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4.75 from 4 votes

Homemade Shake and Bake Pork Chops

Thick bone-in pork chops coated in a homemade shake and bake breadcrumb mix and oven baked on a wire rack for juicy meat and a crispy, golden crust.
Prep Time5 minutes
Cook Time25 minutes
Rest Time5 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 466kcal
Author: Scott

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

Calories: 466kcal | Carbohydrates: 18g | Protein: 45g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 620mg | Potassium: 752mg | Fiber: 1g | Sugar: 2g