salt, skip the preservatives, and tweak the seasoning however you like. The result is basically oven-fried pork chops: a crispy breaded crust without standing over a skillet of hot oil.
Ingredient Notes
- Pork chops: I use 1-inch thick bone-in pork loin chops because they're well marbled and full of flavor, and that thickness gives the crust time to brown before the meat overcooks. You can use boneless chops if you prefer, but the leaner meat won't be quite as juicy. Boneless chops also need around 5 minutes less in the oven, so start checking them early.
- Breadcrumbs: Use plain, unseasoned dry breadcrumbs. Their fine texture clings to the pork and browns evenly, and starting plain lets you control the salt and herbs.
- Italian seasoning: This dried herb blend is the backbone of the flavor. Any store-bought blend works great.
- Sweet paprika: Regular sweet paprika adds a warm, mild flavor and that classic golden-red color. Skip smoked or hot paprika here, since both will push the flavor in a completely different direction.
- Garlic and onion powder: Make sure you grab the powders, not garlic salt or onion salt, or the coating will be way too salty.
- Salt: One teaspoon of fine table salt is plenty, since the breadcrumbs bring a little sodium of their own. If you only have kosher salt, use a bit more because the flakes are larger.
- Olive oil: A light brush of oil gives the breadcrumbs something to grab onto and helps them brown in the oven.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to Make Homemade Shake and Bake Pork Chops
- Set up the pan. Line a sheet pan with foil and set a wire rack inside it while the oven preheats. The rack is what keeps the bottom of each chop up out of the drippings, so don't skip it! If you don't have one, a broiler pan works too.
- Mix the coating. Add the breadcrumbs and seasonings to a large zip-top bag, seal it, and give it a good shake until the paprika is evenly mixed in and the crumbs look uniformly tinted. No bag? A large shallow bowl works fine.
- Oil and shake the chops. Brush the chops with olive oil on every side, including the edges. Shake them in the bag one at a time, then press the chop into the crumbs through the bag before you take it out. That extra press is what gives you a thick, even coating with no bare spots.
- Bake without flipping. Bake until the crust is deep golden brown and a thermometer in the thickest part of the chop, away from the bone, reads 145°F. Start checking a few minutes early, since chop thickness varies a lot from package to package.
- Let them rest. Give the chops about 5 minutes on the rack before serving. The juices settle back into the meat instead of running out onto your cutting board.
Scott's Tips
- Even on a rack, the bottom softens a little. When I developed this recipe, I found that the fat rendering out of the chops always softens the underside of the breading, rack or no rack. That's why I never flip them. The crispy side stays on top, and the softer side sits on the plate where nobody notices.
- Pat the chops dry first. A quick blot with paper towels before you brush on the oil helps the crumbs stick instead of sliding off a wet surface.
- Give them room. Leave about an inch between chops on the rack. Crowded chops trap steam, and steam is the enemy of a crispy crust.
- Keep the oven hot. Don't be tempted to bake these at a lower temperature. Lower heat gives you a pale, soggy coating by the time the pork is done.
- Trust your thermometer. Pork is perfectly safe at 145°F, and a little blush of pink in the center is a good thing. It means your chops are juicy, not overcooked!
What to Serve with Shake and Bake Pork Chops
Crispy pork chops pair best with something simple and comforting on the side. My favorite way to serve them is with herb-roasted potatoes, which roast on a second sheet pan at the same temperature and finish right alongside the chops. Add garlic butter green beans and dinner is done!
For a creamier side, try my Instant Pot garlic mashed potatoes. And in the fall, a crisp apple walnut salad with cider vinaigrette is a great fresh contrast to the rich, crunchy pork.
Other Ways to Cook Shake and Bake Pork Chops
Air Fryer
Preheat your air fryer to 400°F. Coat the chops the same way, place them in the basket in a single layer, and cook for 6 minutes. Flip and cook for about 6 more minutes, until the crust is golden and the pork reaches 145°F. Since there's no puddle of drippings in the basket, flipping here won't hurt the crust.
Pan-Fried
Heat about ¼ inch of vegetable or canola oil in a large skillet over medium-high heat until it shimmers. Fry the coated chops for around 3 minutes per side, until they're deep golden brown and reach 145°F. Let them drain on a wire rack rather than paper towels so the bottoms stay crisp.
Make-Ahead Tips
The coating mix is the easiest part to prep ahead. Mix a batch of the dry breadcrumbs and seasonings and store it in an airtight jar or container in the pantry for up to a month. On cooking day, give it a shake, pour what you need into a zip-top bag, and coat the chops as usual. Making a double batch is a great way to have shake and bake ready for the next pork chop night.
Storage and Reheating
Let leftovers cool, then store them in a single layer in an airtight container in the refrigerator for 3 to 4 days.
To reheat, place the chops on a wire rack set over a sheet pan and warm them in a 325°F oven until heated through. The oven brings back some of the crunch. The microwave works for a single portion, but the coating will come out soft.
Freezing
I don't recommend freezing these. The breading turns soggy as the chops thaw, and it never quite crisps back up.
Substitutions & Variations
- Dijon mustard: Spread a thin layer of Dijon on the chops instead of olive oil for a tangier, more savory crust.
- Mayonnaise: One reader swapped the olive oil for a thin coat of mayo and loved how well the crumbs stuck.
- Parmesan: Add ¼ cup of finely grated parmesan to the crumb mixture for a nutty, cheesy crust.
- Panko: For an extra crunchy coating, swap half a cup of the breadcrumbs for panko.
- A little heat: Add ¼ teaspoon of cayenne pepper to the mix if your family likes some kick.
Frequently Asked Questions
Yes! The wire rack and no-flip method work just as well with the store-bought mix. Use the coating from the box in place of the homemade mix and follow the rest of the steps here for a crispier crust than baking right on the pan.
Absolutely. This homemade shake and bake works great on boneless chicken breasts. Bake them at 425°F for around 20 to 25 minutes, depending on thickness, until they reach 165°F in the thickest part.
You can, but Italian breadcrumbs already have herbs and salt mixed in. Leave out the Italian seasoning and cut the salt in half so the coating doesn't end up too salty.
No. Once raw pork has been shaken in the mix, any leftover coating needs to be thrown away. If you want extra for later, set some aside before you start breading.
More Weeknight Dinner Recipes
📖 Recipe
Homemade Shake and Bake Pork Chops
Ingredients
For the coating
- 1½ cups plain breadcrumbs
- 1 Tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon table salt
- ½ teaspoon freshly ground black pepper
For the pork chops
- 1 Tablespoon olive oil
- 4 thick cut bone-in pork chops, around 1 inch thick
Instructions
- Preheat the oven to 425°F. Line a sheet pan with foil and set a wire rack inside it.
- Add the breadcrumbs, Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper to a large zip-top bag. Seal and shake to combine.
- Pat the pork chops dry with paper towels, then brush them with olive oil on all sides.
- Working one at a time, add a pork chop to the bag, seal it, and shake until coated. Press the chop into the crumbs through the bag to build a thick, even coating. Place it on the wire rack and repeat with the remaining chops, leaving about an inch between them.
- Bake for 20 to 25 minutes, without flipping, until the crust is golden brown and the internal temperature reaches 145°F.
- Let the pork chops rest for 5 minutes before serving.
Notes
- Don't flip the chops. The rendered fat softens the bottom of the coating, so leaving them alone keeps the top and sides crispy.
- Doneness: Pull the chops at 145°F in the thickest part, away from the bone, and rest for 5 minutes.
- Boneless chops: Reduce the baking time by about 5 minutes and start checking the temperature early.
- Air fryer: Cook at 400°F for about 12 minutes total, flipping halfway through, until the chops reach 145°F.
- Pan-fried: Fry in ¼ inch of vegetable oil in a large skillet over medium-high heat for around 3 minutes per side, until golden and 145°F.
- Chicken breasts: Bake boneless chicken breasts at 425°F for 20 to 25 minutes, until they reach 165°F.
- Make-ahead: Store the dry coating mix in an airtight container in the pantry for up to a month. Discard any coating that has touched raw meat.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat on a rack in a 325°F oven. Freezing is not recommended.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Vince says
This is my second meal that I’ve made and it was a huge hit. I didn’t use oil and used mayo to get the breadcrumbs to stick. Amazing dish and will make again. Can’t wait to see what else I can cook up with happy thanks to Scott.